BRUSSELS SPROUTS DIJON
Make and share this Brussels Sprouts Dijon recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts and water in a 1 quart casserole dish.
- Cover and microwave on high 7 minutes or until tender-crisp then drain.
- Add remaining ingredients.
- Toss together to coat sprouts.
- Serve.
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
HONEY DIJON BRUSSELS SPROUTS
My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!
Provided by Stacy
Categories Side Dish Vegetables Brussels Sprouts
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place Brussels sprouts into a saucepan filled with lightly salted water.
- Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
- Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
- Toss Brussels sprouts in mustard mixture to coat.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
BRUSSELS SPROUTS WITH APPLE CIDER DRESSING
When I'm thinking about fall, several kinds of produce come to mind -- pumpkins, apples and squash of course, but also Brussels sprouts. Anyone who thinks they don't like Brussels sprouts should give them another chance with this recipe. Apple cider provides a sweet glaze for the sprouts, which adds to the natural sweetness the vegetable develops during roasting. I think this dish is as satisfying as dessert!
Provided by JJ Johnson
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
- While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
- Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
- When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.
BRAISED CHICKEN AND BRUSSELS SPROUTS
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
- Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.
Nutrition Facts : Calories 593 g, Fat 32 g, Fiber 5 g, Protein 57 g, SaturatedFat 10 g
More about "dijon braised brussels sprouts food"
DIJON-BRAISED BRUSSELS SPROUTS - SHAPE
From shape.com
Calories 233 per serving
- In a large bowl, combine the Brussels sprouts, almonds, and apricots. Pour vinaigrette on top and toss well to combine. Spread mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until sprout leaves are tender and golden brown.
DIJON-BRAISED BRUSSELS SPROUTS - SMITTEN KITCHEN
From smittenkitchen.com
DIJON BRAISED BRUSSELS SPROUTS - CANDICE KUMAI
From candicekumai.com
DIJON BRUSSELS SPROUTS - CONNOISSEURUS VEG
From connoisseurusveg.com
BEER BRAISED BRUSSELS SPROUTS WITH BACON AND HONEY MUSTARD ...
From diningwithskyler.com
DIJON BRAISED BRUSSELS SPROUTS RECIPES
From tfrecipes.com
BACON BRAISED BRUSSEL SPROUTS - ZAVOR®
From zavoramerica.com
DIJON-BRAISED BRUSSELS SPROUTS | CITY MARKET / ONION RIVER ...
From citymarket.coop
DIJON-BRAISED BRUSSEL SPROUTS | SUNDAYS, TOO
From sundaystoo.wordpress.com
DIJON-BRAISED SOLE - PACIFIC SEAFOOD
From pacificseafood.com
DIJON BRAISED BRUSSELS SPROUTS ON MYRECIPEMAGIC.COM ...
From pinterest.com
BEST BRUSSELS SPROUTS WITH HONEY AND MUSTARD - THE HUNGRY ...
From thehungrybluebird.com
ROASTED LEMON BRUSSELS SPROUTS RECIPE (2 INGREDIENTS ...
From themom100.com
DIJON BRAISED BRUSSELS SPROUTS | DIABETES DAILY FORUMS
From diabetesdaily.com
PERFECT ROASTED BRUSSELS SPROUTS RECIPE - COOKIE AND KATE
From cookieandkate.com
DIJON BRAISED BRUSSEL SPROUTS | FOODANGEL208
From foodangel208.wordpress.com
SIX O'CLOCK SOLUTION: BRUSSELS SPROUTS AND CHICKEN à LA ...
From montrealgazette.com
BRILLIANT BRUSSELS | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
OVEN ROASTED PARMESAN BRUSSELS SPROUTS - TOGETHER AS FAMILY
From togetherasfamily.com
A THOUGHT FOR FOOD
From athoughtforfood.net
DIJON-BRAISED BRUSSELS SPROUTS - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
BACON-BRAISED BRUSSELS SPROUTS RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
ONE-POT APPLE CIDER BRAISED CHICKEN WITH BRUSSELS SPROUTS ...
From livesqueezy.com
A ROASTED BRUSSELS SPROUTS RECIPE PERFECT FOR BEGINNERS ...
From wellandgood.com
DIJON BRAISED BRUSSEL SPROUTS - BLOGGER
From dontcountyourtomatoes.blogspot.com
HOW LONG TO COOK BRUSSELS SPROUTS - INSANELY GOOD
From insanelygoodrecipes.com
DIJON-BRAISED BRUSSELS SPROUTS | BRUSSEL SPROUTS, BRAISED ...
From pinterest.ca
THYME-BRAISED BRUSSELS SPROUTS RECIPE - EATINGWELL
From eatingwell.com
SHEET PAN MAPLE DIJON SALMON AND BRUSSELS SPROUTS (EASY ...
From madaboutfood.co
DIJON-BRAISED BRUSSELS SPROUTS RECIPE | 72 CALORIES ...
From happyforks.com
BRUSSELS SPROUTS IN DIJON MUSTARD SAUCE MAKE TASTE BUDS HAPPY
From wellnesswithclaudine.com
A'VIANDS - DIJON-BRAISED BRUSSELS SPROUTS CALORIES, CARBS ...
From myfitnesspal.com
EASY DIJON-BRAISED BRUSSELS SPROUTS - PREVENTION
From prevention.com
ROASTED BRUSSELS SPROUTS SALAD - AHEAD OF THYME
From aheadofthyme.com
DIJON MUSTARD BRAISED BRUSSEL SPROUTS RECIPE! - YOUTUBE
From youtube.com
DIJON-BRAISED BRUSSELS SPROUTS - BITES OUT OF LIFE
From bitesoutoflife.com
BRAISED BRUSSEL SPROUTS - MENU - THE TAP HOUSE - TUCKAHOE
From yelp.com
DIJON-BRAISED BRUSSELS SPROUTS - PRESSREADER
From pressreader.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love