Lemon Sprouts Food

BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

LEMON-BUTTER BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

LEMONY BRUSSELS SPROUTS WITH BACON AND BREADCRUMBS

Steps:

• Remove outer leaves from brussels sprouts; set aside. Halve sprouts; set aside. Pulse bacon in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium-low. Cook bacon, stirring often, until browned around edges and fat is rendered, about 4 minutes. Add breadcrumbs and cook, stirring often, until brown and crisp, about 5 minutes. Transfer breadcrumb mixture to paper towels and let cool slightly. Toss in a medium bowl with chile, thyme, and lemon zest; set aside.
• Increase heat to medium-high and heat 2 Tbsp. oil in same skillet. Add reserved halved brussels sprouts; season with salt. Cook, tossing occasionally, until deeply browned all over, 5-8 minutes. Reduce heat to low, cover skillet, and cook until tender, about 5 minutes. Uncover skillet, add reserved leaves and 1 Tbsp. lemon juice, and toss to combine. Cover skillet and cook, tossing occasionally, until leaves are bright green and just wilted, 4-5 minutes. Uncover; add remaining 1 Tbsp. lemon juice and season with salt.
• Transfer brussels sprouts to a platter, drizzle with more oil, and top with reserved breadcrumb mixture (reheat breadcrumb mixture if needed in a small skillet or in microwave).
• Do Ahead
• Breadcrumb mixture can be made 3 hours ahead; store uncovered at room temperature. Brussels sprouts (without leaves) can be cooked 2 hours ahead; store covered at room temperature. Reheat before adding leaves.

LEMON CHIVE BRUSSELS SPROUTS

Steps:

• in 2 qt saucepan place Brussels sprouts, add enough water to cover, bring to a full boil. cover and cook over medium heat until crispy tender; drain.
• return sprouts to pan, add remaining ingredients, cook over medium heat, stirring occasionally until heated through.
• serve.

BRUSSELS SPROUTS WITH GARLIC AND LEMON

Steps:

• In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
• Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
• Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
• Season with lemon pepper, (salt, if using) & the lemon zest., before serving.

OVEN ROASTED LEMON PEPPER BRUSSELS SPROUTS

Steps:

• Prepare a sheet pan with parchment paper and preheat the oven to 425℉.
• Wash the brussels sprouts and trim off any excess stalk that may be left on.
• Add the oil to the brussels and mix with your hands to make sure they're evenly coated and sprinkle with salt.
• Place the brussels sprouts face down on the sheet pan and roast in the oven for 25-30 minutes until charred on top.
• Remove the brussels from the oven and gently place into a bowl.
• Add the lemon juice and pepper and carefully mix with a spoon so the brussels are coated evenly.
• Serve warm.

LEMON BUTTER BRUSSELS SPROUTS

Steps:

• Cut Brussels sprouts in half.
• In large skillet, heat oil over medium heat.
• Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
• Add wine, stirring to loosen browned bits from pan.
• Stir in Broth, lemon juice, thyme, salt and pepper.
• Bring to a boil.
• Reduce heat, simmer, covered 8-10 minutes or until sprouts are tender.
• Stir in butter and lemon peel until butter is melted.
• If desired sprinkle with parsley.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

LEMON PEPPER ROASTED BRUSSELS SPROUTS

Steps:

• Pre-heat oven to 425 degrees F. Rinse Brussels sprouts and then trim them. Peel off a few of the out leaves and then cut the very bottom of the stem off. Cut in half and place on a large sheet pan. If they're really small you can leave them whole and if they're really large you can cut them into quarters.
• Toss sprouts with olive oil, salt and pepper and make sure they're evenly coated. Place them in the oven and roast until perfectly browned and caramelized, flipping once, about 30 minutes.
• Remove from the oven and add the lemon zest and lemon juice. Mix everything together and add back into the oven and bake another 7-10 minutes. Best when served warm or at room temperature.

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS

Steps:

• Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
• Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
• Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
• In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

LEMON BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again.
• Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes.
• Raise heat and add remaining ingredients; toss and serve immediately.

LEMON BRUSSELS SPROUTS RECIPE

Steps:

• Trim the spouts and cut each in half.
• Steam over a pan of boiling water for 6 minutes and remove from the heat.
• Heat the olive oil in a large frying pan on a medium-high heat and add the Brussels sprouts ensuring they are in an even layer across the pan.
• Allow to fry on one side for 3-4 minutes before turning them over. Fry for a further 3 minutes until they are just turning crispy.
• Remove from the pan, sprinkle with salt and a really good squeeze of lemon juice. Serve immediately.

LEMON-GLAZED BRUSSELS SPROUTS

Steps:

• Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.