ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
SPICED LEMONY BRUSSELS SPROUTS
This side is ideal for Thanksgiving but is also easy enough for dinner any night. It goes well with roasted chicken, lamb chops, or broiled fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between 2 rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.
Nutrition Facts : Calories 196 g, Fat 11 g, Fiber 8 g, Protein 7 g
ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
- Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
- Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
BRUSSELS SPROUTS WITH LEMON AND GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER
I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.
Provided by Velouria
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
- Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
- Melt butter in a large skillet over medium-high heat.
- Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
- Squeeze the juice from the lemon halves into the pan and add the zest.
- Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.
LEMONY BRUSSELS SPROUTS
This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout. My youngest son loves them!-Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.
Nutrition Facts :
LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF (200˚C).
- In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
- Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
- Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
- Preheat oven to broil.
- In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
- Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
- Sprinkle with Parmesan cheese and almonds.
- Broil for 2 to 3 minutes, or until the cheese has melted.
- Season with salt and pepper, and top with additional basil.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams
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.
LEMONY SHREDDED BRUSSELS SPROUTS
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.
Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 4 g
LEMONY CREAMED BRUSSELS SPROUTS AND CELERY
Categories Side Thanksgiving Lemon Celery Fall Brussels Sprout Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce, stirring, until it is smooth and thickened. Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
FAST LEMONY BRUSSELS SPROUTS
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
LEMON-BUTTER BRUSSELS SPROUTS
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
LEMON-DIJON ROASTED BRUSSELS SPROUTS
A zesty, quick way to prepare brussels sprouts. Use the juice of a ripe lemon - Meyer lemons are preferable if you can get them. You can add some honey to the sauce if you want a sweeter taste.
Provided by Whats Cooking
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Cut the bottom of each brussel sprout off (less than 1/4") and then slice in half lengthwise.
- Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
- Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
- Serve hot or cold.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 216.7, Carbohydrate 11.6, Fiber 4.5, Sugar 2.8, Protein 4.1
LEMONY SHREDDED BRUSSELS SPROUTS
Make and share this Lemony Shredded Brussels Sprouts recipe from Food.com.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium-high heat.
- Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
- Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
- Remove from heat, and stir in lemon juice.
- Serve immediately.
Nutrition Facts : Calories 71.6, Fat 3.9, SaturatedFat 0.6, Sodium 23.9, Carbohydrate 8.4, Fiber 3, Sugar 2.1, Protein 2.9
LEMON-GLAZED BRUSSELS SPROUTS
Categories Citrus Vegetable Side Vegetarian Quick & Easy Lemon Fall Healthy Brussels Sprout Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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.
SRIRACHA LEMON ROASTED BRUSSELS SPROUTS
These are a Fieldhouse Kitchen favorite that make an appearance almost weekly alongside any main dish from beef to fish. These sprouts pack a flavorful punch with fresh lemony brightness and a spicy Sriracha kick. With just a few ingredients, you'll have a side dish that's perfect for a casual weeknight meal yet elegant enough to impress your dinner party guests.
Provided by Rebecca Fieldhouse
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Begin by preheating your oven to 400 degrees F.
- Wash your sprouts and then dry them with a paper towel.
- Slice off the ends and then slice them in half, lengthwise.
- Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
- Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
- Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
- Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat - if you can take it.
- For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!
Nutrition Facts : Calories 83.4, Fat 9.1, SaturatedFat 1.2, Sodium 317.8, Carbohydrate 1.1, Fiber 0.3, Sugar 0.3, Protein 0.1
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