PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
PAN-BROWNED BRUSSELS SPROUTS
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Provided by John Dombek
Categories Vegetable Side Sauté Vegetarian Wheat/Gluten-Free Winter Brussels Sprout Gourmet Utah Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 or 3 as a side dish
Number Of Ingredients 5
Steps:
- Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
- With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah
PAN-ROASTED BRUSSELS SPROUTS
I never liked Brussels sprouts as a kid, but now I love them. You don't normally find this vegetable in the Spanish kitchen, so the flavorful combination of sprouts and chorizo is my take on a new Spanish-American side.
Provided by Seamus Mullen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- To prepare the Brussels sprouts, remove any tough leaves from the outside, trim the ends, and cut in half lengthwise. Cut lemon wedges for the fresh lemon juice. Heat a very large, heavy-bottomed (preferably cast-iron) sauté pan over medium high heat. Drizzle in the olive oil. Add the sprouts to the pan, cut side down, in a single, uncrowded layer (work in batches if they won't all fit at once). Continue to cook the sprouts until they begin to brown and caramelize.
- Add the chorizo to the sprouts. Season lightly with salt and pepper. Continue to cook the sprouts until they are slightly softened and bright green, but still have bite to them. Add ¼ cup of the chicken stock. Stir the sprouts and cook until the stock evaporates. Add another ¼ cup of stock, and keep cooking and adding stock until the sprouts soften more but are still al dente. Squeeze in the fresh lemon juice. Season with salt, to taste.
- Once the sprouts are cooked, remove from the heat and scoop them into a deep serving bowl. Garnish with the freshly chopped parsley (or herb of your choice) and serve.
SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE
Steps:
- Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
- In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
- Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.
PAN ROASTED ALMOND BRUSSELS SPROUTS
This was a side dish my mother taught me to make after she modified a recipe she'd found in a cookbook to suit our family's tastes. These get deliciously crunchy on the outside and soft on the inside. So good I could eat them as the meal itself. NOTE: Try to choose sprouts that are all about the same size. Smaller sprouts work best.
Provided by kolleen1021
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
- Heat oil and in a large flat-bottomed skillet over medium-high heat.
- When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
- Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
- Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
- After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
- Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
- Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!
BRUSSELS SPROUTS IN BROWNED BUTTER
Freshly grated nutmeg adds a wonderful subtle flavor to the Brussels sprouts. Add only enough to enhance, not to overpower.
Provided by JoAnn
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook Brussels sprouts in minimum salted boiling water.
- Drain.
- Make browned butter by cooking butter in skillet over low heat.
- Add Brussels sprouts to butter.
- Grate small amount of nutmeg over sprouts and salt and pepper to taste.
- Toss to coat.
Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Protein 0.1
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