Salt And Vinegar Brussels Sprouts Food

SALT-AND-VINEGAR BRUSSELS SPROUTS

Salt-and-Vinegar Brussels Sprouts image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.

SAUTEED SHREDDED BRUSSELS SPROUTS

Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

GARLICKY BRUSSELS SPROUTS SAUTE

Garlicky Brussels Sprouts Saute image

Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.

Provided by Susie D

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Brussels sprout
1 red bell pepper, seeded and thinly sliced (optional)
2 tablespoons olive oil
12 garlic cloves, peeled and quartered lengthwise
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 tablespoon apple cider vinegar

Steps:

Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL

Braised Brussels Sprouts With Vinegar and Dill image

Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.

Provided by Cindy Hartlin

Categories Vegetable

Time 48m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs Brussels sprouts
1/4 cup fresh dill, Chopped
2 tablespoons wine vinegar
salt & pepper

Steps:

Trim sprouts; halved if desired.
In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
Drain, refresh under cold running water and drain again.
In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
Bake, covered, in 350°F oven for 10 minutes.
Uncover and bake for 5 minutes longer.

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