SAUTEED BRUSSELS SPROUTS
Steps:
- Shred 1 pound Brussels sprouts in a food processor. Saute 4 thinly sliced shallots in 2 tablespoons butter over medium heat, 3 minutes. Season with salt and pepper. Add 2 tablespoons cider vinegar and 1 tablespoon sugar and cook, stirring, 2 minutes. Transfer to a plate and wipe out the skillet. Add 1 tablespoon butter to the skillet and increase the heat to medium high. Add the Brussels sprouts, and salt and pepper to taste; cook 5 minutes. Add 1/2 cup water and a pat of butter; cook 5 more minutes. Stir in the shallots.
- Serves 4 (side); Calories: 157; Total Fat: 10 grams; Saturated Fat: 6 grams; Protein: 4 grams; Total carbohydrates: 16 grams; Sugar: 6 grams; Fiber: 4 grams; Cholesterol: 25 milligrams; Sodium: 322 milligrams
Nutrition Facts : Calories 157 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 322 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 4 grams, Sugar 6 grams
SAUTEED BRUSSELS SPROUTS
I served these to a room full of Brussels Sprout haters.... they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
Provided by NcMysteryShopper
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
SAUTEED SHREDDED BRUSSELS SPROUTS
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.
EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS
Steps:
- Using a sharp knife, halve the brussels sprouts.
- Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Heat a large skillet or pan over medium high heat.
- Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
- Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
- Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
- Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
- Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
- Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
- Sprinkle with the salt and Marcona almonds and serve immediately.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
SAUTEED BRUSSELS SPROUTS
Make and share this Sauteed Brussels Sprouts recipe from Food.com.
Provided by Lori Mama
Categories Low Protein
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In medium skillet over medium high heat, melt 2 tablespoons butter.
- Saute the onions until softened.
- Season with salt and pepper.
- Add the vinegar and sugar.
- Mix until sugar has dissolved.
- Remove to bowl and set aside.
- Add another 1 tablespoons butter to the pan.
- Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
- Add the water, 1 tablespoons butter and cook, uncovered, until done.
- Toss with the onions and heat through.
Nutrition Facts : Calories 341.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 257.8, Carbohydrate 29.3, Fiber 5.9, Sugar 10.3, Protein 7
SAUTEED BRUSSELS SPROUTS LEAVES
I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
- Repeat to peel all leaves from sprouts; discard cores.
- Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
- Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
- Add salt and pepper to taste.
More about "sauteed brussels sprouts leaves food"
BEST SAUTéED BRUSSELS SPROUTS RECIPE - HOW TO MAKE …
From delish.com
4.8/5 (10)Total Time 20 mins
- Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer.
- Stir and continue to cook until sprouts have taken on color and become tender, 6 to 8 minutes more.
BRUSSELS SPROUTS LEAVES RECIPE WITH BACON ONIONS & GARLIC
From thegardeningcook.com
4.3/5 (22)Total Time 30 minsCategory VegetablesCalories 119 per serving
- Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.
SAUTEED BRUSSELS SPROUTS - DINNER AT THE ZOO
From dinneratthezoo.com
SAUTEED BRUSSELS SPROUTS - SPEND WITH PENNIES
From spendwithpennies.com
SAUTEED BRUSSELS SPROUTS - SIMPLE VEGAN BLOG
From simpleveganblog.com
SAUTéED BRUSSELS SPROUTS - EATINGWELL
From eatingwell.com
SAUTEED BRUSSELS SPROUTS RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
THE BEST, EASIEST SAUTéED BRUSSELS SPROUTS | KITCHN
From thekitchn.com
SAUTéED BRUSSELS SPROUTS – WELLPLATED.COM
From wellplated.com
SAUTEED BRUSSELS SPROUTS LEAVES RECIPE - FOOD.COM
From food.com
Servings 8Total Time 25 minsCategory VegetableCalories 63 per serving
SEARED SALMON & SUN-DRIED TOMATO SAUCE - GOODFOOD
From makegoodfood.ca
SAUTéED BRUSSELS SPROUT LEAVES | SAVEUR
From saveur.com
SHAVED BRUSSELS SPROUTS RECIPE (SAUTéED) | KITCHN
From thekitchn.com
SAUTéED BRUSSELS SPROUTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
50 WAYS TO EAT BRUSSELS SPROUTS ALL DAY, EVERY DAY | AWAKEN
From awaken.com
SAUTéED BRUSSELS SPROUTS TOPS ⋆ YES, BRUSSELS SPROUTS LEAVES ARE …
From forkintheroad.co
SAUTéED SHREDDED BRUSSELS SPROUTS WITH PARMESAN AND HAZELNUTS
From twopeasandtheirpod.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