SAUTEED BRUSSELS SPROUTS
Found this on a site called "skinny weight watchers recipes". I HATE brussel sprouts and LOVE this!! I've even gotten my kids and husband to eat brussel sprouts too! I make these at least 1-2 times per week!
Provided by RedVinoGirl
Categories Low Protein
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely shred the brussels sprouts after thoroughly washing.
- In a sauté pan, heat olive oil. Add shallots and crushed red peppers and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.
Nutrition Facts : Calories 77.7, Fat 4, SaturatedFat 0.6, Sodium 24.9, Carbohydrate 9.6, Fiber 3, Sugar 2, Protein 3.2
SAUTEED SNAP PEAS & BRUSSELS SPROUTS
Make and share this Sauteed Snap Peas & Brussels Sprouts recipe from Food.com.
Provided by CountryLady
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a medium pot of salted water to boil.
- Add the Brussels sprouts and boil on high for about 7 minutes or until tender.
- With a slotted spoon remove sprouts to a bowl.
- Return pot to heat.
- Bring water back to the boil and add the snap peas.
- Cook peas for 3 minutes and strain, add peas to bowl with sprouts.
- Heat butter in a skillet on high heat and add the strips of pepper.
- Sauté for 3 minutes.
- Add the peas and the sprouts and toss lightly just until shiny.
- Season with salt and pepper.
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 SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
SAUTEED ASPARAGUS AND SNAP PEAS
Steps:
- Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
- Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
SAUTEED BRUSSELS SPROUTS WITH WALNUTS
A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats.
Provided by januarybride
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim off stem ends and thinly slice sprouts crosswise.
- Heat oil in a large nonstick skillet or saute pan over medium heat.
- Add sprouts, garlic, salt, nutmeg and pepper. Saute 2 minutes.
- Add broth one tablespoon at a time and continue to cook until sprouts are crisp-tender (will take approx 8 minutes).
- Stir in walnuts and transfer to a serving dish and top with cheese.
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.
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