Savory Brussels Sprouts Food

SAVORY BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-11 minutes or until tender. , Meanwhile, in a small saucepan, combine the yogurt, mayonnaise, mustard and celery seed. Cook and stir just until heated through. Serve with Brussels sprouts.

SAVORY BRUSSELS SPROUTS RECIPE

Steps:

• Cook Brussels sprouts in large pot of boiling water 6 to 8 min. or until tender; drain.
• Place in large bowl. Add dressing; toss to coat.
• Sprinkle with bacon bits.

GRILLED SAVORY BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half.
• Place sprouts in the middle of a large piece of aluminum foil (to make a packet for grilling). I usually put 10 sprouts in each packet.
• Dot butter over the sprouts, then sprinkle with the seasoning salt, bacon and garlic powder.
• Drizzle small amount of olive oil over the top and close up the foil packet (making sure you pull up all of the sides so that the butter does not leak out during cooking).
• Grill packets for 10 minutes over medium-high heat.
• After cooking is complete, place the veggies in a bowl and mix them up so that the butter/flavorings coat all the tasty brussels sprouts.

SWEET AND SAVORY BRUSSELS SPROUTS

Steps:

• Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
• Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
• In bowl, whisk together syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.

SAVORY BRUSSELS SPROUTS WITH SMOKED SAUSAGE

Steps:

• Sauté sausage in a large sauté pan over medium heat until it starts to get some color. Remove from pan but do not discard the drippings. Leave the drippings in the pan.
• To the pan add the oil/butter, garlic, red pepper, carrot, and brussels sprouts. Sauté over medium heat until the sprouts begin to brown. Add the cooked sausage back to the pan. Toss to mix.
• Deglaze pan with the stock, continuing to cook until the liquid in the pan is almost gone. Remove from heat and serve while hot.

SAVORY BRUSSELS SPROUTS

Steps:

• Trim the base of the sprouts and peel off the bruised outer leaves.
• Cut in half if the sprouts are large.
• Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
• Continue to taste test and they are done when just barely tender with a slight crispness left.
• DO NOT OVERCOOK THESE LITTLE CABBAGES!
• They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
• Stir in the mustard and the cream.
• Season with pepper.

SAVORY BRUSSELS SPROUTS AND MUSHROOMS

Steps:

• Trim stems of Brussels sprouts. Cut an X in the core end of each one with a sharp knife.
• Place sprouts in a steamer basket; place in a saucepan over 1 inch water. Bring to a boil; cover and stearm for 9-11 minutes or until crisp-tender.
• Transfer to a 13x9x2-inch baking dish coated with nonstick cooking spray. Top with mushrooms.
• In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over mushrooms and sprouts.
• Bake, uncovered, at 350 degrees for 15-20 minutes or until vegetables are tender.

CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT

Steps:

• Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
• In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
• On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
• Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
• Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
• To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
• Do Ahead
• Chile marinade and fish sauce vinaigrette can be made one day in advance.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.