Savory Sprouts Food

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 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.

SAVORY SWEET POTATO SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
• Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
• In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
• Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

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.

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.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING

Steps:

• Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
• Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
• Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
• Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

SAVORY SWEET POTATOES

Steps:

• Preheat oven to 450.
• Scrub the potatoes if leaving the skins on or peel. Cut sweet potato into wedges (about 8 wedges per potato).
• Place potatoes in gallon ziploc bag or large bowl and add remaining ingredients.
• Coat potatoes evenly with oil and spices. Place in single layer on baking sheet.
• Bake for 15 minutes. Turn over and bake another 10-15 minutes.
• Serve with mayo or ketchup for dipping.

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 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.