SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
SHAVED BRUSSEL SPROUTS
I know that brussel sprouts usually get a bad rap, but they truly are a delicious vegetable. Give this a try and it may change your outlook! They are tender, a little spicy, and slightly cheesy. All in all, a simple and flavorful side dish.
Provided by Oliver Fischers Mo
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
- 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
- 3. Season with salt and pepper and add the crushed red pepper flakes.
- 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
- sprouts are tender.
- 5. Mix in the cheese.
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
- In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
- Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.
SHAVED BRUSSEL SPROUTS WITH WHOLE GRAIN MUSTARD SAUCE FROM VEDGE RESTAURANT
Steps:
- To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water,1 teaspoon of the salt, and 1 teaspoon of the pepper in a small bowl. Set aside. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half-teaspoon salt and half-teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve. Prep time: 15 minutes Cook time: 10 minutes Serves 4-6
BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE
Make and share this Braised Brussels Sprouts in Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
- Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
- Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
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