SHREDDED BRUSSELS SPROUTS SAUTé
Brussels sprouts and bacon come together in this wonderful side dish that is ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
- Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.
Nutrition Facts : Calories 123, Carbohydrate 13 g, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 373 mg
SHREDDED BRUSSELS SPROUTS
Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!
Provided by MOMZRIGHT
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
- In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g
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 disk. (You don't need to core them.) Process until they're all sliced.
- Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
15-MINUTE SAUTEED SHREDDED BRUSSELS SPROUTS
Make this 15-Minute Sauteed Shredded Brussels Sprouts recipe for an easy weeknight dinner side dish! It's just what you need when you're looking for a different way to cook brussels sprouts. Cooked in a cast-iron skillet with garlic and shallot, the shredded sprouts get crispy and delicious!
Provided by Becca Mills
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Use a food processor with a shredding disc attachment to finely shred the Brussels sprouts. You can also use a hand-held mandoline.
- In a large skillet, heat olive oil over medium-high heat. Add the shredded sprouts and thinly sliced shallot, with a generous pinch of salt and black pepper to taste, stirring to coat and combine. Then spread the veggies in an even layer. Let them cook and caramelize, only stirring very occasionally, to encourage crisping and caramelization, for about 6 minutes.
- Stir in garlic, and continue to cook for 3-4 minutes.
- Remove from heat and stir in balsamic vinegar and maple syrup, if using. Taste test for salt and pepper levels. Garnish with parmesan cheese as desired.
Nutrition Facts : Calories 134 kcal, Carbohydrate 19 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAUTEED SHREDDED BRUSSELS SPROUTS
Easily transform (and disguise) your Brussels sprouts as a salt-and-peppered side sautéed with butter and olive oil, finished off with syrupy balsamic vinegar.
Provided by Ina Garten
Categories side,vegetables
Time 15m
Yield 6 servings
Number Of Ingredients 5
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.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
- Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
- Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.
GARLICKY BRUSSELS SPROUTS SAUTE
Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.
Provided by Susie D
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
- Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
- Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
- Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
- Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.
LEMONY SHREDDED BRUSSELS SPROUTS
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.
Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 4 g
SHREDDED BRUSSELS SPROUTS WITH LIME
Make and share this Shredded Brussels Sprouts With Lime recipe from Food.com.
Provided by teresas
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the sprouts in half and lay flat on a chopping block.
- Cut each half into julienne strips.
- Heat a large skillet over med-high heat. (I use a wok).
- Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
- Season with lime juice, salt and pepper.
SHREDDED BRUSSELS SPROUTS & SCALLIONS (GOURMET)
An easy and delicious recipe from Gourmet Magazine (March 1996). You can make this ahead of time and rewarm before serving (even in the microwave!). Perfect for Thanksgiving or a holiday meal. Another very good twist on this recipe is to replace the lime juice with balsamic vinegar and the scallions with shallots. Yum!
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut sprouts in half and slice thin lengthwise.
- In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes.
- In a bowl toss vegetables with lime juice and salt and pepper to taste.
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