Soft And Tender Brussels Sprouts Food

BASIC BRUSSELS SPROUTS

Steps:

• Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

CRISPIEST EVER BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Toss the Brussels sprouts with the olive oil, lemon zest, the juice of 1 of the lemon halves (reserve the other half for another use), 1 teaspoon salt and a few grinds of pepper on a baking sheet.
• Bake until the sprouts are softened and the pieces on the outer portion of the baking sheet are golden brown, about 15 minutes. Toss and return to the oven. Continue to bake until all of the sprouts are golden brown, 8 to 12 minutes more.
• Sprinkle with the Parmesan and bake until the cheese is melted and golden brown, 5 to 6 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper, toss to combine and transfer to a serving dish. Serve immediately.

SHEILA'S (SAUCY) BRUSSELS SPROUTS

Steps:

• Wash and trim brussels sprouts.
• Cook (uncovered) until tender.
• Meanwhile, melt butter and saute onions until soft, but not brown.
• Add remaining ingredients and blend well.
• Pour over cooked sprouts.

BASIC GARLIC BUTTER BRUSSELS SPROUTS

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
• Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
• While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
• When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.

TRULY DELICIOUS BRUSSELS SPROUTS

Steps:

• Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
• Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
• Season with salt and pepper and serve.

SHEILA'S (TOLERABLE) BRUSSELS SPROUTS

Steps:

• Wash and trim brussels sprouts.
• Cook (uncovered) until tender.
• Saute onion in butter until soft, but not brown.
• Stir in flour, salt, sugar and mustard.
• Add milk and cook slowly until thickened.
• Blend in sour cream.
• Add sprouts and heat through.
• Sprinkle with parsley.

SOFT AND TENDER BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
• Bake in the preheated oven until tender, 30 to 45 minutes.