Steamed Brussels Sprouts Food

STEAMED BRUSSELS SPROUTS WITH LEMONY BROWN BUTTER

Steps:

• In a medium pot with tight-fitting lid, set a steamer basket over 1 1/2 inches water.
• Add Brussels sprouts and steam over high heat until tender, about 10 minutes.
• Melt butter in a large skillet over medium-high heat.
• Add salt& cook, watching carefully, until butter sizzles, browns slightly, and gives off a nutty aroma.
• Squeeze the juice from the lemon halves into the pan and add the zest.
• Stir in the Brussels sprouts and cook, shaking the pan occasionally until warmed through.

STEAMED BRUSSELS SPROUTS

Steps:

• Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover, and bring to a boil. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes. Transfer to a bowl. Season with salt and pepper; toss with butter and chives. Serve immediately.

STEAMED BRUSSELS SPROUTS AND BACON

Steps:

• Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
• Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
• Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
• Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
• Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.

SMASHED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim Brussels sprouts and discard any yellow outer leaves.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
• Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
• Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.

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.

QUICK STEAMED BRUSSELS SPROUTS

Steps:

• Blanch the Brussels sprouts in a large pot of lightly salted boiling water until tender, about 10 to 12 minutes, and refresh in cold water. Cut in half and transfer to a bowl. Add the thyme, vinegar, and pepper, toss to coat, and serve.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.