SWEET & SOUR BRUSSELS SPROUTS
Try it. You'll like it ... These cabbage cousins, full of vitamin C, are now at the peak of their season.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Brussels Sprouts
Yield 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
- In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 23.6 g, Fat 15.3 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 2.6 g, Sodium 60.6 mg, Sugar 12.4 g
SWEET AND SOUR BRUSSELS SPROUTS
This sweet and sour Brussels sprouts recipe is sautéed with honey, vinegar, and chiles to boost the flavor of this classic green vegetable.
Categories heart-healthy side dish
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large skillet, place 1 Tbsp oil and arrange half of Brussels sprouts, cut sides down. Cook on medium-high, without stirring, until deeply browned, about 4 minutes.
- Stir sprouts, reduce heat to low, and cook, covered, until just tender, 2 to 3 minutes; transfer to a plate.
- Add remaining Tbsp oil and repeat with remaining sprouts. Before stirring, add shallot, chile, and 1/2 tsp salt, then cook 2 minutes. Stir mixture and cook, covered, until sprouts are just tender, 2 to 3 minutes more.
- Whisk together honey and vinegar. Remove cover and return first batch of sprouts to skillet, then add honey mixture and toss to coat.
SWEET & SOUR BRUSSELS SPROUTS
This side dish has a nice sweet-and-sour balance, and bacon adds a tasty accent. Sprout lovers will definitely approve of this flavorful treatment. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 351mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SWEET MAPLE ROASTED BRUSSELS SPROUTS
When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.
Provided by NcMysteryShopper
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
- Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.
Nutrition Facts : Calories 244.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 24.4, Sodium 24.8, Carbohydrate 22.8, Fiber 3.4, Sugar 10.8, Protein 3.2
SWEET-AND-SOUR BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Set 2 baking sheets in the oven and preheat to 450 degrees F. Toss 2 1/2 pounds Brussels sprouts (trimmed and halved), 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a bowl. Roast, cut-sides down, on the hot baking sheets, switching the pans halfway through, until tender and browned, 30 to 40 minutes. Meanwhile, simmer 1/2 cup white wine vinegar, 1/4 cup golden raisins, 2 tablespoons honey and 1/2 sliced red jalapeño (seeded for less heat) in a small saucepan over medium-high heat until syrupy, about 8 minutes. Drizzle over the vegetables.
OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE
Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it's a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat! Save on time and stress.
Provided by Karen
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
- Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
- Smash 2 cloves of garlic and add it to the bowl.
- Pour 1/3 cup olive oil over the vegetables.
- Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
- (Line a large sheet pan with foil if you want super easy cleanup)
- Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
- Pour the veggies onto the pan.
- Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
- Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!
Nutrition Facts : ServingSize 1 cup, Calories 191 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Sodium 536 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 10 g
SWEET AND SOUR BRUSSELS SPROUTS
We love Brussels sprouts at my house, especially with lamb. This is a great do-ahead recipe.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Place Brussels sprouts in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook 7 to 10 minutes, or until just tender; drain.
- In a separate saucepan large enough to hold the Brussels Sprouts, melt the butter and cook the onion until browned. Remove saucepan from heat, and stir in the flour until smooth. Return saucepan to low heat, and continue stirring until flour is lightly browned. Gradually blend in the beef broth. Season with salt, pepper, and cloves. Stir in the brown sugar and lemon juice. Place the cooked Brussels sprouts in the mixture, and allow to simmer 5 minutes before serving.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.8 g, Cholesterol 11.4 mg, Fat 4.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 323.6 mg, Sugar 5.9 g
SWEET AND SOUR BRUSSELS SPROUTS
Steps:
- Combine brussels sprouts with chicken stock, sugar and lemon juice, and bring to boil, covered.
- Cook until sprouts are tender, about 10 minutes.
- Stir in red peppers and season with black pepper.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 8 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 91 milligrams, Sugar 8 grams
DIJON-DILL BRUSSELS SPROUTS
"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.
SWEET AND SOUR BRUSSELS SPROUTS
Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other.
Provided by Allybee Z
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
- Defrost brussel sprouts and halve them.
- Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS
This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
- Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
- Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.
BRUSSELS SPROUTS IN SAOR
This recipe is inspired by sarde in saor, a classic Venetian dish of fried sardines topped with sautéed onions, pine nuts, saffron and wine-soaked raisins balanced with a little sugar and vinegar. The saor, or sweet and sour topping, makes an ideal accompaniment to roasted brussels sprouts - served either hot or at room temperature - though it would work equally well on any vegetable side, be it green beans, cauliflower or broccoli. With lemon, vinegar and wine among its ingredients, this dish brings a welcome vividness to the Thanksgiving table - or any meal - where bright, acidic offerings are few and far between.
Provided by Samin Nosrat
Categories vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Place racks at middle lower and middle upper positions. Line 2 baking sheets with parchment paper. Set aside.
- In a small bowl, combine raisins and wine. Set aside to soak.
- In a large bowl, gently toss brussels sprouts with 4 tablespoons oil to coat. Season with 1/2 teaspoon salt. Spread out sprouts onto prepared baking sheets, and roast until tender throughout and golden brown on the outside, 28 to 32 minutes. Halfway through cooking, rotate pans, switch their positions, and use a thin metal spatula to turn the sprouts so that they brown evenly on both sides.
- In the meantime, set a 12-inch nonreactive skillet over medium-high heat and add 3 tablespoons oil. When it shimmers, add onions, a generous pinch of salt and the saffron, crushing the threads with your fingers as you add them. Reduce heat to medium and cook, stirring occasionally, until onions are tender and just beginning to brown, 16 to 18 minutes.
- Spread the pine nuts onto a small baking sheet and toast in the oven until lightly golden, 3 to 4 minutes. (Set a timer to prevent burning!)
- When the onions are done, add raisins and wine, pine nuts, vinegar, sugar, a few cracks of pepper, parsley, a generous pinch of salt and remaining 3 tablespoons olive oil. Bring to a simmer and remove from heat. Taste and adjust seasoning as needed: This mixture should be sweet, bright and perk up your palate.
- To serve, mound half of the warm or room-temperature brussels sprouts on a platter and dress with half of the saor mixture and a generous squeeze of lemon. Continue with remaining sprouts, saor mixture and another squeeze of lemon. Serve warm or at room temperature. Cover and refrigerate leftovers, which will keep for up to 5 days.
SWEET-AND-SOUR BRUSSELS SPROUTS
Categories Side Roast Christmas Thanksgiving Brussels Sprout Christmas Eve Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Toss brussels sprouts and 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes.
- Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 tablespoon oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
- DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
SWEET AND SOUR BRUSSEL SPROUTS
I told you I love cabbage, well I love Brussel sprouts as well. This is one of my favorite ways to fix them.
Provided by Zelda Hopkins
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. Cook brussel sprouts covered in a small amount of water for 10 to 15 minutes or until tender. Drain. Cook bacon until crisp and drain; reserving 2 tablespoons bacon drippings. Crumble bacon and set to one side. To drippings add vinegar, sugar, salt, garlic, and pepper. Add sprouts. Stir until heated through and well coated. Sprinkle with bacon.
BRUSSELS SPROUTS WITH DILL BUTTER
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 84 g, Fat 6 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g
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SWEET-AND-SOUR BRUSSELS SPROUTS RECIPE - BON APPéTIT
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4/5 (79)Estimated Reading Time 40 secsServings 8
- Preheat oven to 400°. Toss brussels sprouts and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until softened and cut sides are brown, 20–25 minutes.
- Whisk vinegar, sugar, fish sauce, soy sauce, and remaining 1 Tbsp. oil in a large bowl. Add brussels sprouts and toss to coat; transfer to a platter. Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.
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- Place the brussels sprouts in a large bowl. In a smaller bowl whisk together the soy sauce, chili garlic paste, honey and hoisin until combined. Pour the sauce over the brussels and toss well until the brussels are all covered.
- Dump the brussels on the baking sheet and toss some more if necessary. Drizzle with sesame oil. Roast for 25 to 30 minutes, or until the brussels are golden and bubbly.
SWEET & SOUR BRUSSELS SPROUTS - CONNOISSEURUS VEG
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5/5 (1)Total Time 35 minsCategory SideCalories 119 per serving
- Preheat oven to 400°. Place the Brussels sprouts into a roasting pan or oven-safe skillet. Add the oil and toss to coat. Place into the oven and bake until the Brussels sprouts are browned and tender, 20 to 25 minutes.
- While the Brussels sprouts bake, place maple syrup, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes into a small saucepan and stir to combine. Place over medium heat and bring to a simmer. Lower heat and allow to simmer for 10 minutes, stirring occasionally.
- Once the Brussels sprouts come out of the oven, pour the sauce over them and toss to coat. Sprinkle with sesame seeds and scallions. Serve.
PARMESAN BRUSSELS SPROUTS WITH SOUR CREAM ... - YAY! FOR FOOD
From yayforfood.com
4.5/5 (31)Total Time 45 minsCategory AppetizersCalories 295 per serving
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or aluminum foil).
- In three wide rim bowls (or plates), place flour, salt, and pepper in one bowl, beaten eggs mixed with a tablespoon of water in the second bowl, and Panko breadcrumbs and parmesan cheese in the third bowl.
- Take the Brussels sprouts and place them into the flour mixture. Using your hands, toss the Brussels sprout with the flour mixture until evenly coated.
- Take a floured Brussels sprout (shake off excess flour), place it in the eggs, and then coat it with the parmesan breadcrumb mixture before transferring to the baking sheet. Repeat for the rest of the Brussels sprouts.
SWEET AND SOUR BRUSSELS SPROUTS WITH CHESTNUTS RECIPE ...
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3.3/5 (3)Total Time 2 hrsCategory SidesCalories 430 per serving
- In a 9-by-13-inch (23-by-33-cm) high-sided roasting pan, combine the shallots, garlic, chestnuts, bay leaves, and maple syrup with 7 tablespoons olive oil, 5 tablespoons Shaoxing wine or dry sherry, and 2 tablespoons soy sauce.
- Cover tightly with aluminum foil and bake until the shallots are soft but not mushy and still hold their shape, 25 to 35 minutes.
- Stir in the grapes, cover again with foil, and bake for 10 minutes more. Remove the pan from the oven and carefully remove the foil. (You can let the mixture cool, cover, and refrigerate it for up to a day prior to proceeding with the recipe. Easier for entertaining and more melded flavors.)
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Cuisine ChineseCategory Vegetarian, Thanksgiving, Side DishServings 12Total Time 35 mins
- Preheat oven to 450 degrees F. On 2 large rimmed baking sheets, toss sprouts with oil; spread out in single layers.
- Roast 20 to 25 minutes or until deep golden brown, stirring and rotating sheets on oven racks halfway through.
- Meanwhile, in 2-quart saucepan, heat soy sauce, vinegar, brown sugar, ginger, and 1/4 teaspoon black pepper to boiling on medium-high.
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Ratings 6Calories 189 per servingCategory Side
- Fill a large bowl with cold water and add 2 cups ice cubes. Drain brussels sprouts and transfer to the bowl. Let them cool for 2 minutes. Drain water.
- Preheat oven to 375 F. Line a baking sheet with parchment paper (or aluminum foil). Season brussels sprouts with salt and pepper and drizzle 2 tbsp olive oil.
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5/5 (2)Total Time 20 minsServings 8Calories 80 per serving
- Slice Brussels sprouts and radishes in a food processor fitted with a slicing blade. Combine Brussels sprout mixture and remaining ingredients in a large bowl; toss well to coat.
- Version 1 Brussels Sprout Salad with Bacon Croutons: Slice 1 pound Brussels sprouts in a food processor. Cook 4 center-cut bacon slices in a skillet until crisp. Remove from pan; crumble. Add 2 teaspoons canola oil to drippings in pan. Stir in 2 ounces (1/2-inch) cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon brown sugar, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon. SERVES 8 (serving size: 1 cup) CALORIES 129; FAT 9g (sat 3g); SODIUM 163mg
- Version 2 Waldorf Brussels Sprout Salad: Slice 1 pound Brussels sprouts in a food processor. Combine sprouts, 1 1/4 cups diced apple, 3/4 cup chopped celery, and 1/4 cup chopped toasted walnuts. Combine 5 tablespoons canola mayo, 1/4 cup apple cider, 3 tablespoons light sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over salad; toss to coat. SERVES 8 (serving size: 1 cup) CALORIES 97; FAT 6g (sat 7g); SODIUM 212mg
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Servings 6Calories 67 per servingTotal Time 22 mins
- Place Brussels sprouts in a large nonstick skillet; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Drain; cover and keep warm. Set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Pour excess fat from skillet, reserving any brown bits; discard fat.
- Add sugar, vinegar, salt, and pepper to skillet, stirring to dissolve sugar. Return Brussels sprouts to skillet, and cook until thoroughly heated. Stir in reserved bacon.
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