Sweet And Sour Brussels Sprouts Food

SWEET & SOUR BRUSSELS SPROUTS

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.

SWEET & SOUR BRUSSELS SPROUTS

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.

SWEET AND SOUR BRUSSELS SPROUTS

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-AND-SOUR BRUSSELS SPROUTS

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.

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.

SWEET AND SOUR BRUSSELS SPROUTS

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.

SWEET AND SOUR BRUSSELS SPROUTS

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.

SWEET AND SOUR MEATBALLS

Steps:

• Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
• Roll balls in 1/8 cup cornstarch.
• Heat oil; brown meat balls; set aside.
• Fry garlic and onion.
• Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).
• In sauce pan combine ingredients and cook until thick.
• Add mixture to meatballs and heat until warmed.
• Add meatballs then add sweet and sour sauce ingredients; stir until thickened.

SWEET-AND-SOUR BRUSSELS SPROUTS

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.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS

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

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 BRUSSEL SPROUTS

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.