BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO
Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.
Provided by John Skrable
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
- Remove, and steam them for 10 minutes.
- If you don't have a steamer, boil them for 7-10 minutes .
- Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
- Stir, occasionally.
- Remove, and drain the brussel sprouts.
- Place in a bowl, or a service plate, and add the butter sauce, and toss.
- Season with salt, and pepper, and sprinkle with parmesan cheese.
- Serve.
- Deadly.
- Enjoy.
BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Remove garlic and discard.
- Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated parmesan and salt& pepper to taste.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
TRUFFLED BRUSSELS SPROUTS
Make and share this Truffled Brussels Sprouts recipe from Food.com.
Provided by sofie-a-toast
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400?.
- Quarter the brussels sprouts, trimming the root end and tough outer leaves. Spread them out on a baking sheet with the almonds, then drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder - toss to make sure the brussels sprouts are thoroughly coated.
- Roast for 35 minutes. Pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
- Roast for 10 more minutes, until they are tender and crispy around the edges. Scrape them into a serving bowl, and drizzle with truffle oil. Toss to make sure every.single.bite gets a little bit of truffle oil loveliness. Eat the whole bowl by yourself.
Nutrition Facts : Calories 130.4, Fat 6.4, SaturatedFat 1.6, Cholesterol 4.8, Sodium 800.4, Carbohydrate 13.5, Fiber 5.1, Sugar 3.1, Protein 8.3
BRUSSELS SPROUTS
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a saute pan, over medium heat, add the bacon and cook until the fat has been rendered. Remove to paper towels to drain.
- In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the butter and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven and transfer them to a serving bowl.
BOON BRUSSELS SPROUTS
Steps:
- Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F.
- In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil.
- Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans.
- Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing.
- In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm.
- Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot.
BRUSSELS SPROUTS
brussels sprout sptouts
Provided by Food Network
Yield 1
Number Of Ingredients 2
Steps:
- eat brussels sprouts.
ROASTED BRUSSELS SPROUTS WITH HAZELNUT BROWN BUTTER
Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).
Provided by GaylaJ
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in bottom third of oven and preheat to 450°F.
- Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).
- Remove baking sheet from oven and toss Brussels sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.
- Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).
- Note: I used quite a bit more butter and added extra hazelnuts.
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