Brussels Sprouts Creole Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

Brussels Sprouts with Toasted Pecans image

B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper

Steps:

In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

CREOLE BRUSSELS SPROUTS

Creole Brussels Sprouts image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Mix 2 tablespoons softened butter with 1 tablespoon Creole mustard, 1 teaspoon grated lemon zest and 1 grated garlic clove. Boil 1 1/2 pounds halved Brussels sprouts until tender, 6 minutes. Drain; toss with the mustard butter and chopped chives. Season with salt and cayenne.

BRUSSELS SPROUTS CREOLE

Brussels Sprouts Creole image

Flavourful & colourful recipe from Flavours Magazine - the holiday issue. A great way to dress up Brussels Sprouts & perfect for Christmas dinner.

Provided by Debi9400

Categories Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs Brussels sprouts
1 medium white onion
1 red pepper
1 green pepper
1 jalapeno
1 garlic clove
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon white vinegar
2 roma tomatoes
salt & pepper

Steps:

Prepare sprouts if using fresh.
Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 128, Fat 8.6, SaturatedFat 2.7, Cholesterol 7.6, Sodium 46.5, Carbohydrate 11.9, Fiber 3.9, Sugar 4, Protein 3.5

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