Brussels Sprouts With Garlic Dill Sauce Recipes

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

DIJON-DILL BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH GARLIC

Steps:

• Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each., In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat., Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.

BRUSSELS SPROUTS WITH DILL BUTTER

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.

ROASTED BRUSSELS SPROUTS WITH DILL

Steps:

• Trim the sprouts and cut them in half.
• Steam the sprouts for 8-10 minutes, depending on their size; drain them.
• Let them cool if you want to prepare them ahead of time, up to this point.
• Line a large baking pan with foil and spray with non-stick spray.
• Mix the rest of the ingredients.
• Put the sprouts in a large zip lock bag and add the dressing; mix them well.
• At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
• Roast at 450 until done the way you like them.
• Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

CRISPY BRUSSELS SPROUTS WITH GARLIC AIOLI

Steps:

• For Brussel Sprouts:.
• Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
• For Aioli:.
• Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
• Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!

BRUSSELS SPROUTS WITH GARLIC DILL SAUCE

Steps:

• Steam split brussels sprouts for 15-20 minutes or until tender.
• Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
• Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
• Boil to drive off alcohol; season to taste with salt and white pepper.
• Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
• Remove from heat.
• Place sprouts on plate and spoon sauce over them; serve.