SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
BRUSSELS SPROUTS WITH GREEN PEPPER CELERY AND ONIONS
Make and share this Brussels Sprouts With Green Pepper Celery and Onions recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan with 1 inch of water.
- Bring to boil.
- Reduce heat cover and simmer 7 minutes.
- Meanwhile in a large non stick skillet saute the green pepper celery and onion in butter for 2 minutes.
- Drain brussels sprouts and add to the vegetable mixture.
- Sprinkle with salt and pepper.
- Cook and stir 3 to 5 minutes or until sprouts are tender.
Nutrition Facts : Calories 57, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 133.4, Carbohydrate 8.6, Fiber 3.2, Sugar 2.5, Protein 2.8
PAN-COOKED BRUSSELS SPROUTS WITH GREEN GARLIC
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts. Cook, stirring often, until they begin to color, about 5 minutes. Turn down the heat to medium and add the garlic. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes. Stir in the dill or parsley, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 3 grams
BRUSSELS SPROUTS AND RED PEPPER
These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
- Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
ROASTED BRUSSELS SPROUTS WITH GARLIC
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Provided by Mark Bittman
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
LEMON-PEPPER BRUSSELS SPROUTS
Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE
Steps:
- Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
- Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
- Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
- Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
- When rice is cooked, stir into vegetables and season with salt.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
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