Caramelized Brussels Sprouts In Mustard Vinaigrette Recipes

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

Caramelized Brussels Sprouts in Mustard Vinaigrette image

This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 lb Brussels sprouts
2 small shallots
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 teaspoons olive oil

Steps:

Heat oven to 425°F. Line cookie sheet with foil.
Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g

CARAMELIZED BRUSSELS SPROUTS

Caramelized Brussels Sprouts image

Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Provided by Sharon123

Categories Vegetable

Time 42m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt

Steps:

Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
Add butter; stir until melted.
Add the vinegars.
Cook and stir for 1 minute.
Add the water and salt.
Bring to boiling; add the sprouts.
Return to boiling; reduce heat.
Simmer, covered, for 6 minutes.
Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
Keep warm until serving.

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