Cheesy Fried Brussels Sprouts Recipes

CRISPY PAN FRIED BRUSSEL SPROUTS RECIPE WITH BACON AND BALSAMIC VINEGAR

Steps:

• Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
• Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
• Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
• Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
• Meanwhile, chop the bacon while waiting for the sprouts to brown.
• Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
• Return chopped bacon to the pan.

CHEESY GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
• Heat oil in pan over medium-high heat until hot. Add sprouts, season with salt and pepper. Once hot, add your brussels sprouts and shake pan so sprouts land cut side down in a single layer. Let them cook, undisturbed, until slightly charred and caramelized (about 6-8 minutes).
• Melt the butter in the pan. Stir the butter through the sprouts, then add the garlic and sauté until fragrant (about 30 seconds), stirring through the sprouts.
• Transfer sprouts to the prepared baking sheet in a single layer. Bake for 8-10 minutes, or until just fork tender.
• Remove from oven and top with the cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
• Adjust salt and pepper, if needed. Serve immediately.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

CHEESY FRIED BRUSSELS SPROUTS

Steps:

• Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
• Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
• When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
• Heat a large skillet over medium heat with some olive oil.
• Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
• Pan cook the sprouts in the oil till golden brown and delicious.

FRIED BRUSSELS SPROUTS

Steps:

• Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
• In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
• The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
• Season to taste with salt, white pepper and lemon juice if using. Serve warm.

SUPERB STIR FRIED BRUSSELS SPROUTS

Steps:

• Heat your wok over high heat until very hot, add the olive oil and swirl around once.
• Now add the garlic and stir fry for a few seconds to scent the oil.
• Immediately tip in the sprouts (before the garlic has a chance to burn) and stir fry constantly for about 4 minutes until the sprouts are cooked-you are aiming for tenderness with a residual crunch.
• Stir in the sun dried tomato strips, the lemon zest and lemon juice to taste; then stir fry for a final 30 seconds or so.
• Taste and season with salt and pepper if necessary.