Merv Griffins Brussels Sprouts Recipes

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
• In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
• Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

MERV GRIFFIN'S BRUSSELS SPROUTS

Steps:

• Cut the bacon strips into 1/4 inch pieces, and place into a 12 inch skillet along with the chopped onions.
• Cook the bacon and onions until the bacon is cooked but not crisp--about 5 minutes.
• Cut the baby Brussels sprouts in half lengthwise.
• Push the bacon and onions over to the side of the skillet.
• Arrange the Brussels sprouts cut side down in the skillet, and sprinkle with the salt and pepper.
• Add the water and cover tightly.
• Cook for 8 to 10 minutes until the sprouts are fork tender.
• Stir the sprouts, bacon and onions together and place in a serving dish.

GINGERED BRUSSELS SPROUTS

Steps:

• If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
• In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.

GRETCHEN'S BRUSSELS SPROUTS

Steps:

• Cut fresh brussel sprouts in half and remove any unwanted leaves, also imerse in water.
• Set aside to drain.
• Fry bacon until crisp and remove bacon from pan.
• Fry the raw brussel sprouts in bacon grease until tender and brown.
• Stir in pine nuts, chopped bacon and nutmeg.