Not Your Average Brussel Sprouts Recipes

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NOT YOUR MAMA'S BRUSSELS SPROUTS



Not Your Mama's Brussels Sprouts image

When preparing Brussels sprouts, the combination of butter and sherry vinegar is so beautiful, simple, and straightforward, it really lets your sprouts shine. This is a great side dish for any occasion.

Provided by Hugh Acheson

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound Brussels sprouts
1 3/4 teaspoons Kosher salt, divided
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon sherry vinegar

Steps:

  • Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
  • Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
  • Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

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

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

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

NOT YOUR AVERAGE BRUSSEL SPROUTS



Not Your Average Brussel Sprouts image

This is a delicious way to serve Brussel sprouts. Also, a great dish to serve for St. Patrick's Day... I sometimes just make them as a great low - carb lunch. Love em! Enjoy! My photos

Provided by Cassie *

Categories     Vegetables

Time 25m

Number Of Ingredients 8

2 lb fresh brussel sprouts, trimmed and halved
1/2 lb bacon, cooked and finely diced
1 medium onion, diced
2 clove garlic, minced
salt & fresh ground pepper to taste
2 c chicken broth
4 Tbsp butter
1/4 c slivered almonds, toasted

Steps:

  • 1. Fry the bacon until crisp. Remove the bacon and drain on paper towels.
  • 2. Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.
  • 3. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste
  • 4. Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.
  • 5. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve. Absolutely delicious!

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