NOT YOUR MAMA'S BRUSSELS SPROUTS
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
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
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
NOT YOUR AVERAGE BRUSSEL SPROUTS
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
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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