SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
BRUSSELS SPROUTS WITH CHORIZO
Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.
Provided by David Tanis
Categories vegetables, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
- Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
- Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
- Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 3 grams
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
CHORIZO & ALMOND BRUSSELS
Love them or hate them?! We've breathed new life into this polarising Christmas side dish with spicy sausage and whole nuts - sure to be a new favourite!
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown. Tip in the sprouts and fry for 5-6 mins over a high heat until they're tender, starting to crisp and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds.
Nutrition Facts : Calories 266 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
More about "sauteed brussels sprouts with chorizo recipes"
BRUSSELS SPROUTS WITH CHORIZO (DELICIOUS CHRISTMAS SIDE …
From linsfood.com
Ratings 9Calories 130 per servingCategory Side Dish
SKILLET BRUSSELS SPROUTS WITH CHORIZO - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
5/5 (5)Total Time 30 minsCategory Side DishCalories 213 per serving
- Heat a large cast-iron pan over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the Brussels sprouts and cook, shaking the pan occasionally to gently brown on all sides, for about 3 minutes.
- Add the chorizo and cook, stirring often, for about 2 minutes. The sprouts will start to take on a nice rosy color from the sausage. Add the lemon juice, stock, and a pinch each of salt and pepper. Simmer until the liquid has reduced and the sprouts are tender, about 5 minutes.
BRAISED BRUSSELS SPROUTS WITH CHORIZO & GARLIC RECIPE
From myrecipes.com
BRUSSELS SPROUTS WITH CHORIZO AND CILANTRO – LAYLITA'S …
From laylita.com
SAUTEED BRUSSELS SPROUTS RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
THE BEST, EASIEST SAUTéED BRUSSELS SPROUTS | KITCHN
From thekitchn.com
BRUSSELS SPROUTS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAUTéED BRUSSELS SPROUTS WITH CHORIZO RECIPE - ALDI
From aldi.com.au
ROASTED BRUSSELS SPROUTS WITH CHORIZO AND SHERRY VINEGAR RECIPE
From seriouseats.com
SAUTéED BRUSSELS SPROUTS RECIPE | EATINGWELL
From eatingwell.com
JAMIE OLIVER BRUSSELS SPROUTS WITH CHORIZO RECIPE | CHRISTMAS SIDE
From thehappyfoodie.co.uk
BEST SAUTéED BRUSSELS SPROUTS RECIPE - HOW TO MAKE SAUTéED
From delish.com
AIR FRYER BRUSSELS SPROUTS RECIPE (3 WAYS)
From thehungrybites.com
BRUSSELS SPROUTS WITH CHORIZO | SAVEUR
From saveur.com
SAUERKRAUT WITH CARROT AND TURMERIC RECIPE - ALDI.COM.AU
From aldi.com.au
PAN ROASTED BRUSSELS SPROUTS WITH CHORIZO AND TOASTED BREAD …
From themom100.com
SAUTEED BRUSSELS SPROUTS WITH CHORIZO : RECIPES
From cookingchanneltv.com
RECIPE: GARLICKY BRUSSELS SPROUTS WITH CHORIZO - WHOLE …
From wholefoodsmarket.com
SAUTéED BRUSSEL SPROUTS WITH CHORIZO - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
BRUSSELS SPROUTS SOUP | BRITISH RECIPES | GOODTO
From goodworld.net-freaks.com
NIGEL SLATER’S RECIPE FOR BRUSSELS SPROUTS WITH CHORIZO
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love