Worcestershire Brussels Sprouts Recipes

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WORCESTERSHIRE BRUSSELS SPROUTS



Worcestershire Brussels Sprouts image

This is my mom's recipe and has a delicious carmelized color and aroma! It is a fabulous side dish and a great way to prepare these without the tons of extra fat and calories you get from breading or adding cheese.

Provided by aneunayme

Categories     Greens

Time 32m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb frozen Brussels sprouts or 1 lb fresh Brussels sprout
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon margarine or 1 tablespoon butter
salt and pepper
2 strips bacon

Steps:

  • Add all ingredients to medium size skillet.
  • Heat to boiling.
  • Reduce heat and simmer until liquid is absorbed (about 20-30 minutes).

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

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