Brussel Sprouts recipe?

[shopper880]

I've never tried brussel spouts, so I'm trying to find a good recipe. Can anyone help? :)
Thanks
Linsey

[Cookin4Love]

I don't really use a recipe, but I've modified a preparation method I picked up somewhere years ago.

Cut 3 or 4 strips of bacon into small pieces and cook until crisp. Remove the bacon, and leave about 2-3 tablespoons of drippings in the pan. (If you don't like bacon, you can just use olive oil). Add the trimmed brussells sprouts to the pan and saute over medium-high heat until beginning to brown (usually less than 5 minutes). Add about 1/2 cup of water to the pan and cover immediately. Stir every 3 or 4 minutes and test with a fork; cook until tender-crisp (usually about another 6-8 minutes). Season with salt and pepper, and crumbled bacon.

Even DH, a professed BS hater, will eat this (not love them, but eat them).

[bensdad]

I start mine the same as above, except I cut them in half, add 1 diced tomato, some parsley, oregano, basil, salt pepper, them sprinkle wi some sheaded parmesan cheese serve hot

[bensdad]

One other thing, I'll blanch them first so they maintain their bright green color

[Tizzylish]

This is my favorite:

* Exported from MasterCook *

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA****Excellent

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 lb Brussels sprouts -- trimmed and halved
(quartered if large)
2 oz pancetta -- visible fat
discarded and pancetta minced
1 garlic clove -- minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water


Preheat oven to 450°F.
Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.



Makes 4 servings.


Gourmet

January 2001

[MNfoodie]

Sprouts seem to be the "in" thing this season. All the show hosts on Food Network are doing sprouts for their dinner. Rachel Ray has a recipe with bacon. Tyler florence has one with sausage and artichokes. And I saw that Ina Garten had sprouts on her menu as well. I'm not a huge fan so I don't have a great recipe myself, but maybe crusie through foodtv.com and see if a recipe catches your eye.

Have a great holiday,

Kim

[wintersummer]

Here's the way we love brussel sprouts.

Wash and clean, tearing off any bad leaves. Cut bottom portion off (hard part). Run brussel sprouts through food processer, using slicing blade. You'll be left with small slices of sprouts, of varying sizes, but don't worry.

Saute few slices bacon in large saucepan. If you have shallot or onion, chop and toss that in also (alternatively, if you don't have bacon, you can just start with onion or shallot in oil, sauting it until pretty well done). Saute brussel sprouts in pan, stirring and cooking until they are tender and done. I'd estimate that this takes about 10 minutes. Be sure to season with salt at beginning of cooking and again at end, to adjust taste.

We've found that the sprouts take on an entirely new flavor when prepared this way...it's the only way my husband likes them these days!

[Sue1]

I have made Ina Garten's recipe for Roasted Brussel Sprouts several times and they are delicious:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

[ADM]

Tip: (If you plan to cook them whole). When trimming, cut a cross in the bottom, and they won't lose leaves, while cooking.

[JackieO]

Here's the way we love brussel sprouts.

Wash and clean, tearing off any bad leaves. Cut bottom portion off (hard part). Run brussel sprouts through food processer, using slicing blade. You'll be left with small slices of sprouts, of varying sizes, but don't worry.

Saute few slices bacon in large saucepan. If you have shallot or onion, chop and toss that in also (alternatively, if you don't have bacon, you can just start with onion or shallot in oil, sauting it until pretty well done). Saute brussel sprouts in pan, stirring and cooking until they are tender and done. I'd estimate that this takes about 10 minutes. Be sure to season with salt at beginning of cooking and again at end, to adjust taste.

We've found that the sprouts take on an entirely new flavor when prepared this way...it's the only way my husband likes them these days!

Shredding and sauteing is the only way I fix brussels sprouts these days! (I can eat them just steamed, but I've had enough after two or three of them!)

Here's a recipe from CL, I believe, a few years ago:

Brussels Sprouts with Pecans

2 tsp. butter
1 C. chopped onion
4 garlic cloves, thinly sliced
8 C. halved and thinly sliced Brussels sprouts (about 1.5 lbs.)
½ C. fat-free, less-sodium chicken broth
1-1/2 Tbsp. sugar
½ tsp salt
8 tsp. coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic, saute’ 4 minutes or until lightly browned. Stir in Brussels sprouts, saute’ 2 minutes. Add broth and sugar, cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Yield: 8 servings (serving size: about 2/3 C.)

82 calories; 3 g fat; 12.6 g carb

[Kristal]

My favorite brussels sprouts recipe is one that appeared in CL a few years ago called Brussels Sprouts with Crisp Prosciutto. Here is a link (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=554641) to the recipe.

[hollysmom]

I like buying them on the stalk - make the kids take notice!

SSM

[SueK]

Here's a fantastic one that I made last month:

Creamy Braised Brussels Sprouts All About Braising

These can be prepared a couple hours ahead of time through Step 3. Just leave the pan covered and out of the way at room temperature. To finish, remove the lid and heat over medium till warm, then add the lemon juice and season to taste. The cream will have thickened up by itself and you won't need to boil it to do so.

1 pound Brussels Sprouts
3 TBS unsalted butter
Coarse salt and freshly ground white pepper
1 cup heavy crem
1/2 lemon

(1) Trimming the Brussels Sprouts - Trim the very base of each sprout with a sharp pairing knife and then peel off any ragged outer leaves. Cut the Brussels through the core into halves. If the sprouts are large, cut each half into thirds, or, if they are smallish, cut each half again to make quarters. Ultimately, you want little wedges that are no more than 1/2" across.

(2) Browing the Brussels Sprouts - Melt the butter in a large skillet (12") over med-high heat. When the foaming stops, add the sprouts and season wtih salt and pepper. Cook, stirring occasionally, until the sprouts begin to brown in spots, about 5 minutes.

(3) The Braise
Pour in the cream, stir, cover and reduce to a slow simmer. Braise over low heat until the sprouts are tender enough to be pierced easily with the tip of a sharp knife, 30-35 minutes. The cream will have reduced some and turned a fawn color.

(4) The Finish
Remove the cover, stir in a generous squeeze of lemon juice, and taste for seasoning. Let simmer, uncovered, for just a few minutes to thicken the cream to a glaze that coats the sprouts. Serve hot or warm.

[krispy spo]

I usually toss them in olive oil and roast them, but we also like this one, posted by Buddie, originally from Better Homes & Gardens:

Brussels Sprouts with Lemon Sauce

3 cups brussels sprouts (12 oz.)
3/4 cup chicken broth
1 teaspoon butter
1 clove garlic, minced

2 tablespoons chicken broth
1-1/2 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/8 teaspoon pepper
2 teaspoons snipped fresh dill weed

Trim stems of brussels sprouts and remove any of the wilted outer leaves.

In a medium saucepan combine brussels sprouts, the 3/4 cup broth, butter, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or until brussels sprouts are crisp-tender. Using a slotted spoon, transfer sprouts to a serving bowl. Keep warm.

Meanwhile, in a small bowl combine the 2 tablespoons chicken broth, the cornstarch, lemon peel, lemon juice, and pepper. Gradually add lemon mixture to hot broth in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh dill weed.

Pour lemon sauce over brussels sprouts. Makes 6 side-dish servings.

Nutritional facts per serving
calories: 39, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 167mg, carbohydrate: 6g, fiber: 2g, protein: 2g, vitamin C: 63%, calcium: 2%, iron: 4%

[karen w]

I like them either shredded and sauteed in a bit of butter and olive oil with S&P, garlic or whatever seasonings you prefer or I toss them with a touch of olive oil, S&P, and roast them in the oven until lightly browned on the cut surface; then toss with some "balsamic browned butter."

Karen

[Terri_A]

then toss with some "balsamic browned butter."

Karen

Can you fill me in - what is "balsamic browned butter"?

[Mary Ann]

Brussels Sprouts and Carrots with Almonds

If your Brussels sprouts are really big, you may want to cut them into six wedges.


1 tablespoon butter or stick margarine
1 1/2 cups julienne-cut carrot
3 cups trimmed Brussels sprouts, quartered (about 3/4 pound)
2 tablespoons minced fresh parsley
1 tablespoon sliced almonds, toasted
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add the carrot; sauté 4 minutes. Reduce heat to medium. Add Brussels sprouts; sauté 5 minutes or until crisp-tender. Add parsley and remaining ingredients; cook 30 seconds or until the sugar melts, stirring constantly.

Yield: 4 servings (serving size: 3/4 cup)

CALORIES 84(42% from fat); FAT 3.9g (sat 1.9g,mono 1.4g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 8mg; CALCIUM 47mg; SODIUM 208mg; FIBER 4.4g; IRON 1.3mg; CARBOHYDRATE 11.3g
Cooking Light, SEPTEMBER 1999

[zackaboo]

Can you fill me in - what is "balsamic browned butter"?

This is a very popular CL recipe and many people on these boards have used this recipe as a basis for cooking more than just aspargaus. I assume this is what Karen is referring too. Very yummy...


* Exported from MasterCook *

Roasted Asparagus with Balsamic Browned Butter

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 asparagus spears -- trimmed (about 2 pounds)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.


Source:
"Cooking Light, MARCH 2002"

[karen w]

Yes Zackaboo, that is what I meant. Thanks for clarifying. Sorry for the confusion. I love the nutiness that the roasting and the browned butter give to the sprouts.

Karen

[SDMomChef]

Silly question - I only recently had my first brussel sprouts ever and I loved them. Since then, I've made brussel sprouts a couple of times, but I only used fresh brussel sprouts. I'm curious whether anybody has used frozen brussel sprouts because the last few times the sprouts at the store should have been pulled - they were turning yellow. Thanks!

[Lillith]

I normally make them the way Ina does (and I add baby carrots to them too). Here's a recipe from Martha Stewart that looks good and easy:

BRUSSEL SPROUTS WITH LEMON AND WALNUTS

2 lbs. brussel sprouts, stem ends trimmed and scored with an X
3 Tblsp. unsalted butter
1 garlic clove, minced
Coarse salt and freshly ground black pepper
2 tsps. fresh lemon juice
1/2 cup walnuts, toasted and coarsley chopped

Bring large pot of water to boil; insert steamer rack. Add sprouts and steam until bright green and desired softeness (7-10 min). Transfer to plate. Melt butter in large skillet over medium heat. Stir in sprouts, cook until warmed through about 2 min. Season with salt and pepper. Stir in lemon juice and walnuts. Serves 8

[gordon]

I definitely love them roasted in the oven. With a little olive oil, salt and pepper they're wonderful. I have done this with fresh and frozen and it works out great. I grow my own brussel sprouts, so it's always fun. I plant a few plants in June and I pick them on Christmas morning and serve them for Christmas dinner. They love the cold temperatures and grow even in the snow. Just wonderful!

[swquilts]

I usually steam or roast them. When I steam, I then dip them in a mixture of soy sauce and light mayo. Roasting, I use the Balsamic Browned Butter recipe (asparagus) from CL. Yum!!

I might plant some this next year since they sound easy to grow!

[gordon]

If I grew them, anyone can. I just bought the plants and planted them in early June. A little Miracle-Gro and water and you're good to go. Plus they are a very nice looking plant with really big leaves. And you don't really see the brussel sprouts until you lift up the leaves and see them on the stalk. As the months go on, the only thing you need to do is start pulling off the leaves from the bottom up as they turn yellow. By November and December, the stalk is so thick and tall. Last year on Christmas morning I just pulled the whole plant out of the ground and took it inside to pull off the sprouts. The stalk was about 3 feet long. Amazing.

[bensdad]

Silly question - I only recently had my first brussel sprouts ever and I loved them. Since then, I've made brussel sprouts a couple of times, but I only used fresh brussel sprouts. I'm curious whether anybody has used frozen brussel sprouts because the last few times the sprouts at the store should have been pulled - they were turning yellow. Thanks!


Frozen Brussel Sprouts pretty much taste the same, But they have been blanched already, so you need to really watch the cooking time or else they will get a little too soft and mushy.

[tperes]

Shredding and sauteing is the only way I fix brussels sprouts these days! (I can eat them just steamed, but I've had enough after two or three of them!)

Here's a recipe from CL, I believe, a few years ago:

Brussels Sprouts with Pecans

2 tsp. butter
1 C. chopped onion
4 garlic cloves, thinly sliced
8 C. halved and thinly sliced Brussels sprouts (about 1.5 lbs.)
½ C. fat-free, less-sodium chicken broth
1-1/2 Tbsp. sugar
½ tsp salt
8 tsp. coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic, saute’ 4 minutes or until lightly browned. Stir in Brussels sprouts, saute’ 2 minutes. Add broth and sugar, cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Yield: 8 servings (serving size: about 2/3 C.)

82 calories; 3 g fat; 12.6 g carb


I love, love, love this recipe! I don't really eat brussel sprouts, b/c to me they taste bitter (as do most greens, radicchio, etc.), but the small amount of sugar makes these oh so yummy! I will either make these for T-day or
Brussels Sprouts and Carrots with Almonds posted above.

[manetta]

We love Brussel Sprouts sliced and sauteed in butter with caramelized onions and pecans. At the spur of the moment the other night, I decided to give this recipe a try and it is amazing! It appears in Ina Garten's new Barefoot in Paris.

Brussel Sprouts Lardons
Serves 6

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch diced
1 1/2 pounds Brussel Sprouts, trimmed and cut in half
3/4 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cup homemade chicken stock or canned broth

Heat the olive oil in a lage (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussel Sprouts, salt, and pepper to the fat in the pan and saute over medium heat four about 5 minutes, until lightly browned. Add the raisins and the chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

[Judy K.]

I usually steam my brussels sprouts and add butter and lemon juice or an herb. I made this recipe for last year's Thanksgiving Dinner and even the sprouts-haters in the group liked these:


* Exported from MasterCook *

Shredded Brussels Sprouts with Bacon and Hazelnuts

Recipe By Diane Morgan "Thursday-the Big Event"
Serving Size : 12 Preparation Time :0:00
Categories : quick & easy sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped bacon -- (about 3 slices)
1/2 cup fat-free, less-sodium chicken broth
13 cups thinly sliced Brussels sprouts -- (about 2 pounds)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped hazelnuts -- toasted

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken broth to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Serving size: 3/4 cup.

CALORIES 59 (41% from fat); FAT 2.7g (sat 0.7g, mono 1.5g, poly 0.4g); PROTEIN 3.4g; CHOLESTEROL 2mg; CALCIUM 35mg; SODIUM 262mg; FIBER 3.1g; IRON 1.2mg; CARBOHYDRATE 7.2g

Source:
"Cooking Light Magazine, November 2004, page 142"
S(Formatted by:):
"Judy K."
Copyright:
"© 2004 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 12 Calories; 1g Fat (81.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Serving Ideas : See recipe titled "Menu: Classic Thanksgiving Dinner (2004)" for menu and preparation schedule.

NOTES : To get a head start before the Thanksgiving meal, cut the bacon and Brussels sprouts in the morning, and toast the hazelnuts up to two days ahead. Quick tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

Nutr. Assoc. : 0 0 0 0 0 0