Bar Snack Brussels Sprouts Steeped In Olive Oil And Fish Sauce Recipes
BAR SNACK BRUSSELS SPROUTS STEEPED IN OLIVE OIL AND FISH SAUCE
This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you'd expect to find olives; they never last there either.
Provided by Gabrielle Hamilton
Categories side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil, and season with coarse kosher salt until as salty as the sea. We encourage you to actually get a spoon and taste the hot water for salinity. It's the only way to know what you've got in the pot.
- Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but not al dente.
- Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.
SPICY BRUSSELS SPROUT CHIPS
Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!
Provided by Matt Wencl
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
- Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
- Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
- Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g
PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS
Steps:
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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- Bring a large pot of water to a boil and season with coarse sea salt until it is really salty. It should taste like the ocean. Actually get a spoon and taste the boiling water. (let it cool for a minute so you don’t burn yourself). It’s the only way to know if it’s salty enough.
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BAR SNACK BRUSSELS SPROUTS STEEPED IN OLIVE OIL AND FISH SAUCE
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