BLACKENED BRUSSEL SPROUTS
Categories Vegetable Appetizer Brunch Side Sauté Cocktail Party Fourth of July Quick & Easy Spring Summer Potluck
Yield 2-4 People
Number Of Ingredients 9
Steps:
- After preparing sprouts, soak in cool water with juice from lemon for at least 10 min. This helps keep the sprouts green, and keeps them from funking out as they cook. In a cast iron skillet, heat oil until lightly smoking. In the meantime, pat the sprouts dry. Add smashed garlic to infuse oil and melt butter on pan, until a good light brown Ghee forms. Carefully add sprouts., cut side down, in the pan and arrange to maximize surface area. Leave the sprouts to brown. If you think they are burning, Good! Don't flip them. Remove the smashed garlic before it burns. Try to spoon as much of the extra ghee on top of the sprouts (chances are most of it will be soaked up already). After about 4-7 min, check the underside of a couple. A rich blackened surface is perfect. Take off heat, add the minced garlic and deglaze your pan with the balsamic and now feel free to stir up the sprouts. Add a pinch of salt to taste as well as 3/4 of the lemon zest. Try not to drown the pan with vinegar and adjust the recipe as needed. Remove from heat when sprouts are fork tender but still with crunch. Plate, and grate cheese to taste on top. Garnish with lemon zest and black lava finishing salt.
BLACKENED BRUSSELS SPROUTS
Make and share this Blackened Brussels Sprouts recipe from Food.com.
Provided by veggienut
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter substitute or margarine in a medium skillet over high heat.
- Add minced garlic.
- When garlic sizzles, add brussels sprouts.
- Add salt and pepper.
- Saute over high heat, stirring frequently.
- Sprouts will brown, but allow them to blacken.
- Serve hot and enjoy the flavor.
Nutrition Facts : Calories 42, Fat 0.6, SaturatedFat 0.1, Sodium 24, Carbohydrate 8.3, Fiber 3, Sugar 2, Protein 2.9
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 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
BLANCHED & SAUTEED BRUSSELS SPROUTS
Make and share this Blanched & Sauteed Brussels Sprouts recipe from Food.com.
Provided by BrendaM
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Trim Brussels sprouts.
- Cook in boiling water for about 8 minutes.
- Drain well.
- In saucepan, heat butter and garlic until bubbly.
- Return Brussels sprouts to the saucepan and stir to coat with garlic butter.
- Place in a serving dish and top with Parmesan cheese.
Nutrition Facts : Calories 107.1, Fat 5.8, SaturatedFat 3.3, Cholesterol 13.8, Sodium 122.8, Carbohydrate 11.1, Fiber 4, Sugar 2.7, Protein 5.5
BALSAMIC BRUSSELS SPROUTS
My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!
Provided by Melissa
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 447.7 mg, Sugar 5.6 g
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