Braised And Glazed Brussels Sprouts Mark Bittman Recipes

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

BRAISED BRUSSELS SPROUTS

Steps:

• Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
• Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
• Uncover; stir. Cook uncovered until all liquid has evaporated.
• Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.

BALSAMIC-GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
• Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

BRAISED AND GLAZED BRUSSELS SPROUTS (MARK BITTMAN)

Steps:

• Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
• Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
• Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.
• It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.

ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM

Steps:

• Put the cream in a heavy pan over medium-low heat. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
• Meanwhile, rinse and trim the brussels sprouts. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
• When the cream is reduced, add the ginger and garlic and mix well. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish. Add the shredded sprouts and turn in the cream to coat the sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes. The sprouts should be al dente, that is, cooked through but with a crisp bite to them. Check for seasoning, adding salt and freshly ground white pepper if necessary. Serve immediately.