Brown Butter Thyme Honey Caramelized Brussels Sprouts Recipes

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BROWN BUTTER, THYME & HONEY CARAMELIZED BRUSSELS SPROUTS



BROWN BUTTER, THYME & HONEY CARAMELIZED BRUSSELS SPROUTS image

Categories     Vegetable

Number Of Ingredients 4

1 kg fresh Brussels sprouts
4 tbsp Coles unsalted butter
1 tbsp Coles pure Australian honey
1 tbsp fresh thyme leaves

Steps:

  • 1. In a large pot of boiling salted water, cook the Brussels sprouts in batches until bright green, about 3-5 minutes per batch. 2. Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool, remove the sprouts from the water, drain well and cut in half lengthwise. 3. Working in two batches, melt half the butter in a large sauté pan over medium-high heat until golden brown, about 2 minutes. Add the Brussels sprouts and increase the heat to high. 4. Sauté until the Brussels sprouts are golden brown, about 5 minutes. Add thyme and honey, and mix well. Season to taste with salt. Transfer to a platter, cover with foil and repeat with remaining Brussels sprouts. 5. Spoon the Brussels sprouts onto a large serving platter and serve immediately.

BROWN BUTTER SAUTEED BRUSSELS SPROUTS



Brown Butter Sauteed Brussels Sprouts image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds Brussels sprouts, cored and leaves removed
1 gallon salted boiling water
3 tablespoons butter
1 tablespoon caraway seeds
Pinch cracked black pepper
Pinch salt
1/2 lemon, juiced

Steps:

  • In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.
  • In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.
  • Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.

BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

CARAMELIZED BRUSSELS SPROUTS



Caramelized Brussels Sprouts image

Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

Provided by Sharon123

Categories     Vegetable

Time 42m

Yield 16 serving(s)

Number Of Ingredients 7

10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt

Steps:

  • Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
  • In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
  • Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
  • Add butter; stir until melted.
  • Add the vinegars.
  • Cook and stir for 1 minute.
  • Add the water and salt.
  • Bring to boiling; add the sprouts.
  • Return to boiling; reduce heat.
  • Simmer, covered, for 6 minutes.
  • Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
  • Keep warm until serving.

HONEY-GARLIC BRUSSELS SPROUTS



Honey-Garlic Brussels Sprouts image

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons garlic salt

Steps:

  • Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.

Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BROWN-BUTTER BRUSSELS SPROUTS



Brown-Butter Brussels Sprouts image

Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 4

1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1/4 cup butter
1/2 cup sliced almonds
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
  • Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
  • Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

BROWN-SUGAR-AND-BACON-GLAZED BRUSSELS SPROUTS



Brown-Sugar-and-Bacon-Glazed Brussels Sprouts image

Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Yield Serves 10 to 12

Number Of Ingredients 9

3 pounds Brussels sprouts, trimmed
5 ounces bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
2 tablespoons thinly sliced garlic (from 4 to 5 cloves)
1 tablespoon fresh thyme leaves
5 tablespoons unsalted butter
3 tablespoons packed dark-brown sugar
1/2 cup turkey stock or low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

  • Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
  • Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

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