Brussels Sprout Chiffonade Recipes

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BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS



Brussels Sprouts Chiffonade With Bacon, Garlic and Shallots image

Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!

Provided by English_Rose

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

10 ounces Brussels sprouts, trimmed
1 tablespoon olive oil
1 ounce butter
2 shallots, finely chopped
1 garlic clove, crushed
2 ounces smoked bacon, chopped

Steps:

  • Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
  • Heat the olive oil and melt the butter into it.
  • Add the shallots, garlic and bacon.
  • Cook for 3-4 mins until the shallot is softened.
  • Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

BRUSSELS-SPROUT CHIFFONADE WITH POPPY SEEDS



BRUSSELS-SPROUT CHIFFONADE WITH POPPY SEEDS image

Categories     Vegetable     Side     Sauté     Thanksgiving     Healthy

Yield 8

Number Of Ingredients 4

1 1/2 pounds Brussel sprouts -- halved, cored
6 tablespoons butter
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds

Steps:

  • Cut brussels sprouts into thin (1/8 to 1/4" wide) shreds. Melt butter in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just beginning to wilt, about 5 minutes. Add lemon juice and poppy seeds; toss to blend. Season with salt and pepper.

BRUSSELS SPROUT CHIFFONADE



BRUSSELS SPROUT CHIFFONADE image

Categories     Vegetable     Sauté     Dinner

Yield 8 servings

Number Of Ingredients 3

1.5 pounds fresh brussels sprouts, halved and cored
6 tablespoons (3/4 stick) butter
1 tablespoon fresh lemon juice

Steps:

  • Cut brussels sprouts into thin (1/8 - 1/4 inch wide)shreds. Melt butter in heavy large skillet over medium high heat. Add brussels sprouts and toss until just beginning to wilt, about 5 minutes. Add lemon juice; toss to blend. Season with salt and pepper.

CIDER BRAISED BRUSSELS SPROUTS



Cider Braised Brussels Sprouts image

Make and share this Cider Braised Brussels Sprouts recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, trimmed with X cut on bottom (or 1 lb frozen Brussels)
2 tablespoons butter
1 garlic clove, minced
1/3 cup apple cider
1/4 teaspoon fresh ground pepper
salt, as needed, to taste

Steps:

  • Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
  • Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
  • Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
  • Add salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 93.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 64.9, Carbohydrate 8.4, Fiber 3, Sugar 2, Protein 3

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS



Chiffonade of Brussels Sprouts with Bacon & Hazelnuts image

I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.

Provided by P48422

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs Brussels sprouts
3 slices bacon, finely diced
1/2 cup hazelnuts, toasted and chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
  • Shred the sprouts with the coarse shredding attachment of your food processor.
  • Set aside until about 10 minutes before service.
  • Cook the bacon over medium-high heat until crisp.
  • Remove with a slotted spoon to a paper towel to drain.
  • Set aside.
  • Reserve the bacon fat in the pan.
  • Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
  • Saute until crisp-tender and bright green, about 3-5 minutes.
  • Add the bacon, hazelnuts, salt and pepper and toss to combine.
  • Taste, adjust seasonings and serve.

TRULY DELICIOUS BRUSSELS SPROUTS



Truly Delicious Brussels Sprouts image

If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.

Provided by Chef John

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 10m

Yield 4

Number Of Ingredients 5

1 teaspoon butter
1 teaspoon olive oil
12 Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
  • Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g

BALSAMIC BRUSSELS SPROUTS



Balsamic Brussels Sprouts image

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

1 ½ pounds Brussels sprouts, trimmed
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
¼ cup balsamic vinegar
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

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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