Brussels Sprouts Ala Angela Recipes

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BRUSSELS SPROUTS ALA ANGELA



Brussels Sprouts ala Angela image

My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY!

Provided by JimChicago52

Categories     Brussels Sprouts Side Dishes

Time 40m

Yield 6

Number Of Ingredients 5

6 slices bacon, diced
1 onion, diced
1 tablespoon minced garlic
1 cup chicken stock
2 (16 ounce) packages Brussels sprouts, trimmed and halved lengthwise

Steps:

  • Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.
  • Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid
  • Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 17.9 g, Cholesterol 19.2 mg, Fat 13.2 g, Fiber 6.4 g, Protein 9 g, SaturatedFat 4.3 g, Sodium 387.1 mg, Sugar 5 g

BRUSSELS SPROUTS ALA ANGELA



Brussels Sprouts ala Angela image

My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY!

Provided by JimChicago52

Categories     Brussels Sprouts Side Dishes

Time 40m

Yield 6

Number Of Ingredients 5

6 slices bacon, diced
1 onion, diced
1 tablespoon minced garlic
1 cup chicken stock
2 (16 ounce) packages Brussels sprouts, trimmed and halved lengthwise

Steps:

  • Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.
  • Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid
  • Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 17.9 g, Cholesterol 19.2 mg, Fat 13.2 g, Fiber 6.4 g, Protein 9 g, SaturatedFat 4.3 g, Sodium 387.1 mg, Sugar 5 g

ANGEL HAIR WITH OLIVES AND BRUSSELS SPROUTS



Angel Hair With Olives and Brussels Sprouts image

Modified from "Isa Does It" by Isa Chandra Moskowitz's Olive Angel Hair with Seared Brussels Sprouts. It was SO yummy, but I used less oil and salt, added more Brussels sprouts and used marjoram instead of thyme. Three of us polished it off.

Provided by ann2boys

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups Brussels sprouts, quartered
8 ounces angel hair pasta
1/2 cup walnuts
1 medium yellow onion, quartered and thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
4 -5 garlic cloves, minced
1 teaspoon marjoram or 1 teaspoon rosemary
1/4 teaspoon crushed red pepper flakes
1/4 fresh ground pepper (to taste)
1/2 cup kalamata olive, coarsely chopped
1/2-1 cup low sodium vegetable broth
2 tablespoons white balsamic vinegar or 2 tablespoons fresh lemon juice

Steps:

  • For a one pot meal: First, toast the walnuts in the bottom of a large heavy pot over medium heat for about 5 minutes, tossing occasionally. Remove to a cutting board.
  • Add water to the pot for the pasta and bring to a boil. Before adding the pasta, steam the Brussels sprouts over the boiling water (put in a metal strainer on top of the pot and cover) for 3 minutes. Set aside the Brussels sprouts.
  • Add the pasta to the boiling water and cook according to package instructions. Drain and set aside.
  • Rinse the pot. Turn up the heat to medium-high. Add 1 T olive oil and a pinch of the salt and saute the onion until translucent, about 3 minutes. Add the Brussels sprouts to the pan. The Brussels sprouts should touch the bottom of the pan in order to be seared. Cook for about 5 minutes until sprouts are seared on at least one side.
  • Add garlic and other seasonings and cook until fragrant, about 30 seconds.
  • Add the olives, the remaining salt, 1/2 cup of the broth, and vinegar. Mix well. Add pasta and toss. Add more broth if needed. Taste for seasoning and adjust as needed. Top with walnuts and serve.

Nutrition Facts : Calories 382.8, Fat 15.8, SaturatedFat 1.8, Sodium 425.9, Carbohydrate 51.4, Fiber 4.7, Sugar 3.6, Protein 11.1

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