Brussels Sprouts Bites Recipes

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PAN FRIED BRUSSELS SPROUTS



Pan Fried Brussels Sprouts image

Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!

Provided by Connie Fabian Byrnes

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 teaspoons crushed garlic
¼ white onion, chopped
1 (16 ounce) package trimmed Brussels sprouts
salt and ground black pepper to taste
garlic powder to taste

Steps:

  • Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.1 g, Fat 3.7 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 29.3 mg, Sugar 3.2 g

BRUSSELS SPROUTS BITES



Brussels Sprouts Bites image

Shaved Brussels sprouts combined with cheddar and baked into easy bite-sized portions. These are great for a party and super easy to transport!

Provided by Probably This

Categories     High In...

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 4

1 lb fresh Brussels sprout
2 cups shredded cheddar cheese
45 Ritz crackers, crumbled
2 eggs

Steps:

  • Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they've cooked. While the water boils, shred brussels sprouts using a cheese grater.
  • Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
  • Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.

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