Brussels Sprouts W Radishes Recipes

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BRUSSELS SPROUTS W/ RADISHES



Brussels Sprouts W/ Radishes image

Make and share this Brussels Sprouts W/ Radishes recipe from Food.com.

Provided by Luckytrim

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 dozen Brussels sprout
8 large radishes
1 quart chicken stock or 1 quart broth
1/4 cup butter
salt and pepper
water, to cover if necessary

Steps:

  • Trim the stem edge of the sprouts.
  • Trim top and bottom edges of radishes.
  • Place the radishes and sprouts in a large saucepan,.
  • Add stock, and enough water to cover, if necessary.
  • Bring to the boil.
  • Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
  • Drain, return to saucepan.
  • Add butter.
  • Gently mix the veggies with the melting butter.
  • Move to a serving dish, season with salt and pepper, and serve.

Nutrition Facts : Calories 381.9, Fat 28.8, SaturatedFat 16.1, Cholesterol 75.4, Sodium 902.8, Carbohydrate 18.2, Fiber 0.6, Sugar 8.3, Protein 12.6

ROASTED BRUSSELS SPROUTS AND CARROTS



Roasted Brussels Sprouts and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

BUTTERED BRUSSELS SPROUTS AND RADISHES



Buttered Brussels Sprouts and Radishes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds Brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
Freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley

Steps:

  • Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
  • Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.

BRUSSELS SPROUT LEAVES AND CRUNCHY GARDEN RADISHES



Brussels Sprout Leaves and Crunchy Garden Radishes image

This tasty recipe from Ubuntu chef Jeremy Fox is featured in our Fresh and Festive Vegetarian Thanksgiving Menu.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 8

1 pound brussels sprouts
2 tablespoons unsalted butter
2 cloves garlic, finely grated
Coarse salt and freshly ground pepper
1/2 pound assorted radishes, such as redhead, D'Avignon, zlata, amethyst, icicle, or plum, washed, dried, and trimmed
2 teaspoons almond oil
Whole blanched almonds, coarsely chopped, for garnish
Celery heart leaves, for garnish

Steps:

  • Trim about 1/4 inch from the stem end of brussels sprouts. Peel leaves to separate. When brussels sprouts become difficult to peel, trim off another 1/4 inch from stem and continue removing leaves; discard cores. Rinse leaves and pat dry; set aside.
  • Melt butter in a large, heavy-bottomed skillet over medium heat. Add garlic and a pinch of salt; season with pepper. Cook, stirring, until garlic is fragrant, 1 to 2 minutes. Add brussels sprout leaves and cook, stirring, until leaves are coated and tender, about 2 minutes. Remove from heat.
  • In a medium bowl, toss radishes with almond oil and season with salt and pepper. Place brussels sprout leaves on a platter and top with radishes. Garnish with almonds and celery heart leaves; serve.

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