Brussels Sprouts With Apple Recipes

BRUSSELS SPROUTS WITH APPLES AND THYME

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
• Place the grated apples into a clean kitchen towel and squeeze dry.
• Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

FRIED BRUSSELS SPROUTS WITH APPLE REDUCTION AND CANDIED PUMPKIN SEEDS

Steps:

• Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.
• Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.
• Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.
• Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.
• Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.
• Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.
• Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.
• Heat the oil in a sauce pot to 315 to 325 degrees F.
• Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.
• Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
• Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
• Toss vegetables with vinegar, and serve immediately.

BRUSSELS SPROUTS AND APPLES

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

BRUSSELS SPROUTS WITH APPLE

Steps:

• Place brussels sprouts in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp; drain. Remove bacon to paper towels. Add the apple, thyme and brussels sprouts to skillet. Cook, uncovered, over medium heat for 5-10 minutes or until heated through. Stir in bacon.

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Steps:

• To candy the walnuts:
• Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
• To roast the Brussels sprouts:
• Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
• To finish the dish:
• Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

ROASTED BRUSSELS SPROUTS WITH APPLE, CREME FRAICHE & P

Steps:

• Preheat oven to 450°F.
• Toss the brussels sprouts with enough olive oil to coat, a genereous pinch of salt and pepper to taste.
• Put the sprouts on a baking sheet pan in the preheated oven for 15 minutes.
• Meamwhile, in a small saute pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside.
• After 15 minutes, removed the Brussels sprouts from the oven, and test with a paring knife. If the Brussels sprouts are not sufficiently charred to tender, return to the oven for 5 minutes. If they appear to be charring too much, reduce the oven to 400 and continue roasting until they are knife tender.
• When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, aned add the pistachios and apple slices.
• Pour the reduce balsame mixture into the bowl and toss to coat evenly.
• Transfer mixture to serving platter and top with a dollop of creme fraiche. Add more salt and creme fraiche if desired.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 450 degrees.
• Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
• Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
• Roast until they begin to turn brown.
• Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
• Remove from oven, toss with red wine vinegar and serve immediately.