Brussels Sprouts With Chocolate Port Sauce Recipes

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AMAZING BRUSSELS SPROUTS



Amazing Brussels Sprouts image

If you ever hated Brussels sprouts as a kid like me, try this recipe! You will fall in love with them! They are my new favorite veggie. Enjoy!

Provided by cduszak

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 20m

Yield 3

Number Of Ingredients 8

¼ cup low-sodium teriyaki sauce
1 tablespoon sesame oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 cloves garlic, minced
10 Brussels sprouts, halved
1 teaspoon ground black pepper

Steps:

  • Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
  • Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 10.6 g, Fat 9.4 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 363.7 mg, Sugar 3.1 g

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE



Brussels Sprouts in Honey Dijon Onion Sauce image

I LOVE Brussels sprouts this way. This recipe makes a lot (cuz it's my very own "special occassion" recipe), but they'll get eaten!! Not overly-sauced, or fat-laden, either! I don't put salt in this, but you can add it to taste.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 lbs frozen petite Brussels sprouts or 3 lbs fresh small Brussels sprouts
2 tablespoons butter
1/4 cup dry white wine
1/4 cup finely chopped onion
8 ounces sliced mushrooms
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
1 tablespoon water
3 tablespoons Dijon mustard
1 1/2-2 tablespoons honey

Steps:

  • Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
  • Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
  • In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
  • Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
  • Serve.

Nutrition Facts : Calories 93.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 97.2, Carbohydrate 14, Fiber 4, Sugar 5.7, Protein 4.4

CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

TANGY BRUSSEL SPROUTS WITH MUSTARD SAUCE



Tangy Brussel Sprouts with Mustard Sauce image

Make and share this Tangy Brussel Sprouts with Mustard Sauce recipe from Food.com.

Provided by jsentjens

Categories     < 30 Mins

Time 17m

Yield 20 oz., 12 serving(s)

Number Of Ingredients 8

20 ounces Brussels sprouts
2 tablespoons butter
2 1/2 tablespoons flour, easy blend
2 cups chicken broth, low sodium
4 teaspoons Dijon mustard
2 teaspoons lemon juice
salt, to taste
pepper, to taste

Steps:

  • Cut a cross in the stem of each sprout and put them all in a vegetable steamer set over 2" boiling water for 12 minutes until crisp/tender.
  • To prepare the suace, heat the butter.
  • Stir in the flour.
  • Stir in the chicken broth with whisk to form smooth sauce.
  • Stir in the mustard and lemon juice.
  • Season with salt and pepper.
  • Simmer gently for 5 minutes.
  • Put the sprouts in a heated serving dish and cover with sauce.

Nutrition Facts : Calories 47.7, Fat 2.5, SaturatedFat 1.3, Cholesterol 5.1, Sodium 170.2, Carbohydrate 4.9, Fiber 1.3, Sugar 1, Protein 2.3

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE



Brussels Sprouts in Rosemary Cream Sauce image

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together - but watch out for fights over who gets the last of the sauce. -Liz Koschoreck, Berea, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh Brussels sprouts (about 4 cups)
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 tablespoon coarsely chopped fresh rosemary
2 garlic cloves, minced
3/4 teaspoon salt
1/4 cup shredded Parmigiano-Reggiano cheese
Freshly ground pepper

Steps:

  • Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.

Nutrition Facts : Calories 256 calories, Fat 24g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 445mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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