HERBED BRUSSELS SPROUTS
Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. -Debbie Marrone, Warner Robins, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
PANCETTA AND HERB BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.
BRUSSELS SPROUTS WITH PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
BRUSSELS SPROUTS WITH HERBES DE PROVENCE
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and trim brussels sprouts. Place in steamer and sprinkle with herbes de Provence. Steam for 7 to 10 minutes, depending on size of sprouts.
- In serving bowl mix together vinegar and mustard.
- When sprouts are cooked, drain and stir into dressing.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 4 grams
RICE WITH HERBES DE PROVENCE
Adapted from a recipe by Jennifer at allrecipes.com. Very simple, but very good. You can use all kinds of dried herbs in this. Try a mix of oregano, basil and thyme for an Italian influence, or thyme, marjoram, savory and rosemary for a more central French flavor.
Provided by DrGaellon
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 192.8, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 235.6, Carbohydrate 39.9, Fiber 1.3, Sugar 0.9, Protein 4.7
ROASTED BRUSSELS SPROUTS
Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.
Provided by JackieOhNo
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
- Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.
Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7
RICE WITH HERBES DE PROVENCE
This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.
Provided by Jennifer Green
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g
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