Brussels Sprouts With Mustard Apples And Caraway Recipes

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BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY



Brussels Sprouts With Mustard, Apples and Caraway image

Provided by Kim Severson

Categories     dinner, side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

2 pounds brussels sprouts
4 tablespoons unsalted butter
1 1/2 cups thinly sliced onion (1 medium)
Salt
2 pounds Golden or Red Delicious apples (about 6)
3/4 cup apple juice
2 teaspoons Dijon mustard (do not use grainy mustard)
3 shallots, chopped fine (1 cup)
1 tablespoon caraway seeds
2 teaspoons apple cider vinegar

Steps:

  • Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
  • Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
  • Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
  • Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
  • Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
  • Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED APPLES AND BRUSSELS SPROUTS



Roasted Apples and Brussels Sprouts image

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Provided by Jacob French

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

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.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

BRUSSELS SPROUTS WITH DIJON MUSTARD



Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

  • Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
  • Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
  • Pour over Brussels sprouts.

ROASTED BRUSSELS SPROUTS WITH CARAWAY SEEDS



Roasted Brussels Sprouts with Caraway Seeds image

Provided by Paul Grimes

Categories     Side     Roast     Thanksgiving     Vegetarian     Winter     Family Reunion     Healthy     Vegan     Brussels Sprout     Potluck     Caraway     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER



Brussels Sprouts 'Slaw' With Mustard Butter image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges

Steps:

  • Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
  • Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram

BRUSSELS SPROUTS WITH MUSTARD SEEDS



Brussels Sprouts With Mustard Seeds image

Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.

Provided by Sandi From CA

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 tablespoon vegetable oil
1 lb Brussels sprout (450 g)
2 teaspoons mustard seeds
dried red chili, to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
black pepper
salt
1/4 cup water

Steps:

  • Heat the vegetable oil in a thick bottomed pan.
  • Add mustard seeds and fry for 2-3 minutes.
  • Add red chilies, ground coriander and ground cumin
  • Add the Brussels sprouts and water.
  • Cover the pan and let simmer for 15 minutes.
  • Fry for 10-15 minutes or until golden brown.
  • Add salt to taste and serve hot with roti.

Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY



BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY image

Yield 10-12 servings

Number Of Ingredients 10

2 pounds brussels sprouts
4 tablespoons unsalted butter
1 1/2 cups thinly sliced onion (1 medium)
Salt
2 pounds Golden or Red Delicious apples (about 6)
3/4 cup apple juice
2 teaspoons Dijon mustard (do not use grainy mustard)
3 shallots, chopped fine (1 cup)
1 tablespoon caraway seeds
2 teaspoons apple cider vinegar.

Steps:

  • 1. Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.) 2. Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes. 3. Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat. 4. Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm. 5. Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on. 6. Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

BRUSSELS SPROUTS WITH BUTTER AND CARAWAY



Brussels Sprouts with Butter and Caraway image

I love sprouts and this is a really good way to have them rather than just plain. Goes great with meat and potatoes.

Provided by Tara1183

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

3 cups Brussels sprouts (can use frozen or fresh)
1/2 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons butter
1/8 teaspoon caraway seed
1/2 tablespoon lemon juice

Steps:

  • Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
  • Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.

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