UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE
Chef Dan Kluger, author of "Chasing Flavor," shares his secrets to restaurant-quality brussels sprouts dressed in a mustard vinaigrette.
Provided by Chef Dan Kluger
Number Of Ingredients 15
Steps:
- For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
- Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
- Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
- Slowly whisk in the olive oil until emulsified
- The dressing can be made up to 2 days ahead and refrigerated until ready to use
- For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
- Place in a small sterilized jar or storage container and cover with red wine vinegar
- Cover and refrigerate for at least 12 hours before using
- The pickled chiles will keep for about 2 weeks
- Bring a large saucepan of salted water to a boil and prepare an ice bath
- Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
- Transfer to the ice bath to cool, then transfer to paper towels to drain
- Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
- In a large skillet, heat the oil over medium-high heat
- Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
- Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
- Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
- Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
- Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
- Season with flaky salt and serve
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
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
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 WITH 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.
BALSAMIC-GLAZED BRUSSELS SPROUTS
A tasty way to serve Brussels sprouts.
Provided by Barbara Zernicke
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BALSAMIC-GLAZED BRUSSELS SPROUTS
My relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they'd love. When I served this at my Christmas buffet, there wasn't a sprout left in the bowl! -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut an "X" in the core of each Brussels sprout. Place in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender., Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, Brussels sprouts and bacon; cook 2-3 minutes longer. , Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
Nutrition Facts : Calories 256 calories, Fat 16g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
CIDER-GLAZED BRUSSELS SPROUTS
Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you're making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.
Provided by Lidey Heuck
Categories easy, vegetables, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.
BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS
Provided by Amelia Saltsman
Categories Food Processor Mustard Side Marinate Thanksgiving Vegetarian Low Cal High Fiber Dinner Pecan Fall Healthy Brussels Sprout Potluck Maple Syrup Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
- Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
- Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
- Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
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