Brussels Sprouts With Panko Recipes

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BRUSSELS SPROUTS WITH PANKO



Brussels Sprouts with Panko image

Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do-I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.

Provided by Rawia Bishara

Categories     Sauté     Vegetarian     Brussels Sprout     Breadcrumbs

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Corn oil for frying
4 pounds Brussels sprouts, outer leaves removed, cut in half
1 cup Thick Tahini Sauce
1 cup low-fat plain yogurt
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup panko (Japanese-style breadcrumbs)
Pinch sea salt

Steps:

  • Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
  • Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
  • In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
  • Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.

SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING



Soy Sauce Brussels Sprouts with Panko and Cashew Topping image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds Brussels sprouts
4 tablespoons soy sauce
4 tablespoons tahini
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon olive oil
Juice from half a lemon
1 clove garlic, minced
1/2 cup panko breadcrumbs
1/2 cup crushed raw cashews

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
  • Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.

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