Brussels Sprouts With Umami Sauce Recipes

BRUSSELS SPROUTS WITH UMAMI SAUCE

Steps:

• Heat wok or skillet over high heat. Add the oil.
• When hot, add the Brussels sprouts and garlic, and saute for 1 minute.
• Add 1/4 cup water, cover and cook for 2 minutes, tossing to cook evenly.
• Remove the cover and stir in the Umami sauce, lemon juice, zest and pepper.
• Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes.
• Transfer to a plate and serve hot.

JASMINE'S BRUSSELS SPROUTS

Steps:

• Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
• Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO

Steps:

• Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
• Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE

Steps:

• Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
• Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
• If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
• Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
• When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.