BRUSSELS SPROUTS AND APRICOT SAUTE
This will even have kids eating sprouts because of the sweetness of the dried apricots. Season with salt and pepper at the table, if necessary.
Provided by Shahana
Categories Side Dish Vegetables Brussels Sprouts
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes.
- Stir lime juice into sprouts mixture just before removing from heat.
Nutrition Facts : Calories 73 calories, Carbohydrate 13.1 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 29.9 mg, Sugar 7.9 g
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the larger Brussels sprouts into quarters; halve the smaller ones.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.
ROASTED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Preheat oven to 425 degrees F.
- Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
ROASTED BRUSSELS SPROUTS WITH PARMESAN
Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.
Provided by Juliana Hale
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
- Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8 g, Cholesterol 2.9 mg, Fat 5.7 g, Fiber 3.1 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 264.7 mg, Sugar 2.2 g
BRUSSELS SPROUT SPAGHETTI
A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!
Provided by hilpete
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 48m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
- Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 74 g, Fat 20.6 g, Fiber 15.3 g, Protein 19.7 g, SaturatedFat 3 g, Sodium 250.8 mg, Sugar 6.6 g
BRUSSELS SPROUTS AND APRICOT SAUTE
This is from the newest Chatelaine holiday recipe magazine. I plan on trying it for Canadian Thanksgiving and reviewing it later.
Provided by CanadianFarmgal
Categories Vegetable
Time 35m
Yield 7 cups, 14 serving(s)
Number Of Ingredients 8
Steps:
- Trim outer leaves and any hard stems from sprouts and discard.
- Cut sprouts in half.
- Using a food processor with a slicing disc, push sprouts through feeding tube to thinly slice. Or, using a knife, shred into thin strips. They should measure about 8 cups.
- Chop apricots.
- Melt butter in a large, wide saucepan or frying pan over medium-high heat.
- Add sprouts and apricots. Drizzle with water, then syrup. Sprinkle with salt and pepper. Stir often until sprouts are just wilted and done as you like. Start testing at 5 min., but it may take up to 10 minute to cook them to your liking. Stir in lime juice, then remove from heat.
- Taste and add more salt and pepper, if needed.
- 1/2 cup servings.
Nutrition Facts : Calories 67.2, Fat 2, SaturatedFat 1.1, Cholesterol 4.4, Sodium 192.7, Carbohydrate 12.3, Fiber 2.2, Sugar 7.5, Protein 1.9
BRUSSELS SPROUTS WITH PANCETTA
The addition of pancetta lends a wonderful smoky flavor to crisp-tender brussels sprouts, giving them mass appeal.-Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook pancetta over medium heat until slightly crisp. Add Brussels sprouts; cook and stir for 5 minutes. Add garlic; cook 1 minute longer., Add the broth, salt and pepper stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until Brussels sprouts are tender.
Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 620mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
- Add the rest of the ingredients to the bowl and toss to cover.
- Spread the sprouts onto a baking sheet.
- Bake in a 400˚F (200˚C) oven for 20 minutes.
- Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
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