Brusselssproutsandapricotsaute Recipes

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BRUSSELS SPROUTS AND APRICOT SAUTE



Brussels Sprouts and Apricot Saute image

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

½ teaspoon butter
3 Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
2 ½ teaspoons chopped dried apricots
1 teaspoon water
¾ teaspoon maple syrup
1 teaspoon lime juice

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



Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

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



Roasted Brussels Sprouts with Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

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



Roasted Brussels Sprouts with Parmesan image

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

1 (16 ounce) package Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste

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



Brussels Sprout Spaghetti image

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

1 pound Brussels sprouts
½ (8 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 lemon, juiced
3 tablespoons tahini paste
2 teaspoons capers
salt and ground black pepper to taste

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



Brussels Sprouts and Apricot Saute image

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

2 lbs Brussels sprouts
3/4 cup coarsely chopped dried apricot
2 tablespoons butter
1/4 cup water
3 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup freshly squeezed lime juice, about 2 large limes

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



Brussels Sprouts with Pancetta image

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

6 ounces sliced pancetta, chopped
2 pounds fresh Brussels sprouts, halved
3 garlic cloves, minced
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper

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



Roasted Garlic Parmesan Brussels Sprouts Recipe by Tasty image

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

1 lb brussels sprouts, halved
4 tablespoons olive oil
½ teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup bread crumbs
¼ cup grated parmesan cheese

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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