Brusselssproutsinmustardsauceadopted Recipes

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SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
  • Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

TRULY DELICIOUS BRUSSELS SPROUTS



Truly Delicious Brussels Sprouts image

If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.

Provided by Chef John

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 10m

Yield 4

Number Of Ingredients 5

1 teaspoon butter
1 teaspoon olive oil
12 Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
  • Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

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

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

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 SAUTE



Brussels Sprouts Saute image

This is quick and easy to make, and we think the Dijon mustard goes really well with the brussels sprouts.

Provided by Chef PotPie

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

2 (10 ounce) boxes Brussels sprouts, thawed
3 tablespoons cooking oil
2 tablespoons Dijon mustard
1/4 teaspoon salt

Steps:

  • Cut each brussels sprout lengthwise in half.
  • In 5 quart dutch oven over high heat in hot oil, cook sprouts, stirring often, 5 minutes.
  • Add mustard, salt and 1/4 cup water.
  • Reduce heat to medium; cover and cook until tender, about 5 minutes, stirring occasionally.

BAKED BRUSSELS-SPROUT CUSTARDS



Baked Brussels-Sprout Custards image

You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

Provided by Martha Stewart

Time 1h15m

Yield Makes 6 individual custards

Number Of Ingredients 9

1 1/2 pounds brussels sprouts, trimmed and halved (about 6 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 1/2 cups finely grated Gruyere (about 4 ounces)

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 12 minutes.
  • Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
  • Divide brussels sprouts among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
  • Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

BRUSSELS SPROUTS WITH MUSTARD SAUCE



Brussels Sprouts With Mustard Sauce image

Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces frozen Brussels sprouts
1/4 cup butter
1 tablespoon minced onion
1 1/2 teaspoons flour
1/4 teaspoon salt
1/2-1 teaspoon ground mustard
1/8 teaspoon black pepper
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/2 teaspoon Worcestershire sauce

Steps:

  • Cook Brussels sprouts in boiling salted water according to package directions; drain.
  • Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
  • Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
  • Serve.

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