Brusselssproutsmedley Recipes
DILLED BRUSSELS SPROUT MEDLEY
This special side packs lots of flavor and perks up just about any plate. Priscilla Gilbert - Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 78 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS MEDLEY WITH NORI STRIPS
I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.
Provided by Chef Joey Z.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400'F. Coat a baking sheet with cooking spray.
- Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
- Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
- While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
- When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
- Season with salt and pepper if you like.
- Bon Appetit!
Nutrition Facts : Calories 248.5, Fat 17.4, SaturatedFat 1.8, Sodium 68, Carbohydrate 21.9, Fiber 4.8, Sugar 6.5, Protein 4.5
BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
PARMESAN BRUSSELS SPROUTS
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
- Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
- Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
BRUSSELS SPROUTS SUPREME
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
- Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.
EASY MARINATED BRUSSELS SPROUTS
Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.
Provided by Diana S.
Categories Side Dish Vegetables Brussels Sprouts
Time 4h25m
Yield 6
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
- Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g
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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