Brusselssproutssaute 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.

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

  • Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  • Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  • Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

BRUSSELS SPROUTS SAUTE



Brussels Sprouts Saute image

Salty, savory and sprinkled with Parmesan, even people who don't like brussels sprouts love this dish. The onions and garlic add tremendous flavor.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh Brussels sprouts, thinly sliced
3 tablespoons canola oil
1 large onion, finely chopped
7 thin slices prosciutto or deli ham (about 5 ounces), cut into strips
4 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
2/3 cup plus 3 tablespoons grated Parmesan cheese, divided

Steps:

  • In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.

Nutrition Facts : Calories 169 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 474mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 11g protein.

SAUTEED BRUSSELS SPROUTS



Sauteed Brussels Sprouts image

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Nutrition Facts : Calories 113 g, Fat 7 g, Fiber 4 g, Protein 4 g

SAUTEED BRUSSELS SPROUTS



Sauteed Brussels Sprouts image

I served these to a room full of Brussels Sprout haters.... they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.

Provided by NcMysteryShopper

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups Brussels sprouts, trimmed
2 1/2 ounces pancetta, roughly chopped
1/4 cup extra virgin olive oil
1/2 cup onion, chopped
1 tablespoon butter
2 tablespoons water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
  • Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
  • Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
  • Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.

Provided by Alison Roman

Categories     dinner, easy, quick, weekday, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound brussels sprouts, trimmed and halved
3 to 4 tablespoons fat (olive oil, schmaltz, duck fat or the fat rendered from 8 ounces of bacon, sausage or chorizo)
A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles
Lemon juice, vinegar, pickled onions or shallots
Salt and pepper to taste
Chopped fresh herbs like parsley, cilantro or mint (optional)

Steps:

  • If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
  • Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
  • Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
  • Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.

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.

SHREDDED BRUSSELS SPROUTS SAUTé



Shredded Brussels Sprouts Sauté image

Brussels sprouts and bacon come together in this wonderful side dish that is ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

6 slices bacon
1 1/2 lb fresh Brussels sprouts, trimmed, thinly sliced
2 shallots, thinly sliced
1/3 cup vegetable or chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1 can (2.8 oz) French-fried onions

Steps:

  • In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
  • Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.

Nutrition Facts : Calories 123, Carbohydrate 13 g, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 373 mg

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