Bumped Up Brussels Sprouts Recipes

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BRUSSELS SPROUT GRATIN



Brussels Sprout Gratin image

"This Brussels sprout gratin will turn nonbelievers into fans!"

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound Brussels sprouts, trimmed
3/4 cup grated sharp cheddar cheese
1 tablespoon all-purpose flour
1 teaspoon fresh thyme
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
  • In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.

BUMPED-UP BRUSSELS SPROUTS



BUMPED-UP BRUSSELS SPROUTS image

Categories     Vegetable     Side     Bake     Fall

Yield 4 servings

Number Of Ingredients 9

6 ounces pancetta, big dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins

Steps:

  • Preheat oven to 350 degrees F. In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

SOFT AND TENDER BRUSSELS SPROUTS



Soft and Tender Brussels Sprouts image

These Brussels are roasted on a lower heat so you get both soft and tender and brown and crispy sprouts. I like roasted sprouts but found high-temp recipes left me with really charred results, and some of the sprouts were still hard. If I was making these for myself, I'd drizzle some balsamic reduction on top to finish, but my family wouldn't care for that.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh Brussels sprouts
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon seasoned salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
  • Bake in the preheated oven until tender, 30 to 45 minutes.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Fat 4.8 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 105 mg, Sugar 2.6 g

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