BUTTERY BRUSSELS SPROUTS
Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
BRUSSELS SPROUTS WITH BROWNED BUTTER
Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!
Provided by OCGIRLSTAR
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
- Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
- Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
- Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g
BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Remove garlic and discard.
- Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated parmesan and salt& pepper to taste.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
BUTTERED BRUSSELS SPROUTS
Categories Vegetable Side Thanksgiving Vegetarian Fall Brussels Sprout Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
BUTTERED BRUSSELS SPROUTS AND RADISHES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
TRUFFLED BUTTERED BRUSSELS SPROUTS
Provided by Food Network
Number Of Ingredients 5
Steps:
- Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.
BUTTERED BRUSSELS SPROUTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off the bottom of each sprout. Cut a cross in the bottom of each sprout.
- Put the sprouts in a saucepan and add cold water to cover and salt. Bring to the boil and let cook until tender, about 5 minutes. Drain thoroughly in a sieve.
- Heat the butter in a skillet and add the onion. Cook, stirring, until wilted. Add the sprouts and the cloves. Cook, stirring gently and shaking the skillet, about 1 minute.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
BASIC GARLIC BUTTER BRUSSELS SPROUTS
So many people think they don't like brussels sprouts - it's sad, because they're such a wonderfully tasty vegetable! I figure they must have had them prepared badly when they were younger, because everybody I fix them for change their minds about them. My latest conquest was my husband, who thought he didn't like them, either. He has since changed his mind, of course.
Provided by Julesong
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
- To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
- You've already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep).
- Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts).
- While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter.
- When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.
Nutrition Facts : Calories 263.1, Fat 23.8, SaturatedFat 14.7, Cholesterol 61, Sodium 195.1, Carbohydrate 11.9, Fiber 3.9, Sugar 2.6, Protein 4.3
BRUSSELS SPROUTS IN HAZELNUT BUTTER
I have been making this dish as a side for my Thanksgiving and other special fall and winter occasions for at least two decades. If you can buy freshly roasted hazelnuts, that will save some work without sacrificing taste. Frozen Brussels sprouts will make the process much easier, but with major deduction in taste and texture.
Provided by Richard Denker
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
- Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
- Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
- Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
- Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
- 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 just tender, about 5 minutes.
- Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 16.2 g, Cholesterol 45.8 mg, Fat 28.8 g, Fiber 7.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 158.5 mg, Sugar 4 g
BUTTERED BRUSSELS SPROUTS AND CHESTNUTS
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a steamer set over boiling water steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. In a skillet heat the butter over moderately high heat until it begins to color and in it sauté the chestnuts for 1 minute. Add the sprouts, season the mixture with salt and pepper, and sauté it for 1 minute.
BRUSSELS SPROUTS IN BROWN BUTTER
Provided by Florence Fabricant
Categories side dish
Time 25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Trim the Brussels sprouts and cut an X into the base of each.
- Steam the Brussels sprouts for 10 minutes. Remove from heat.
- Melt butter in a large skillet and cook until it turns nut-brown in color.
- Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
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