Buttery Brussels Sprouts Recipe Recipe For Potato

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BUTTERY BRUSSELS SPROUTS



Buttery Brussels Sprouts image

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

1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt

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 'N POTATOES



Brussels Sprouts 'n Potatoes image

Make and share this Brussels Sprouts 'n Potatoes recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 23m

Yield 5 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 large potato, peeled & cubed (about the size of hash browns)
1 lb Brussels sprout
1 bay leaf
1 sweet red pepper, cut into 1/2-inch x 1-inch strips
1/4 cup chicken stock (or water)
salt and pepper
chopped parsley (for garnish)

Steps:

  • For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
  • Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
  • Add Brussels sprouts and stock; cover and cook for about 8 minutes.
  • Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
  • Season with salt and pepper.
  • Remove bay leaf.
  • Garnish with chopped parsley and serve.
  • For vegetarian, use the water not the chicken stock.

BUTTER ROASTED CHICKEN, CHEESY POTATOES, AND BRUSSELS SPROUTS



Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts image

Make and share this Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts recipe from Food.com.

Provided by soveria

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

4 fluid ounces whole milk
3 fresh thyme sprigs
2 chicken breasts, Bone-in Skin-On
2/3 ounce butter (no substitution or chicken won't get crispy)
1 russet potato, large
1 ounce parmesan cheese, Grated
8 ounces Brussels sprouts
2 fluid ounces white wine

Steps:

  • Preheat oven to 425°F.
  • Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
  • Make potatoes: Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
  • Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
  • Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
  • Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
  • Make the Sauce: Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
  • Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!

Nutrition Facts : Calories 620.4, Fat 27.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 437.4, Carbohydrate 32.8, Fiber 5.3, Sugar 7, Protein 42.8

BRUSSELS SPROUTS IN HAZELNUT BUTTER



Brussels Sprouts in Hazelnut Butter image

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

nonstick cooking spray
½ cup hazelnuts
8 hazelnuts
6 tablespoons butter, softened, divided
1 tablespoon minced shallot
1 ¼ pounds Brussels sprouts, trimmed

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

BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

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

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

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

BUTTERY CARROTS AND BRUSSELS SPROUTS



Buttery Carrots and Brussels Sprouts image

-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound carrots, cut into 1/4-inch slices
3/4 pound brussels sprouts, halved
1/4 cup butter, cubed
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
Salt and pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.

Nutrition Facts : Calories 96 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

BUTTERED BRUSSELS SPROUTS



Buttered Brussels Sprouts image

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Fall     Brussels Sprout     Gourmet

Yield Makes 8 servings

Number Of Ingredients 2

2 pound Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

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.

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