Caramelized Brussels Sprouts With Lemon Recipes

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CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS



Caramelized Brussels Sprouts with Pistachios image

I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...

Provided by GODGIFU

Categories     Side Dish     Vegetables     Brussels Sprouts

Yield 8

Number Of Ingredients 7

4 pounds Brussels sprouts
½ cup unsalted butter
4 small red onions, cut into strips
¼ cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
½ cup coarsely chopped pistachios

Steps:

  • Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
  • Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
  • Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
  • Season with salt and pepper to taste and garnish with pistachios.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g

CARAMELIZED BRUSSELS SPROUTS WITH LEMON



Caramelized Brussels Sprouts with Lemon image

Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
  • Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g

ROASTED BRUSSELS SPROUTS WITH PARMESAN AND LEMON



Roasted Brussels Sprouts with Parmesan and Lemon image

If you have never tried Brussels sprouts roasted, then you are in for a treat. They are sweet and tender on the inside, crispy on the outside, and flavored with Parmesan and lemon.

Provided by healthnut

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts
1 tablespoon olive oil
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
1 tablespoon lemon juice, or more to taste
1 teaspoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim the bottom 1/4 inch off each Brussels sprout, discarding the small woody stems. Remove any damaged outer leaves and quarter each sprout lengthwise.
  • Combine Brussels sprouts, olive oil, salt, and pepper in a large bowl; toss to coat. Spread on a rimmed baking sheet.
  • Roast in the preheated oven until the insides are tender and the outer leaves are slightly browned, 20 to 25 minutes. Transfer to a serving bowl; sprinkle with Parmesan cheese, lemon juice, and lemon zest.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.2 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.4 mg, Sugar 2.6 g

CARAMELIZED BRUSSELS SPROUTS WITH LEMON



Caramelized Brussels Sprouts with Lemon image

With the holidays almost here, and it's never too early to think of a menu for Thanksgiving. I saw this in an old Better Homes and Garden magazine, and thought it was a perfect side dish to turkey and all the trimmings!

Provided by Carol Perricone

Categories     Vegetables

Time 25m

Number Of Ingredients 4

1/4 c olive oil, extra virgin
4 c brussels sprouts, trimmed and cut in half lengthwise
2 Tbsp water
juice from 1/2 lemon (about 1 tablespoon)

Steps:

  • 1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
  • 2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

CARAMELIZED BRUSSELS SPROUTS WITH LEMON



CARAMELIZED BRUSSELS SPROUTS WITH LEMON image

Categories     Vegetable     Side     Sauté

Yield 4 servings

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done). Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

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Combine Brussels sprouts, olive oil, salt, and pepper in a large bowl; toss to coat. Spread on a rimmed baking sheet. Roast in the preheated oven until the insides are tender and the outer leaves are slightly browned, 20 to 25 minutes. Transfer to a serving bowl; sprinkle with Parmesan cheese, lemon juice, and lemon …
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