CHARRED BRUSSEL SPROUTS & BUTTERMILK DRESSING
Brussel sprouts aren't just for Christmas!
Provided by AnotherFoodBlogger
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Chop the bottom (core) off the sprouts and cut in ½
- Drizzle with 2 tbsp olive oil & salt
- Roast in the oven for 20-25 minutes @ 180c until nicely charred
- Blitz bread in a food processor
- Add oregano, lemon zest, chilli, salt/pepper & olive oil. Toss to combine
- Place on a baking tray and bake in the oven @ 180c for 5 minutes, stir and bake for a further 3-4 minutes until crispy
- Toss the almonds in and set aside until needed
- Mix the mayonnaise and buttermilk together until smooth
- Add remaining ingredients and whisk to combine
- Once sprouts are roasted place in a serving bowl
- Drizzle with the buttermilk dressing
- Sprinkle with pangrattato
- Try to stop yourself from eating the whole bowl alone ?
Nutrition Facts : Calories 319 kcal, Carbohydrate 33 g, Protein 10 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 293 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
CHARRED BRUSSELS SPROUTS
Categories [Vegetables,BBQ]
Number Of Ingredients 1
Steps:
- Preheat oven to 415°F.
- Halve the brussels sprouts. Toss with onions and olive oil to coat. Spread onto a lined sheet pan, roast for 8-10 minutes. Transfer to a stainless steel bowl, drizzle with balsamic glaze, honey, crushed red pepper and season with salt.
CHARRED BRUSSELS SPROUTS WITH BACON AND MAPLE
Steps:
- Preheat the oven to 425 degrees F.
- Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
- Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
- Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
- Chop the bacon and sprinkle on top.
CHILLI-CHARRED BRUSSELS SPROUTS
Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
- Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don't be tempted to move them - this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
- Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
Nutrition Facts : Calories 140 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CHARRED BRUSSELS SPROUTS WITH MARMITE BUTTER
Marmite and sprouts may sound like a nightmare combination, but trust us: it works. Try our recipe and it's sure to become a Christmas tradition
Provided by Miriam Nice
Categories Side dish
Time 20m
Number Of Ingredients 3
Steps:
- Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you need it. Will keep for up to a week in the fridge or two months in the freezer.
- Boil the sprouts for 3-4 mins, then drain and leave to steam-dry. Heat a non-stick frying pan, then add the sprouts and dry-fry them for 4-5 mins or until they start to blacken on the cut sides and at the edges. Take the pan off the heat, then add a chunk of the Marmite butter (keep the rest for another day). Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season with pepper, but taste before adding salt.
Nutrition Facts : Calories 127 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHARRED BRUSSELS SPROUTS WITH PANCETTA AND FIG GLAZE
Provided by Laura B. Russell
Categories Side Sauté Brussels Sprout Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned-even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
- Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.
EASY MARINATED BRUSSELS SPROUTS
Very simple but delicious way to serve Brussels sprouts. If you have time, you may want to make your own Italian dressing; if not, the bottled kind works just fine. We like them as a side dish or even mixed into a tossed salad.
Provided by Diana S.
Categories Side Dish Vegetables Brussels Sprouts
Time 4h25m
Yield 6
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
- Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.5 g, Fat 21.1 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 3.3 g, Sodium 1251.6 mg, Sugar 7.8 g
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