SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
CIDER-GLAZED BRUSSELS SPROUTS
Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you're making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.
Provided by Lidey Heuck
Categories easy, vegetables, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
- Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
- Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
- Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.
CIDER BRAISED BRUSSELS SPROUTS
Make and share this Cider Braised Brussels Sprouts recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain.
- Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
- Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
- Add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 93.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 64.9, Carbohydrate 8.4, Fiber 3, Sugar 2, Protein 3
CIDER-BRAISED BRUSSELS SPROUTS
Steps:
- Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time. Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil. Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider. Toss with bacon and serve immediately.
HELEN HOIE'S BRAISED BRUSSELS SPROUTS
Provided by Florence Fabricant
Categories side dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
- Preheat oven to 350 degrees.
- Place the brussels sprouts in a heavy oven-proof casserole, and toss with 6 tablespoons of the butter, salt and a generous amount of pepper. Stir in the lemon juice.
- Cover tightly, and bake for 25 to 35 minutes, until the brussels sprouts are just tender. Baste and stir 2 to 3 times during the cooking.
- While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet. Saute the mushrooms over high heat until lightly browned, 5 to 8 minutes.
- When the brussels sprouts are done, mix in the mushrooms and serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams
BRUSSELS SPROUTS WITH APPLE CIDER DRESSING
When I'm thinking about fall, several kinds of produce come to mind -- pumpkins, apples and squash of course, but also Brussels sprouts. Anyone who thinks they don't like Brussels sprouts should give them another chance with this recipe. Apple cider provides a sweet glaze for the sprouts, which adds to the natural sweetness the vegetable develops during roasting. I think this dish is as satisfying as dessert!
Provided by JJ Johnson
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
- While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
- Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
- When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.
CIDER-GLAZED BRUSSELS SPROUTS
Introduce your diners to Cider-Glazed Brussels Sprouts. Cook these glazed Brussels sprouts in apple cider and serve them with bacon and almonds. These Cider-Glazed Brussels Sprouts will make everyone a fan!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add butter, onions and Brussels sprouts to reserved drippings in skillet; cook and stir on medium-high heat 1 to 2 min. or until Brussels sprouts are lightly browned. Mix next 4 ingredients until blended; pour over sprouts. Cook 5 min. or until liquid is cooked off and sprouts are evenly glazed, stirring occasionally. Stir in bacon.
- Spoon Brussels sprouts into serving bowl; top with nuts.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
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- Cut the Brussels sprouts in half. Set them in a large saucepan, and add enough water to just cover.
- Bring to a boil, then reduce the heat and simmer, covered, until the Brussels sprouts are bright green and tender but still firm, about 7 minutes.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sprouts and continue cooking until the garlic has softened but not browned, about 3 minutes.
- Pour in the cider, increase the heat to high, and simmer until it’s reduced by half and the sprouts are tender, adding a splash more water if necessary.
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