Cider Braised Venison Roast With Seasonal Applesauce And Balsamic Brussels Sprouts Recipes
BALSAMIC BRUSSELS SPROUTS
My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!
Provided by Melissa
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 447.7 mg, Sugar 5.6 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.
ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY
Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!
Provided by cdbruss
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g
BALSAMIC ROASTED BRUSSELS SPROUTS
"Balsamic Roasted Brussels Sprouts" was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..
Provided by taylormademarket
Categories Vegetable
Time 35m
Yield 1 lb, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 425*.
- Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
- Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
- Roast in oven for 20-25 min until tender. Stirring occasionally.
CIDER BRAISED VENISON ROAST WITH SEASONAL APPLESAUCE AND BALSAMIC BRUSSELS SPROUTS
Steps:
- Applesauce: Melt butter in a slow-cooker on low, while pealing, coring and dicing the apples. Make sure the butter is evenly distributed across the bottom of the slow cooker, then add apples, 2 cups of water and honey on low for 30 minutes; stir occasionally. Next add the cinnamon, nutmeg, clover, and all spice, and 2 more cups of water, set slow cooker to high for 4 hours. If you do not have a slow-cooker, preparation can be done in the same order using a 10 qt stockpot on the stovetop. When cooking on the stovetop simmer on low following the same time instructions above, no need to cover, and stir more frequently than when using the slow-cooker. Venison: Clean any excess fat from roast. Warm Apple Cider in either an 8 qt stockpot or a standard crock-pot, on mid-high heat for the stockpot on the stove top, or high heat in the crock-pot until just before the Cider boils. Just before the Cider boils turn either stock pot or crock pot down to lowest cooking temperature and add the roast and assemble the Thyme, Parsley, Cloves, and Bay leaf in the cheese cloth or herb ball. Add the herb mix, and cover the pot. Simmer on low for 1.5 hours for a 2 lbs roast and 2 hours for a 3 lbs roast, occasionally basting the meat with the liquid using a ladle or other long handled spoon. Remove from liquid and rest for at least 10 minutes. The meat when removed and rested should be close to medium, slightly medium rare. Brussels Sprouts: Heat Olive oil and butter in a large sauté pan on stove top on medium heat. Add Garlic and Shallot, and sauté for 1 minute, or until soft. Add Brussels sprouts and sauté, occasionally turning until all vegetables start to brown lightly, approximately 10 minutes. Reduce heat to mid-low and added Balsamic, stir lightly to deglaze pan. Stir in brown sugar and reduce until a glaze forms (the liquid will coat the back of the spoon), approximately 15 minutes.
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 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
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