CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
CREAMY BRUSSELS SPROUTS
Make and share this Creamy Brussels Sprouts recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
- Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
- Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
- Add the chicken stock and stir.
- Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
- Transfer to an 8 x 10 inch casserole.
- Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
- Add the cream and sprinkle with the cheese.
- Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
- Serve immediately.
Nutrition Facts : Calories 365.2, Fat 25.6, SaturatedFat 13.8, Cholesterol 77.3, Sodium 541.6, Carbohydrate 17.8, Fiber 3, Sugar 2.5, Protein 16.1
BRUSSELS SPROUTS WITH SHALLOTS
Categories Vegetable Sauté Vegetarian Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.
CREAMY BRUSSELS SPROUTS WITH SHALLOTS
Make and share this Creamy Brussels Sprouts With Shallots recipe from Food.com.
Provided by JAG0913
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring large pot of salted water to a boil for the brussels sprouts.
- Saute prosciutto in a skillet coated with nonstick spray until crispy.
- Transfer to a paper towel lined plate.
- Boil sprouts until crisp-tender, about 3 minutes; drain.
- Melt butter over medium-high heat in the skillet used to saute prosciutto.
- Add shallots, cook 2 minutes, then stir in sprouts.
- Stir in cream, simmer 2-3 minutes, then season with salt and pepper.
- Toss with prosciutto before serving.
Nutrition Facts : Calories 201.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 56, Sodium 37.1, Carbohydrate 10.6, Fiber 3, Sugar 2, Protein 3.8
CREAMY BRUSSELS SPROUTS
Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.
Provided by Food Network
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS
Brussels Sprouts roasted with Swanson® Chicken Broth, fresh thyme and shallots makes a delicious side dish for any meal.
Provided by tcsangel
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
- Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
- Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
- Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
- Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
- Top with grated Parmesan cheese.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.2 g, Cholesterol 15.6 mg, Fat 11.2 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 231.7 mg, Sugar 1.8 g
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