Creole Brussels Sprouts Recipes

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CREOLE BRUSSELS SPROUTS



Creole Brussels Sprouts image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 2 tablespoons softened butter with 1 tablespoon Creole mustard, 1 teaspoon grated lemon zest and 1 grated garlic clove. Boil 1 1/2 pounds halved Brussels sprouts until tender, 6 minutes. Drain; toss with the mustard butter and chopped chives. Season with salt and cayenne.

FRIED BRUSSELS SPROUTS



Fried Brussels Sprouts image

Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!

Provided by Brandi Ratcliff

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 35m

Yield 4

Number Of Ingredients 5

6 slices bacon, cut into bite-size pieces
½ onion, diced
1 (12 ounce) package fresh Brussels sprouts, trimmed and sliced
2 tablespoons white sugar, or to taste
salt and ground black pepper to taste

Steps:

  • Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
  • Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g

BRUSSELS SPROUTS CREOLE



Brussels Sprouts Creole image

Flavourful & colourful recipe from Flavours Magazine - the holiday issue. A great way to dress up Brussels Sprouts & perfect for Christmas dinner.

Provided by Debi9400

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs Brussels sprouts
1 medium white onion
1 red pepper
1 green pepper
1 jalapeno
1 garlic clove
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon white vinegar
2 roma tomatoes
salt & pepper

Steps:

  • Prepare sprouts if using fresh.
  • Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
  • In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
  • In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
  • Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 128, Fat 8.6, SaturatedFat 2.7, Cholesterol 7.6, Sodium 46.5, Carbohydrate 11.9, Fiber 3.9, Sugar 4, Protein 3.5

BRUSSELS SPROUTS WITH CARROTS



Brussels Sprouts With Carrots image

Provided by Pierre Franey

Categories     side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 pound Brussels sprouts
1 baby carrots, about 3/4 pound
Salt to taste if desired
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 teaspoon ground cumin
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Bring enough water to a boil to cover the sprouts and carrots when they are added.
  • Meanwhile, trim off and discard the base of each sprout. Trim and scrape the carrots. Add sprouts and carrots to the water and salt to taste. Cook until tender, about 8 minutes. Drain thoroughly.
  • Heat the butter in a skillet and saute the shallots briefly. Add sprouts and carrots, sprinkle with cumin, salt and pepper and cook briefly. Serve sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 4 grams, TransFat 0 grams

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