Crumb Topped Brussels Sprouts Recipes
CRUMB-TOPPED BRUSSELS SPROUTS
Crumb-Topped Brussels Sprouts makes a flavorful side dish sure to dress up any meal. I made this recipe on Christmas Day to go with our turkey dinner. We all agreed that these were the best Brussels sprouts we'd ever had.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
ROASTED BRUSSELS SPROUTS WITH LEMON, PARMESAN AND BREADCRUMBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
- Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
- Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!
PARMESAN CRUMB COATED BRUSSELS SPROUTS
The Brussels sprouts can be prepared through step 2 up to a day ahead. To store them, once they've been well drained, line a storage container with paper towels, place the sprouts in the container and refrigerate. They can then be cooked through while the turkey rests.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well.
- Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter.
- Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.
BASIC BREADED BRUSSELS SPROUTS
Most people don't like Brussels sprouts (or at least think they don't). I have a cure for this problem. This is a must-have at my Thanksgiving and my husband's new favorite vegetable dish.
Provided by olivia13
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
- Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 28.5 g, Cholesterol 15.3 mg, Fat 7.5 g, Fiber 4.6 g, Protein 7.3 g, SaturatedFat 3.7 g, Sodium 494.6 mg, Sugar 3.1 g
BREADED BRUSSELS SPROUTS
This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.
Provided by William Anatooskin
Categories Side Dish Vegetables Brussels Sprouts
Time 37m
Yield 8
Number Of Ingredients 8
Steps:
- Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
- In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
- Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
- Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
- Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g
BRUSSELS SPROUTS WITH BREAD CRUMBS
The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!
Provided by SassyStew
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
- Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
- Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
- Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
- Serve immediately.
Nutrition Facts : Calories 111.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 151.2, Carbohydrate 11.7, Fiber 3.2, Sugar 2.3, Protein 4.8
BREADED BRUSSELS SPROUTS
Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi
Provided by William Uncle Bill
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim Brussels sprouts.
- Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
- In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
- Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
- Place sprouts in a six-cup oven proof casserole dish.
- Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
- Brussel sprouts should be in a single layer.
- Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
- Sprinkle mixture over the Brussels sprouts.
- Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
- Serve hot.
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