ROASTED BRUSSELS SPROUTS WITH DILL
I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.
Provided by One Happy Woman
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the sprouts and cut them in half.
- Steam the sprouts for 8-10 minutes, depending on their size; drain them.
- Let them cool if you want to prepare them ahead of time, up to this point.
- Line a large baking pan with foil and spray with non-stick spray.
- Mix the rest of the ingredients.
- Put the sprouts in a large zip lock bag and add the dressing; mix them well.
- At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
- Roast at 450 until done the way you like them.
- Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.
Nutrition Facts : Calories 224.2, Fat 18.9, SaturatedFat 2.7, Sodium 330, Carbohydrate 12.9, Fiber 4.6, Sugar 3, Protein 4.7
LEMON-DILLED BRUSSELS SPROUTS
Brussels sprouts get dressed up for the holidays when I make this flavorful dish. Lemon and dill season the buttery sauce, and chopped walnuts add just the right crunch.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1 in. of water and brussels sprouts to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Meanwhile, in another large saucepan, melt butter. Stir in the lemon juice, dill, salt and pepper; cook and stir for 1 minute. Drain sprouts; add to butter mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 246mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
DILLED BRUSSELS SPROUT MEDLEY
This special side packs lots of flavor and perks up just about any plate. Priscilla Gilbert - Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 78 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
HONEY-MUSTARD DILLED BRUSSELS SPROUTS
The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
- Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 6 g, TransFat 0 g
ZESTY PICKLED BRUSSELS SPROUTS
Pickled Brussels sprouts that stay crunchy and are slightly spicy.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P21DT40m
Yield 40
Number Of Ingredients 7
Steps:
- Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
- Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
- Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
- Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
- Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.8 g, Sodium 1227.5 mg, Sugar 0.5 g
BRUSSELS SPROUTS WITH DILL BUTTER
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 84 g, Fat 6 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g
HONEY DIJON BRUSSELS SPROUTS
My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!
Provided by Stacy
Categories Side Dish Vegetables Brussels Sprouts
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place Brussels sprouts into a saucepan filled with lightly salted water.
- Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
- Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
- Toss Brussels sprouts in mustard mixture to coat.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g
DILLED BRUSSELS SPROUTS
Make and share this Dilled Brussels Sprouts recipe from Food.com.
Provided by Theresa Thunderbird
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine oil,lemon juice,onion dill,salt and pepper.
- Pour over Brussels sprouts.
- Cover and chill overnight.
- Serve cold.
Nutrition Facts : Calories 84, Fat 9.1, SaturatedFat 1.2, Sodium 0.2, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 0.1
BRUSSELS SPROUTS AND ONIONS WITH DILL
Categories Onion Vegetable Side Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Summer Healthy Brussels Sprout Dill Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.
STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
- Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
- When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.
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