Dressed Up Brussels Sprouts Recipes

FANCY BRUSSELS SPROUTS

Fancy Brussels Sprouts image

This is a simple and tasty way to dress up brussels sprouts for the holidays. The parsley, sugar and crisp water chestnuts make the sprouts fresh tasting and festive looking. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 cup water
1/4 cup minced fresh parsley
1 teaspoon sugar
1/2 teaspoon salt, optional
2 pints fresh brussels sprouts or 4 cups frozen brussels sprouts, thawed
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon butter

Steps:

In a large saucepan over medium heat, bring the water, parsley, sugar and salt if desired to a boil. Add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain; add water chestnuts and butter and heat through.

Nutrition Facts : Calories 67 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

BUMPED-UP BRUSSELS SPROUTS

Bumped-Up Brussels Sprouts image

Provided by Guy Fieri

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 ounces pancetta, big dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins

Steps:

Preheat the oven to 350 degrees F.
In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes.
Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

DRESSED UP BRUSSELS SPROUTS

Dressed Up Brussels Sprouts image

A quick and easy side dish from the microwave. Combining Brussels sprouts with kielbasa sausage and tomato juice is a new twist on a familiar favorite.

Provided by Zanny

Categories Side Dish Casseroles

Time 20m

Yield 5

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages frozen brussel sprouts
6 ounces diced kielbasa sausage
1 cup tomato-vegetable juice cocktail
¼ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
1 tablespoon butter

Steps:

Place Brussels sprouts in a 2 quart microwave safe casserole dish, cover, and cook 8 minutes.
Stir in kielbasa, tomato juice, pepper, salt, garlic powder, butter and oregano. Cover and return to microwave and cook for 8 minutes more.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 13 g, Cholesterol 28.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 4.7 g, Sodium 530 mg, Sugar 6.5 g

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