Gingered Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH MUSHROOMS AND GINGER

Steps:

• Cut the shiitake caps into bite-size pieces (quartered or halved, depending on the size).
• Heat 2 tablespoons of the vegetable oil over high heat in a wok or large skillet. When almost smoking, add the mushrooms, season with salt and pepper and cook until browned and slightly crispy, 3 to 4 minutes, stirring once halfway through. Resist the urge to move them too much unless they are burning. Remove to a plate. Lower the heat to medium-high and add the remaining tablespoon oil and the Brussels sprouts. Season with salt and pepper and cook until browned or charred on one side, about 3 minutes. Stir in the ginger and cook until aromatic and slightly browned, stirring constantly, about 15 seconds. Reduce the heat to medium. Add the chicken broth (the sprouts should be just submerged in the liquid) and cook at a rapid simmer until the sprouts are tender when pierced with a knife and the liquid has boiled away, 6 to 8 minutes more.
• Return the mushrooms to the wok, fold to combine and season. Serve on a platter.

SHREDDED GINGERED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

GINGERED BRUSSELS SPROUTS

Steps:

• If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
• In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.

SESAME GINGER BRUSSELS SPROUTS

Steps:

• Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
• In a cup, stir together soy sauce, grated ginger and sesame oil.
• Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
• Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
• Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.

GINGER ORANGE BRUSSELS SPROUTS

Steps:

• Shred Brussels sprouts in a food processor.
• Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
• Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

GINGER BRAISED BRUSSELS SPROUTS

Steps:

• In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
• Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
• Season with salt and pepper, and serve.

RED LOBSTER BRUSSEL SPROUTS RECIPE

Steps:

• Combine sauce ingredients in a saucepan and cook until you bring it to a boil.
• Stir constantly for a few minutes and remove from heat - let cool completely at room temperature (unless you need it faster, then put it in the fridge for about 20-30 minutes)
• Preheat the oven to 400 degrees
• Wash Brussel sprouts and cut them in half - pat dry
• Melt butter and olive oil together and combine with salt and pepper
• Toss with Brussel sprouts in a bowl and place on a baking sheet
• Roast 35-40 minutes until crispy. Toss partway through.
• Combine Brussel sprouts with the crispy onion strips and toss everything with the sauce.
• Serve immediately