Glazed Brussels Sprouts And Potatoes Recipes

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

GLAZED BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

BALSAMIC-GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
• Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

BRUSSELS SPROUTS AND POTATOES

Steps:

• (*Chef's note: To prepare Brussels sprouts, trim ¼ inch from the bottom and score the trimmed sprouts with a deep X.) In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
• Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
• Drain, reserving ½ cup of the cooking liquid.
• In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color.
• Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
• Cover and heat through, adding more liquid as needed.

HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.