LEMONY SHREDDED BRUSSELS SPROUTS
This remarkably easy side dish makes an impressively tasteful addition to any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.
Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 4 g
BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS
Steps:
- Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
- Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
- Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
- In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.
EASY LIME SHREDDED BRUSSELS SPROUTS
This is a super easy side dish. For those of you scared of Brussels sprouts, please give these a try as they have made people who think they don't like them into fans!
Provided by mommyluvs2cook
Categories Side Dish Vegetables Brussels Sprouts
Time 16m
Yield 4
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 10.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 210.2 mg, Sugar 2.6 g
LEMONY BRUSSELS SPROUTS
This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout. My youngest son loves them!-Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.
Nutrition Facts :
LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF (200˚C).
- In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
- Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
- Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
- Preheat oven to broil.
- In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
- Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
- Sprinkle with Parmesan cheese and almonds.
- Broil for 2 to 3 minutes, or until the cheese has melted.
- Season with salt and pepper, and top with additional basil.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams
SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
I think I was the only kid in the world that loved Brussels sprouts. I loved biting the leaves off the tiny cabbages one by one. Somehow these little green orbs are known as the bane of kids' dinner plates everywhere, but I guarantee this healthy and delicious recipe will change their tune. This dish only takes minutes to prepare, especially if you have a food processor to quickly chop the Brussels sprouts. You can even prepare most of the ingredients ahead of time and just cook the dish at the last minute. Even your little one (or your big child, aka your spouse) who always declares "I don't like Brussels sprouts," will come back for seconds and thirds for this scrumptious side dish.
Provided by Catherine McCord
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
- Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them.
- Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes.
- Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute.
LEMONY SHREDDED BRUSSELS SPROUTS
Make and share this Lemony Shredded Brussels Sprouts recipe from Food.com.
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat oil over medium-high heat.
- Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
- Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
- Remove from heat, and stir in lemon juice.
- Serve immediately.
Nutrition Facts : Calories 71.6, Fat 3.9, SaturatedFat 0.6, Sodium 23.9, Carbohydrate 8.4, Fiber 3, Sugar 2.1, Protein 2.9
FAST LEMONY BRUSSELS SPROUTS
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
LEMONY BRUSSELS SPROUT SLAW
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
- Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
HASHED BRUSSELS SPROUTS WITH LEMON
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Provided by Julia Moskin
Categories quick, side dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
- Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams
SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
- Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
Nutrition Facts : Calories 74 g, Cholesterol 5 g, Fiber 16 g, Protein 3 g, Sodium 21 g
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