Make The Bo Beau Brussels Sprouts Home Edition Recipes

BO-BEAU'S CRISPY BRUSSELS SPROUTS

Steps:

• Cut pancetta into medium-sized dice and crisp up in a pan on stove top, on high heat. Drain, grease and reserve.
• Fill a saute pan with 2 inches of vegetable oil and heat to 375 degrees. Fry brussels sprouts for 30 seconds. Remove with slotted spoon into mixing bowl. Toss with pancetta, salt and pepper. Plate with balsamic port reduction drizzled on top, plus 1 tablespoon of shaved parmesan.
• Balsamic Port Reduction:.
• Place in small saucepan and reduce over medium-high heat for about 15 minutes until it thickens to the consistency of maple syrup.
• Note this sauce is also delicious with vanilla ice cream.

MAKE THE BO-BEAU BRUSSELS SPROUTS HOME EDITION!

Steps:

• Begin by setting your oven to 400 degrees to preheat.
• We are going to start by making the balsamic port reduction. It takes about 40 minutes to reduce properly, so the faster we get this on the stove the better. This will give the reduction time to thicken and cool (nothing like burning your mouth on piping hot-molten reduction!) prior to dressing the brussels sprouts. Start by measuring 1 cup of each apple juice, port wine, and balsamic vinegar. Place all into a medium size saucepan, on medium-high heat. After about 10 minutes, you should start to see the liquid simmering. Keep this liquid right below a boil, but consistently simmering. PRO TIP: the larger the pan you use, the quicker your reduction will go. In a 4 qt saucepan, it took our reduction about 40 minutes to reach the desired consistency. If you use a larger pan, it could go much quicker. On the contrary, if you use a smaller saucepan, it will take longer. Less surface area for the saucepan = slower evaporation = slower reduction!
• While your reduction is...well...reducing, begin cleaning and trimming your brussels sprouts. Wash them under cold water (as you should do with all vegetables), and then begin by trimming off the cut edge. After we trim the end off, we cut the brussels sprout directly in half (cutting along the length of it, vertically) and place the halved brussels in an empty mixing bowl for later use.
• Once all of the brussels sprouts are trimmed, toss them with 2 tbsp of olive oil. We used extra virgin, but if you have regular olive oil laying around, feel free to use that as well. Season with a pinch of salt and a pinch of pepper and mix together with a large spoon.
• Check on the reduction. It should have reduced at least by 1/3. When we reduced ours for 40 minutes, we went from 3 cups of liquid to 3/4 cup of reduction. It was perfect!
• Now, get the bacon ready. Dice it up (cut it into squares) into pieces approximately the same size. You'll want to get a full cup (or more or less depending on your love affair with bacon!) of diced, raw bacon.
• Toss the raw bacon into the halved and oiled brussels sprouts. Line a baking sheet with parchment paper (or foil), and lay out the brussels sprouts and bacon, maximizing the entire baking sheet. PRO TIP: You'll want to use a big enough baking sheet so that there is plenty of space for the brussels and bacon to spread out. If everything is piled on top of each other, the brussels sprouts (and bacon for that matter) will actually steam instead of roast, and you won't get the results you are looking for.
• Place your baking sheet in the oven and bake at 400 for 20 minutes. After 20 minutes is up, stir the brussels and bacon around. They should have JUST started to brown, but they aren't done. We want that nice, crispy, crunch, charred brown. Trust me - they aren't ready yet.
• After you stir them up, spread them out again so they have room to breath, close the door, and set the timer for 10 more minutes.
• I know! They are browning! They should keep browning! After your additional 10 minutes is up, stir them one more time. They are so close!
• Bump up the temperature to 450 (we like cooking on high heat, remember?) and set the timer for another 5 minutes.
• YAY! They are finished cooking! Woohoo!
• Toss them with 1/4 cup of parmesan cheese. Taste for seasoning. Add the salt and pepper. Do you need more salt? Do you need a little pepper? Adjust it according to your liking.
• When you are ready to serve your brussels sprouts, transfer them into a serving bowl. Garnish them with shaved parmesan and drizzle the balsamic port reduction on top.

BOON BRUSSELS SPROUTS

Steps:

• Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F.
• In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil.
• Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans.
• Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing.
• In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm.
• Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot.

SPECIAL BRUSSELS SPROUTS

Steps:

• In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. , Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

SOFT AND TENDER BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
• Bake in the preheated oven until tender, 30 to 45 minutes.

BETTER BRUSSELS SPROUTS

Steps:

• In a large heavy skillet or wok, heat coconut oil over medium heat. Add Brussels sprouts; cook and stir 5 minutes. Add onion slices; cook 3 minutes longer, stirring every 20-30 seconds. Add cashews and garlic; cook 1 minute longer. Sprinkle with salt and pepper.

HERBED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.

EASY SMASHED BRUSSELS SPROUTS

Steps:

• Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
• Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
• Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

AMAZING BRUSSELS SPROUTS

Steps:

• Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

BASIL BRUSSELS SPROUTS

Steps:

• Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.