Merv Griffins Brussels Sprouts Recipes

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BRUSSELS SPROUT GRATIN



Brussels Sprout Gratin image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pounds brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
  • In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
  • Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

BRUSSELS SPROUT GRATIN



Brussels Sprout Gratin image

"This Brussels sprout gratin will turn nonbelievers into fans!"

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound Brussels sprouts, trimmed
3/4 cup grated sharp cheddar cheese
1 tablespoon all-purpose flour
1 teaspoon fresh thyme
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
  • In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.

MERV GRIFFIN'S BRUSSELS SPROUTS



Merv Griffin's Brussels Sprouts image

Very tasty--I am always looking for different veggie recipes. This was in a recipe section of the Sunday Parade newspaper supplement several years ago.

Provided by Georgia Girl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 (10 ounce) packages frozen baby Brussels sprouts
4 slices bacon
4 tablespoons chopped onions
1/8 teaspoon salt
1/8 teaspoon pepper
4 tablespoons water

Steps:

  • Cut the bacon strips into 1/4 inch pieces, and place into a 12 inch skillet along with the chopped onions.
  • Cook the bacon and onions until the bacon is cooked but not crisp--about 5 minutes.
  • Cut the baby Brussels sprouts in half lengthwise.
  • Push the bacon and onions over to the side of the skillet.
  • Arrange the Brussels sprouts cut side down in the skillet, and sprinkle with the salt and pepper.
  • Add the water and cover tightly.
  • Cook for 8 to 10 minutes until the sprouts are fork tender.
  • Stir the sprouts, bacon and onions together and place in a serving dish.

Nutrition Facts : Calories 159.2, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 291.9, Carbohydrate 11.3, Fiber 3.8, Sugar 2.9, Protein 6.3

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