My Brother Brussels Recipes

SHREDDED BRUSSELS SPROUTS

Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories Side Dish Vegetables Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

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

Ingredients

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.

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