Nanas Famous White Brussel Sprouts 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.

EASY ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove and discard the hard stems from the Brussels sprouts. Halve the sprouts and place on a baking sheet. Drizzle with olive oil and mix until coated. Season with salt.
• Roast in the preheated oven until soft, 15 to 20 minutes.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS

Steps:

• Wash Brussel sprouts
• Bring a saucepan of water to a boil and blanch for 4 minutes.
• Remove from water and drain excess water.
• Mix together chili rub, sea salt, honey, and sugar.
• Flash fry the Brussel sprouts and drain excess grease.
• Melt butter and mix with the other mixture.
• Pour over the Brussel sprouts.

BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO

Steps:

• Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
• Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

GARLIC PARMESAN ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper and set aside.
• Chop your brussels sprouts into bite sized pieces.
• Place brussels sprouts onto baking sheet and drizzle with olive oil.
• Toss until all brussels are coated.
• Sprinkle parmesan cheese and Italian bread crumbs over brussels sprouts.
• Season with salt and pepper.
• Bake for 10 minutes and then remove from the oven and toss brussels to help them bake evenly.
• Return to oven for another 10 minutes or until they begin to golden.

THE BEST BRUSSELS SPROUTS

Steps:

• Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
• Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.

PARMESAN BRUSSELS SPROUTS

Steps:

• Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
• Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.