Not My Grandmas Brussels Sprouts Recipes

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GRANDMA'S SPECIAL BRUSSELS SPROUTS (YOU WON'T SAY EEEEWWW)



Grandma's Special Brussels Sprouts (You Won't Say Eeeewww) image

This recipe is from my Grandma Burk who sugar coated veggies so that we kids would eat them. I loved these growing up and I love them now. A special (kinda) sweet sauce with bacon makes those sprouts sublime.

Provided by pamela t.

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6

2 lbs Brussels sprouts
5 slices bacon
1/2 cup sugar
1 tablespoon flour
1/3 cup vinegar
1/2 cup water

Steps:

  • Clean and drain brussel sprouts.
  • Put them in a large saucepan with water to cover.
  • Bring to a boil and cook until tender but not falling apart.
  • Meanwhile, fry bacon until crisp, remove from heat, cool and cut into bite-size pieces,
  • Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet.
  • Mix sugar and flour in a small bowl; add to skillet. Heat should be on low.
  • Add vinegar and water.
  • Stir while cooking, until thickened.
  • Drain brussel sprouts.
  • Put in serving dish.
  • Pour sauce over sprouts.

NOT MY GRANDMA'S BRUSSELS SPROUTS



Not My Grandma's Brussels Sprouts image

I am committed to raising the stature of the lowly and the much maligned Brussels sprout. If we don't give up on this great vegetable, we can make it a well admired side dish to any meal. Go sprouts!

Provided by Todd Tarbert

Categories     Brussels Sprouts Side Dishes

Time 25m

Yield 4

Number Of Ingredients 11

4 cups Brussels sprouts, trimmed and halved
½ cup diced onion
½ cup diced mushrooms
15 pitted Kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
2 tablespoons fresh lemon juice
3 cloves garlic, minced
4 teaspoons lemon-pepper seasoning (such as Mrs. Dash®)
1 tablespoon Sriracha hot sauce
1 tablespoon chopped fresh dill
ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
  • Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 13.8 g, Fat 10.8 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 874.3 mg, Sugar 3.4 g

NOT MY GRANDMA'S BRUSSELS SPROUTS



Not My Grandma's Brussels Sprouts image

I am committed to raising the stature of the lowly and the much maligned Brussels sprout. If we don't give up on this great vegetable, we can make it a well admired side dish to any meal. Go sprouts!

Provided by Todd Tarbert

Categories     Brussels Sprouts Side Dishes

Time 25m

Yield 4

Number Of Ingredients 11

4 cups Brussels sprouts, trimmed and halved
½ cup diced onion
½ cup diced mushrooms
15 pitted Kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
2 tablespoons fresh lemon juice
3 cloves garlic, minced
4 teaspoons lemon-pepper seasoning (such as Mrs. Dash®)
1 tablespoon Sriracha hot sauce
1 tablespoon chopped fresh dill
ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
  • Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 13.8 g, Fat 10.8 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 874.3 mg, Sugar 3.4 g

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