Sauteed Brussels Sprouts With Smoked Paprika Creme Recipes

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SAUTéED BRUSSELS SPROUTS



Sautéed Brussels Sprouts image

Fresh and tender sautéed Brussels sprouts have crispy leaves and a tender-crisp center. The sweetness from the caramelized shallots provides a great balancing flavor. Enjoy them with lemon, or try one of the variations below to better match your main dish.

Provided by Karen Rankin

Categories     Healthy Brussels Sprouts Recipes

Time 15m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 pound fresh Brussels sprouts, trimmed and halved
¼ cup thinly sliced shallot
2 tablespoons unsalted butter
1 teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground pepper

Steps:

  • Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts; cook, stirring often, until beginning to brown in places, 3 to 4 minutes. Add shallot and reduce heat to medium. Cook, stirring often, until the Brussels sprouts are beginning to soften and char and the shallot begins to caramelize, 3 to 4 minutes. Remove from heat; stir in butter, lemon zest, lemon juice, salt and pepper until the butter has melted.

Nutrition Facts : Calories 198 calories, Carbohydrate 12 g, Cholesterol 15 mg, Fat 16 g, Fiber 5 g, Protein 4 g, SaturatedFat 5 g, Sodium 321 mg, Sugar 3 g

SMOKED GOUDA BRUSSELS SPROUTS GRATIN



Smoked Gouda Brussels Sprouts Gratin image

Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen Brussels sprouts (or 1 lb fresh Brussels sprouts, trimmed)
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon flour
1 cup heavy cream (or half and half or a combination)
1 1/2 teaspoons sugar
1/4 teaspoon pepper
1/8 teaspoon paprika
salt, as needed to taste
1 cup shredded smoked gouda cheese (or regular Gouda, but I recommend smoked)
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 375°F Lightly grease/spray a casserole dish.
  • In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
  • While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
  • Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
  • Add cream to saucepan; stir.
  • Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
  • Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
  • In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
  • Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

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