Savory Sprouts Recipes

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SAVORY BRUSSELS SPROUTS



Savory Brussels Sprouts image

"This is a family favorite that's fast and easy!" Brussels sprouts are treated to a creamy, guilt-free sauce in this delicious recipe. Paula J. Michaud - Waterbury, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh Brussels sprouts
DIJON MUSTARD SAUCE:
1/2 cup fat-free plain yogurt
1 tablespoon reduced-fat mayonnaise
1-1/2 teaspoons Dijon mustard
1/4 teaspoon celery seed

Steps:

  • Cut an "X" in the core of each Brussels sprout. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-11 minutes or until tender. , Meanwhile, in a small saucepan, combine the yogurt, mayonnaise, mustard and celery seed. Cook and stir just until heated through. Serve with Brussels sprouts.

Nutrition Facts : Calories 76 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS



Savory Thai Noodles With Seared Brussels Sprouts image

Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.

Provided by Julia Moskin

Categories     dinner, quick, weeknight, noodles, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 17

1/3 cup tamari sauce
1/3 cup packed brown sugar
3 tablespoons white miso
3 tablespoons tomato paste
2 tablespoons tamarind concentrate
1 teaspoon red-pepper flakes
8 ounces Thai rice noodles
3 tablespoons plus 1 teaspoon coconut oil
1 bunch (6 to 8) scallions, trimmed
Kosher salt
8 ounces trimmed brussels sprouts, shredded or quartered
4 cloves garlic, minced
2 cups loosely packed cilantro leaves and thin stems
4 ounces mung bean sprouts (optional)
1/2 cup salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
1 red chile, such as Fresno, thinly sliced (optional)
4 lime wedges, for serving

Steps:

  • Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
  • Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
  • Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
  • Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
  • In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
  • Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
  • Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.

SAVORY BRUSSELS SPROUTS RECIPE



Savory Brussels Sprouts Recipe image

Get the kids to give veggies a chance with our Savory Brussels Sprouts Recipe. This Brussels sprouts recipe is tossed in a vinaigrette and includes bacon.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 3

2 lb. Brussels sprouts, trimmed
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Cook Brussels sprouts in large pot of boiling water 6 to 8 min. or until tender; drain.
  • Place in large bowl. Add dressing; toss to coat.
  • Sprinkle with bacon bits.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SOFT AND TENDER BRUSSELS SPROUTS



Soft and Tender Brussels Sprouts image

These Brussels are roasted on a lower heat so you get both soft and tender and brown and crispy sprouts. I like roasted sprouts but found high-temp recipes left me with really charred results, and some of the sprouts were still hard. If I was making these for myself, I'd drizzle some balsamic reduction on top to finish, but my family wouldn't care for that.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 6

Number Of Ingredients 4

1 ½ pounds fresh Brussels sprouts
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon seasoned salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim ends off Brussels sprouts. Quarter large ones and halve smaller ones. Place in a large bowl; drizzle with olive oil and mix well. Pour onto a rimmed baking sheet. Sprinkle with garlic powder and seasoned salt.
  • Bake in the preheated oven until tender, 30 to 45 minutes.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Fat 4.8 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 105 mg, Sugar 2.6 g

SAVORY BRUSSELS SPROUTS



Savory Brussels Sprouts image

The key to making tasty Brussels sprouts is the same one for broccoli...Do Not Overcook! These have a savory addition of Dijon mustard and a dash of cream.

Provided by Geema

Categories     Vegetable

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 quart Brussels sprout
2 tablespoons Dijon mustard
2 tablespoons cream or 2 tablespoons soymilk
1/2 teaspoon pepper

Steps:

  • Trim the base of the sprouts and peel off the bruised outer leaves.
  • Cut in half if the sprouts are large.
  • Cook the sprouts in lightly salted boiling water for around 5-8 minutes.
  • Continue to taste test and they are done when just barely tender with a slight crispness left.
  • DO NOT OVERCOOK THESE LITTLE CABBAGES!
  • They will then be strong tasting, which is why a lot of people don't like this delicious vegetable.
  • Stir in the mustard and the cream.
  • Season with pepper.

Nutrition Facts : Calories 43.2, Fat 1, SaturatedFat 0.3, Cholesterol 1.1, Sodium 106.9, Carbohydrate 7.5, Fiber 2.7, Sugar 1.8, Protein 2.9

SWEET AND SAVORY BRUSSELS SPROUTS



Sweet and Savory Brussels Sprouts image

This side dish is worthy of any holiday, which gets a hint of sweetness from dried cranberries. The maple-mustard vinaigrette can also be drizzled on tossed salads.

Provided by JackieOhNo

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 (10 ounce) containers Brussels sprouts, trimmed and halved
4 slices bacon
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup orange-flavored dried cranberries

Steps:

  • Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
  • Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
  • In bowl, whisk together syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.

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