Savorybrusselssprouts Recipes

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400F and line a baking sheet with foil or parchment paper.
• Clean and trim Brussels sprouts. Cut any very large heads in half through the core.
• Place the Brussels sprouts and any loose leaves in a large bowl and drizzle with olive oil, tossing to evenly coat.
• Pour the Brussels sprouts onto the prepared baking pan (you want them to be in a single layer). Season with salt and pepper. Then evenly sprinkle the bacon pieces and onions (if using) on top of the Brussels sprouts.
• Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized. Serve immediately.

SWEET AND SAVORY BRUSSELS SPROUTS

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.

SAVORY BRUSSELS SPROUTS RECIPE

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.

SAVORY BRUSSELS SPROUTS

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.

SAVORY BRUSSELS SPROUTS

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.