SAUCY BRUSSELS SPROUTS
Brussels sprouts are extra special dressed up for the holidays in a mild white sauce and dotted with pimientos. Washington field editor Margery Bryan of Royal City shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook the brussels sprouts according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low., Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Nutrition Facts : Calories 219 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 403mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
SHEILA'S (TOLERABLE) BRUSSELS SPROUTS
I have 2 great recipes for brussels sprouts, both from the fabulous "Bridge" series of cookbooks. This is one of them. I have to take one or the other every (Canadian) Thanksgiving, when we go to my son's for dinner. Even people who don't like sprouts, like these....I hope you try them. Cooking and prep. times are approximate.
Provided by mabers
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim brussels sprouts.
- Cook (uncovered) until tender.
- Saute onion in butter until soft, but not brown.
- Stir in flour, salt, sugar and mustard.
- Add milk and cook slowly until thickened.
- Blend in sour cream.
- Add sprouts and heat through.
- Sprinkle with parsley.
Nutrition Facts : Calories 174.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 29.9, Sodium 267.7, Carbohydrate 12.6, Fiber 2.5, Sugar 4.2, Protein 4.2
SHEILA'S (SAUCY) BRUSSELS SPROUTS
This is the other recipe for brussels sprouts from the Bridge series of cookbooks that is so delicious. I think I prefer this one over Sheila's (tolerable) Brussels Sprouts, but they are both really tasty. Cook and prep. times are approximate.
Provided by mabers
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and trim brussels sprouts.
- Cook (uncovered) until tender.
- Meanwhile, melt butter and saute onions until soft, but not brown.
- Add remaining ingredients and blend well.
- Pour over cooked sprouts.
SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS
This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
- Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
- Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.
ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI
This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.
Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SAUCY BRUSSELS SPROUTS
Brussels sprouts are extra special dressed up for the holidays in a mild white sauce and dotted with pimientos. Washington field editor Margery Bryan of Royal City shares the recipe.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the brussels sprouts according to package directions. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low. Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Nutrition Facts : Calories 220 calories, Carbohydrate 21.7 g, Cholesterol 30.3 mg, Fat 13.2 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 7.9 g, Sodium 331.8 mg, Sugar 7 g
SAUCY BRUSSELS SPROUTS
Brussels sprouts are extra special dressed up for the holidays in a mild white sauce and dotted with pimientos. Washington field editor Margery Bryan of Royal City shares the recipe.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Cook the brussels sprouts according to package directions. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low. Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Nutrition Facts : Calories 220 calories, Carbohydrate 21.7 g, Cholesterol 30.3 mg, Fat 13.2 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 7.9 g, Sodium 331.8 mg, Sugar 7 g
SHEILA'S PERFECT SANGRIA
I've been looking for a good sangria recipe for some time. I checked out several recipes, combined the best of everything and came up with the perfect mix that would easily rival my favorite local lounge's sangria! Measurements are approximate and to taste but don't scrimp on any of the flavors. Add more juice or rum until it knocks your socks off....then it's your perfect sangria.
Provided by Sheila Kampman
Categories Drinks Recipes Sangria Recipes
Time 4h30m
Yield 12
Number Of Ingredients 17
Steps:
- Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
- Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
- Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 41.2 g, Cholesterol 4 mg, Fat 0.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 31.6 g
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