Sheilas Tolerable Brussels Sprouts Recipes

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SHEILA'S (SAUCY) BRUSSELS SPROUTS



Sheila's (saucy) Brussels Sprouts image

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

2 -3 cups Brussels sprouts
1/4 cup butter
1/4 cup finely chopped onion
1 pinch sugar
1 tablespoon red wine
2 tablespoons chopped parsley
2 tablespoons Dijon mustard
salt and pepper

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



Sunny's Copycat Sweet and Sour Brussels Sprouts image

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

1/2 cup balsamic vinegar
1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan
2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt
1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries

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.

CHARLIE'S SWEET ISLAND BRUSSELS SPROUTS



Charlie's Sweet Island Brussels Sprouts image

A sweet yet mildly spicy Caribbean rendition of an old vegetable staple makes what sometimes is a bitter-tasting veggie, liked by few, into an exciting side dish. After snowblowing a traditional Michigan winter evening, Charlie yearned for the island taste. He blended this up and it was requested again three nights in a row.

Provided by jennifer-cita

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 25m

Yield 6

Number Of Ingredients 7

¼ cup butter
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed and halved lengthwise
2 teaspoons garlic powder
1 tablespoon jerk seasoning
1 tablespoon curry powder
1 tablespoon brown sugar

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.

Nutrition Facts : Calories 191.2 calories, Carbohydrate 17.7 g, Cholesterol 20.3 mg, Fat 12.8 g, Fiber 6.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 313.8 mg, Sugar 6.1 g

CAT CORA'S CARAMELIZED BRUSSELS SPROUTS



Cat Cora's Caramelized Brussels Sprouts image

Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 4-6

Number Of Ingredients 7

3 lbs Brussels sprouts
1 tablespoon kosher salt, plus 1 tsp. kosher salt
4 tablespoons unsalted butter
1/4 cup capers, drained
2 tablespoons lemon juice
1/2 teaspoon fresh ground black pepper
2 tablespoons grated parmesan cheese (to garnish)

Steps:

  • Cut the bottom stems off and peel off any bruised or wilted leaves. Cut an x into the stem end (this helps them become a bit more tender during cooking). Cut each sprout in half.
  • In a saucepan, bring 2 quarts water to a boil. Add 1 tbls. of the salt and the Brussels sprouts. Cook about 10 minutes, or tender when pierced with a knife.
  • Melt the butter in a large saute pan over medium high heat and cook until golden brown. Add the sprouts. Cook for 10 minutes, constantly stirring until well caramelized on all sides.
  • Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt. Sprinkle with the Parmesan cheese. Serve and enjoy!

Nutrition Facts : Calories 239.6, Fat 14, SaturatedFat 8.1, Cholesterol 32.7, Sodium 2110.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.2, Protein 10

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

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

SICILIAN BRUSSELS SPROUTS



Sicilian Brussels Sprouts image

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.-Marsha Gillett, Yukon, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 11

12 ounces pancetta, diced
2 pounds fresh Brussels sprouts, halved
3 tablespoons capers, drained
1/4 cup olive oil
3 tablespoons champagne vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup golden raisins
1/2 cup pine nuts, toasted
1 teaspoon grated lemon zest

Steps:

  • In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 723mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS



Longhorn Steakhouse Crispy Brussel Sprouts image

Provided by Katie Clark

Categories     Copycat

Time 25m

Number Of Ingredients 8

2 lbs Brussel Sprouts
Salt
Oil for frying
½ cup butter
2 tbsp Calabrian Chili Rub**
1 teaspoon sea salt
⅓ cup honey
1 teaspoon sugar

Steps:

  • Wash Brussel sprouts
  • Bring a saucepan of water to a boil and blanch for 4 minutes.
  • Remove from water and drain excess water.
  • Mix together chili rub, sea salt, honey, and sugar.
  • Flash fry the Brussel sprouts and drain excess grease.
  • Melt butter and mix with the other mixture.
  • Pour over the Brussel sprouts.

Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

STIR-FRIED BRUSSELS SPROUTS



Stir-Fried Brussels Sprouts image

Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.

Provided by Genevieve Ko

Categories     easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Neutral oil, such as grapeseed or canola oil
4 garlic cloves, smashed, then peeled
1 pound brussels sprouts, halved or quartered, if large
Salt and pepper
1/2 teaspoon granulated sugar
2 teaspoons soy sauce
Red-pepper flakes, to taste

Steps:

  • Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
  • Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
  • Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI



Roasted Brussels Sprouts with Sriracha Aioli image

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

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 to 4 teaspoons Sriracha chili sauce, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup mayonnaise
2 teaspoons lime juice
1 tablespoon lemon juice

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.

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