Shredded Gingered Brussels Sprouts Recipes

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SHREDDED BRUSSELS SPROUTS



Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  • In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

SHREDDED GINGERED BRUSSELS SPROUTS



Shredded Gingered Brussels Sprouts image

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
  • Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
  • Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

GINGER & SESAME SPROUTS



Ginger & sesame sprouts image

Try out this new side dish, which adds fresh and light Asian flavours to traditional winter favourite, Brussels sprouts

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 4

800g Brussels sprout , trimmed and halved
1 tbsp sesame oil
small piece ginger , shredded
4 tbsp toasted sesame seed

Steps:

  • Blanch the sprouts in boiling water and drain well. Heat most of the oil in a wok and add the ginger. Sizzle for a moment, then add the sprouts and stir-fry until hot. Scatter over the sesame seeds and drizzle with a touch more oil. Season with salt, if you like, and serve.

Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein

GINGERED BRUSSELS SPROUTS



Gingered Brussels Sprouts image

A recent recipe request looking for dishes for 1 or 2 reminded me of an old cookbook dedicated to that topic. Though I have not made this in a while, it was one of my favorite sides. Posting it here so it doesn't get lost and to share it with others. The flavors in this side work quite nicely with a simple roasted or grilled meat or fish.

Provided by justcallmetoni

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

10 ounces Brussels sprouts (fresh or frozen)
1 cup water or 1 cup fat free broth
1 tablespoon low sodium soy sauce
2 teaspoons minced fresh ginger
2 minced garlic cloves
1/2-1 teaspoon Splenda granular or 1/2-1 teaspoon sugar
1/8 teaspoon red pepper flakes

Steps:

  • If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
  • In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.

Nutrition Facts : Calories 62.2, Fat 0.8, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 12.2, Fiber 3.9, Sugar 2.7, Protein 4.3

GINGER BRAISED BRUSSELS SPROUTS



Ginger Braised Brussels Sprouts image

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3/4 cup chicken stock
40 Brussels sprouts, washed and trimmed
1 1/2 pounds onions, finely chopped
3 tablespoons grated fresh ginger, coarsely chopped
1/4 teaspoon hot-pepper flakes (optional)
3/4 teaspoon salt
Freshly ground black pepper

Steps:

  • In a pot large enough to hold all the ingredients, melt the butter in the chicken stock.
  • Reduce heat, and add the sprouts, onion, ginger and hot-pepper flakes. Cover and simmer about 20 minutes, until sprouts are tender but still crisp and bright green.
  • Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams, TransFat 0 grams

SHREDDED BRUSSELS SPROUTS AND SCALLIONS



Shredded Brussels Sprouts and Scallions image

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Lime     Brussels Sprout     Gourmet

Yield Serves 2

Number Of Ingredients 4

a 10-ounce container Brussels sprouts (about 26), trimmed
2 tablespoons unsalted butter
3 scallions, sliced thin diagonally
1 teaspoon fresh lime juice, or to taste

Steps:

  • Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt and pepper to taste.

GINGER ORANGE BRUSSELS SPROUTS



Ginger Orange Brussels Sprouts image

This is a great way to liven up Brussels sprouts. The orange and ginger zing pair perfectly with the sprouts' floral flavors. I have a blood orange infused olive oil that I like to use with this recipe. It helps with the zing. Other dried fruits or nuts might be interesting experiments.

Provided by uwjester

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 25m

Yield 4

Number Of Ingredients 6

½ pound Brussels sprouts
1 tablespoon olive oil
¼ cup chopped pecans
¼ cup orange juice
½ cup dried cranberries
1 tablespoon freshly grated ginger

Steps:

  • Shred Brussels sprouts in a food processor.
  • Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
  • Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 20.3 g, Fat 8.5 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 14.6 mg, Sugar 12.6 g

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Top Asked Questions

How to shred brussel sprouts?
How to Shred Brussels Sprouts 1 Slice off the bottom 1/2 – inch of the sprouts off and discard the outer leaves that fall off on their own. ... 2 Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. ... 3 Put them on a large sheet pan and drizzle with oil, salt, and pepper. ... More items...
How do you cook brussel sprouts in a skillet?
Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes.
How to cook brussel sprouts with balsamic vinegar?
Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
How to cook brussel sprouts with pecans?
Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.

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