Shreddedbrusselssproutsscallionsgourmet Recipes

SAUTEED SHREDDED BRUSSELS SPROUTS

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.

SHREDDED BRUSSELS SPROUTS & SCALLIONS (GOURMET)

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.

SHREDDED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Add the Brussels sprouts to a food processor or blender and shred thin. (You can also use a sharp knife to shred the sprouts.)
• Pour Brussels sprouts into a bowl. Add garlic, shallot, salt, pepper, and olive oil. Toss to coat.
• Pour coated mixture onto an even layer on the lined baking sheet.
• Bake 20-30 minutes (flipping every 10 minutes) until crispy. (or you reach your desired crispiness)
• Remove from the oven. Toss with the bacon and parmesan cheese. Serve warm.

SHREDDED BRUSSELS SPROUTS

Steps:

• Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.
• Heat the oil in a large skillet over medium high heat. saute the sprouts and onion with the cumin, salt and pepper until the sprouts start to brown. Add water and cook until barely limp, about 4 minutes. Stir in the lime juice and serve immediately.

SHREDDED BRUSSELS SPROUTS AND SCALLIONS

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.

ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

SHREDDED BRUSSELS SPROUTS

Steps:

• Place the 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, about 10 to 15 minutes.
• Stir in crumbled bacon just before serving.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

BRUSSELS SPROUT SLAW WITH CRANBERRIES

Steps:

• Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.