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.
SOLE AMANDINE WITH SHREDDED BRUSSELS SPROUTS
Provided by Shelley Wiseman
Categories Fish Quick & Easy Dinner Almond Pan-Fry Brussels Sprout Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
- Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
- Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
- Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts.
SAUTEED SHREDDED BRUSSELS SPROUTS
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) sauté 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.
- Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.
SHREDDED BRUSSELS SPROUTS
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
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
SOLE ALMONDINE
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.
Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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