Special Brussels Sprouts Recipes
SPECIAL BRUSSELS SPROUTS
I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. , Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.
Nutrition Facts : Calories 124 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 602mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
THE BRUSSELS SPROUTS SPECIAL
Cauliflower crust pizzas are very popular right now, and this is one I think you'll enjoy. The CAULIPOWER® crust will remind you of a thin-crust pizza, and topped with sliced Brussels sprouts, onion, and crisp bacon, you can feel good about Friday-night pizza!
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
- Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
- Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
- Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
- Bake in the preheated oven for 13 to 15 minutes.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 22.1 g, Cholesterol 36.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 12.2 g, SaturatedFat 5.3 g, Sodium 548.1 mg, Sugar 2 g
CRISPY BRUSSELS SPROUTS
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
- Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
- Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
- Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
- Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.
GRANDMA'S SPECIAL BRUSSELS SPROUTS (YOU WON'T SAY EEEEWWW)
This recipe is from my Grandma Burk who sugar coated veggies so that we kids would eat them. I loved these growing up and I love them now. A special (kinda) sweet sauce with bacon makes those sprouts sublime.
Provided by pamela t.
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Clean and drain brussel sprouts.
- Put them in a large saucepan with water to cover.
- Bring to a boil and cook until tender but not falling apart.
- Meanwhile, fry bacon until crisp, remove from heat, cool and cut into bite-size pieces,
- Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet.
- Mix sugar and flour in a small bowl; add to skillet. Heat should be on low.
- Add vinegar and water.
- Stir while cooking, until thickened.
- Drain brussel sprouts.
- Put in serving dish.
- Pour sauce over sprouts.
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