The Best Brussels Sprouts Recipes

THE BEST ROASTED BRUSSELS SPROUTS

The Best Roasted Brussels Sprouts image

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
Meanwhile, place another rimmed baking sheet in the oven to preheat.
Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

THE BEST BRUSSELS SPROUTS EVER

The Best Brussels Sprouts Ever image

Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you "non brussels sprouts fans" give this a try.

Provided by BakingGuru

Categories Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, quartered and thinly sliced
3 garlic cloves
3 tablespoons butter
2 lbs Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 teaspoon ground nutmeg
1/2 cup parmesan cheese, cheese-finely shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350°F.
Lightly coat a 1 1/2 quart oval baking dish.
In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
Stir in brussels sprouts and thyme.
Cook for 4 minutes or until onions begin to brown.
Add broth, bring to a boil.
Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
Add whipping cream and nutmeg.
Cook for 4 minutes or until mixture begins to thicken.
Transfer to a prepared baking dish.
Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
Bake uncovered for 20-25 minutes or until brussels sprouts are tender.

THE BEST BRUSSELS SPROUTS

The Best Brussels Sprouts image

Provided by Molly O'Neill

Categories weekday, side dish

Time 10m

Yield Ten to twelve servings

Number Of Ingredients 8

Ingredients

6 slices bacon, cut across into 1/4-inch pieces
1/2 cup pine nuts
2 1/2 pounds (8 cups) brussels sprouts, halved, cored and each half cut into quarters
2 teaspoons minced garlic
1 cup carrots, peeled and cut into very small dice
2 teaspoons salt
Freshly ground pepper to taste
1/4 cup chopped Italian parsley

Steps:

Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 3 grams, TransFat 0 grams

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