RIGATONI WITH BRUSSELS SPROUTS, PARMESAN, LEMON, AND LEEK
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Provided by Claire Saffitz
Categories Dinner Pasta Bon Appétit Brussels Sprout Parmesan Lemon Leek Vegetarian Lunch Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
- Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
- Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8-10 minutes; drain, reserving 1 cup pasta cooking liquid.
- Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
- Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
BRUSSELS SPROUTS WITH LEEKS
THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CHEF JOHN'S ROASTED BRUSSELS SPROUTS
This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.
Provided by Chef John
Categories Side Dish Vegetables Onion
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
- Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
- Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
- Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g
UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS
19 years ago, when our son was just about two months old, a group of single friends decided to have a "pot-luck" Thanksgiving dinner, and this was the dish that we were assigned to make. Our noses were a little out of joint at being assigned a dish, but it was and has continued to be such a hit that it has converted many a brussels sprouts hater to a lover, and everyone in our extended family now asks for the recipe every year. It's a bit heavy on the butter, but if the rest of your meal is relatively healthy, you can probably handle a half cup serving! (And it's diabetic friendly....) To speed preparation on the big day, you can clean, trim and slice the sprouts in half the day before, then keep them in ice cold water until it is time to cook. Note: To some extent we are guestimating the amount of Brussel sprouts needed -- my husband just says "get one of those plastic bags and fill it pretty full of nice, fresh sprouts!"
Provided by ohbother
Categories Vegetable
Time 50m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
- While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
- Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
- While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
- Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
- Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
- Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).
Nutrition Facts : Calories 88.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 69.2, Carbohydrate 8.2, Fiber 2.6, Sugar 2.1, Protein 2.3
ROASTED BRUSSELS SPROUTS AND PROSCIUTTO POPPERS
These are amazing little appetizers. I make them for tailgating, cocktail parties, or sometimes just as a snack for my daughter and her friends for a sleepover. They are yummy!
Provided by RainbowJewels
Categories Roasted Brussels Sprouts
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss Brussels sprouts with olive oil in a rimmed baking sheet. Season with salt and pepper.
- Roast in preheated oven for 25 minutes. Stir Brussels sprouts and continue baking until tender, about 15 minutes more.
- Heat a skillet over medium-high heat; cook and stir prosciutto until crisp, about 5 minutes. Remove from heat.
- Allow Brussels sprouts to rest for 5 minutes. Thread a Brussels sprout half on a toothpick, followed by a few chunks of prosciutto and another sprout half. Repeat with remaining sprouts and prosciutto.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.2 g, Cholesterol 12.5 mg, Fat 8 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 328.6 mg, Sugar 1.2 g
BRUSSELS SPROUTS WITH FRIZZLED PROSCIUTTO
Make and share this Brussels Sprouts With Frizzled Prosciutto recipe from Food.com.
Provided by akgrown
Categories Pork
Time 35m
Yield 12 3/4 cup servings
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over med-high heat. Add prosciutto to skillet , half at a time, and cook until crisp; remove from skillet.
- Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 mins or until shallots begin to soften.
- Add Brussels sprouts, salt, and pepper and cook for 6-8 mins or until heated through. Add vinegar and stir to coat.
- Transfer Brussels sprouts to a serving bowl, top with prosciutto and serve.
Nutrition Facts : Calories 74.4, Fat 4.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 138.1, Carbohydrate 7.9, Fiber 2.5, Sugar 1.6, Protein 2.6
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