BEST-EVER BRUSSELS SPROUTS
Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage - and Worcestershire sauce (my secret ingredient) - gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day - both ways work!
Provided by Jamie Oliver
Categories Mains Vegetables Christmas Sunday lunch
Time 30m
Yield 6 as a side
Number Of Ingredients 7
Steps:
- 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
- 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
Nutrition Facts : Calories 158 calories, Fat 8.7 g fat, SaturatedFat 3.6 g saturated fat, Protein 8.5 g protein, Carbohydrate 12 g carbohydrate, Sugar 8.9 g sugar, Sodium .4 g salt, Fiber 1 g fibre
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
WORCESTERSHIRE BRUSSELS SPROUTS
This is my mom's recipe and has a delicious carmelized color and aroma! It is a fabulous side dish and a great way to prepare these without the tons of extra fat and calories you get from breading or adding cheese.
Provided by aneunayme
Categories Greens
Time 32m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to medium size skillet.
- Heat to boiling.
- Reduce heat and simmer until liquid is absorbed (about 20-30 minutes).
RED LOBSTER BRUSSEL SPROUTS RECIPE
Steps:
- Combine sauce ingredients in a saucepan and cook until you bring it to a boil.
- Stir constantly for a few minutes and remove from heat - let cool completely at room temperature (unless you need it faster, then put it in the fridge for about 20-30 minutes)
- Preheat the oven to 400 degrees
- Wash Brussel sprouts and cut them in half - pat dry
- Melt butter and olive oil together and combine with salt and pepper
- Toss with Brussel sprouts in a bowl and place on a baking sheet
- Roast 35-40 minutes until crispy. Toss partway through.
- Combine Brussel sprouts with the crispy onion strips and toss everything with the sauce.
- Serve immediately
Nutrition Facts : Calories 370 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 911 milligrams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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