1. Wash brussel sprouts and core. Seperate leaves and
Run hot water over frozen brussel sprouts; drain; cut large ones in
Cook Brussel sprouts according to package directions.
Immerse into cold water to stop cooking.
Slice each Brussel sprout in quarters lengthwise.
Toss with melted butter and season with salt and pepper.
Pour into shallow baking pan and spread to single layer.
Sprinkle with cheese and broil until cheese is melted and bubbly.
Cook sprouts according to pkg. directions. Drain and cut sprouts in half. Set aside. Saute onion in butter until tender. Add brown sugar, flour, salt, dry mustard and pepper. Mix well. Add milk; cook and stir until thick and bubbly. Gradually add 1/2 cup mixture to sauce pan. Add brussel sprouts and stir gently. Heat through but DO NOT BOIL.
1. Cook brussel sprouts using directions on package. Drain.
2. Mix Italian dressing, dill weed, and green onions or chives.
3. Pour over warm sprouts and chill several hours before
serving.
Boil brussel sprouts and baby carrots together.
Cook 10 minutes until veggies are as tender as you like.
Melt butter in skillet; add shallots; brown; add cumin and pepper.
Drain veggies and add to saute pan; cook until a little browned.
Sprinkle on parsley and lemon juice.
our brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and
Remove outer leaves of brussels sprouts.
Rinse briefly.
Trim.<
For Brussel Sprouts:
Place brussel sprouts on a baking sheet and drizzle with olive oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.
For Aioli:
Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.
Place ramekin of aioli on a plate and surround with brussel sprouts. If serving as an appetizer, put some toothpicks on the side for your guests. Enjoy!
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.
1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
3. Season with salt and pepper and add the crushed red pepper flakes.
4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
sprouts are tender.
5. Mix in the cheese.
1. Slice brussel sprouts thinly.
2. Heat olive oil over medium heat and saute with garlic 30 seconds.
3. Add brussel sprouts 4-5 minutes or until they are bright green and tender. Add salt and brown sugar and toss together. Turn heat off and add sliced strawberries.
Enjoy!
Cook brussel sprouts according to directions on pkg.
Mix vinegar, oil, chervil, salt,
and pepper in tightly covered jar. Pour over hot brussel sprouts.
Refrigerate for at least 3 hours. Before serving, add sliced tomato or cherry tomatoes or grape tomatoes.
Sprinkle with snipped parsley.
Heat oil in a pan and saute the potatoes and brussel sprouts for about 3 minutes. Pour in the stock, bring to a boil and simmer on a low heat for about 15-20 minutes.
Add the carrots and sausage 5 minutes before the end of cooking. Season with salt, pepper and nutmeg and serve with a sprinkle of parsley.
Fill 6 quart Dutch oven with water. Add 1 Tbsp. salt. Bring water to a boil; add Brussels sprouts. Reduce heat to medium. Cook 12 minutes, until crisp and tender. Drain and rinse under cold water to stop cooking. In large non-stick pan, over medium heat, cook bacon for 5 minutes until slightly crisp. Pour off fat. Add onion to bacon in skillet and cook for 5 minutes or until tender. Add sprouts, remaining salt and pepper. Heat thoroughly. Add vinegar and butter, stirring to melt butter.
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt and serve immediately.
You can salt these generously, like French fries, if you like.
or 10 minutes.
Prepare Brussel Sprouts.
In a pan on
Bring brussel sprouts up to the boil; cook 3 minutes; drain.
Saute onion in oil; add garlic.
Add crushed tomatoes, paprika, cubanelle pepper, diced tomato, mushrooms, water, basil, salt, and pepper.
Cook 10 minutes on medium heat.
You can add more water if needed.
Heat a large nonstick saute pan on High; add oil.
Add Brussel Sprouts - Cook, stirring, 6-7 minute.
Add Shallots and Thyme; continue to carmaelize 2-3 minute.
Add Water; stir and cook uncovered l minute.
Remove from heat. Add Lemon Juice and season to taste with salt and pepper.
Heat butter in frying pan.
Add the celery, onion and cook slowly until they are yellow.
Blend in the flour, salt and pepper and add tomatoes.
Stir and cook until the mixture is thick.
Put the brussel sprouts into a greased baking dish and add the tomato mixture.
Sprinkle the crumbs over the top.
Bake 350\u00b0 about 30 minutes.
Serves 4.