1. Wash brussel sprouts and core. Seperate leaves and
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.
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.
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.
br>Meanwhile, to make the brown butter, toast pine nuts over medium
eanwhile, to make the brown butter frosting, melt butter in a small heavy
laze, place all ingredients except butter in a small pot over
s acceptable in this recipe.
Heat the butter and oil in
Ginger Brown-Butter: Slice the unpeeled ginger root
Brown Butter Streusel: Cook butter in medium saucepan over medium
edium speed, beat butter with granulated and brown sugars 5 minutes or
ontinue with remaining gnocchi.
Brown Butter Sauce:
While the gnocchi
ack to cool completely.
BROWN BUTTER BUTTERCREAM:
In a saucepan
Remove outer leaves of brussels sprouts.
Rinse briefly.
Trim.<
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.
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!
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.
our brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and
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!