1. Wash brussel sprouts and core. Seperate leaves and
Run hot water over frozen brussel sprouts; drain; cut large ones in
Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
Fry bacon in sauce pan until crisp.
Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
Add pistachios and balsamic vinegar.
Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
Add bacon back to pan and season with salt and pepper.
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.
our brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and
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.
Cut fresh brussel sprouts in half and remove any unwanted leaves, also imerse in water.
Set aside to drain.
Fry bacon until crisp and remove bacon from pan.
Fry the raw brussel sprouts in bacon grease until tender and brown.
Stir in pine nuts, chopped bacon and nutmeg.
egrees.
Cut the brussels sprouts down to the root end
Mix brussel sprouts, olive oil, water and salt in a microwave dish and microwave for 5 minutes or till tender.
Meanwhile fry bacon till crisp, drained and crumbled, set aside.
Heat oil in a frying pan brown onions for 5 minutes add garlic and seed cook for 1 minute.
Add balsamic vinegar to pan deglaze scraping any goodness from pan.
Toss cooked brussel sprouts drizzle with syrup warming through.
Garnish with bacon.
Season with salt and pepper if needed.
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 12 inch skillet, cook bacon; drain and reduce heat to low. Add onion and cook 5 minutes. Add sprouts; cook 5 minutes. Transfer to bowl; add salt, pepper and pecans. Add potatoes to pan and cook 3 minutes per side. Whisk together syrup and butter. Toss all ingredients into buttered 2 quart baking dish. Bake at 400\u00b0 for 20 minutes.
Cook the bacon in a large skillet over
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.
licing your brussels, cook the bacon until crispy in a large
Steam brussels sprouts for 3-5 minutes until tender. Cool and set aside.
Take bacon strips and cook until crispy. Raise heat to high and add vinegar. Cook until the vinegar loses raw smell, about 3 minutes.
Reduce heat and add sprouts. Heat through, season to taste with salt. Add 1-2 tsp more vinegar if needed. Add pine nuts and stir. Then serve.
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.