Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
Of course, adjust the salt and olive oil to taste.
If using frozen brussels sprouts, cook according to package directions
Preheat oven to 425 degrees F (220 degrees C).
Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Preheat oven to 350 degrees F (175 degrees C).
Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
Cook frozen Brussels sprouts according to instructions.
While sprouts are cooking, brown bread crumbs in margarine.
In a large skillet, melt margarine.
Add frozen Brussels sprouts.
Stir in mushrooms, onions, salt and pepper.
Cover and saute 2 minutes.
Uncover and saute 3 minutes longer or until sprouts are crisp-tender, stirring frequently to prevent sticking. Serves 6 to 8.
Simmer 2 packages frozen Brussels sprouts and 4 large carrots, sliced in 1/2 cup boiling water with 1 teaspoon salt added.
Cook until tender.
Add 1 can cream of mushroom soup and heat thoroughly.
Add 1/2 cup grated cheese and stir slightly.
Serve immediately.
Serves 4 to 6.
hem in half lengthwise. Cook frozen sprouts according to package
directions
Halve large fresh Brussels sprouts.
In a medium saucepan cook fresh sprouts, covered
n a large saucepan, cook Brussels sprouts in salted water until crisp
Cook Brussels sprouts in boiling salted water according to package directions; drain.
Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
Serve.
In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
Serve.
Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.
In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.
Cook Brussels sprouts according to package directions, omitting salt; drain well.
Combine Brussels sprouts, Italian dressing, sliced green onions and dill weed in a medium mixing bowl, tossing gently.
Cover and refrigerate for at least 8 hours. Serve Brussels sprouts, using a slotted spoon.
Yields about 8 servings.
*If using fresh Brussels sprouts, trim stems and remove wilted or discolored leaves.
Wash Brussels sprouts and cut large ones in half lengthwise.
Blanch Brussels sprouts in boiling water.
Drain and cut Brussels sprouts in half.
Dredge sprouts in flour, salt and pepper.
Coat floured sprouts with beaten egg.
Roll egg covered sprouts in bread crumbs.
Heat 3 tablespoons olive oil in skillet. Add minced garlic.
Pan-fry sprouts in garlic and oil until browned.
Drain on paper towel and serve.
In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil. Add Brussels sprouts. Cover and simmer for 6 to 8 minutes or until tender; drain. Add water chestnuts and butter; heat through. Yield: 6 servings.
n the boiling water. Add Brussels sprouts; cook until tender, about 10
Cook brussels sprouts according the package directions; drain. Cut sprouts into fourths and set aside.
Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts. Transfer to a 1 1/2 quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts.
Bake, uncovered in a 350 degree oven for 35 minutes.