b>brussel sprouts.
Sprinkle some salt and pepper over the brussel sprouts and let them sit for
1. Wash brussel sprouts and core. Seperate leaves and place them in a bowl.
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!
Run hot water over frozen brussel sprouts; drain; cut large ones in
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.
he oven. Stir the bacon. Arrange Brussels sprouts cut-side down into
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.
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.
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.
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.
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.
Cook the bacon in a large skillet over
00\u00b0F and line a baking dish with foil. Spread sprouts in
Set aside.
Trim the Brussel sprouts and peel off the outermost layer
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.
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.
place eggs in a saucepan and cover with water. Bring water
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.
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.
Combine stock and quinoa in a sauce pot and bring to a boil. Once boiling, reduce heat and simmer, covered, until tender and all the stock has been absorbed (~15 minutes).
Heat the olive oil in a large pan over medium heat.
Add the garlic and onion and saute for 3-4 minutes.
Add brussel sprouts and pan roast until just starting to brown.
Remove from heat and mix veggie mix with the quinoa.
Add parsley and almonds.
Salt and pepper to taste.