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!
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.
1. Wash brussel sprouts and core. Seperate leaves and
Remove outer leaves of brussels sprouts.
Rinse briefly.
Trim.<
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.
egrees.
Cut the brussels sprouts down to the root end
Run hot water over frozen brussel sprouts; drain; cut large ones in
Cook the bacon in a large skillet over
licing your brussels, cook the bacon until crispy in a large
ine a baking dish with foil. Spread sprouts in a single layer
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.
Blanch Brussels sprouts and onions in boiling salted water for 6-8 mins. Shock in ice water. Drain.
In a large frying pan, saute bacon until crispy. Drain on paper towels. Add garlic, Brussels sprouts, onions and chicken broth to pan. Saute until broth is evaporated and Brussels sprouts are cooked through. Toss with bacon and season.
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 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.
Add sprouts to boiling water (with decent amount of salt). Boil
oss sprouts with olive oil (about 1 T).
Roast in oven for
Brown bacon.
When crisp, remove bacon from pan and drain fat.
Add the olive oil and shallots and saute 1-2 minutes.
When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
Add broth and bring to a boil.
Cover pan and turn heat down to medium low.
Cook for 10 minutes or until tender.
Top with bacon and serve.
he stem end of the sprouts and remove any yellow or
Preheat oven to 400 degrees.
Toss sprouts with olive oil, salt and garlic.
Roast in baking pan until tender, about 20 minutes.
Meanwhile, toast pine nuts in skillet. Set aside.
In same pan, cook bacon until crispy. Remove from pan and set aside.
Toss the roasted pine nuts and bacon with sprouts, roast for a few more minutes or until heated through.