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.
Blanch Brussels sprouts in boiling salted water for 3 mins, or until tender. Rinse in cold water until cool then pat dry and cut in half.
In a frying pan, melt butter over medium heat. Cook shallots for 5 mins, turning occasionally. Add marinade and vermouth. Boil for 1 min then add Brussels sprouts and cook until heated through. Season.
Cook Brussels sprouts in boiling salted water for 15 mins. Drain.
Meanwhile, heat duck fat in a large frying pan. Add potato slices and cook for 12 mins, until cooked through. Season.
Heat butter in a frying pan, cook onion, stirring, for 4 mins. Add Brussels sprouts, season and add nutmeg. Serve with potatoes.
minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned
Heat oil in large skillet in medium heat.
Add Brussels sprouts and carrots; saute until sprouts start to turn golden brown (about 3 minutes).
Add raisins and chicken broth.
Continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife (about 12 minutes).
If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons of water and continue cooking.
Remove from heat and season with salt and pepper.
Serve hot.
Slice each Brussels Sprout in half and remove
Over medium heat, saute the garlic in the butter for about a minute then add the Brussels Sprouts and saute until wilted, about 7 minutes. We like to cook until they get a bit brown which took about 10 minutes.
Add salt and pepper to taste.
Add cream and serve.
Feel free to adjust proportions to suit your taste!
Blanch Brussels sprouts in boiling salted water for 3 mins, or until just tender. Shock in ice water then drain.
Meanwhile, in a large frying pan, heat olive oil and butter over medium-high heat. Cook red pepper and shallots for 2 mins, or until peppers are tender. Add Brussels sprouts and cook for 1 min, or until heated through. Stir in chives and season.
Set aside.
Trim the Brussels sprouts and discard any damaged outside
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Saute Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
Add beans and saute 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.
ins, until tender. Add the Brussels sprouts leaves to the pan 1
Slice hard ends off sprouts and slice vertically.
Place sesame oil in skillet and heat.
Place Brussels sprouts sliced side down in oil and saute to brown.
Mix tamari sauce and water and pour over sauteed sprouts.
Reduce heat and cook until sprouts are tender and water has cooled down.
Serve hot.
f the stem from the Brussels sprouts, then cut each one into
Finely shred the brussels sprouts after thoroughly washing.
In a saute pan, heat olive oil. Add shallots and crushed red peppers and saute about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and saute on medium-low for about 4-5 minutes.
to make the almond Brussels sprouts, blanch Brussels sprouts in boiling water for 1
o smoke, add half of brussels sprouts. Cook until brown, stirring occasionally
In a large heavy bottom pan heat butter and oil. Add onions and brown slightly over high heat for 5 minutes stirring not to burn.
Season with salt and pepper.
Lower heat to medium and add garlic and stir inches Add apple and stir to deglaze. Add cabbage and Brussels sprouts. Stir in juice, nutmeg and parsley simmer stove top till tender. Or place in 350 oven till tender about 20 minutes.
he outer layer of the Brussels sprouts and boil them in lightly
o a rolling boil. Add Brussels sprouts; cook until slightly tender, 1
directions
Toss the brussels sprouts in the oil along with