BLACK SALT SPROUTS RECIPES

BALSAMIC BRUSSELS SPROUTS RECIPE | ALLRECIPES

Balsamic Brussels Sprouts Recipe | Allrecipes image

My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!

Provided by Melissa

Categories Brussels Sprouts Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 ½ pounds Brussels sprouts, trimmed
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
¼ cup balsamic vinegar
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.

Nutrition Facts : Calories 146.9 calories, CarbohydrateContent 15.9 g, CholesterolContent 10.2 mg, FatContent 8.8 g, FiberContent 5 g, ProteinContent 4.5 g, SaturatedFatContent 3.1 g, SodiumContent 447.7 mg, SugarContent 5.6 g

BRUSSELS SPROUTS GRATIN RECIPE - NYT COOKING

Brussels Sprouts Gratin Recipe - NYT Cooking image

The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.

Provided by Alison Roman

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs or panko
3/4 cup heavy cream
1 cup grated Gruyère (about 3 ounces)

Steps:

Heat oven to 425 degrees.
Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Nutrition Facts : @context http//schema.org, Calories 438, UnsaturatedFatContent 16 grams, CarbohydrateContent 36 grams, FatContent 29 grams, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 11 grams, SodiumContent 521 milligrams, SugarContent 7 grams

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