BOILED BRUSSEL SPROUTS RECIPES

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LEMON-BUTTER BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT



Lemon-Butter Brussels Sprouts Recipe: How to Make It image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 340mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 4g protein.

SIMPLE ROASTED BRUSSELS SPROUTS RECIPE - MARTHA STEWART



Simple Roasted Brussels Sprouts Recipe - Martha Stewart image

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 5

Coarse salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil
1 sprig fresh rosemary, leaves removed
1 head garlic, separated into cloves (unpeeled)

Steps:

  • Preheat oven to 450 degrees.
  • Bring a medium saucepan of salted water to a boil over high heat. Add Brussels sprouts and cook for 2 minutes. Drain and transfer to a bowl lined with a clean kitchen towel; pat dry to remove any excess moisture. Remove towel and season Brussels sprouts with salt and pepper. Drizzle with olive oil and toss to coat. Transfer to a rimmed baking sheet, placing cut sides down, along with rosemary and garlic. Roast until browned and tender, about 20 minutes.

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