BOILED BRUSSEL SPROUTS RECIPE RECIPES
TRULY DELICIOUS BRUSSELS SPROUTS - ALLRECIPES
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, CarbohydrateContent 5.4 g, CholesterolContent 2.7 mg, FatContent 2.4 g, FiberContent 2.2 g, ProteinContent 2 g, SaturatedFatContent 0.8 g, SodiumContent 21.5 mg, SugarContent 1.3 g
BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO RECIPE ...
Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.
Total Time 32 minutes
Prep Time 10 minutes
Cook Time 22 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
- Remove, and steam them for 10 minutes.
- If you don't have a steamer, boil them for 7-10 minutes .
- Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
- Stir, occasionally.
- Remove, and drain the brussel sprouts.
- Place in a bowl, or a service plate, and add the butter sauce, and toss.
- Season with salt, and pepper, and sprinkle with parmesan cheese.
- Serve.
- Deadly.
- Enjoy.
Nutrition Facts : Calories 195.5, FatContent 18, SaturatedFatContent 11.1, CholesterolContent 46.2, SodiumContent 31.1, CarbohydrateContent 8.2, FiberContent 3, SugarContent 1.9, ProteinContent 3.1
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