BRUSSEL SPROUTS AND MUSHROOMS RECIPES
ROASTED BRUSSELS SPROUTS WITH MUSHROOMS RECIPE - FOOD.COM
Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 450°F.
- On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
- Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
- Serve hot, drizzled with balsamic vinegar, if desired.
Nutrition Facts : Calories 85.8, FatContent 3.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 25.8, CarbohydrateContent 10.5, FiberContent 4.2, SugarContent 3.6, ProteinContent 5.6
SAUTEED BRUSSELS SPROUTS W/ MUSHROOMS & ONIONS
"Sauteed Brussels sprouts, portobello mushrooms, & red onions with a light fruity taste that will have you and perhaps even your kids, wanting more."
Total Time 30 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 8
Steps:
- "Take Brussels sprouts, fresh or frozen, & boil in water on stove until you can poke a fork through them easily, about 8 minutes. While you're waiting, slice up mushrooms & chop onions. Onions should be about 1/4 inch wide, and about an inch in length. When the Brussels Sprouts are done, cut off the ends, & slice in half. Melt butter in a medium sized skillet on medium heat on the stove. When the butter is done melting, add Brussels sprouts, mushrooms & onions. Sauté until sides of the Brussels Sprouts are browned. Add both wines & continue cooking for a few more minutes, until there's not much liquid left on the bottom of the skillet. Salt & pepper to taste. Onions should still have a slight crunch to them."
Nutrition Facts : Calories 125 calories, FatContent 8.86744094120116 g, CarbohydrateContent 10.6395893750027 g, CholesterolContent 22.8773437598108 mg, FiberContent 2.02924997997284 g, ProteinContent 2.86792031253879 g, SaturatedFatContent 5.48820625234399 g, ServingSize 1 1 Serving (186g), SodiumContent 73.0720000262837 mg, SugarContent 8.6103393950299 g, TransFatContent 0.749564687759094 g
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WILD MUSHROOMS AND BRUSSELS SPROUTS RECIPE - NYT COOKING
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine american
Calories 192 per serving
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine american
Calories 192 per serving
- In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.
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ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON RECIPE ...
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
From food.com
Reviews 3.0
Total Time 30 minutes
Calories 249.3 per serving
From food.com
Reviews 3.0
Total Time 30 minutes
Calories 249.3 per serving
- 4. Serve immediately.
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SAUTEED BRUSSELS SPROUTS W/ MUSHROOMS & ONIONS
"Sauteed Brussels sprouts, portobello mushrooms, & red onions with a light fruity taste that will have you and perhaps even your kids, wanting more."
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine not set
Calories 125 calories per serving
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine not set
Calories 125 calories per serving
- "Take Brussels sprouts, fresh or frozen, & boil in water on stove until you can poke a fork through them easily, about 8 minutes. While you're waiting, slice up mushrooms & chop onions. Onions should be about 1/4 inch wide, and about an inch in length. When the Brussels Sprouts are done, cut off the ends, & slice in half. Melt butter in a medium sized skillet on medium heat on the stove. When the butter is done melting, add Brussels sprouts, mushrooms & onions. Sauté until sides of the Brussels Sprouts are browned. Add both wines & continue cooking for a few more minutes, until there's not much liquid left on the bottom of the skillet. Salt & pepper to taste. Onions should still have a slight crunch to them."
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THE BEST BRUSSELS SPROUTS AND MUSHROOMS RECIPE - SWEET CS ...
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