BRUSSEL SPROUTS LEAVES RECIPES
CRISP BRUSSELS SPROUT LEAVES RECIPE | MARTHA STEWART
In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Total Time 25 minutes
Prep Time 15 minutes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.
Nutrition Facts : Calories 100 g, FatContent 7 g, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 2 g
SAUTEED BRUSSELS SPROUTS LEAVES RECIPE - FOOD.COM
I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine.
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
- Repeat to peel all leaves from sprouts; discard cores.
- Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
- Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 91.4, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 27, CarbohydrateContent 10.5, FiberContent 3.1, SugarContent 2, ProteinContent 3.3
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