CHICKEN BRUSSEL SPROUT SOUP RECIPES
BROCCOLI AND BRUSSELS SPROUT DELIGHT RECIPE | ALLRECIPES
Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.
Provided by Howard
Categories Brussels Sprouts Side Dishes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
- Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.
Nutrition Facts : Calories 115 calories, CarbohydrateContent 7.9 g, CholesterolContent 22.9 mg, FatContent 9 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 5.5 g, SodiumContent 232.8 mg, SugarContent 2.2 g
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP
Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.
Provided by Gina
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450F.
- Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
- Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
- Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
- Transfer the rest to the pot and simmer 2 minutes.
- Transfer in two batches to the blender and blend until smooth.
- Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.
Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g
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