CHARRED BRUSSELS SPROUTS WITH MARMITE BUTTER RECIPE | BBC ...
Marmite and sprouts may sound like a nightmare combination, but trust us: it works. Try our recipe and it's sure to become a Christmas tradition
Provided by Miriam Nice
Categories Side dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you need it. Will keep for up to a week in the fridge or two months in the freezer.
- Boil the sprouts for 3-4 mins, then drain and leave to steam-dry. Heat a non-stick frying pan, then add the sprouts and dry-fry them for 4-5 mins or until they start to blacken on the cut sides and at the edges. Take the pan off the heat, then add a chunk of the Marmite butter (keep the rest for another day). Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season with pepper, but taste before adding salt.
Nutrition Facts : Calories 127 calories, FatContent 11 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
MICROWAVE BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT
Prepare these dressed-up microwave Brussels sprouts when your conventional oven is filled with the main dish. I think you will agree the cheese topping makes these sprouts special enough to include in a holiday meal. —Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place the brussels sprouts in a 1-1/2-qt. microwave-safe dish; add water. Sprinkle with celery salt and pepper. Cover and microwave on high for 6-8 minutes or until tender, stirring and rotating a quarter turn every 2 minutes. Drain. Sprinkle with cheese; microwave on high for 30-60 seconds or until cheese begins to melt. Combine cornflakes and butter; sprinkle over sprouts.
Nutrition Facts : Calories 75 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 128mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable
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ROASTED SPROUTS RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 250 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
- Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
- Tip most of the spice mix into a large roasting tray and toss in the sprouts.
- Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
- Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
- Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
- Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
- Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
- Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.
- Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.
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Total Time 1 hours
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