GREEN BEAN BRUSSEL SPROUT RECIPE RECIPES

BACON-BRUSSELS SPROUT-GREEN BEAN CASSEROLE RECIPE ...

Bacon-Brussels Sprout-Green Bean Casserole Recipe ... image

We combined two Thanksgiving side dishes, green bean casserole and Brussels sprouts, into one crowd-pleasing recipe. Topped with fried onions and crispy bacon, everyone will love this dish on Thanksgiving, or even on a weeknight. To make this casserole up to 3 days in advance, prepare through Step 4; cover and refrigerate. Add the toppings and bake it the day-of; add 10 minutes to the initial bake time if starting with a refrigerated casserole.

Provided by Karen Rankin

Categories Casserole

Total Time 50 minutes

Yield Serves 10 (serving size: 1 cup)

Number Of Ingredients 13

Ingredients

6 bacon slices
1 pound trimmed and quartered fresh Brussels sprouts
2 (15-oz.) pkg.s frozen French-cut green beans, thawed and well drained
1/2 cup salted butter, divided
1 (8-oz.) pkg. sliced fresh cremini mushrooms, roughly chopped
1/4 cup chopped fresh shallot (from 1 large shallot)
6 tablespoons all-purpose flour
4 cups whole milk
4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 (8-oz.) can diced water chestnuts, drained
1 cup crispy fried onions or shallots (about 2 oz.)

Steps:

Preheat oven to 350°F. Squeeze green beans lightly in hands to remove excess water.
Cook bacon slices in Dutch oven over medium until crisp, about 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon and set aside.
Cook Brussels sprouts and green beans in reserved drippings in Dutch oven just until tender and lightly browned, about 8 to 10 minutes. Remove vegetables from Dutch oven.
Add 2 tablespoons of the butter to the drippings in the Dutch oven over medium-high. Add mushrooms and chopped fresh shallot, and cook, stirring often, until mushrooms are deeply browned and shallots are caramelized but not burned, 8 to 10 minutes. Transfer mushroom mixture to a plate, and without wiping out Dutch oven, add remaining 6 tablespoons butter to Dutch oven. Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly until smooth. Cook, whisking constantly, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, salt, and pepper until melted and smooth. Stir in reserved Brussels sprouts and green beans, mushroom mixture, and water chestnuts; spoon into a lightly greased 13- x 9-inch (3-quart) baking dish.
Bake in preheated oven until bubbly around edges, about 15 minutes. Remove from oven, and sprinkle crumbled bacon with fried onions or shallots over casserole. Return to oven, and bake until bubbly and topping is golden brown and crisped, about 15 minutes.

SAUTÉED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND ...

Sautéed Green Beans and Brussels Sprouts with Chile and ... image

Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world—lanky and straight versus roly-poly—but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.

Provided by Melissa Roberts

Total Time 20 min

Cook Time 20 min

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 pound green beans, trimmed
3 tablespoons olive oil
1/4 teaspoon hot red pepper flakes
1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
1/3 cup water
1 teaspoon dried mint

Steps:

Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

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