RED BEAN SPROUTS RECIPES

BEST BRUSSELS SPROUTS RECIPES - OLIVEMAGAZINE

Best Brussels Sprouts Recipes - olivemagazine image

Jazz up your sprouts this Christmas with one of our inventive recipes, from spicy 'nduja sprouts to crispy deep-fried sprouts

Provided by OLIVEMAGAZINE.COM

SHREDDED GINGERED BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT

Shredded Gingered Brussels Sprouts Recipe: How to Make It image

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper

Steps:

Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Nutrition Facts : Calories 56 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 214mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic exchanges 1 vegetable

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SHREDDED GINGERED BRUSSELS SPROUTS RECIPE: HOW TO MAKE IT

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Side Dishes
Calories 56 calories per serving

Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large cast-iron or other heavy skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

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