SAUTEED SHAVED BRUSSEL SPROUTS RECIPES

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS | ALLRECIPES

Shaved Brussels Sprouts with Bacon and Almonds | Allrecipes image

Brussels Sprouts are shredded like cabbage and quickly sauteed in bacon drippings with garlic and almonds. This recipe has made Brussels sprouts lovers out of haters.

Provided by Boomdog02

Categories Side Dish Vegetables Brussels Sprouts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

4 pounds Brussels sprouts, trimmed and thinly sliced
6 slices bacon, chopped
? cup sliced almonds
2 tablespoons minced garlic
2 tablespoons red wine vinegar
salt and pepper to taste

Steps:

Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

Nutrition Facts : Calories 221.6 calories, CarbohydrateContent 22.2 g, CholesterolContent 14.3 mg, FatContent 12.1 g, FiberContent 9.1 g, ProteinContent 11.1 g, SaturatedFatContent 3.5 g, SodiumContent 232 mg, SugarContent 5.1 g

ROASTED BRUSSELS SPROUTS RECIPE WITH HONEY BALSAMIC GLAZE - DIETHOOD | EASY, DELICIOUS AND HEALTHY RECIPES YOU'LL LOVE

Roasted Brussels Sprouts Recipe with Honey Balsamic Glaze - Diethood | Easy, Delicious and Healthy Recipes You'll Love image

These crispy & flavorful oven roasted brussel sprouts are an easy side dish the whole family will love. Baked in the most amazing honey balsamic glaze with perfectly caramelized edges, this is one of my favorite ways to enjoy brussels sprouts.

Provided by Katerina | Diethood

Categories Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds brussels sprouts, (bottoms cut and outer leaves removed)
3 tablespoons olive oil
4 cloves garlic, (minced)
salt and fresh ground pepper, (to taste)
1 tablespoon honey
3/4 cup white balsamic vinegar
2 tablespoons light brown sugar
freshly shaved parmesan cheese, (for topping (optional))

Steps:

Preheat oven to 400F.
Place cleaned brussels sprouts on a sheet pan and set aside.
In a small mixing bowl stir together olive oil, garlic, salt and pepper.
Pour olive oil mixture over brussels sprouts and mix until well combined.
Roast for 30 minutes, or until tender and slightly charred.
In the meantime prepare the Honey Balsamic Glaze
Combine honey, vinegar, and brown sugar in a saucepan.
Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.
Remove from heat and let cool at least 5 minutes.
Pull brussels sprouts out of the oven and transfer to a large bowl or platter.
Pour prepared honey balsamic glaze over the brussels sprouts and toss to combine.
Add freshly shaved parmesan cheese over the brussels sprouts and serve.

Nutrition Facts : Calories 183 kcal, CarbohydrateContent 26 g, ProteinContent 5 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 46 mg, FiberContent 5 g, SugarContent 14 g, ServingSize 1 serving

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HOW TO MAKE BRUSSELS SPROUTS - NYT COOKING

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The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Instead of melting into the cream like potatoes or cauliflower, they hold their own, letting the cream coat them while it reduces to a thick, caramelized golden brown sauce. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.Before getting doused in cream, brussels sprouts need a head start, which is to say they should be parcooked. Rather than blanching (which can leave them waterlogged) or steaming (which requires another set of cooking tools), roasting them in whatever vessel you plan on making your gratin in will do the trick. Roast them (along with some alliums, like quartered shallots, halved pearl onions or sliced garlic) at a high temperature (450 degrees) just until they’re nearly done, 12 to 15 minutes. You’re looking for al dente, since they will finish cooking in the cream. They’ll look bright green and should still have a bit of bite left in them. Next, pour cream over top and sprinkle with a good, melty cheese (Gruyère, fontina or white Cheddar are great here). Return the dish to the oven and continue to cook until the sprouts are tender, the cream has thickened and the cheese has melted, another 12 to 15 minutes. Sprinkle with some bread crumbs tossed with olive oil or butter. Bake just until the sprouts are toasted and golden brown, about 5 minutes.The best thing about a gratin is that it doesn’t need any finishing touches — no pinches of chile flake, no chopping of herbs. Just let it cool slightly before serving. Gruyère and shallots drive the flavors in the version above, which is finished with crispy bread crumbs.

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ROASTED BRUSSELS SPROUTS RECIPE WITH HONEY BALSAMIC GLAZE - DIETHOOD | EASY, DELICIOUS AND HEALTHY RECIPES YOU'LL LOVE

These crispy & flavorful oven roasted brussel sprouts are an easy side dish the whole family will love. Baked in the most amazing honey balsamic glaze with perfectly caramelized edges, this is one of my favorite ways to enjoy brussels sprouts.
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Reviews 5
Total Time 45 minutes
Category Side Dish
Cuisine American
Calories 183 kcal per serving

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