SPROUTS RETURN POLICY RECIPES
BRUSSELS SPROUTS GRATIN RECIPE - NYT COOKING
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. 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.
Provided by Alison Roman
Total Time 45 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http//schema.org, Calories 438, UnsaturatedFatContent 16 grams, CarbohydrateContent 36 grams, FatContent 29 grams, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 11 grams, SodiumContent 521 milligrams, SugarContent 7 grams
BRUSSELS SPROUTS SOUP RECIPE: HOW TO MAKE IT
"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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GRILLED BRUSSELS SPROUTS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 23 minutes
Category side-dish
Calories 126 calorie per serving
Reviews 4.9
Total Time 23 minutes
Category side-dish
Calories 126 calorie per serving
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
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HOW TO MAKE BRUSSELS SPROUTS - NYT COOKING
Alison Roman shows you five easy ways to prepare the once-maligned vegetable.
From cooking.nytimes.com
From cooking.nytimes.com
- 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 - BON APPéTIT
Roasted Brussels sprouts soak up this delicious honey sauce, creating a combo you just can’t beat. For crispy results, preheat your baking sheet.
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Reviews 4.7
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Reviews 4.7
- Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
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