STEAMED BRUSSEL SPROUT RECIPES RECIPES

PARMESAN BRUSSELS SPROUTS RECIPE | ALLRECIPES

Parmesan Brussels Sprouts Recipe | Allrecipes image

It was my first year cooking Christmas dinner for the family and I was just thinking of imaginative vegetables I could have! Turned out great and everyone loved them and have been cooking them ever since. Goes well with everything.

Provided by Toronto Worm Company

Categories Brussels Sprouts Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
2 cloves garlic, chopped
1 tablespoon butter
6 Brussels sprouts, trimmed and halved
1 tablespoon butter
2 tablespoons shredded Parmesan cheese, or more to taste
salt and ground black pepper to taste

Steps:

Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Nutrition Facts : Calories 203.3 calories, CarbohydrateContent 6.3 g, CholesterolContent 50.2 mg, FatContent 18.9 g, FiberContent 2.2 g, ProteinContent 4.2 g, SaturatedFatContent 11.8 g, SodiumContent 291.4 mg, SugarContent 1.3 g

BASIC BRUSSELS SPROUTS RECIPE | ALTON BROWN | FOOD NETWORK

Basic Brussels Sprouts Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt

Steps:

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

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HOW TO COOK BRUSSELS SPROUTS - BBC GOOD FOOD

Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
From bbcgoodfood.com
Total Time 15 minutes
Category Side dish
Calories 47 calories per serving

Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

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BASIC BRUSSELS SPROUTS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 10 minutes
Category side-dish

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.

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HOW TO COOK BRUSSELS SPROUTS - BBC GOOD FOOD

Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.

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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

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

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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BEST ROASTED BRUSSEL SPROUTS RECIPE - HOW TO COOK ... - DELISH

Roasting is one of the best ways to bring out the delicious nutty flavors in Brussels sprouts—plus it's SO easy. Here's the best way roast brussels sprouts in the oven and a few ways to insure that your Brussels get as crispy as possible.
From delish.com
Reviews 4.2
Total Time 30 minutes
Category side dish
Calories 104 calories per serving

Sprinkle with flaky sea salt, if desired, and serve immediately.

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ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.
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Reviews 4.7
Total Time 35 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 173 kcal per serving

Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

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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

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.

See details

BEST ROASTED BRUSSEL SPROUTS RECIPE - HOW TO COOK ... - DELISH

Sprinkle with flaky sea salt, if desired, and serve immediately.

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ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

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This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Dinner, Lunch
Cuisine Asian, Korean
Calories 180 kcal per serving

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

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Sep 15, 2019 · Steamed brussels sprouts are unfairly maligned. While over-steaming can bring out a soggy blah in these tiny cabbages, a delicate steam can highlight their nutty flavor. Steam brussels sprouts just until they're fully tender to the bite (a fork should go into them easily, but doing so shouldn't make the sprout …
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Feb 18, 2022 · Then my daughter told me that roasting vegetables is the new thing. Well, this has been a game-changer for me and my family. These roasted Brussels sprouts are sweet (they must be fresh for that flavor) and tender. In case you missed this post, 8 Brussels Sprouts Recipes…
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