Best 3 Basic Breaded Brussels Sprouts Recipes
**Breaded Brussels Sprouts: A Culinary Symphony of Crispy Textures and Exquisite Flavors**
Brussels sprouts, those miniature cabbages with a nutty-sweet flavor, take center stage in this culinary creation. Meet the breaded Brussels sprouts, an irresistible dish that elevates these humble vegetables to a gourmet delight. Our carefully curated collection of recipes presents a symphony of crispy textures and exquisite flavors, ensuring a memorable dining experience. From the classic panko-crusted sprouts to innovative variations featuring Parmesan cheese, bacon, and even a touch of spice, each recipe promises a unique taste journey. Whether you're hosting a dinner party or seeking a delightful side dish, these breaded Brussels sprouts will steal the show. Get ready to tantalize your taste buds and impress your guests with this symphony of culinary excellence!
BREADED BRUSSELS SPROUTS
Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi
Provided by William Uncle Bill
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim Brussels sprouts.
- Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
- In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
- Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
- Place sprouts in a six-cup oven proof casserole dish.
- Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
- Brussel sprouts should be in a single layer.
- Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
- Sprinkle mixture over the Brussels sprouts.
- Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
- Serve hot.
BASIC BRUSSELS SPROUTS
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.
BREADED BRUSSELS SPROUTS
This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.
Provided by William Anatooskin
Categories Side Dish Vegetables Brussels Sprouts
Time 37m
Yield 8
Number Of Ingredients 8
Steps:
- Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
- In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
- Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
- Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
- Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g
Tips:
- Choose the right Brussels sprouts: Look for firm, compact sprouts with tightly closed leaves. Avoid any that are wilted, yellowed, or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end and any discolored or damaged leaves.
- Blanch the Brussels sprouts: This helps to tenderize the sprouts and reduce their bitterness. To blanch, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Dry the Brussels sprouts thoroughly: This helps the breading to adhere better. Use a salad spinner or pat the sprouts dry with paper towels.
- Use a light touch when breading the Brussels sprouts: Too much breading will make them soggy. Dip the sprouts in the egg wash, then roll them in the bread crumbs. Be sure to coat the sprouts evenly, but don't press too hard.
- Shallow-fry the Brussels sprouts: This is the best way to get a crispy, golden-brown coating. Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Fry the Brussels sprouts in batches, turning them occasionally, until they are golden brown and cooked through.
Conclusion:
Breaded Brussels sprouts are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are a great way to add some extra vegetables to your diet and they are also a good source of vitamins and minerals. So next time you're looking for a healthy and tasty side dish, give breaded Brussels sprouts a try.
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