Best 5 Braised Brussels Sprouts Rachael Ray Recipes
In this culinary adventure, we embark on a delightful journey to explore the art of crafting Braised Brussels Sprouts, a delectable dish that tantalizes taste buds with its tender texture and savory flavors. This versatile vegetable takes center stage in a symphony of recipes, each offering a unique interpretation of this humble ingredient. From the classic comfort of Southern-Style Braised Brussels Sprouts with their smoky bacon and caramelized onions, to the tangy zest of Brussels Sprouts with Lemon and Garlic, this collection caters to a wide range of palates.
For those seeking a hearty and indulgent experience, the Brussels Sprouts with Pancetta and Balsamic Vinegar delivers a rich and complex flavor profile. Brussels Sprouts with Bacon and Brown Sugar introduce a sweet and smoky twist, while Roasted Brussels Sprouts with Parmesan and Panko Breadcrumbs bring a crispy and cheesy delight. Vegetarians will find solace in the vibrant Brussels Sprouts with Roasted Red Peppers and Feta, where sweet roasted peppers and tangy feta cheese create a harmonious balance.
No matter your dietary preferences or culinary inclinations, this comprehensive guide to Braised Brussels Sprouts offers a recipe for every occasion. Embark on this culinary journey and discover the endless possibilities of this versatile vegetable, transforming it from a mere side dish into a star of your dining table.
RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS
Saw Rachael Ray for 30 Minute Meals make these. I thought it would be something different for Christmas Eve dinner, since my DH loves them and I always refuse to make them. Not these...they are DELICIOUS! Even my two year old son loves them!
Provided by Cristin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown bacon.
- When crisp, remove bacon from pan and drain fat.
- Add the olive oil and shallots and saute 1-2 minutes.
- When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
- Add broth and bring to a boil.
- Cover pan and turn heat down to medium low.
- Cook for 10 minutes or until tender.
- Top with bacon and serve.
Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
BRAISED BRUSSELS SPROUTS (RACHAEL RAY)
I saw this on Rachael Ray's talk show. I love Brussels sprouts and want to give this a try soon. Let me know how it is!
Provided by KaraRN
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large sauté pan over medium-high heat with the EVOO and butter. Add the onions and cook until caramelized, 5-6 minutes.
- Add the sliced Brussels sprouts, allspice, sage, some salt and freshly ground pepper, and toss to combine. Add the stock, bring up to a bubble, then reduce the heat and simmer until the Brussels sprouts are tender, about 15 minutes. In the last three minutes of cooking, stir in the radicchio.
- Serves 4 for a main dish or 6-8 as a side dish.
Nutrition Facts : Calories 123.2, Fat 7.6, SaturatedFat 2.6, Cholesterol 10, Sodium 149, Carbohydrate 11.3, Fiber 2.3, Sugar 3.9, Protein 4
SWEET AND SPICY BRUSSELS SPROUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
Tips:
- Choose the right Brussels sprouts: Select firm, deep green sprouts with tightly closed leaves. Avoid any with yellow or brown spots, as these may be bitter or spoiled.
- Trim the sprouts properly: Cut off the tough ends of the sprouts and remove any wilted or discolored outer leaves.
- Parboil the sprouts: This step is optional, but it helps to reduce the bitterness of the sprouts and shorten the cooking time. To parboil, bring a large pot of salted water to a boil, add the sprouts, and cook for 3-5 minutes, or until they are tender-crisp. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Use a variety of cooking methods: Brussels sprouts can be roasted, sautéed, grilled, or steamed. Each method produces a slightly different flavor and texture, so experiment to find your favorite way to cook them.
- Add some sweetness: To balance out the bitterness of the sprouts, try adding a sweet ingredient like maple syrup, honey, or brown sugar. You can also add sweet fruits like apples, pears, or cranberries.
- Season the sprouts well: Brussels sprouts can handle a variety of seasonings, so don't be afraid to experiment. Some good options include salt, pepper, garlic, onion, thyme, rosemary, and sage.
- Serve the sprouts immediately: Brussels sprouts are best served hot or warm. If you need to make them ahead of time, you can cook them and then reheat them gently before serving.
Conclusion:
Brussels sprouts are a versatile and delicious vegetable that can be enjoyed in many different ways. With their slightly bitter flavor and firm texture, they are a great addition to salads, stir-fries, soups, and stews. They can also be roasted, grilled, or sautéed as a side dish. No matter how you choose to cook them, Brussels sprouts are a healthy and delicious way to add some variety to your diet.
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