Best 3 Brussels Sprouts Medley Recipes
Tantalize your taste buds with a medley of Brussels sprouts recipes that offer a delightful fusion of flavors and textures. From the classic roasted Brussels sprouts with a crispy exterior and tender interior, to the indulgent Brussels sprouts gratin with a creamy cheese sauce, this collection caters to every palate. Experience the vibrant flavors of Brussels sprouts and bacon, or savor the tangy delight of Brussels sprouts with balsamic glaze. Unleash your culinary creativity with Brussels sprouts fritters, perfect for a savory snack or as a side dish. And for a healthy and refreshing twist, try the shaved Brussels sprouts salad, bursting with colors and nutrients. Each recipe is carefully crafted to highlight the unique characteristics of Brussels sprouts, ensuring an unforgettable dining experience. Explore the diverse world of Brussels sprouts and embark on a culinary journey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS
Provided by Jeanne Thiel Kelley
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Beet Turnip Fall Hazelnut Brussels Sprout Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
- Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)
- Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.
Tips:
- Choose fresh, firm Brussels sprouts: Look for sprouts that are bright green and tightly packed. Avoid any that are yellowing or have brown spots.
- Trim the Brussels sprouts: Use a sharp knife to trim the stem end of each sprout. If the sprouts are large, you can also cut them in half or quarters.
- Blanch the Brussels sprouts (optional): Blanching the sprouts before cooking helps to preserve their color and nutrients. 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 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 cooking method will produce a different flavor and texture, so experiment to find your favorite way to cook them.
- Add flavorings: Brussels sprouts can be seasoned with a variety of herbs, spices, and sauces. Some popular options include olive oil, garlic, salt, pepper, lemon juice, balsamic vinegar, and Parmesan cheese.
Conclusion:
Brussels sprouts are a versatile and delicious vegetable that can be enjoyed in a variety of ways. With their slightly bitter flavor and crunchy texture, they are a great addition to salads, stir-fries, soups, and roasted vegetable dishes. So next time you're looking for a healthy and flavorful side dish, give Brussels sprouts a try!
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