Best 9 Brussels Sprouts With Green Pepper Celery And Onions Recipes

BRUSSELS SPROUTS WITH CELERY

Steps:

• Preheat oven to 350 degrees.
• Heat 2 tablespoons of butter in skillet. Add the celery and onion and saute over low heat until tender ,about 10 minutes.
• Steam Brussels sprouts for 7 minutes, while celery and onion cook. Drain and reserve Brussels sprouts.
• In skillet sprinkle flour into the celery and onion mixture. Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens.
• Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts.
• Pour mixture into a buttered baking dish. Top with bread crumbs, dot with remaining butter and bake for 10 minutes.
• Serve hot.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

BRUSSELS SPROUTS WITH GREEN PEPPER CELERY AND ONIONS

Steps:

• Place brussels sprouts in a saucepan with 1 inch of water.
• Bring to boil.
• Reduce heat cover and simmer 7 minutes.
• Meanwhile in a large non stick skillet saute the green pepper celery and onion in butter for 2 minutes.
• Drain brussels sprouts and add to the vegetable mixture.
• Sprinkle with salt and pepper.
• Cook and stir 3 to 5 minutes or until sprouts are tender.

PERFECTLY ROASTED VEGETABLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
• Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
• Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
• Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

BRUSSELS SPROUTS SALAD WITH SZECHUAN PEPPERCORN AND CELERY

Steps:

• In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA

Steps:

• Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
• Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
• Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
• Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

BRUSSELS SPROUTS WITH ONION

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

BRUSSELS SPROUTS WITH GRAPES

Steps:

• Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
• Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

LEMON-PEPPER BRUSSELS SPROUTS

Steps:

• In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.