Best 2 Brussels Sprouts With Shallots And Zucchini Recipes
**Discover a delightful medley of flavors with our Brussels sprouts, shallots, and zucchini recipes. Embark on a culinary journey where the earthy sweetness of Brussels sprouts meets the aromatic pungency of shallots and the refreshing crispness of zucchini. These harmonious ingredients unite to create dishes that tantalize the taste buds and nourish the body. From roasted veggie platters to hearty frittatas, our diverse collection of recipes offers a symphony of flavors to suit every palate. Get ready to elevate your meals with these vibrant and delectable creations.**
**Brussels Sprouts with Shallots and Zucchini Skillet:**
Sautéed Brussels sprouts, shallots, and zucchini come together in this quick and easy skillet dish. The balsamic glaze adds a touch of tangy sweetness, while the toasted walnuts provide a delightful crunch.
**Roasted Brussels Sprouts, Shallots, and Zucchini:**
Roasted to perfection, these vegetables caramelize and develop a deliciously nutty flavor. With a sprinkle of Parmesan cheese and a drizzle of olive oil, this simple yet flavorful side dish is sure to impress.
**Brussels Sprouts, Shallots, and Zucchini Frittata:**
This savory frittata is packed with goodness. Brussels sprouts, shallots, and zucchini are combined with eggs, cheese, and herbs, then baked until golden brown. Enjoy it for breakfast, lunch, or dinner.
**Brussels Sprouts, Shallots, and Zucchini Soup:**
This creamy and comforting soup is perfect for a cozy meal. Brussels sprouts, shallots, and zucchini are simmered in a flavorful broth until tender, then blended until smooth. Top it off with a dollop of sour cream and a sprinkle of fresh herbs.
**Brussels Sprouts, Shallots, and Zucchini Salad:**
This vibrant salad is a refreshing and healthy way to enjoy these vegetables. Shaved Brussels sprouts, thinly sliced shallots, and matchstick zucchini are tossed with a zesty dressing made with lemon, honey, and Dijon mustard.
**Brussels Sprouts, Shallots, and Zucchini Pasta:**
This hearty pasta dish is a great way to get your daily dose of vegetables. Brussels sprouts, shallots, and zucchini are sautéed with garlic and chili flakes, then tossed with cooked pasta and a creamy sauce made with Parmesan cheese and white wine.
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI
Make and share this Brussels Sprouts With Shallots and Zucchini recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
- Slice the shallot very thin. Cut the zucchini into slices.
- Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
- Cook for a couple of minutes then add the zucchini.
- Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.
Tips:
- Choose fresh, firm Brussels sprouts. Look for sprouts that are bright green and tightly closed. Avoid any that are yellowed, wilted, or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end of each sprout and remove any loose outer leaves.
- Slice the Brussels sprouts. Cut each sprout in half or into quarters, depending on their size.
- Peel and slice the shallots. Remove the papery skin from the shallots and slice them into thin wedges.
- Slice the zucchini. Cut the zucchini into 1/4-inch thick slices.
- Cook the vegetables in a single layer. This will help them to brown evenly and prevent them from steaming.
- Season the vegetables with salt and pepper. This will help to enhance their flavor.
- Cook the vegetables until they are tender. This should take about 10 minutes.
- Serve the vegetables immediately. They are best enjoyed hot out of the pan.
Conclusion:
This recipe for Brussels sprouts with shallots and zucchini is a delicious and easy way to enjoy these healthy vegetables. The Brussels sprouts are roasted until they are tender and slightly browned, while the shallots and zucchini add sweetness and flavor. This dish is perfect for a weeknight meal or a special occasion.
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