Best 3 Bumped Up Brussels Sprouts Recipes
**Roasted Brussels Sprouts with Balsamic Glaze and Crispy Pancetta:**
Brussels sprouts, often overlooked in the vegetable world, take center stage in this delightful dish. Roasted until tender-crisp, they are tossed in a luscious balsamic glaze that adds a sweet and tangy touch. The addition of crispy pancetta brings a savory crunch and a smoky aroma, elevating the dish to a new level of deliciousness.
**Brussels Sprouts with Bacon and Brown Sugar:**
This classic combination of Brussels sprouts, bacon, and brown sugar is a surefire hit. The bacon provides a salty and smoky flavor, while the brown sugar caramelizes during roasting, creating a sweet and sticky glaze that coats the sprouts.
**Brussels Sprouts with Parmesan and Garlic:**
Simplicity is key in this recipe, where roasted Brussels sprouts are tossed with grated Parmesan cheese and minced garlic. The Parmesan adds a nutty and salty flavor, while the garlic provides a subtle sharpness.
**Brussels Sprouts with Cranberries and Pecans:**
For a festive twist, try this recipe that combines roasted Brussels sprouts with dried cranberries and toasted pecans. The cranberries add a tart and tangy sweetness, while the pecans provide a nutty crunch and a touch of healthy fats.
**Brussels Sprouts with Honey Mustard Sauce:**
This recipe takes roasted Brussels sprouts to the next level with a creamy and tangy honey mustard sauce. The sauce, made with honey, Dijon mustard, mayonnaise, and herbs, adds a delightful balance of flavors that complements the roasted sprouts perfectly.
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
EASY SMASHED BRUSSELS SPROUTS
You'll make a Brussels sprouts believer out of anyone with these delicious sprouts.
Provided by Jonathan Charbz
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of cold water to a boil. Drop Brussels sprouts in the boiling water and cook until softened, 7 to 9 minutes, depending on their size. Strain and transfer to an ice bath to stop cooking. Strain once cooled and spread out on paper towels to dry. Pat the tops dry as well.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place Brussels sprouts on a large baking sheet and smash with the bottom of a mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over top, then shake the tray a bit to distribute the oil and spices.
- Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
- Remove from the oven and set the tray on a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.6 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 4.7 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 207.2 mg, Sugar 2.6 g
BUMPED-UP BRUSSELS SPROUTS
Steps:
- Preheat oven to 350 degrees F. In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.
Tips:
- Choose firm and brightly colored Brussels sprouts. Avoid any that are yellowing or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end and any yellow or wilted leaves.
- If desired, blanch the Brussels sprouts. This will help to tenderize them 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 tender-crisp. Immediately remove them from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
- Season the Brussels sprouts generously. Salt, pepper, and garlic powder are all great options. You can also add other spices or herbs, such as paprika, cumin, or thyme.
- Roast the Brussels sprouts at a high temperature. This will help to caramelize them and give them a crispy exterior.
- Serve the Brussels sprouts immediately. They are best enjoyed hot and crispy.
Conclusion:
Bumped-up Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. With a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends.
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