Best 5 Buttered Brussels Sprouts Recipes
**Buttered Brussels Sprouts: A Culinary Journey from Simple to Spectacular**
Brussels sprouts, those miniature cabbages with a reputation for polarizing palates, are poised to transform into culinary stars in this delectable collection of recipes. Once relegated to the realm of holiday dinner tables, these versatile vegetables are stepping into the spotlight, ready to showcase their hidden depths of flavor. From classic preparations to innovative twists, this article presents a culinary odyssey that will redefine your perception of Brussels sprouts.
Embark on a culinary adventure that begins with the quintessential buttered Brussels sprouts, a timeless recipe that highlights their natural sweetness. For those seeking a touch of sophistication, the Parmesan-Crusted Brussels Sprouts offer a crispy, cheesy delight. Bacon lovers will rejoice in the union of Brussels sprouts and bacon, a combination that elevates each ingredient to new heights of flavor.
For a delightful twist, the Honey Sriracha Brussels Sprouts introduce a sweet and spicy symphony, while the Roasted Brussels Sprouts with Balsamic Glaze provide a tangy and aromatic experience. Those with dietary restrictions will find solace in the Gluten-Free Brussels Sprouts, a testament to the vegetable's adaptability.
Should time be of the essence, the Air Fryer Brussels Sprouts present a quick and effortless method for achieving crispy perfection. And for those who prefer the traditional approach, the Steamed Brussels Sprouts offer a simple yet satisfying culinary experience.
With this comprehensive collection of recipes, Brussels sprouts transcend their humble reputation, transforming into culinary gems that will grace any table. Prepare to embark on a flavor-filled journey that will redefine your relationship with this often-misunderstood vegetable.
BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Categories Garlic Side Sauté Thanksgiving Pecan Fall Brussels Sprout Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
- While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
- Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
BUTTERED BRUSSELS SPROUTS
Categories Vegetable Side Thanksgiving Vegetarian Fall Brussels Sprout Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
TRUFFLED BUTTERED BRUSSELS SPROUTS
Provided by Food Network
Number Of Ingredients 5
Steps:
- Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.
BUTTERED BRUSSELS SPROUTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off the bottom of each sprout. Cut a cross in the bottom of each sprout.
- Put the sprouts in a saucepan and add cold water to cover and salt. Bring to the boil and let cook until tender, about 5 minutes. Drain thoroughly in a sieve.
- Heat the butter in a skillet and add the onion. Cook, stirring, until wilted. Add the sprouts and the cloves. Cook, stirring gently and shaking the skillet, about 1 minute.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON
A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave.
Provided by French Tart
Categories Collard Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the bottoms off the sprouts and remove the outer layers.
- Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
- Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
- Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
- When the sprouts are cooked, drain and place in a serving bowl.
- Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
- NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.
Tips:
- Choose the freshest Brussels sprouts you can find. Look for sprouts that are bright green and tightly packed. Avoid any sprouts that are yellowing or have brown spots.
- Trim the Brussels sprouts properly. Cut off the tough outer leaves and the stem end. If the sprouts are large, you can also cut them in half or quarters.
- Cook the Brussels sprouts until they are tender but still have a little bit of a crunch. Overcooked Brussels sprouts will be mushy and bland.
- Season the Brussels sprouts generously. Salt, pepper, and garlic powder are all good options. You can also add other spices, such as cumin, paprika, or cayenne pepper.
- Serve the Brussels sprouts immediately. They are best when they are hot and fresh.
Conclusion:
Buttered Brussels sprouts are a simple but delicious side dish that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they are also low in calories and fat. If you are looking for a healthy and flavorful way to add more vegetables to your diet, then buttered Brussels sprouts are a great option.
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