Best 3 Caramelized Brussels Sprouts In Mustard Vinaigrette Recipes
**Caramelized Brussels Sprouts in Mustard Vinaigrette: A Symphony of Sweet, Savory, and Tangy Flavors**
Prepare to tantalize your taste buds with our delightful recipe for Caramelized Brussels Sprouts in Mustard Vinaigrette, a dish that masterfully blends sweet, savory, and tangy flavors. Crispy caramelized Brussels sprouts are tossed in a vibrant mustard vinaigrette, creating a symphony of textures and flavors that will leave you craving more. This recipe promises an explosion of taste in every bite, making it a perfect side dish or a standalone vegetarian main course. Get ready to embark on a culinary journey as we guide you through the simple steps to create this delectable dish.
**Additional Recipes to Explore:**
- **Roasted Brussels Sprouts with Balsamic Glaze:** Experience a delightful twist on classic roasted Brussels sprouts, where balsamic vinegar adds a touch of sweetness and tanginess.
- **Brussels Sprouts and Bacon Hash:** Indulge in a hearty and flavorful hash featuring Brussels sprouts, crispy bacon, and aromatic herbs.
- **Brussels Sprouts Gratin:** Discover a creamy and cheesy casserole dish where Brussels sprouts are enveloped in a rich and flavorful sauce.
- **Brussels Sprouts Soup:** Warm up with a comforting and nourishing soup made with Brussels sprouts, vegetable broth, and a hint of creaminess.
CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE
This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with foil.
- Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
- Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g
CARAMELIZED BRUSSELS SPROUTS
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Prepare an ice-water bath. Cook brussels sprouts until just tender, about 10 minutes. Transfer to ice-water bath, and let stand until cool. Transfer to paper towels to drain.
- Cook guanciale in a large skillet over medium-low heat, stirring occasionally, until fat is released and guanciale is crisp, 15 to 20 minutes. Season generously with pepper. Add half the brussels sprouts, and cook until just starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate. Add oil and remaining brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes. Season with salt and pepper, and combine with remaining brussels sprouts. Serve warm.
CARAMELIZED BRUSSELS SPROUTS
Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.
Provided by Sharon123
Categories Vegetable
Time 42m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the brussels sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
- In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
- Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
- Add butter; stir until melted.
- Add the vinegars.
- Cook and stir for 1 minute.
- Add the water and salt.
- Bring to boiling; add the sprouts.
- Return to boiling; reduce heat.
- Simmer, covered, for 6 minutes.
- Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
- Keep warm until serving.
Tips:
- Choose firm and brightly colored Brussels sprouts. Avoid any with yellow or brown leaves.
- Trim the Brussels sprouts. Cut off the bottom stem and any wilted or damaged leaves.
- Slice the Brussels sprouts in half. This will help them cook evenly.
- Caramelize the Brussels sprouts in a hot pan. Use a little bit of oil or butter to help them brown.
- Add a splash of vinegar. This will help to deglaze the pan and add a bit of acidity to the dish.
- Make the mustard vinaigrette. Whisk together mustard, vinegar, oil, salt, and pepper.
- Toss the Brussels sprouts in the mustard vinaigrette. Serve immediately or store in the refrigerator for later.
Conclusion:
Caramelized Brussels sprouts in mustard vinaigrette is a delicious and healthy side dish that can be enjoyed all year round. This recipe is easy to make and can be tailored to your own taste. For a sweeter dish, add a little bit of honey or maple syrup to the vinaigrette. For a spicier dish, add a pinch of cayenne pepper or red pepper flakes. You can also add other ingredients to the dish, such as bacon, nuts, or cheese.
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