Best 2 My Brother Brussels Recipes
**Brussels sprouts**, also known as **petites choux** or **cabbages**, are small, green vegetables that belong to the cruciferous family, along with broccoli, cauliflower, and kale. They have a slightly bitter flavor that becomes sweeter when cooked. Brussels sprouts are a good source of vitamins, minerals, and antioxidants, including vitamin C, vitamin K, and fiber. They are also low in calories and carbohydrates.
This article features a collection of delicious Brussels sprouts recipes that will appeal to a variety of tastes and preferences. From classic roasted Brussels sprouts to innovative salads and fritters, these recipes offer a range of cooking methods and flavors to enjoy this healthy and versatile vegetable. Whether you're looking for a simple side dish or a hearty main course, you're sure to find a recipe in this article that you'll love.
**The recipes included in this article are:**
* **Roasted Brussels Sprouts with Balsamic Glaze:** This classic recipe is a great way to enjoy the natural flavor of Brussels sprouts. The sprouts are roasted until tender and then tossed in a sweet and tangy balsamic glaze.
* **Brussels Sprouts Salad with Bacon and Apples:** This salad is a delicious and refreshing way to enjoy Brussels sprouts. The sprouts are shredded and tossed with bacon, apples, cranberries, and a creamy dressing.
* **Brussels Sprouts Gratin:** This dish is a cheesy and flavorful casserole that is perfect for a special occasion. The Brussels sprouts are cooked in a creamy sauce and then topped with a crispy breadcrumb crust.
* **Brussels Sprouts Fritters:** These fritters are a fun and easy way to enjoy Brussels sprouts. The sprouts are shredded and mixed with flour, eggs, and seasonings, and then fried until golden brown.
* **Brussels Sprouts Soup:** This soup is a hearty and comforting meal that is perfect for a cold winter day. The Brussels sprouts are simmered in a broth with bacon, potatoes, and carrots until tender.
With so many delicious recipes to choose from, you're sure to find a new favorite way to enjoy Brussels sprouts. So gather your ingredients and get ready to cook!
ROASTED BRUSSELS SPROUTS WITH GARLIC AND VERMOUTH
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
- Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.
- Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 146 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 226 milligrams, Carbohydrate 23 grams, Fiber 9 grams, Protein 8 grams, Sugar 6 grams
PICKLED BRUSSELS SPROUTS
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 40m
Yield 6 pints.
Number Of Ingredients 11
Steps:
- Fill a Dutch oven three-fourths full with water; bring to a boil. Add Brussels sprouts in batches; cook, uncovered, 4 minutes or until crisp-tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Pack Brussels sprouts into six hot 1-pint jars. Divide garlic and pepper flakes among jars., In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over Brussels sprouts, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
Tips:
- Choose fresh, firm Brussels sprouts. Avoid any that are wilted or have yellow or brown leaves.
- Trim the Brussels sprouts. Cut off the stem end and any outer leaves that are damaged or discolored.
- Wash the Brussels sprouts thoroughly. Rinse them under cold water and drain them well.
- Cook the Brussels sprouts according to your desired method. You can roast, boil, sauté, or steam them. If roasting, toss them with olive oil, salt, and pepper before roasting at 400°F for 20-25 minutes, or until they are tender and slightly browned.
- Season the Brussels sprouts to taste. You can add salt, pepper, garlic powder, onion powder, or other spices to taste.
- Serve the Brussels sprouts immediately. They are best when served hot and fresh.
Conclusion:
Brussels sprouts are a delicious and versatile vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber. With their slightly bitter flavor and firm texture, they are a great addition to salads, stir-fries, soups, and stews. Whether you roast them, boil them, sauté them, or steam them, Brussels sprouts are a healthy and flavorful addition to any meal.
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