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.
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Myjaansr Love
love-m@gmail.comI don't have time to cook this recipe. I'm too busy.
Mustufa Ansari
ansari.mustufa@yahoo.comThis recipe is too expensive. I can't afford to buy all of the ingredients.
barista zavie coffee, mojitos
bm92@yahoo.comI don't like Brussels sprouts. I don't think I'll like this recipe.
Abdur Rahman Fahim
a.fahim@yahoo.comThis recipe seems a little complicated. I'm not sure if I can pull it off.
Rohima Bagam
r_bagam@yahoo.comI'm not sure about this recipe. I've never cooked Brussels sprouts before.
Leon Carson
l.c@hotmail.co.ukThis recipe is definitely on my to-cook list.
Nursret Islam
i.nursret@aol.comI can't wait to try this recipe. It looks so delicious!
Elzaan Farao
f.elzaan24@hotmail.comThis recipe is a great way to get your daily dose of vegetables.
Provat Sorder
sprovat@gmail.comI love the combination of flavors in this dish. The Brussels sprouts, shallots, and zucchini are all roasted to perfection, and the lemon zest really brings it all together.
sahjanan tv
sahjanan-tv@yahoo.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
Jackson Lebarleiya
jackson-lebarleiya@hotmail.frI'm always looking for new ways to cook Brussels sprouts, and this recipe is a great one. The shallots and zucchini add a lot of flavor, and the lemon zest really brightens it up.
Leila Amor
amor.leila73@gmail.comThis dish is a great way to use up leftover vegetables. I had some Brussels sprouts and zucchini that were about to go bad, so I made this dish and it was a great way to use them up.
Katy Stanley
katy@hotmail.frI love that this recipe is so versatile. You can add or remove ingredients to suit your own taste. I added some chopped bacon and it was delicious!
Ssenyonga Dennishb2
d_s87@yahoo.comThis recipe is so easy to follow, even for a beginner cook like me. I was able to make it without any problems, and it turned out great!
CINDY ROSARIO
rosario.cindy85@gmail.comI made this dish for a potluck and it was a huge success! Everyone loved it, even the people who don't usually like Brussels sprouts.
cassie jones
cassie_jones6@hotmail.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the roasted Brussels sprouts and zucchini, and they even asked for seconds!
Fida Khan
f.khan27@hotmail.co.ukI'm not usually a fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection and had a great flavor. I'll definitely be making this again!
Nuru Nassoro
n.nassoro@aol.comThis was my first time cooking Brussels sprouts, and I was pleasantly surprised! They were so much better than I expected. The shallots and zucchini were a great addition, and the lemon zest really made the dish pop.
Rai Mj
m_rai@gmail.comI love this recipe! It's so easy to make and always turns out delicious. The Brussels sprouts are always tender and flavorful, and the shallots and zucchini add a nice touch of sweetness.
Zulaihat Muhammad
muhammad@aol.comThis dish was a hit! The Brussels sprouts were perfectly roasted, with a slight char that brought out their sweetness. The shallots and zucchini added a nice savory flavor, and the lemon zest really brightened it up. I'll definitely be making this ag