Best 3 Special Brussels Sprouts Recipes
**Kick-start your culinary journey with a delightful exploration of Brussels sprouts recipes that will tantalize your taste buds and redefine your perception of this often-underrated vegetable.**
From the classic roasted Brussels sprouts with a hint of garlic and lemon zest to the innovative Brussels sprouts tacos with a zesty avocado crema, each recipe promises a unique flavor profile that will leave you craving more. Discover the crispy, caramelized goodness of Air Fryer Brussels sprouts or indulge in the comforting warmth of Brussels sprouts soup, perfect for a chilly evening. For a vegetarian main course, try the hearty Brussels sprouts and chickpea curry, packed with aromatic spices and creamy coconut milk. And don't miss the Brussels sprouts and bacon stir-fry, where the smokiness of bacon enhances the subtle sweetness of the sprouts.
THE BRUSSELS SPROUTS SPECIAL
Cauliflower crust pizzas are very popular right now, and this is one I think you'll enjoy. The CAULIPOWER® crust will remind you of a thin-crust pizza, and topped with sliced Brussels sprouts, onion, and crisp bacon, you can feel good about Friday-night pizza!
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
- Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
- Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
- Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
- Bake in the preheated oven for 13 to 15 minutes.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 22.1 g, Cholesterol 36.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 12.2 g, SaturatedFat 5.3 g, Sodium 548.1 mg, Sugar 2 g
SPECIAL BRUSSELS SPROUTS
I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. , Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.
Nutrition Facts : Calories 124 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 602mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
GRANDMA'S SPECIAL BRUSSELS SPROUTS (YOU WON'T SAY EEEEWWW)
This recipe is from my Grandma Burk who sugar coated veggies so that we kids would eat them. I loved these growing up and I love them now. A special (kinda) sweet sauce with bacon makes those sprouts sublime.
Provided by pamela t.
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Clean and drain brussel sprouts.
- Put them in a large saucepan with water to cover.
- Bring to a boil and cook until tender but not falling apart.
- Meanwhile, fry bacon until crisp, remove from heat, cool and cut into bite-size pieces,
- Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet.
- Mix sugar and flour in a small bowl; add to skillet. Heat should be on low.
- Add vinegar and water.
- Stir while cooking, until thickened.
- Drain brussel sprouts.
- Put in serving dish.
- Pour sauce over sprouts.
Tips:
- Choose firm and brightly colored Brussels sprouts. Avoid any with yellow or wilted leaves.
- Trim the Brussels sprouts. Cut off the stem end and remove 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 until they are tender but still have a slight crunch. Overcooking will make them mushy.
- Season the Brussels sprouts with salt, pepper, and other spices to taste. You can also add a drizzle of olive oil or melted butter.
- Serve the Brussels sprouts immediately. They are best when eaten fresh.
Conclusion:
Brussels sprouts are a delicious and nutritious vegetable that can be enjoyed in many different ways. Whether you roast them, sauté them, or grill them, Brussels sprouts are a great addition to any meal. With their slightly bitter flavor and firm texture, Brussels sprouts are a versatile vegetable that can be used in a variety of dishes. So next time you're looking for a healthy and flavorful side dish, give Brussels sprouts a try. You won't be disappointed!
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