Best 6 Sweet And Sour Brussels Sprouts With Fresh Dill Recipes
Indulge your taste buds in a culinary journey with our delectable Sweet and Sour Brussels Sprouts with Fresh Dill recipe. This tantalizing dish is a harmonious blend of sweet and tangy flavors, featuring crispy Brussels sprouts coated in a luscious sauce made from scratch. The addition of fresh dill elevates the dish with a refreshing herbaceousness, creating a symphony of flavors that will delight your palate.
In addition to our signature Sweet and Sour Brussels Sprouts recipe, we also present a collection of equally enticing Brussels sprouts recipes that cater to diverse tastes and preferences. From the classic Roasted Brussels Sprouts with Balsamic Glaze, perfect for a simple yet elegant side dish, to the innovative Brussels Sprouts and Bacon Hash, a hearty and savory breakfast treat, our recipes offer a range of culinary adventures.
For those seeking a lighter option, our Shaved Brussels Sprout Salad with Lemon Tahini Dressing combines the vibrant flavors of shaved Brussels sprouts, tangy lemon, and creamy tahini, resulting in a refreshing and nutritious salad. If you're craving a comforting and indulgent dish, our Creamy Brussels Sprouts Soup with Gruyère Croutons will warm your soul with its velvety texture and rich cheesy flavor.
Whether you're a seasoned home cook or just starting your culinary journey, our Sweet and Sour Brussels Sprouts with Fresh Dill recipe, along with our other Brussels sprouts recipes, will guide you in creating delectable dishes that will impress your family and friends. So, gather your ingredients, prepare your taste buds, and embark on a flavor-filled expedition with our curated collection of Brussels sprouts recipes.
SWEET-AND-SOUR BRUSSELS SPROUTS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Set 2 baking sheets in the oven and preheat to 450 degrees F. Toss 2 1/2 pounds Brussels sprouts (trimmed and halved), 2 red onions (cut into wedges), 1/4 cup olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a bowl. Roast, cut-sides down, on the hot baking sheets, switching the pans halfway through, until tender and browned, 30 to 40 minutes. Meanwhile, simmer 1/2 cup white wine vinegar, 1/4 cup golden raisins, 2 tablespoons honey and 1/2 sliced red jalapeño (seeded for less heat) in a small saucepan over medium-high heat until syrupy, about 8 minutes. Drizzle over the vegetables.
SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS
This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
- Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
- Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.
SWEET & SOUR BRUSSELS SPROUTS
This side dish has a nice sweet-and-sour balance, and bacon adds a tasty accent. Sprout lovers will definitely approve of this flavorful treatment. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 351mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SWEET AND SOUR BRUSSELS SPROUTS
Yet another recipe from Rachael Ray that I have tweaked a bit. I absolutely love brussel sprouts but will be making them this way a lot more often than any other.
Provided by Allybee Z
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, combine vinegar, honey and broth with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil.
- Defrost brussel sprouts and halve them.
- Add to broth mixture and season with celery salt and pepper. Cover, reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.
SWEET AND SOUR BRUSSELS SPROUTS
this comes from our radio station / re: phone in your favorites I have tried it and love this, even though I don,t like brussel sprouts these make a great side dish
Provided by bunz aka Pat
Categories < 30 Mins
Time 30m
Yield 1/4 cup, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- cook brussel sprouts as per pkg. directions drain and set aside.
- Brown bacon remove from pan.
- Saute chopped onion and chopped garlic in bacon drippings.
- Stir in vinegar and sugar.
- meanwhile mix cornstarch with cold water add to pan cook till thickened.
- Re. add Sprouts and bacon Mix well.
- Serve.
Nutrition Facts : Calories 227.5, Fat 14.2, SaturatedFat 4.7, Cholesterol 20.6, Sodium 373.5, Carbohydrate 20.4, Fiber 3.1, Sugar 10.6, Protein 6.6
BRUSSELS SPROUTS WITH DILL BUTTER
In this simple side dish for Thanksgiving, adding fresh dill, lemon and butter to brussels sprouts adds extra layers of delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 84 g, Fat 6 g, Fiber 3 g, Protein 3 g, SaturatedFat 4 g
Tips:
- Choose flavorful Brussels sprouts: Look for firm, deep green Brussels sprouts with tightly packed leaves. Avoid any sprouts that are yellowing or have brown spots.
- Trim and halve the Brussels sprouts: Cut off the stem end of each Brussels sprout, then halve them lengthwise. This will help them cook evenly.
- Roast the Brussels sprouts first: Roasting the Brussels sprouts before adding them to the sauce helps to caramelize them and bring out their natural sweetness.
- Make the sauce while the Brussels sprouts are roasting: This will save you time and ensure that the sauce is ready when the Brussels sprouts are done roasting.
- Use fresh herbs: Fresh dill and parsley add a bright, herbaceous flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Serve immediately: Sweet and sour Brussels sprouts are best served immediately, while they are still hot and crispy.
Conclusion:
This sweet and sour Brussels sprouts recipe is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly caramelized, then tossed in a tangy sweet and sour sauce. The fresh dill and parsley add a bright, herbaceous flavor that complements the sweetness of the sauce. This dish is sure to be a hit with everyone at your table.
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