Can you give me a new recipe for brussel sprouts?

Question

We love brussel sprouts but they can get a little boring. I would like to dress them up

Answer 1

This is the only way I can get my kids to eat them:

Steam brussel sprouts w/maple syrup dressing. Sounds strange but its really good.

Dressing:

3 tablespoons balsamic vinegar
3 tablespoons maple syrup or honey
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/3 cup olive oil
Salt
Freshly ground black pepper
3/4 cup chopped walnuts or pecans

Mix all together and toss w/steamed brussel sprouts.

Answer 2

INSIDE OUT BRUSSEL SPROUTS

1 1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1 1/2 teaspoons garlic salt
1/2 teaspoon pepper
2 lbs ground beef
1 (10 ounce) package frozen Brussels sprouts
2 (15 ounce) cans tomato sauce
1 cup water
1 teaspoon dried thyme


In a large bowl, combine the first 5 ingredients; crumble beef over mixture and mix well. Cut an X in the core of each brussel sprout. Shape a scant 1/4 cup full around each frozen brussel sprout to form a meatball. Place in an ungreased 15 x 10 x 1 inch baking dish.
Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350 for 1 hour and 15 minutes or until meatballs are no longer pink.

Answer 3

I make these every Thanksgiving. I just cook about three slices of bacon til crisp. Trnasfer to a plate.In the bacon drippings saute the brussel sprouts til almost tender. Add some chopped shallots and saute for a minute. Then add about 1/2 C of white wine. Simmer for a couple of minutes. Meanwhile chop bacon. Place brussel sprouts in a dish and top with bacon. Enjoy!!

Answer 4

Fried Brussels Sprouts

We've served these to company many times and they're always a hit, even with people who think they don't like Brussels sprouts. We didn't think we liked Brussels sprouts, either, until our dear friends John and Judy Horwitz served them to us this way-and suddenly we were addicted.

Ingredients:

1 pound Brussels sprouts (fresh is best, but frozen will do)
Olive oil
3 or 4 cloves garlic, crushed

Procedure:

If you're using fresh Brussels sprouts, remove any bruised, wilted, or discolored outer leaves, and trim the stems. If you're using frozen Brussels sprouts, just thaw them.

In a heavy-bottomed pot or skillet, heat 1/2 inch of olive oil over a medium flame.

Add the Brussels sprouts and fry them, stirring occasionally, until they are very dark brown all over-you really want them just about burned.

For the last minute or so, add the garlic and stir it around well. Remove the skillet from the heat and serve the sprouts before the garlic burns. Unbelievable!



Brussel Sprouts in Pecan Sauce

Ingredients

(1 servings)

1 lb Brussel sprouts; trimmed wi
3 tb Margarine
1/4 c Pecans; chopped
Salt and pepper to taste


Instructions

1. Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.



Brussels Sprouts in Mustard Sauce

Ingredients

(4 servings)

10 oz Brussels Sprouts; Frozen, OR
3/4 lb Brussels Sprouts; Fresh
1/2 c Chicken Broth
1 ts Canola Oil; Puritan
2 tb Green Onion; Chopped
1 c Chicken Broth
1 ts Mustard; Dijon-style
1/2 ts Pepper
1 tb Cornstarch
1/2 c Skimmed Evaporated Milk


Instructions

Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once.



Brussel Sprouts with Balsamic Vinegar

Ingredients

(8 servings)

1 1/2 lb Fresh brussel sprouts
2 ea Cloves garlic, peeled and sl
1/4 c Balsamic vinegar
1 x Salt and freshly ground blac
2 tb Olive oil
1 ea Medium yellow onion, peeled
2 tb Butter


Instructions

Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.

Answer 5

Buy them fresh. Prepare them to cook(wash, dry, cut off bad parts)

Lay out flat on a baking sheet and drizzle with olive oil, salt and pepper. Mix with your hands and spread out along the baking sheet.
Roast at 350 for about 30-45 min.

While roasting..slice about 3 cloves of garlic very thin.(more if you really like garlic)
In a hot skillet put some olive oil(about 1-2 Tbs) and add the garlic and some red chili flakes(to infuse the oil and to cook the garlic) cook until brown but DO NOT BURN..garlic is very bitter when burnt.

When the brussels come out of the oven pour the oil over them and serve.
Very healthy and very good! pairs well with any meat, fish or poultry!

Answer 6

to help your brussel sprouts to have more of a zing ....
take about 3 peices of panchetta'(itallian bacon) or you can use regular bacon.Preheat a non-stick skillet.Dice up your pork into small edible cubes(but not to small).Chop up one clove of garlic.In your pre-heated skillet put about 1/4 stick of butter or olive oil which ever you prefer,then add your bacon and garlic and brown your bacon and get it a little crispy.You don't want your bacon to be chewy.When that is done add your frozen sprouts on top and cover.Some frozen veggies do better than can or fresh.And if you don't eat pork you can simmer your sprouts in chicken broth.Some frozen veggies cook faster than others.But brussel sprouts,carrots,squash,and broccoli cook a little faster than the others.You can use this recipe to cook other veggies as well.When your sprouts are done,give a stir not to much or they may come apart .Pour into bowl and serve.

I hope I have helped you .Let me know.


miss kitty

Answer 7

I add butter, garlic and sesame seeds to my brussel sprouts, in as pan to carmelize. Sometimes a handful of crumbled feta is good on them too.

Answer 8

Slice fresh sprouts thin and saute in olive oil til golden brown and add sesame seeds to them. I've also added cooked and crumbled bacon.