Time 25m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half. Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes. Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes. Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Yield Makes 8 servings Number Of Ingredients 2 Steps:
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
Time 32m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes. Remove, and steam them for 10 minutes. If you don’t have a steamer, boil them for 7-10 minutes . Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients. Stir, occasionally. Remove, and drain the brussel sprouts. Place in a bowl, or a service plate, and add the butter sauce, and toss. Season with salt, and pepper, and sprinkle with parmesan cheese. Serve. Deadly. Enjoy.
Time 40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Melt butter, cook onions until soft. Add the lemon juice. You can do this and then place in fridge until later. Just before serving, cook brussels sprouts in chicken broth. 5-8 minutes for frozen. 10 minutes for fresh. Drain liquid and add onion butter. Season to taste.
Time 15m Yield 2 servings. Number Of Ingredients 11 Steps:
Cook the brussels sprouts according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low., Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Time 32m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Add all ingredients to medium size skillet. Heat to boiling. Reduce heat and simmer until liquid is absorbed (about 20-30 minutes).
Time 40m Yield 4 Number Of Ingredients 7 Steps:
Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet. Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes. Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes. Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Time 15m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.
Time 25m Yield 7 Number Of Ingredients 8 Steps:
In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain. In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Time 20m Yield 4 , 4 serving(s) Number Of Ingredients 9 Steps:
Cut tough stem end off sprouts, and slice each sprout in half. Heat butter in skillet, and saute’ onion and garlic until soft. Add sprouts and toss well to coat. Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes). Serve with a sprinking of pistachio nuts and Parmesan.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain. Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
