Time 1h35m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter. Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg. Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan. Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.
Time 45m Yield 4 servings Number Of Ingredients 5 Steps:
Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F. Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together. Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.
Time 15m Yield 4-5 serving(s) Number Of Ingredients 8 Steps:
Microwave steam brussel sprouts in 4-6 tablespoons water – leaving small opening in plastic wrap cover to vent. Steam until tender. In separate pan, heat butter and olive oil over medium heat. Add pepper, onion and garlic. Saute 2-3 minutes, until onions are tender and golden brown. Add brussel sprouts to pan and mix to coat, cooking for a minute or until done. Remove pan from heat and sprinkle cheese over the brussel sprouts. Cover with lid for a few minutes to melt the cheese. Remove lid, stir again then serve.
Time 45m Yield 8 to 10 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste. Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.
Yield 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F (200°C) Cook bacon in a cast iron pan over medium heat. Once bacon fat coats the pan, add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated. Cook until the bottom of the Brussel sprouts begin to brown on the bottom. Transfer the cast iron pan to the oven and roast for 20 minutes, or until tender, flipping the brussel sprouts over every 5 minutes or so. Sprinkle Parmesan cheese evenly over the Brussels sprouts, then place the pan back in the oven and bake for other 3 to 5 minutes. Sprinkle with additional bacon and chives then serve. Enjoy!
Yield 4 servings Number Of Ingredients 7 Steps:
Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl. Add the rest of the ingredients to the bowl and toss to cover. Spread the sprouts onto a baking sheet. Bake in a 400˚F (200˚C) oven for 20 minutes. Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden. Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
Cook bacon in a large skillet over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings., In the same skillet, saute Brussels sprouts and onion in reserved drippings until lightly browned. Add water and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until Brussels sprouts are heated through. Remove from the heat. Stir in bacon and sprinkle with cheese.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cut ends off Brussels Sprouts and remove yellow or spotted leaves. Score an"X" on the bottom of each sprout to allow the bitterness to escape. Steam Cook or boil sprouts until tender crisp. Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot. Combine all in casserole dish and toss to coat. Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
