12 ounces fresh chestnuts
1 pound trimmed Brussels sprouts
1 ounce butter
Preheat oven to 400F. With the point of a sharp knife make a small cut on the flat side of each chestnut. Bake the nuts in their skins for 20 minutes, then peel off the outer shall and the inner skin. They are easier to peel while hot. Cook the Brussels sprouts in boiling water for 8-10 minutes, until just tender. Drain. Over high heat, toss the chestnuts and Brussels sprouts with the butter, until the butter is melted. Serve immediately.
Brussels Sprout Bake
1 1/2 pounds Brussels sprouts
6 cups water
1 teaspoon salt
3 eggs
1/2 cup milk
salt and pepper to taste
pinch of nutmeg
2 tablespoons bacon bits
4 ounces Gouda cheese, grated
Preheat oven to 425F. Trim and wash the Brussels sprouts. Bring salted water to a boil in a large pot; add the sprouts, cover, and cook for 10 minutes over low heat. Drain and rinse under cold water. Place sprouts in a large, prepared casserole dish; set aside. In a separate bowl, beat the eggs with the milk and spices. Pour mixture over sprouts. Sprinkle with shredded cheese and bacon bits. Cover with aluminum foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes. Serve with crusty bread. Serves 4 to 6.
Brussels Sprouts in Mustard Sauce
1 pound Brussels sprouts
2 teaspoons butter
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Rinse sprouts and trim stems. Cut an X about 1/4 inch deep in the base of each sprout. Steam the sprouts in a steamer set over boiling water for 7 to 10 minutes, or until just tender. Meanwhile, melt butter in a small saucepan over medium low heat. Stir in lemon juice and mustard when butter has just melted. Place sprouts on a serving platter and toss with butter and lemon mixture. Serves 4.
Blackened Brussels Sprouts
oil
20 Brussels sprouts, cut in half the long way
1 onion, chopped
salt, pepper, and Cajun spice, to taste
Heat oil till its spitting hot. Add Brussels Sprouts, flat side down. Cook for a while stirring occasionally. WhenBrusselsl Sprouts begin to soften and blacken, 10 minutes or so, add onions. Cook till onions are slightly blackened too. Serves 4.
Brussels Sprouts Stir Fry
2 teaspoons cooking oil
1 pound small Brussels sprouts, halved
sliced onions to taste
2 to 3 cloves of garlic, crushed
1 small Bell Pepper, red or yellow for best color
2 tablespoons soy sauce
large pinch of sugar
black pepper to taste
2 tablespoons toasted sesame seeds
Heat oil until hot and stir fry Brussels for 2 minutes. Add onions, garlic and bell pepper. Fry for 2 minutes. Stir constantly. Toss in remaining ingredients. Heat through. Serves 6.
Creamed Brussels Sprouts
2 10 ounce packages frozen sprouts
1 pound small white onions
2 tablespoons butter
2 tablespoons flour
2 cups milk
salt and pepper to taste
Combine sprouts and onions; cook according to package directions. Drain, and set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, whisk in milk until thickened and bubbly. Pour white sauce over Brussels sprouts and onions; toss gently. Season to taste with salt and pepper.
Brussels Sprouts with Mustard Vinaigrette
1 pound Brussels sprouts
2 tablespoons coarse grained mustard
2 tablespoons vegetable oil
1 green onion thinly sliced
1 clove garlic, finely chopped
1/4 teaspoon salt
Prepare and cook Brussels sprouts. Shake remaining ingredients in tightly covered container. Toss with Brussels sprouts. Makes 4 servings.
Brussels Sprouts in Orange Sauce
1 pound Brussels sprouts
2 tablespoons butter
2 tablespoons orange flavored liqueur or orange juice
1/4 teaspoon salt
Prepare and cook Brussels sprouts. Heat remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with Brussels sprouts. Makes 4 servings.
Saucy Brussels Sprouts
3 pounds Brussels sprouts
1/4 cup butter
2 onions, chopped
1/4 cup flour
2 cups warm milk
1 1/2 cups shredded old white Cheddar cheese
3/4 tsp ground nutmeg
salt and pepper to taste
Trim sprouts; cut X in base of each. In large saucepan of boiling water, cook Brussels sprouts for 7 to 9 minutes or until tender crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 10 cup casserole dish. In saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 8 to 10 minutes or until softened. Stir in flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 3 to 5 minutes or until thickened. Remove from heat. Stir in half of the cheese, the nutmeg, salt and pepper; pour over Brussels sprouts. Cover and bake in 375F oven for about 40 minutes or until bubbly. Sprinkle with remaining cheese; broil, uncovered, for about 2 minutes or until golden. Makes 12 servings.
North Coast Brussels Sprouts
1 pound Brussels sprouts, trimmed
2 cups chicken stock
1 tablespoon butter
2 tablespoons olive oil
1 pound mushrooms, sliced
2 shallots or 3 scallions, chopped
salt and pepper to taste
Place Brussels sprouts in a saucepan with the chicken stock, cover and cook until just tender, then drain and keep warm. In a heavy skillet, heat butter and oil, add mushrooms and shallots or scallions, and saut� slowly until vegetables are softened. Add Brussels sprouts and heat through. Add salt and pepper to taste. Serves 4.
Brussels Sprouts with Pancetta and Balsamic Vinaigrette
2 cups Brussels sprouts
1/4 cup diced pancetta
salt to taste
freshly ground black pepper
1/4 cup Balsamic Vinaigrette
Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half. Cook the diced pancetta in a skillet over medium heat until it begins to brown, about 4 minutes. Add the sprouts and season with salt and pepper. Remove from heat, add the vinaigrette and serve.
Lemon Poppy Seed Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon poppy seeds
1/4 cup chicken stock
1/4 teaspoon sugar
2 tablespoons lemon juice
salt and pepper to taste
Cut sprouts into quarters. Steam for about 5 minutes or until tender crisp.In large skillet, heat oil over medium heat; cook Brussels sprouts, garlic and poppy seeds, stirring, for 30 seconds. Stir in stock, salt, pepper and sugar; cook, stirring occasionally, for 3 minutes or until most of the liquid is evaporated and sprouts are hot and well coated. Sprinkle with lemon juice. Makes 8 servings.
Dilled Brussels Sprouts in Cream Sauce
12 ounces fresh Brussels sprouts
1/3 cup skim milk
1 teaspoon cornstarch
1 teaspoon minced fresh dill
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
1 ounce light cream cheese, cut into cubes
10 cherry tomatoes, halved
Cut the fresh Brussels sprouts in half. In a small saucepan, bring a small amount of water to boil. Add the Brussels sprouts and cook, covered, about 10 to 12 minutes or until crisp tender. Drain, reserving 1/4 cup of the cooking liquid. Set aside. Meanwhile, in a small bowl, stir together the milk, cornstarch, dill, garlic and pepper. Add to the saucepan and stir in the reserved cooking liquid. Cook and stir over medium heat until the mixture thickens and begins to gently boil. Stir in cream cheese and cook and stir until it melts. Add the DILLED sprouts and tomatoes. Gently toss until coated. Cook just until heated through.
Breaded Brussels Sprouts
1 1/2 pounds dilled sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
Wash and trim Brussels sprouts. Cut an X, about 1/8 inch deep in the stem of the sprouts, this helps cook the sprouts more evenly and quickly. In a medium size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler about 4 inches away from heat for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Sweet and Sour Brussels Sprouts
1/2 pound bacon; diced
2 1/2 pound Brussels sprouts
1 medium onion; minced
1/3 cup cider vinegar
3 tablespoons sugar
1 1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Fry bacon until browned in Dutch oven. Remove bacon, add Brussels sprouts, along with remaining ingredients and cook about 10 minutes, or until sprouts are crisp tender. Stir in bacon. Serve hot. Makes 18 servings.
Brussels Sprouts in Herb Butter
2 pounds fresh Brussels sprouts
1/3 cup butter
1 tablespoon grated onion
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon savory
Cook Brussels sprouts in boiling salted water until just tender. Put butter, onion, lemon juice, salt, thyme, marjoram and savory into a saucepan. Set over low heat until butter is melted, stirring to blend. When Brussels sprouts are tender, drain thoroughly and turn into a warm serving dish. Pour the seasoned butter over the Brussels sprouts and toss gently to coat.
Baked Sweet and Sour Brussels Sprouts
10 ounce package Brussels sprouts
1/3 cup liquid butter buds
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon tarragon
1/8 teaspoon marjoram
1/8 teaspoon freshly ground pepper
1/3 cup mushrooms; sliced
1 tablespoon pimiento; chopped or red bell pepper
Preheat oven to 350F. Cook Brussels sprouts in small amount of unsalted water just until thawed. Drain. Arrange sprouts in shallow baking dish. Combine 4 tablespoon of butter buds, vinegar, sugar, tarragon, marjoram and pepper in blender container. Cover and process on medium speed a few seconds. Combine remaining butter buds, mushrooms and pimiento. Sprinkle over sprouts. Bake, covered, about 15 minutes, or until are tender.
Brussels Sprouts with Balsamic Vinegar
1 1/2 pound fresh Brussels sprouts
2 cloves garlic, peeled and sliced
1/4 cup balsamic vinegar
salt and freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, peeled
2 tablespoons butter
Trim off the stems and remove any limp leaves from the Brussels 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 Brussels sprouts. Saute a few minutes until the Brussels 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.
Marinated Brussels Sprouts
1/2 cup white wine
1/2 cup red wine vinegar
1 1/2 teaspoons brown sugar
2 cloves garlic crushed
1 to 1 1/2 pounds Brussels sprouts, trimmed and cut in half
3 tablespoons chopped green onion
3 tablespoons chopped dill pickle, optional
Combine wine, vinegar, sugar and garlic in a heavy sauce pan. Bring to a boil and add Brussels sprouts. Reduce heat, cover and simmer for 7 to 10 minutes until tender when pierced with a fork. Transfer sprouts and liquid to a serving bowl. Add green onion and optional pickle and serve at room temperature.
Brussels Sprouts and Rice Casserole
1 10 ounce package frozen Brussels sprouts
1/4 cup water
1 tablespoon stick margarine
2 tablespoons all purpose flour
1 1/2 cups 1% low fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper
cooking spray
1 cup cooked long grain rice
1 ounce thinly sliced prosciutto or ham, cut into thin strips
1/4 cup fresh bread crumbs
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375F. Combine the Brussels sprouts and water in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 5 minutes. Uncover sprouts and cook 1 minute. Drain. Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside. Coat a 9 inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto. Combine bread crumbs and cheese; sprinkle over sauce. Bake at 375F for 20 minutes or until lightly browned. Serves 6.
Brussels Sprouts Combo
1 14 ounce can low sodium chicken broth
1 16 ounce package frozen crinkle cut carrots
1 16 ounce package frozen Brussels sprouts
1 1/2 cup sliced celery
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
Cook Brussels sprouts in chicken broth. Cook carrots and celery in small amount of water, drain and add to Brussels sprouts. Add thyme and pepper and heat thoroughly. Serves 8.
Braised Brussels Sprouts with Shallots and Chestnuts
1/4 cup butter
1 cup chopped shallots
1 1/2 cups chicken stock
2 bay leaves
2 pounds fresh Brussels sprouts, trimmed or 2 pounds frozen
16 ounces whole roasted chestnuts, in jars
salt and pepper
Melt butter in heavy large skillet over medium high heat. Add shallots and cook until golden brown, stirring occasionally, about 5 to 8 minutes. Add stock and bay leaves. Reduce heat to medium and then simmer, covered, for 10 minutes. Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp tender, about 8 minutes. Drain. Cook frozen Brussels sprouts according to package directions. Rinse with cold water. Drain. Add chestnuts to shallots and stock, cover and simmer until chestnuts are tender, about 4 minutes. Add Brussels sprouts to shallots. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve. Serves 12.
Wine and Honey Glazed Brussels Sprouts
1 pound Brussels sprouts, trimmed
1 cup dry red wine
3 tablespoons honey
1 tablespoon soy sauce
1 teaspoon cornstarch
Cut an X into the base of each Brussels sprout, about 1/4 inch deep. In a small bowl, combine the wine, honey and soy sauce and stir together. Transfer to a large saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes. Stir occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
Walnut Brussels Sprouts
2 pounds of Brussels sprouts
8 tablespoons of unsalted butter
1/4 cup thinly sliced onions
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely grate Parmesan cheese
Cook Brussels sprouts in salted boiling water for about five minutes. Drain. In a large saucepan melt 6 tablespoons of butter over medium high heat, add onions and cook for one minute. Add sprouts and cook until golden brown about 5 minutes. Remove from pan. Add the remaining 2 tablespoons of butter and walnuts. Cook, stirring until the nuts are golden and fragrant, about 2 minutes. Add lemon juice, salt and pepper and sprouts. Stir well to coat and rewarm the Brussels sprouts. Transfer to a serving bowl and sprinkle with finely grated Parmesan cheese.
Caramelized Brussels Sprouts, Pearl Onions, Shallots and Bacon
4 pints of Brussels sprouts, cleaned
1 pint pearl onions, cleaned
4 each shallots, peeled and sliced thin
6 ounces bacon strips, julienne
2 tablespoons softened butter
salt and pepper to taste
Preheat the oven to 375F. In a 2 quart pot of boiling, salted water, blanch the Brussels sprouts for about 1 1/2 to 2 minutes until tender, strain and immediately shock in a bowl of ice water. Drain well and cut in half, set aside. Repeat this procedure for the pearl onions, except blanch for about 1 minute, then strain and shock in ice water. Drain well and set aside, keeping whole. In a mixing bowl, toss all ingredients together with softened butter, season well with salt and pepper, then transfer to a small 2 inch deep roasting pan, in a single layer. Place in a preheated oven, uncovered and roast for about 25 to 30 minutes until nicely browned, stirring every 10 minutes to mix. serve hot. Serves 8 to 10 people as a side dish.
Shredded Brussels Sprouts
1 1/2 pounds Brussels sprouts
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons water
juice of 1/2 lime
Soak whole sprouts in a large bowl of cold, salted water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width. Melt butter in a large skillet over medium high heat. Saute sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. Stir in lime juice and serve immediately. Serves 6 to 8.
Brussels Sprouts with Toasted Walnuts in Mustard Sauce
1 pound Brussels sprouts
2/3 cup walnut halves
5 tablespoon butter
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1 tablespoon whole grain Dijon mustard
1 tablespoon fresh lemon juice
Wash, trim the ends and halve the Brussels sprouts lengthwise. Steam them in a vegetable steamer 5 to 6 minutes or until crisp tender. Place the walnuts on a sheet pan. Melt 1 tablespoon of the butter and toss with the walnuts. Toast in a preheated 350F oven for 8 minutes. Cool and set aside. In a saucepan stir together the remaining butter, Worcestershire sauce, salt, pepper, mustard and lemon juice. Heat until butter melts. Pour sauce over warm sprouts just before serving. Serves 6.
Brussels Sprout Bisque
4 ounces butter
1/2 pound mushrooms, sliced
3 carrots, julienned
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 onion, roughly chopped
1 quart chicken stock
4 ounces dry white wine
3 tablespoons Worcestershire sauce
3 tablespoons flour
2 cups light cream
salt and pepper
1 teaspoon nutmeg
2 ounces fresh parsley, chopped
Saute mushrooms and carrots in about half the butter for 5 minutes. Remove the vegetables and set aside. Add the remaining butter, the sprouts and onion. Cook for five minutes. Add stock, wine and Worcestershire sauce. Bring to a boil and then simmer, covered for 10 minutes. Strain the soup and set aside the broth. Retain about 1 cup of the sprout mixture and puree the rest. Return the puree to the broth. Mix the flour and the cream until smooth, pour into the broth/puree mixture and stir, add the mushroom/carrot mixture and the reserved Brussels sprouts, add nutmeg, correct seasonings. Bring to a boil and then simmer until it is thickened. Stir in parsley and serve.
Special Brussels Sprouts with Bacon
1 pound fresh Brussels sprouts
3 slices bacon
1 small onion, chopped
1/2 teaspoon sugar or fructose
1 tablespoon cider vinegar
salt and pepper to taste
Cook the bacon in a skillet until crisp. Remove bacon from skillet, drain and crumble. Return 1 tablespoon of bacon fat to the skillet. While the bacon is cooking, trim Brussels sprouts. Slice thinly across the equator of each sprout and separate the slices into shreds. Heat bacon fat in skillet over medium high heat, add shredded sprouts and onions and fry until limp and slightly browned, tossing frequently. Add sugar and cook for an additional minute or two, until the sugar is dissolved and the vegetables are lightly caramelized. Add cider vinegar, salt and pepper and cook and stir for an additional 2 minutes. Sprinkle with crumbled bacon. Serve immediately. 4 servings.
Easy Brussels Sprouts
16 ounce package frozen Brussels sprouts
1 onion, sliced
1 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons margarine, melted
1/2 teaspoon oregano
salt and pepper to taste
Place Brussels sprouts and onion in a saucepan with enough water to cover them. Cook until tender and drain well. Combine melted margarine, garlic powder, sugar, oregano, salt, and pepper. Add drained Brussels sprouts to mixture and cook for 10 minutes on medium heat.
Buttered Brussels Sprouts
l pound Brussels sprouts
pinch of salt
2 ounces butter
1/2 level teaspoon ground nutmeg
Trim away any damaged leaves and remove stalks from sprouts. Cut a cross shape through the base of each sprout. Wash in cold water, place in a saucepan and barely cover with boiling water. Add salt. Cover and cook for about 8 minutes, or until just tender, when tested with the point of a sharp knife. Drain well, melt butter in a pan. Stir in nutmeg, add sprouts and toss until coated with butter. Turn into a warm serving dish and serve hot.
Maple and Walnut Glazed Brussels Sprouts
1 1/2 pounds Brussels sprouts, ends trimmed
3 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon black pepper, fresh cracked
3 tablespoons walnut mustard
1/4 cup pure maple syrup
1/2 cup chicken stock
Preheat a deep saute pan with tight fitting lid over moderate heat. Add butter and saute Brussels sprouts for 2 minutes. Add remaining ingredients cover and cook for approximately 10 more minutes or until Brussels sprouts are just tender. If the sauce has not reduced down to a thick glaze, remove lid and continue to cook until reduced. Serves 10 to 12.
Brussels Sprouts with Garlic, Pecans and Basil
1 1/2 pounds small Brussels sprouts, trimmed
3/4 cup whipping cream
5 large garlic cloves, chopped
3/4 cup pecans, toasted
3/4 cup packed fresh basil leaves
1 1/2 teaspoons grated lemon peel
fresh basil sprigs, optional
lemon wedges, optional
Combine Brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium low heat. Cover skillet tightly and cook until Brussels sprouts are crisp tender but still bright green and almost all cream is absorbed, about 10 minutes. Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until Brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired and serve. Serves 6 to 8.
Pan Browned Brussels Sprouts
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10 inch heavy skillet melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp tender and undersides are golden brown, about 15 minutes. With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.
Roasted Brussels Sprouts with Garlic and Pancetta
1 pound Brussels sprouts, trimmed and halved; quartered if large
2 ounces pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
1/4 cup water
Preheat oven to 450F. Toss together Brussels sprouts, pancetta, garlic, oil and salt and pepper to taste in an 11 by 7 inch baking pan and spread in 1 layer. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm. Makes 4 servings.
Brussels Sprouts with Apple Cider and Lemon Thyme
1 tablespoon butter
2 teaspoons olive oil
1 large shallot, minced
1 medium onion, finely chopped
2 tablespoons chopped sundried tomatoes
1 pound Brussels sprouts, trimmed and halved
3/4 cup apple cider
3/4 cup water
1 tablespoon chopped lemon thyme
2 tablespoons fresh lemon juice
salt and pepper to taste
In a medium skillet, heat butter and oil, add shallot, onions, and sundried tomatoes and saute until softened. Add Brussels sprouts and cook for 3 minutes longer, stirring. Add apple cider and water. Bring to a boil, reduce heat, cover and simmer for 10 to 15 minutes, or until Brussels sprouts are tender. With a slotted spoon remove Brussels sprouts to a warm serving dish. Cook liquid in skillet over medium-high heat until it is reduced by half. Add lemon thyme and lemon juice and cook, stirring, for 1 more minute. Pour sauce over Brussels sprouts. Add salt and pepper to taste.
Brussels Sprouts Italiana
2 tablespoons butter
2 tablespoons fresh garlic, chopped
1 yellow onion, finely diced
2 pounds Brussels sprouts, cut the big ones in half
1 pound tomatoes, seeds discarded and diced
2 tablespoons fresh basil
2 cups heavy whipping cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Melt butter in a pan and saute garlic and onions until golden. Add Brussels Sprouts and tomato, saut� for about 5 minutes and add basil and heavy cream. Season with salt and pepper and continue cooking until Brussels Sprouts turn tender.
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