If you pick up a foodie magazine you might notice that brussel sprouts are shedding their once untouchable image.
Becky Low brought this food trend forward, as she is jumping on board with Brussel Sprouts.
Pan Braised Brussel Sprouts w/Bacon
1-2 pounds brussel sprouts
½ pound flavorful bacon
1 teaspoon salt, or to taste
3 tablespoons butter
¼-½ teaspoon fresh ground pepper, or to taste
½ cup water
1-2 tablespoons fresh lemon juice
Trim ends from brussel sprouts and remove any yellow leaves; cut in half, cut larger sprouts in quarters. Wash, drain and set aside.
Chop bacon. Using a large skillet over medium heat, scramble fry bacon until crisp. Remove bacon and set aside, drain excess fat from the pan (reserve). Add brussel sprouts, butter, and salt to taste. Cook, stirring occasionally, until browned; about 10 minutes. Add additional butter, or bacon drippings, as needed to prevent scorching. Add water, salt and pepper to taste, cover with a lid and continue to cook until sprouts are almost tender (about 8-10 minutes longer). Remove lid and evaporate excess liquid, stir in bacon bits. Place sprouts in serving bowl and squeeze fresh lemon juice over the top. Serves 6-8
Oven Roasted Brussel Sprouts
1-2 pounds brussel sprouts
2-5 cloves garlic, peeled and chopped, optional
3 tablespoons olive oil
1 teaspoon salt, or to taste
½ teaspoon fresh ground pepper, or to taste
1-2 tablespoons balsamic vinegar, or lemon juice
¼ cup shredded Parmesan cheese
Preheat oven to 400 degrees. Trim brown ends from sprouts; cut in half, cut larger sprouts in quarters. Toss sprouts and chopped garlic with oil; spread in a single layer on baking sheet lined with foil (for easy clean up); sprinkle with salt and pepper to taste. Roast 25-40 minutes or until tender; shake pan or stir every 5 to 8 minutes to brown all sides. Drizzle with vinegar to taste, sprinkle with Parmesan cheese and serve. Serves 6-8
Cheesy Brussel Sprouts
1-2 pounds brussel sprouts
2-3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon butter
¼ cup chopped onion or shallots
2 teaspoons flour
¾ cup milk
¼ cup shredded Parmesan cheese
1 cup shredded Gruyere cheese
Preheat oven to 400 degrees. Trim brown ends from sprouts; cut in half, cut larger sprouts in quarters. Toss sprouts in olive oil and spread in a 9×13 pan. Salt and pepper to taste (between ½-1 teaspoon salt). Bake 25 minutes, stirring every 5-8 minutes to brown all sides.
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