Best Basil Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL

Steps:

• 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.

CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL

Steps:

• Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.
• Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
• Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt.
• Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim

BASIL BRUSSELS SPROUTS

Steps:

• Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.

BRUSSELS SPROUTS WITH BASIL

Steps:

• Heat broth to boiling in 10-inch skillet over medium heat.
• Add onions and bell pepper; stir-fry about 3 minutes or until onions are tender. Add remaining ingredients; stir fry about 3 minutes or until Brussels sprouts are hot.

THE BEST BRUSSELS SPROUTS WITH PANCETTA, FENNEL AND BASIL

Steps:

• 1. Rinse off the brussels sprouts, remove the loose outer leaves and chop off the hard stem at the base. Cut them in half lengthwise through the stem. If they are large, cut them in quarters. 2. Heat pan on medium-high and add the pancetta (or bacon). Cook until crispy and remove to drain on a paper towel. Leave fat in pan 3. Smash the garlic cloves and add to the pan. Add 1 or 2 small glugs of olive oil to the pancetta/bacon fat. You want enough oil to coat the sprouts but not drown them. Add oil accordingly. 4. Add the garlic, sauté until golden and discard. (This is only to flavor the oil. If you let them blacken, oil will taste burnt and bitter. (Flavoring the oil with garlic is recommended but not needed) 5. Add the sprouts and the sliced fennel, season with a pinch of salt and cracked pepper and toss to coat with the oil. Arrange them flat side down in a single layer on the pan and let cook for 3-5 minutes, until the flat part of the sprouts begin to char. Reduce heat to medium. (If you skip this step, outsides of the sprouts will char and the insides will remain raw). 6. Add the splash of balsamic vinegar to the pan and toss until the sprouts are evenly coated. 7. Add the knob of butter and melt in. Besides being delicious, the butter also acts as a lubricant so the sprouts will cook evenly without burning. 8. When there is a nice char and the sprouts are al dente (stick a fork in it), add the small glug of heavy cream, chili flakes, orange zest, brown sugar, the chopped basil and the crispy pancetta. Sautee while lightly stirring until cream is reduced and basil is wilted. Toss to coat - 2-3 min. 9. Splash with s sprinkling of fresh lime juice, a few turns of fresh craked pepper and a healthy dusting of fresh grated parmesan cheese. Now TASTE! and add more salt accordingly. 10. Gently stir and serve immediately.