Best Best Darn Brussel Sprouts Ever Recipes

THE BEST BRUSSELS SPROUTS OF YOUR LIFE

The Best Brussels Sprouts of Your Life image

Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!

Provided by Erren Hart

Categories Dinner

Time 25m

Number Of Ingredients 5

Ingredients

1 pound Brussels Sprouts (Cleaned and trimmed)
3 cloves garlic (Thin sliced or chopped)
¼ cup Parmesan Cheese (Freshly grated)
salt and freshly ground black pepper (To taste)
3 tablespoons good quality olive oil (or for Keto, butter flavor coconut oil)

Steps:

Pre-heat the oven to 400F
If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Nutrition Facts : Calories 167 kcal, Carbohydrate 11 g, Protein 6 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 120 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

THE BEST BRUSSELS SPROUTS EVER

The Best Brussels Sprouts Ever image

Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you "non brussels sprouts fans" give this a try.

Provided by BakingGuru

Categories Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, quartered and thinly sliced
3 garlic cloves
3 tablespoons butter
2 lbs Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 teaspoon ground nutmeg
1/2 cup parmesan cheese, cheese-finely shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350°F.
Lightly coat a 1 1/2 quart oval baking dish.
In a 12" skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened.
Stir in brussels sprouts and thyme.
Cook for 4 minutes or until onions begin to brown.
Add broth, bring to a boil.
Cook, stirring occasionally for 3-4 minutes or until broth is nearly evaporated.
Add whipping cream and nutmeg.
Cook for 4 minutes or until mixture begins to thicken.
Transfer to a prepared baking dish.
Stir in half of the cheese, all of the salt and pepper. Sprinkle the remaining cheese over the top.
Bake uncovered for 20-25 minutes or until brussels sprouts are tender.

BEST DARN BRUSSEL SPROUTS EVER

Best Darn Brussel Sprouts Ever image

These Brussel sprouts are so good, they will just melt in your mouth. They are fantastic and everyone will rave about them.

Provided by Terry Guynes

Categories Vegetables

Time 30m

Number Of Ingredients 5

Ingredients

2 lb brussel sprouts sliced in half
2 Tbsp butter
3-4 slice bacon or preschutto
1 Tbsp pomegranate molasses (maybe a little more but don't over do it).
1/4 tsp vanilla paste

Steps:

1. Cook 2-3 slices of your favorite bacon, more if you'd like but it will start to cover up the brussel sprouts if you add too much.
2. Heat your skillet on medium high heat, and mix the Butter and Vanilla Paste together in a small bowl. (You can do this in advance as well, and keep it in the fridge. Vanilla butter goes well on several things) Once it's mixed, add the butter in the pan, and then the sprouts.
3. Once the Sprouts start to get a little bit of very LIGHT char on them from the pan, turn down to low or simmer. Let cook for about 5-8 minutes depending on how done you like your brussel sprouts. I like mine less done so they still crunch, yet they are cooked through.
4. Once the sprouts are cooked to your likeness, drizzle with the pomegranate molasses, then crumble the bacon on top. Enjoy. You could also add coarsely chopped nuts if you'd like, I've roasted pecan halves, and then broke them up with my hands tossed them on top, and I've also added Asiago cheese which gives it an even more unique flavor, but not as popular with the children.