Best Braised Brussels Sprouts With Vinegar And Dill Recipes

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SKILLET-BRAISED BRUSSELS SPROUTS



Skillet-Braised Brussels Sprouts image

Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.

Provided by kyle

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 7

4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
1 pound Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
½ cup chicken stock, or more as needed
1 tablespoon butter, or to taste
1 tablespoon balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
  • Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
  • Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
  • Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g

BRAISED BRUSSELS SPROUTS WITH BACON



Braised Brussels Sprouts with Bacon image

This is a great side dish to serve with any grilled meat item or other vegetable dishes. I get many requests for this when catering. People who normally don't like Brussels sprouts love these!

Provided by Kimberly Lancaster

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
1 onion, minced
1 tablespoon minced garlic
2 pounds Brussels sprouts, trimmed and halved
½ cup crumbled cooked bacon
2 tablespoons powdered chicken bouillon
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
½ cup Chardonnay wine

Steps:

  • Melt butter with olive oil in a large pot over medium-high heat. Saute onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and saute until slightly browned on edges, 5 to 10 minutes. Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over the sprouts mixture; stir and cook until fragrant, about 2 minutes.
  • Pour wine over the sprouts mixture, reduce heat to low, place a lid on the pot, and simmer until the sprouts are desired tenderness, 10 to 15 minutes.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 14.2 g, Cholesterol 27.8 mg, Fat 14.4 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 5.8 g, Sodium 612.5 mg, Sugar 4.1 g

CREAM-BRAISED BRUSSELS SPROUTS



Cream-Braised Brussels Sprouts image

Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!

Provided by Pugged

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 50m

Yield 6

Number Of Ingredients 5

¼ cup butter
1 ½ pounds Brussels sprouts, trimmed and quartered
¼ teaspoon sea salt, or to taste
1 cup heavy cream
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
  • Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g

BRUSSELS SPROUTS BRAISED WITH VINEGAR



Brussels Sprouts Braised with Vinegar image

Categories     Side     Vinegar     Boil

Yield makes 6 servings

Number Of Ingredients 7

1 1/2 pounds Brussels sprouts
1/4 cup extra-virgin olive oil, plus more for drizzling over the finished dish
6 cloves garlic, peeled
Salt
1 cup water, or as needed
1/2 cup red-wine vinegar
Freshly ground black pepper

Steps:

  • Trim the core even with the base of the sprouts. Remove the outer, discolored leaves and cut each sprout in half. Wash them thoroughly and drain well.
  • Heat 1/4 cup olive oil in a 3-quart braising pot or wide, deep skillet. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup of the water and the vinegar and bring to a boil. Lower the heat so the liquid is simmering. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about 1/4 cup at a time, as necessary. Taste and season with pepper and, if necessary, salt.
  • Spoon the sprouts into a warm serving bowl, drizzle a little olive oil over them, and serve.
  • Variation: Savoy or White Cabbage Braised with Vinegar
  • Substitute one small (about 2-pound) head of Savoy or white cabbage for the Brussels sprouts. Peel off any discolored or wilted outer leaves and cut the head in quarters through the core. Remove the core and cut the cabbage into 1-inch-wide strips.

BACON-BRAISED BRUSSELS SPROUTS



Bacon-Braised Brussels Sprouts image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds Brussels sprouts, washed,and cut in half
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
Kosher salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
Extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
  • After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL



Braised Brussels Sprouts With Vinegar and Dill image

Make and share this Braised Brussels Sprouts With Vinegar and Dill recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Time 48m

Yield 12 serving(s)

Number Of Ingredients 4

3 lbs Brussels sprouts
1/4 cup fresh dill, Chopped
2 tablespoons wine vinegar
salt & pepper

Steps:

  • Trim sprouts; halved if desired.
  • In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
  • Drain, refresh under cold running water and drain again.
  • In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
  • Bake, covered, in 350°F oven for 10 minutes.
  • Uncover and bake for 5 minutes longer.

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