Best Brussels Sprouts And Pearl Onions In Horseradish Cream Recipes

Braised Brussels Sprouts, Pearl Onions and Chestnuts image

Yield Serves 12

Number Of Ingredients 7

1/4 cup (1/2 stick) butter
2 pounds pearl onions, blanched 1 minute in boiling water, peeled
1 1/2 cups turkey broth or canned chicken broth
2 bay leaves
2 pounds fresh Brussels sprouts, trimmed or 2 pounds frozen
16 ounces whole roasted chestnuts, in jars
Salt and pepper

Steps:

Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.

Roasted Sprouts and Onions image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

Two 14-ounce bags frozen pearl onions
One 22-ounce bag frozen Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

Brussels Sprouts With Bacon and Pearl Onions image

Provided by DrGaellon

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

3 slices bacon, minced
1 1/2 lbs fresh Brussels sprouts or 1 1/2 lbs frozen Brussels sprouts, halved
1 1/2 lbs pearl onions or 1 1/2 lbs frozen pearl onions
4 tablespoons butter
1/4 cup dry white wine
1 tablespoon red wine vinegar (to taste)
salt, to taste
ground black pepper, to taste

Steps:

In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.

Nutrition Facts : Calories 141.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 17.3, Sodium 100.9, Carbohydrate 15.8, Fiber 4.7, Sugar 5.6, Protein 4.2

Brussels Sprouts With Bacon-Horseradish Cream image

Provided by Manami

Categories Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs Brussels sprouts, trimmed and halved
6 slices crisp cooked bacon, finely chopped
1 teaspoon roasted garlic (more if warranted)
1/4 cup reduced-fat sour cream
2 teaspoons prepared white horseradish
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pinch crushed red pepper flakes (optional)

Steps:

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
Add the Brussels sprouts and toss to coat.

Nutrition Facts : Calories 99.4, Fat 5.1, SaturatedFat 2, Cholesterol 12.7, Sodium 315, Carbohydrate 9, Fiber 3, Sugar 2.1, Protein 6.2