BREADED BRUSSELS SPROUTS
This is an excellent recipe for Xmas dinner and is very simple to prepare. This recipe is from my cookbook, From Uncle Bill's Kitchen.
Provided by William Anatooskin
Categories Side Dish Vegetables Brussels Sprouts
Time 37m
Yield 8
Number Of Ingredients 8
Steps:
- Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
- In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
- Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
- Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
- Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
Nutrition Facts : Calories 112 calories, Carbohydrate 10.3 g, Cholesterol 17.5 mg, Fat 6.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 444.2 mg, Sugar 2.1 g
ROASTED GARLIC PARMESAN BRUSSELS SPROUTS RECIPE BY TASTY
Here's what you need: brussels sprouts, olive oil, salt, pepper, garlic powder, bread crumbs, grated parmesan cheese
Provided by Robin Broadfoot
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
- Add the rest of the ingredients to the bowl and toss to cover.
- Spread the sprouts onto a baking sheet.
- Bake in a 400˚F (200˚C) oven for 20 minutes.
- Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
CRUMB-TOPPED BRUSSELS SPROUTS
Crumb-Topped Brussels Sprouts makes a flavorful side dish sure to dress up any meal. I made this recipe on Christmas Day to go with our turkey dinner. We all agreed that these were the best Brussels sprouts we'd ever had.-Ruth Peterson, Jenison, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
GARLIC-ROSEMARY BRUSSELS SPROUTS
This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH BREAD CRUMBS
The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!
Provided by SassyStew
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
- Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
- Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
- Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
- Serve immediately.
Nutrition Facts : Calories 111.5, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 151.2, Carbohydrate 11.7, Fiber 3.2, Sugar 2.3, Protein 4.8
BRUSSELS SPROUTS WITH GARLIC BREAD CRUMBS
Steps:
- Preheat the oven to 325˚F.
- Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.
- In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.
- Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.
- Make Ahead
- The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.
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