Best Buttered Brussels Sprouts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS



Baby Brussels Sprouts with Buttered Pecans image

Categories     Garlic     Side     Sauté     Thanksgiving     Pecan     Fall     Brussels Sprout     Boil     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
  • While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
  • Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

BUTTERED BRUSSELS SPROUTS



Buttered Brussels Sprouts image

Categories     Vegetable     Side     Thanksgiving     Vegetarian     Fall     Brussels Sprout     Gourmet

Yield Makes 8 servings

Number Of Ingredients 2

2 pound Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

Steps:

  • Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.

BUTTERED BRUSSELS SPROUTS AND RADISHES



Buttered Brussels Sprouts and Radishes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds Brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
Freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley

Steps:

  • Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
  • Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.

BABY BRUSSELS SPROUTS WITH BUTTERED PECANS



BABY BRUSSELS SPROUTS WITH BUTTERED PECANS image

Baby Brussels sprouts are said to be much milder than regular sprouts and many people who don't like Brussels sprouts will find these to be very tasty. This recipe is especially yummy. From: www.epicurious.com Photo By: Romulo Yanes

Provided by Ellen Bales

Categories     Vegetables

Time 40m

Number Of Ingredients 7

1/2 c pecan halves
3 Tbsp unsalted butter, separated
3/4 tsp salt, separated
2 lb baby brussels sprouts, trimmed
1/2 Tbsp minced garlic
1 tsp fresh lemon juice
1/4 tsp black pepper

Steps:

  • 1. On a shallow baking pan, spread the pecan pieces in a single layer and bake in a preheated 350-degree oven (middle rack) about 10 minutes. Add 1/2 Tbsp butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
  • 2. While the nuts are baking, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, about 5 to 6 minutes. Transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
  • 3. Melt the remaining 2-1/2 Tbsp. butter in a 12-inch heavy skillet over medium heat, add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.
  • 4. NOTES: Pecans can be toasted and buttered a day ahead and kept at room temperature, covered. Brussels sprouts can be boiled a day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture. If you can't find baby Brussels sprouts, you can use 2 lbs. regular Brussels sprouts, quartered.

TRUFFLED BUTTERED BRUSSELS SPROUTS



Truffled Buttered Brussels Sprouts image

Provided by Food Network

Number Of Ingredients 5

3 pounds Brussels sprouts
1/4 pound unsalted butter
1-ounce truffle oil
1 tablespoon Italian flat leaf parsely
Salt and pepper, to taste

Steps:

  • Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.

LEMON INFUSED BUTTERED BRUSSELS SPROUTS W/ CRISP PEPPERED BACON



Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon image

A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave.

Provided by French Tart

Categories     Collard Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

800 g Brussels sprouts
1 tablespoon olive oil or 1 tablespoon vegetable oil
200 g cubed smoked bacon or 200 g smoked lardons
1 lemon, juice and zest of
black pepper
salt

Steps:

  • Slice the bottoms off the sprouts and remove the outer layers.
  • Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
  • Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
  • Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
  • When the sprouts are cooked, drain and place in a serving bowl.
  • Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
  • NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

BUTTERED BRUSSELS SPROUTS AND CHESTNUTS



Buttered Brussels Sprouts and Chestnuts image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 3

1 1/2 pounds Brussels sprouts (about 2 pints), trimmed, and an X cut into the base of each sprout
1 1/2 tablespoons unsalted butter
5 vacuum-packed or rinsed canned whole chestnuts, chopped

Steps:

  • In a steamer set over boiling water steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. In a skillet heat the butter over moderately high heat until it begins to color and in it sauté the chestnuts for 1 minute. Add the sprouts, season the mixture with salt and pepper, and sauté it for 1 minute.

BUTTERED BRUSSELS SPROUTS



Buttered Brussels Sprouts image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 1/4 pounds brussels sprouts, about 5 cups
Salt to taste if desired
2 tablespoons butter
1/3 cup finely chopped onion
2 whole cloves

Steps:

  • Cut off the bottom of each sprout. Cut a cross in the bottom of each sprout.
  • Put the sprouts in a saucepan and add cold water to cover and salt. Bring to the boil and let cook until tender, about 5 minutes. Drain thoroughly in a sieve.
  • Heat the butter in a skillet and add the onion. Cook, stirring, until wilted. Add the sprouts and the cloves. Cook, stirring gently and shaking the skillet, about 1 minute.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams

BUTTERED BRUSSELS SPROUTS AND RADISHES



Buttered Brussels Sprouts and Radishes image

Number Of Ingredients 0

Steps:

  • Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 128

Related Topics