Best Herbed Brussels Sprouts Recipes

HERBED BRUSSELS SPROUTS

Steps:

• Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.

GRILLED PIZZAS WITH HERBED PORK AND BRUSSELS SPROUTS

Steps:

• To marinate pork: Combine oil, oregano, garlic, salt and pepper in one-gallon sealable plastic bag. Add pork, close bag and coat with marinade. Refrigerate for 1 to 2 hours. Let stand at room temperature for 15 minutes before grilling. Prepare outdoor grill for direct cooking with medium-high heat (about 400 degrees F.). Brush grill grates clean. Remove pork from marinade, shaking off excess oil. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 6 to 8 minutes. Transfer to carving board and let cool. Chop pork into a 1/2-inch dice and transfer to a bowl. To grill pizzas: Cut 5 squares of parchment paper about 9 inches square each. Punch down dough and cut into four equal pieces. Shape dough into balls, place on work surface, loosely cover with plastic wrap and let stand 10 minutes. On very lightly floured work surface, roll and stretch each dough portion into 7- to 8-inch rounds (makes 4 pizzas). Place each round on a parchment square. Stack rounds on paper on large baking sheet. Loosely cover with plastic wrap. Brush grill grate clean. In batches if necessary, transfer dough rounds from parchment onto grill, discarding parchment. Grill, with the lid closed, occasionally rotating rounds, until underside is seared with grill marks, 2 to 3 minutes. Adjust heat as needed - do not burn the dough! Flip dough rounds and top with one-quarter each of Brussels sprouts and pork, followed by the Fontina and Parmesan cheese. Cover and continue cooking with the lid closed, occasionally rotating dough rounds so they don't stick, until undersides are golden brown, 3 to 4 minutes more. Remove from grill. Sprinkle with oregano and red pepper flakes, drizzle with balsamic glaze, if using, and serve immediately.
• 1 tablespoon extra-virgin olive oil

HERBED BRUSSELS SPROUTS

Steps:

• 1. Preheat oven to 350 degrees. Remove any loose leaves and trim stem ends of Brussels Sprouts. Cut an X in the core end with a sharp knife. Place sprouts in a steamer basket over 1" of water. Bring to a boil; cover and steam for 9 to 12 minutes or until tender-crisp.
• 2. Transfer to a 9 x 13 baking dish coated with non-stick cooking spray. Top with mushrooms. In a small bowl, combine the brown sugar, vinegar, butter, salt, tarragon, marjarom, and pepper. Drizzle over mushrooms and sprouts. Sprinkle with pimientos. Bake, uncovered, for 15 to 20 minutes or until veggies are tender.