Best My Brother Brussels Recipes

ROASTED BRUSSELS SPROUTS WITH GARLIC AND VERMOUTH

Roasted Brussels Sprouts with Garlic and Vermouth image

Provided by Guy Fieri

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds Brussels sprouts, trimmed and halved
Olive oil, for drizzling
2 cloves garlic, sliced
1/2 red onion, sliced
Juice of 1/2 lemon
Splash dry vermouth
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish

Steps:

Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.
Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

Nutrition Facts : Calories 146 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 226 milligrams, Carbohydrate 23 grams, Fiber 9 grams, Protein 8 grams, Sugar 6 grams

BRUSSELS SPROUT GRATIN

Brussels Sprout Gratin image

"This Brussels sprout gratin will turn nonbelievers into fans!"

Provided by Guy Fieri

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound Brussels sprouts, trimmed
3/4 cup grated sharp cheddar cheese
1 tablespoon all-purpose flour
1 teaspoon fresh thyme
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.