Best SautÉed Brussels Sprouts With Apples Recipes

SAUTEED BRUSSELS SPROUTS WITH APPLES AND BACON

Sauteed Brussels Sprouts with Apples and Bacon image

Brussels sprouts just may become your favorite part of the meal with this savory side dish from "Basic to Brilliant, Y'all," by Virginia Willis.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 pound brussels sprouts, trimmed and halved lengthwise
2 slices thick-cut bacon, cut into lardons
1 onion, preferably Vidalia, chopped
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
Leaves from 2 sprigs thyme, chopped
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Sautéed Brussels Sprouts and Apple With Prosciutto image

At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.

Provided by Melissa Clark

Categories side dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 ounces thinly sliced prosciutto (see note)
3 tablespoons extra-virgin olive oil
2 large Golden Delicious apples, cored and cut into 1/4-inch cubes
1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
3/4 teaspoon kosher salt, more as needed
3/4 teaspoon black pepper, as needed

Steps:

Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams

ROASTED APPLES AND BRUSSELS SPROUTS

Roasted Apples and Brussels Sprouts image

Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!

Provided by Jacob French

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

BRUSSELS SPROUTS SAUTE WITH APPLES AND ONION

Brussels Sprouts Saute With Apples and Onion image

This recipe came from Good Housekeeping a few years back. It is a nice simple great tasting side dish.

Provided by andypandy

Categories Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs Brussels sprouts, peeled and halved
2 tablespoons butter
2 cups chopped onions (2 medium sized)
4 cups sweet red apples (thinly sliced peeled)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black fresh ground pepper

Steps:

Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender.
While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes.
Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned.
Drain sprouts and add to the skillet along with the thyme, salt and pepper.
Cook tossing gently just one or two minutes longer.