Best Truffled Buttered Brussels Sprouts Recipes

GARLIC BUTTER ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 475 degrees.
• Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.
• Drizzle with melted butter and olive oil. Season with salt and pepper and toss to combine.
• Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.
• Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender.
• During the last 5 minutes of roasting, sprinkle on Parmesan cheese. Serve hot.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot.
• Make ahead: Prep the Brussels sprouts and place in a plastic bag with a damp paper towel for up to a day. Saute before serving.

ROASTED BRUSSELS SPROUTS WITH TRUFFLE OIL

Steps:

• Preheat oven to 400° Fahrenheit and line a large cookie sheet with parchment paper. Trim the ends off the Brussels sprouts and cut them in half.
• Put the Brussels sprouts in a resealable plastic bag. Drizzle the Brussels sprouts with the truffle oil, seal the bag, and shake until all Brussels sprouts are evenly coated.
• Spread the Brussels sprouts in a flat, even layer across the cookie sheet (use two cookie sheets if necessary). Sprinkle evenly with the salt and pepper.
• Bake the Brussels sprouts until crispy and brown on the edges, about 20 minutes.

AMAZING CRISPY PARMESAN GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 200°C/400°F.
• Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
• Place in a bowl, pour over oil and toss gently.
• Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
• Toss to coat, then spread out on tray cut face down.
• Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
• Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.

PAN-ROASTED BRUSSELS SPROUTS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
• Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

BUTTERED BRUSSELS SPROUTS

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.

BUTTERY BRUSSELS SPROUTS

Steps:

• In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

BRUSSELS SPROUTS WITH BROWNED BUTTER

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
• Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
• Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
• Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

TRUFFLED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400?.
• Quarter the brussels sprouts, trimming the root end and tough outer leaves. Spread them out on a baking sheet with the almonds, then drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder - toss to make sure the brussels sprouts are thoroughly coated.
• Roast for 35 minutes. Pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
• Roast for 10 more minutes, until they are tender and crispy around the edges. Scrape them into a serving bowl, and drizzle with truffle oil. Toss to make sure every.single.bite gets a little bit of truffle oil loveliness. Eat the whole bowl by yourself.