Best 7 Brussel Sprouts With Nutmeg Recipes
Are you looking for a flavorful and nutritious side dish to accompany your next meal? Look no further than brussels sprouts with nutmeg! This delightful dish combines the slight bitterness of brussels sprouts with the warm, nutty flavor of nutmeg, creating a unique and captivating taste experience. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds and leave you wanting more.
Here are our top 7 tried and tested recipes!
BRUSSELS SPROUTS WITH NUTS
This is one of my favorite Brussels sprouts recipes. Brussels sprouts taste best after it has been cold for a night, so I usually buy it on the farmer's market after we had a cold spell.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 4.6 g, Fiber 5 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 94.3 mg, Sugar 4 g
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
BRUSSELS SPROUTS AU GRATIN
In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
BRUSSELS SPROUTS FOR PEOPLE WHO THINK THEY HATE BRUSSELS SPROUTS
Provided by Andrew Weil, M.D.
Categories Cheese Garlic Leafy Green Vegetable Side Vegetarian Dinner Parmesan Brussels Sprout Boil
Number Of Ingredients 7
Steps:
- Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
- Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
- Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.
NUTMEG BRUSSELS SPROUTS
Gladys De Boer of Castleford, Idaho provides this lightly spiced side dish with only a handful of ingredients for maximum ease. Gladys writes, "The trick with brussels sprouts is, don't overcook them!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. , Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended.
Nutrition Facts :
CREAMY BRUSSELS SPROUTS WITH TOASTED ALMONDS AND NUTMEG
Make and share this Creamy Brussels Sprouts With Toasted Almonds and Nutmeg recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the sprouts in rapidly boiling, salted water until tender.
- Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste.
- Transfer to a warmed serving dish and sprinkle with the almonds.
Nutrition Facts : Calories 130.5, Fat 9, SaturatedFat 3.6, Cholesterol 15.9, Sodium 66.8, Carbohydrate 9.8, Fiber 3.8, Sugar 2.3, Protein 5.4
LONGHORN STEAKHOUSE CRISPY BRUSSEL SPROUTS
Steps:
- Wash Brussel sprouts
- Bring a saucepan of water to a boil and blanch for 4 minutes.
- Remove from water and drain excess water.
- Mix together chili rub, sea salt, honey, and sugar.
- Flash fry the Brussel sprouts and drain excess grease.
- Melt butter and mix with the other mixture.
- Pour over the Brussel sprouts.
Nutrition Facts : Calories 296 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 721 milligrams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
Tips:
- Choose firm, bright green Brussels sprouts. Avoid any that are yellowed or have brown spots.
- Trim the Brussels sprouts by removing the outer leaves and the stem.
- Cut the Brussels sprouts in half or quarters, depending on their size.
- To roast the Brussels sprouts, toss them with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F for 20-25 minutes, or until they are tender and slightly browned.
- To sauté the Brussels sprouts, heat some olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring occasionally, until they are tender and slightly browned, about 10-12 minutes.
- To steam the Brussels sprouts, place them in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until they are tender.
- To microwave the Brussels sprouts, place them in a microwave-safe bowl with a little water. Cover and microwave on high for 3-4 minutes, or until they are tender.
- Garnish the Brussels sprouts with grated nutmeg, chopped walnuts, or crumbled bacon before serving.
Conclusion:
Brussels sprouts are a delicious and versatile vegetable that can be enjoyed in many different ways. They are a good source of fiber, vitamin C, and vitamin K. By following the tips above, you can easily prepare Brussels sprouts that are tender, flavorful, and packed with nutrients.
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