Best 3 Brussels Sprouts Medley Recipes
Brussels sprouts medley is a versatile dish that can be enjoyed as a side or main course, boasting a delightful combination of flavors and textures. Whether you prefer them roasted, sautéed, or steamed, these miniature cabbages offer a unique culinary experience. With their slightly bitter taste and earthy aroma, Brussels sprouts are often paired with complementary ingredients like bacon, apples, nuts, and creamy sauces. In this article, we'll explore a variety of recipes, providing step-by-step instructions and helpful tips to create the perfect Brussels sprouts medley that will tantalize your taste buds and impress your dinner guests.
Here are our top 3 tried and tested recipes!
BRUSSELS SPROUTS MEDLEY
I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping.
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
- Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
- Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
MEDLEY OF BRUSSELS SPROUTS, TURNIPS AND BEETS WITH HAZELNUTS
Provided by Jeanne Thiel Kelley
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Beet Turnip Fall Hazelnut Brussels Sprout Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Wrap beets in foil; bake until center is tender when pierced with knife, about 1 hour 45 minutes. Cool. Peel; cut each beet into 8 wedges.
- Cook brussels sprouts in pot of boiling salted water until crisp-tender, about 6 minutes. Using large slotted spoon, transfer brussels sprouts to bowl of ice water; cool. Drain. Add turnips to pot; boil until crisp-tender, about 7 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Can be made 1 day ahead. Cover; chill.)
- Melt butter in heavy large deep skillet over medium-high heat. Add shallots and hazelnuts; sauté until nuts begin to brown, about 3 minutes. Add thyme and garlic; sauté until nuts are golden, about 2 minutes. Add all vegetables; cover and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl and serve.
Tips:
- Choose fresh Brussels sprouts: Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are wilted or have yellow or brown spots.
- Trim the Brussels sprouts: Use a sharp knife to trim off the stem end of each Brussels sprout. You can also remove any outer leaves that are damaged or discolored.
- Blanch the Brussels sprouts: Blanching helps to preserve the bright green color of the Brussels sprouts and also helps to remove some of the bitterness. To blanch the Brussels sprouts, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are tender but still slightly crisp. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Roast the Brussels sprouts: Roasting is a great way to bring out the natural sweetness of Brussels sprouts. To roast the Brussels sprouts, preheat your oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
- Use a variety of cooking methods: Don't be afraid to experiment with different cooking methods for Brussels sprouts. You can roast, steam, sauté, or grill them. Each cooking method will produce a slightly different flavor and texture.
Conclusion:
Brussels sprouts are a versatile vegetable that can be enjoyed in a variety of ways. They are a good source of vitamins, minerals, and fiber. By following these tips, you can cook Brussels sprouts that are both delicious and healthy.
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