Best 6 Brussels Sprouts With Chocolate Port Sauce Recipes

AMAZING BRUSSELS SPROUTS

Steps:

• Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE

Steps:

• Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
• Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
• In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
• Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
• Serve.

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

TANGY BRUSSEL SPROUTS WITH MUSTARD SAUCE

Steps:

• Cut a cross in the stem of each sprout and put them all in a vegetable steamer set over 2" boiling water for 12 minutes until crisp/tender.
• To prepare the suace, heat the butter.
• Stir in the flour.
• Stir in the chicken broth with whisk to form smooth sauce.
• Stir in the mustard and lemon juice.
• Season with salt and pepper.
• Simmer gently for 5 minutes.
• Put the sprouts in a heated serving dish and cover with sauce.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

BRUSSELS SPROUTS IN ROSEMARY CREAM SAUCE

Steps:

• Trim Brussels sprout stems; using a paring knife, cut an "X" in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.