Best 8 Brussels Sprouts With Mustard Apples And Caraway Recipes

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY

Steps:

• Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
• Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
• Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
• Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
• Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
• Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

ROASTED APPLES AND BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH DIJON MUSTARD

Steps:

• Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
• Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
• Pour over Brussels sprouts.

ROASTED BRUSSELS SPROUTS WITH CARAWAY SEEDS

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER

Steps:

• Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
• Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

BRUSSELS SPROUTS WITH MUSTARD SEEDS

Steps:

• Heat the vegetable oil in a thick bottomed pan.
• Add mustard seeds and fry for 2-3 minutes.
• Add red chilies, ground coriander and ground cumin
• Add the Brussels sprouts and water.
• Cover the pan and let simmer for 15 minutes.
• Fry for 10-15 minutes or until golden brown.
• Add salt to taste and serve hot with roti.

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY

Steps:

• 1. Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.) 2. Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes. 3. Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat. 4. Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm. 5. Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on. 6. Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

BRUSSELS SPROUTS WITH BUTTER AND CARAWAY

Steps:

• Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
• Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.