Best 6 Herbed Brussels Sprouts Recipes
Herbed Brussels sprouts are a delicious and healthy side dish that can be enjoyed year-round. This versatile vegetable can be roasted, sautéed, or grilled, and pairs well with a variety of herbs and spices. Whether you're looking for a simple weeknight meal or a special occasion dish, there's a Brussels sprout recipe out there for everyone. In this article, we'll explore some of the best ways to cook Brussels sprouts, with a focus on using herbs to enhance their flavor. We'll provide tips on choosing the right herbs, preparing the sprouts, and cooking them to perfection. So get ready to discover a new way to enjoy this underappreciated vegetable!
Here are our top 6 tried and tested recipes!
PANCETTA AND HERB BRUSSELS SPROUTS
Provided by Aaron McCargo Jr.
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.
ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
GARLIC AND HERB ROASTED BRUSSELS SPROUTS
Make and share this Garlic and Herb Roasted Brussels Sprouts recipe from Food.com.
Provided by Hidden Valley
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
- Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.
Nutrition Facts : Calories 100.5, Fat 7.3, SaturatedFat 1.1, Sodium 24, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 2.9
HERBED BRUSSELS SPROUTS
Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. -Debbie Marrone, Warner Robins, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
HERB-PISTACHIO BRUSSELS SPROUTS
Needing a good autumn green veggie to go with the classic spaghetti-and-tomato-sauce for tonight's supper, I searched on this site and found John Skrable's "Brussels Sprouts Americano"...I gave it a good rating, but made so many changes that I decided I'd post my own!! Now, I came late to Brussels sprouts in life...school cafeterias and my own mother boiled the poor little cruciferous things to MUSH, and, ugh. I've discovered they're so very delicious if a little "crunch" remains. So, I don't pre-boil or blanch. Try this---you'll like it (I hope!) Side note: I don't make this in large batches, as it sort of loses its fresh "oomph" when reheated the next day. Hence the smallish quantity.
Provided by La Dilettante
Categories < 30 Mins
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tough stem end off sprouts, and slice each sprout in half.
- Heat butter in skillet, and saute' onion and garlic until soft. Add sprouts and toss well to coat. Add thyme and lemon pepper, stir, cover, and let cook until sprouts are tender but not too soft (about 8 minutes).
- Serve with a sprinking of pistachio nuts and Parmesan.
Nutrition Facts : Calories 139.5, Fat 14.1, SaturatedFat 7.6, Cholesterol 30.5, Sodium 2.4, Carbohydrate 3, Fiber 1, Sugar 0.8, Protein 1.5
BRUSSELS SPROUTS WITH HERBES DE PROVENCE
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash and trim brussels sprouts. Place in steamer and sprinkle with herbes de Provence. Steam for 7 to 10 minutes, depending on size of sprouts.
- In serving bowl mix together vinegar and mustard.
- When sprouts are cooked, drain and stir into dressing.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 4 grams
Tips:
- Choose fresh, firm Brussels sprouts with tightly closed leaves for the best flavor and texture.
- Trim the Brussels sprouts by removing the outer leaves and slicing off the stem end.
- Wash the Brussels sprouts thoroughly to remove any dirt or debris.
- For a more flavorful dish, roast the Brussels sprouts at a high temperature (400°F or higher) until they are slightly charred and tender.
- Season the Brussels sprouts with a variety of herbs and spices to enhance their flavor. Some popular options include garlic, rosemary, thyme, and paprika.
- Add a touch of sweetness to the dish by drizzling the Brussels sprouts with honey or maple syrup before roasting.
- For a more savory dish, toss the Brussels sprouts with bacon, pancetta, or sausage before roasting.
- Serve the Brussels sprouts immediately after roasting to enjoy them at their best.
Conclusion:
Roasted Brussels sprouts are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking with a variety of seasonings and toppings. Whether you prefer them simple or dressed up, roasted Brussels sprouts are a great way to add some healthy vegetables to your plate.
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