Best 4 Mels Brussels Sprouts Recipes

BRUSSELS SPROUTS SUPREME

Steps:

• Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
• Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.

MEL'S BRUSSELS SPROUTS

Steps:

• Wash Brussels sprouts.
• Peel off first layer of leaves& cut off any stems.
• Slice Brussels sprouts lengthwise into 1/8"-1/4" slices.
• Heat olive oil and butter over medium high heat.
• Add Brussels sprout slices to hot butter& oil mix.
• Season with salt and pepper.
• Turn down to medium heat.
• Cook sprouts for 15-20 minutes stirring occasionally.
• Cook time is approximate or cook to desired consistency.
• Serve hot!

THE BEST BRUSSELS SPROUTS

Steps:

• Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
• Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.

DILLED BRUSSELS SPROUT MEDLEY

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.