Braised And Glazed Brussels Sprouts Mark Bittman Recipes

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ROASTED BRUSSELS SPROUTS WITH GARLIC



Roasted Brussels Sprouts With Garlic image

If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.

Provided by Mark Bittman

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 3 grams

BRUSSELS SPROUTS WITH BACON AND FIGS



Brussels Sprouts With Bacon and Figs image

Provided by Mark Bittman

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt
Freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste

Steps:

  • Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
  • Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
  • Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 479 milligrams, Sugar 20 grams, TransFat 0 grams

BRAISED AND GLAZED BRUSSELS SPROUTS (MARK BITTMAN)



Braised and Glazed Brussels Sprouts (Mark Bittman) image

Make and share this Braised and Glazed Brussels Sprouts (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons butter or 3 tablespoons extra virgin olive oil
1 lb Brussels sprout, trimmed
1/2 cup vegetable stock (may need more) or 1/2 cup white wine (may need more)
salt
fresh ground black pepper

Steps:

  • Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid; sprinkle with salt and pepper and bring to a boil.
  • Cover and adjust heat so the mixture simmers; cook until the sprouts are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
  • Uncover and increase heat to boil off all the liquid so that the vegetables become glazed and eventually browned; resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over.
  • It is ok if some sides are more well done that others; taste and adjust the seasonings, then serve hot or at room temperature.

Nutrition Facts : Calories 117.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 85.2, Carbohydrate 8.1, Fiber 3, Sugar 2, Protein 3

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