Brussels Sprouts And Pearl Onions In Horseradish Cream Recipes

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BRUSSELS SPROUTS WITH PEARL ONIONS, ALMONDS & CURRANTS



Brussels Sprouts with Pearl Onions, Almonds & Currants image

Time 35m

Number Of Ingredients 9

1/2 cup sliced almonds 125 mL
3 tbsp unsalted butter, divided 40 mL
1 cup red pearl onions, peeled and halved 250 mL
2 lb Brussels sprouts, trimmed and halved, divided 1 kg
1/4 cup reduced sodium chicken broth 60 mL
1/4 cup currants 60 mL
2 tbsp orange marmalade 30 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL

Steps:

  • In a large skillet, toast the almonds over medium-low heat, stirring often, until golden brown, about 6 min. Place nuts in a small bowl and set aside. Increase heat to medium-high and add 1 tbsp (15 mL) of butter to skillet. Add pearl onions, cut side down, and cook until golden-brown, about 3 min. Place in a large bowl and set aside. Add 1 tbsp (15 mL) of butter to skillet, add half the Brussels sprouts, cut side down, and cook until golden-brown, about 5 min. Place in bowl with onions. Repeat for remaining Brussels sprouts.
  • Add chicken broth, currants and marmalade to skillet and cook, stirring, 1 min. Add onions and Brussels sprouts back to skillet and cook, stirring occasionally, until Brussels sprouts are tender and coated with marmalade glaze, about 5 min. Season with salt and pepper, sprinkle almonds overtop and gently toss.

Nutrition Facts : Calories 150, Fat 6, SaturatedFat 2, Carbohydrate 18, Protein 5, Cholesterol 10, Fiber 5, Sodium 170

ROASTED SPROUTS AND ONIONS



Roasted Sprouts and Onions image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

Two 14-ounce bags frozen pearl onions
One 22-ounce bag frozen Brussels sprouts
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Tip the onions and sprouts onto a baking sheet, drizzle on the olive oil, sprinkle with salt and pepper and toss.
  • Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.

SAUTéED BRUSSELS SPROUTS WITH BACON & ONIONS



Sautéed Brussels Sprouts with Bacon & Onions image

Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Provided by EatingWell Test Kitchen

Categories     Healthy Brussels Sprouts Side Dish Recipes

Time 35m

Number Of Ingredients 8

2 ½ pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)

Steps:

  • Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  • Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.3 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 302.6 mg, Sugar 2.8 g

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS



Brussels Sprouts With Bacon and Pearl Onions image

From LeGourmetTV. If using frozen vegetables, they should be fully thawed and drained before cooking.

Provided by DrGaellon

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

3 slices bacon, minced
1 1/2 lbs fresh Brussels sprouts or 1 1/2 lbs frozen Brussels sprouts, halved
1 1/2 lbs pearl onions or 1 1/2 lbs frozen pearl onions
4 tablespoons butter
1/4 cup dry white wine
1 tablespoon red wine vinegar (to taste)
salt, to taste
ground black pepper, to taste

Steps:

  • In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
  • To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
  • Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.

Nutrition Facts : Calories 141.7, Fat 7.5, SaturatedFat 4.2, Cholesterol 17.3, Sodium 100.9, Carbohydrate 15.8, Fiber 4.7, Sugar 5.6, Protein 4.2

BRUSSELS SPROUTS AND PEARL ONIONS IN HORSERADISH CREAM



Brussels Sprouts and Pearl Onions in Horseradish Cream image

Categories     Onion     Vegetable     Side     Sauté     Thanksgiving     Horseradish     Fall     Brussels Sprout     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 10-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled
1 1/2 pounds small brussels sprouts, trimmed
3 tablespoons (or more) prepared white horseradish
2 teaspoons all purpose flour
1/8 teaspoon ground allspice
3/4 cup whipping cream
3 tablespoons butter
1 teaspoon chopped fresh thyme
Fresh thyme sprigs (optional)

Steps:

  • Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
  • Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

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