Brussels Sprouts Bites Recipes
ROASTED BRUSSELS SPROUTS AND PROSCIUTTO BITES
A) This is beyond simple. B) This is also beyond delicious. C) This needs to be happening in your kitchen. D) NOW.
Provided by Bev Cooks
Categories Appetizer
Time 50m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them. Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
- Bake for 40 minutes total, but start checking around the 25-minute mark. Toss 1-2 times during roasting time so they brown evenly.
- In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
- Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them. Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half. Continue until you have about 32 mini skewers. Arrange on a platter and serve immediately.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BRUSSELS SPROUTS BITES
Shaved Brussels sprouts combined with cheddar and baked into easy bite-sized portions. These are great for a party and super easy to transport!
Provided by Probably This
Categories High In...
Time 50m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they've cooked. While the water boils, shred brussels sprouts using a cheese grater.
- Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
- Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.
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