Brussels Sprouts Saute With Apples And Onion Recipes

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• Preheat oven to 400 degrees.
• Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
• Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

ROASTED APPLES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
• Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

SAUTEED BRUSSELS SPROUTS WITH APPLES AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and just tender, about 5 minutes. Drain and set aside.
• In a medium skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Decrease heat and add onion; cook, stirring, until translucent, 3 to 5 minutes. Add apple and thyme; cook, stirring occasionally, until apple is golden brown, about 3 minutes.
• Add brussels sprouts and toss to combine. Cook, stirring occasionally, until tender, about 5 minutes; sprinkle with parsley and season with salt and pepper. Transfer to a warmed serving platter and serve immediately.

BRUSSELS SPROUT, APPLE, AND BACON HASH

Steps:

• Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.
• Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
• When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

BRUSSELS SPROUTS SAUTE

Steps:

• In a Dutch oven, bring 8 cups water to a boil. Add Brussels sprouts; cook, uncovered, 3-4 minutes or until tender. Drain., In a large skillet, heat oil over medium-high heat. Add onion and prosciutto; cook and stir 5-6 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add Brussels sprouts, pepper and salt; heat through. Stir in 2/3 cup cheese. Sprinkle with remaining cheese.

BRUSSELS SPROUTS AND APPLES

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS

Steps:

• Preheat oven to 175 Celcius.
• Trim the sprouts, remove dead leaves, cut in half.
• Toss sprouts with olive oil (about 1 T).
• Roast in oven for about 25 minutes. Stir occasionally.
• Meanwhile, in a large pan, saute the bacon til crisp.
• Keep 1 T of bacon grease, discard the rest.
• Add the mustard seeds to med-high pan until they start to pop.
• Add the onions and apples, lower the heat to medium and sauté. Stir occasionally. (5-6 minutes).
• Add the sugar, wine and vinegar. On med-high heat, reduce liquid to syrup.
• Remove from heat. Stir in the mustard.
• Add the bacon.
• Add the sprouts.
• Stir together.
• Add salt to taste. (May not be necessary depending on the bacon.

BRUSSELS SPROUTS SAUTE WITH APPLES AND ONION

Steps:

• Cook brussels sprouts in boiling water for about 5 minutes or just until barely tender.
• While that is cooking in a large skillet melt the butter and add onions stirring well, until softened, this will take approximaetly five minutes.
• Add the thinly sliced apples stir gently and cook until just tender and lightly brwoned.
• Drain sprouts and add to the skillet along with the thyme, salt and pepper.
• Cook tossing gently just one or two minutes longer.