Brussels Sprouts With Basil Recipes
CAESAR SALAD WITH BACON, BRUSSELS SPROUTS AND BASIL
Provided by Alex Guarnaschelli
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.
- Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
- Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt.
- Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim
BASIL BRUSSELS SPROUTS
Our Test Kitchen created this simple side dish that takes advantage of the microwave, so you can focus on the main course. Brussels sprouts are tossed with melted butter, basil, salt and pepper for mild flavor that complements most any entree.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.
Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
SKILLET-BRAISED BRUSSELS SPROUTS
Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.
Provided by kyle
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g
BRUSSELS SPROUTS WITH BASIL
You'll be amazed at the abundance of flavor found in this low-calorie side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 16m
Yield 6
Number Of Ingredients 9
Steps:
- Heat broth to boiling in 10-inch skillet over medium heat.
- Add onions and bell pepper; stir-fry about 3 minutes or until onions are tender. Add remaining ingredients; stir fry about 3 minutes or until Brussels sprouts are hot.
Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
ROASTED BRUSSELS SPROUTS
Roasted brussels sprouts with garlic are the best, easiest way to cook brussels sprouts! Crisp on the outside and sweet and tender on the inside. DELICIOUS!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese. Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 135 kcal, Carbohydrate 16 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 7 g, Sugar 4 g
BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL
Categories Milk/Cream Food Processor Garlic Nut Vegetable Side Thanksgiving Vegetarian Basil Pecan Fall Brussels Sprout Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
- Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.
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Estimated Reading Time 3 mins
- In a large skillet over medium heat add a drizzle of olive oil and 1 tablespoon of butter, add the brussels and cook, seasoning with salt and pepper until almost tender, turn down to low.
- Meanwhile, heat the grill over medium high heat or a grill pan and add the remaining butter and a drizzle of olive oil (if using the grill you will use the olive oil on a paper towel to grease the grill and then add the butter to the top of the steak when it is almost cooked.)
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ROASTED BACON BRUSSELS SPROUTS - BASIL AND BUBBLY
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- In a large stainless steel pan, cook the chopped bacon over medium high heat until it just starts crisping. Remove the bacon and set aside, leaving the fat in the pan.
- Turn the heat under the pan off, and carefully add the halved brussel sprouts to the pan. Residual water from the rinsing may cause the bacon grease to jump out of the pan at you!
- Add the salt and pepper to the pan, and toss the brussel sprouts several times to make sure they are thoroughly coated in bacon grease, salt, and pepper.
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5/5 Estimated Reading Time 5 mins
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your Brussels sprouts, trim the nubby ends and remove any discolored or damaged leaves. Then, cut each sprout in half lengthwise from the flat base through the top.
- On your prepared baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the the sprouts until they are tender and deeply golden on the edges, tossing halfway, about 20 to 25 minutes. When they’re nearly done (about 3 to 5 minutes to go), add the pecans to the pan and return them to the oven (this is an easy way to toast the pecans).
CRISPY BRUSSELS SPROUTS WITH BASIL CASHEW ... - ROBUST …
From robustrecipes.com
Estimated Reading Time 5 mins
- Drain and rinse the soaked cashews. Add the cashews and the remaining ingredients to a blender. Blend on high until smooth, scrape down sides as needed. Add a little more milk if it’s too thick for blending – I added about 1/4 cup extra. The consistency should be thick and spreadable, but not super runny. Taste and add salt and pepper as needed. Set the sauce aside.
- Heat a large heavy bottomed skillet over medium heat (a cast iron works great here). Melt 1 tablespoon of the butter and heat 1 tablespoon of the oil. Add the Brussels sprouts to the hot pan, be sure to not overcrowd otherwise they won’t get crispy, you may have to work in batches. Cook the Brussels sprouts until charred on each side, about 3 to 5 minutes per side. Remove onto a large tray or baking sheet lined with paper towels being sure there is enough room for the Brussels sprouts to lay evenly as they drain. Repeat the frying process until all the Brussels sprouts have been cooked adding more oil and butter so that the pan has a nice coating. Don’t leave out the leaves, they get very crunchy.
- Sprinkle the Brussels sprouts with a generous amount of salt. Transfer the basil cashew sauce to a dipping bowl and the Brussels sprouts to a platter or serving tray. Sprinkle the sprouts with a little course sea salt for finishing texture.
- Serve the Brussels sprouts immediately. They are best when served warm but also good once they cool down. However, they are best eaten immediately because once they are stored in the fridge they lose their crispiness.
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From wholesomelicious.com
Estimated Reading Time 3 mins
- Preheat the oven to 400 degrees. Grease a baking sheet with cooking spray. Cover with brussels sprouts, and lightly coat the brussels with oil and sprinkle with a bit of salt. Transfer to oven and bake for 15 minutes.
- While brussels are roasting, make the dressing. In a high powered blender or food processor, combine oil, mustard, vinegar, ground mustard, garlic, sea salt, pepper, and fresh basil leaves. Blend until smooth.
- Assemble the salad with arugula and artichoke hearts. Once brussels are nice and toasty, remove from the oven. Top salad with brussels. Pour in the salad dressing. Toss to combine ingredients and top with almonds.
KETO-FRIENDLY GARLIC, PARMESAN ZUCCHINI AND BRUSSELS …
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- Wash veggies. Peel outer layer of brussels sprouts and cut in half. Cut zucchini to similar size. Put in bowl.
ROASTED BRUSSELS SPROUTS {THE BEST} | CHELSEA'S MESSY …
From chelseasmessyapron.com
- Trim the Brussels Sprouts and slice large ones in half. Place in a large bowl and drizzle with olive oil and melted butter. Add in the salt, garlic powder, and pepper. Toss gently until seasonings are evenly distributed and sprouts are well coated. They need to have enough oil and butter so the panko and Parmesan will stick; add an additional tablespoon of oil if needed. Finally, add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and cheese coat all the sprouts.
- Transfer to a large baking sheet and spread the sprouts so they aren't overlapping. Some of the panko/Parm will fall to the tray and that's fine, as long as most of the sprouts are well coated in it. If not, sprinkle the mixture on the sprouts.
- Bake 18-23 minutes or until sprouts are lightly browned, tender, and the cheese is melted. (This may vary, depending on actual oven temperature and size of sprouts.) Remove from the oven and sprinkle the remaining 2 tablespoons of Parmesan cheese on the hot sprouts. I like to take some of the toasted Panko from the tray and add it on top of the Brussel Sprouts!
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- To make the sauce: Whisk together chili sauce, fish sauce, lime juice, and garlic in a small bowl. Set aside.
- Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by brussels sprouts and cook for 5 minutes. Drain and transfer to a medium bowl. Toss with olive oil and salt and pepper to taste.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place brussels sprouts on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
- Transfer brussels sprouts back to empty bowl and add in just enough sauce to coat completely, you may not need all the sauce. Add in mint, cilantro, and onion and toss to distribute ingredients evenly. Transfer to a bowl and serve immediately.
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