Brussels Sprouts With Franks Recipes
BRUSSELS SPROUTS WITH FRANKS
I needed something quick to do with fresh Brussels sprouts from the farmer's market, and this is what I came up with. My husband thought it was a hit! Serve over cooked rice or potatoes.
Provided by SQUEAKYCHU
Categories Main Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 17.4 g, Cholesterol 47.7 mg, Fat 33.7 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 11.5 g, Sodium 1223.5 mg, Sugar 9.1 g
BRUSSELS SPROUTS WITH FRANKS
I needed something quick to do with fresh Brussels sprouts from the farmer's market, and this is what I came up with. My husband thought it was a hit! Serve over cooked rice or potatoes.
Provided by SQUEAKYCHU
Categories Main Dishes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 17.4 g, Cholesterol 47.7 mg, Fat 33.7 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 11.5 g, Sodium 1223.5 mg, Sugar 9.1 g
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
- On your baking sheet, combine the halved sprouts and olive oil. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
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- Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
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- Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil and brussels sprouts in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
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Estimated Reading Time 3 mins
- Cut the Brussels sprouts off of the stalk and cut off any hard ends, then cut each in half. In a bowl, mix them with 1/4 cup olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Roast for about 20 minutes until tender and browned, stirring or shaking the pan occasionally.
- Meanwhile, place the pecans in a small skillet over low heat, and toast, stirring often, until browned and toasted (be careful that they don’t burn).
- When Brussels sprouts are done, add the pecans and top with grated Parmesan or Pecorino Romano cheese. Serve immediately.
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