Brussels Sprouts With Herbes De Provence Recipes

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BRUSSELS SPROUTS WITH HERBES DE PROVENCE



Brussels Sprouts With Herbes de Provence image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

10 ounces brussels sprouts
1 teaspoon herbes de Provence
1 tablespoon balsamic vinegar
1 teaspoon sweet mustard

Steps:

  • Wash and trim brussels sprouts. Place in steamer and sprinkle with herbes de Provence. Steam for 7 to 10 minutes, depending on size of sprouts.
  • In serving bowl mix together vinegar and mustard.
  • When sprouts are cooked, drain and stir into dressing.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 49 milligrams, Sugar 4 grams

HERBED BRUSSELS SPROUTS



Herbed Brussels Sprouts image

Topped with a tangy sauce and mixed with mushrooms, these Brussels sprouts are so tasty that even children enjoy them. -Debbie Marrone, Warner Robins, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

8 cups fresh Brussels sprouts (about 2-1/2 pounds)
1 cup sliced fresh mushrooms
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 cup chopped pimientos

Steps:

  • Preheat oven to 350°. Trim Brussels sprouts and cut an "X" in the core of each. Place sprouts in a steamer basket; place in a large saucepan over 1 in. water. Bring to a boil; cover and steam 9-11 minutes or until crisp-tender., Transfer to a 13x9-in. baking dish coated with cooking spray. Top with mushrooms. In a small bowl, combine brown sugar, vinegar, butter, salt, tarragon, marjoram and pepper. Drizzle over vegetables. Sprinkle with pimientos., Bake, uncovered, 15-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Holiday Side Dishes From Woman's World Magazine 11/23/04. Roasted with French herbs, red onions and crunchy pecans, then tossed with butter, these Brussels sprouts are sensational. When buying fresh Brussels sprouts, choose ones that are small, bright green, firm and have compact leaves.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 (12 ounce) packages fresh Brussels sprouts, trimmed, halved lengthwise, 3 lbs., about 12 cups
1 large red onion, thinly sliced, about 2 cups
1/2 cup pecans
1/4 cup canola oil
1 1/2 teaspoons salt
1/2 teaspoon dry herbes de provence
1/2 teaspoon cracked pepper
2 tablespoons butter, at room temperature

Steps:

  • Preheat oven to 425 degrees.
  • In large bowl toss Brussels sprouts, onion, and pecans with oil, salt, herbes and pepper until coated. Spread mixture over large ungreased jellyroll pan.
  • Roast, stirring once, until sprouts are browned and tender, 20-25 minutes. Transfer to serving bowl; toss with butter to coat.

Nutrition Facts : Calories 214.3, Fat 15.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 505, Carbohydrate 18.1, Fiber 7.5, Sugar 4.8, Protein 6.7

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