Caramelized Brussels Sprouts Wsherry Dijon Vinaigrette Recipes

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CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE



Caramelized Brussels Sprouts in Mustard Vinaigrette image

This recipe is inspired by Karyn's on Green in Chicago, a well-known contemporary vegan restaurant.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

1 1/2 lb Brussels sprouts
2 small shallots
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 tablespoon Dijon mustard
1 tablespoon agave nectar
2 teaspoons olive oil

Steps:

  • Heat oven to 425°F. Line cookie sheet with foil.
  • Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
  • Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 6 g, TransFat 0 g

CARAMELIZED BRUSSELS SPROUTS WITH SHERRY-DIJON VINAIGRETTE



CARAMELIZED BRUSSELS SPROUTS WITH SHERRY-DIJON VINAIGRETTE image

Categories     Vegetable     Side     Thanksgiving

Number Of Ingredients 15

MAIN INGREDIENTS:
Kosher salt
2 pounds Brussels sprouts, halved
8 ounces double-smoked bacon, cut into 1-inch pieces
1 medium yellow onion, julienned
2 tablespoons butter
2 green apples, peeled and sliced
3 fresh thyme sprigs
Freshly ground black pepper
SHERRY-DIJON VINAIGRETTE:
8 1/2 ounces canola oil
6 ounces extra-virgin olive oil
3 1/2 ounces sherry vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Steps:

  • Fill a large saucepan with water and bring to a boil. Salt the water so it tastes like seawater. Separately, create an ice bath by filling a large bowl or casserole dish with equal amounts of cold water and ice. You will "shock" or stop the cooking process with the ice bath. Add the Brussels sprouts to the boiling water. Cook until tender, but not too long or they will lose their bright green color, 2 to 3 minutes. Remove the sprouts from the water and shock them in the ice bath. Leave the Brussels sprouts in the ice bath until they are cool, then remove them from the ice bath and reserve for later use. In a large saute pan over medium-high heat, add the bacon pieces and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onions to the pan and cook until softened, another 5 minutes. Add the butter, allow it to melt, and then add the apple slices and thyme sprigs. Toss to coat, cooking another minute or 2. Add the blanched Brussels sprouts. Season with salt and pepper, and cook until the sprouts are golden brown, another 8 to 10 minutes, stirring occasionally. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts. Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.

CARAMELIZED BRUSSELS SPROUTS W/SHERRY DIJON VINAIGRETTE



CARAMELIZED BRUSSELS SPROUTS W/SHERRY DIJON VINAIGRETTE image

Categories     Side

Number Of Ingredients 13

Kosher salt
2 lbs. Brussels sprouts, halved
8 ounces bacon, cut into 1" pieces
1 medium yellow onion, julienned
2 Tbsp. butter
2 Granny Smith apples, peeled and sliced
3 sprigs of fresh thyme
Ground black pepper
1/2 cup canola oil
6 Tbsp. olive oil
3 Tbsp. sherry vinegar
1 Tbsp. Dijon mustard
Salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil and then add salt. Create an ice bath. Add the sprouts to the boiling water. Cook until just tender, but not past that -- 2 to 3 minutes. Drain and drop into ice bath to shock them and stop the cooking process. Leave the sprouts in the ice water until cool, then drain again and set aside. In a large saute pan or skillet, cook bacon pieces until crisp. Add the onion and cook until softened -- 5 minutes. Add the butter and allow to melt. Add the apple slices and thyme. Toss to coat, cooking another minute or two. Add the blanched sprouts. Season with salt and pepper and cook until the sprouts are golden brown -- 8 to 10 minutes. Take off the heat and remove the thyme sprigs. Whisk together the oils, vinegar and mustard to emulsify. Adjust with salt and pepper, and more oil or vinegar to taste. Put sprouts into serving bowl and toss with vinaigrette, serving any extra vinaigrette on the side.

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