Caramelized Lemony Brussels Sprouts Recipes
CARAMELIZED LEMONY BRUSSELS SPROUTS
I was obsessed with serving lemony bok choy with some baked salmon. But no bok choy available. Since brussels sprouts are in a similar family, I messed around with them and some lemon. We liked them a lot!
Provided by Carolyn Haas
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a skillet, combine sprouts and 1/2 cup water; sprinkle with salt and pepper. Simmer over medium heat; cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are not quite tender, about 6-8 minutes (add a little more water if skillet becomes dry before sprouts are done).
- 2. Increase heat to medium-high; add oil to skillet. Distribute lemon zest over sprouts. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes.
- 3. Remove from heat, then give a couple squeezes of lemon juice; toss with garlic powder, salt and pepper.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
With the holidays almost here, and it's never too early to think of a menu for Thanksgiving. I saw this in an old Better Homes and Garden magazine, and thought it was a perfect side dish to turkey and all the trimmings!
Provided by Carol Perricone
Categories Vegetables
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
- 2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Caramelized Brussels Sprouts with Lemon
Provided by BHG Test Kitchen
Time 21m
Number Of Ingredients 5
Steps:
- In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind of two or black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.
- Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
Nutrition Facts : Calories 106 kcal, Carbohydrate 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 209 mg, Sugar 1 g, Fat 9 g, UnsaturatedFat 8 g
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- Bring to a simmer over medium. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add cup more water if skillet becomes dry before sprouts are done).
- Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes.
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