Creamy Brussels Sprouts With Toasted Almonds And Nutmeg Recipes

CREAMY BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

BRUSSELS SPROUTS WITH ALMONDS AND MANCHEGO

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
• Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
• Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

PAN ROASTED ALMOND BRUSSELS SPROUTS

Steps:

• Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
• Heat oil and in a large flat-bottomed skillet over medium-high heat.
• When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
• Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
• Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
• After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
• Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
• Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!