Dilled Brussels Sprout Medley Recipes

ZESTY PICKLED BRUSSELS SPROUTS

Steps:

• Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top.
• Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar.
• Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes.
• Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water.
• Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

BRUSSELS SPROUTS WITH DILL BUTTER

Steps:

• In a large pot of boiling salted water, cook brussels sprouts until tender, about 5 minutes. Drain thoroughly, toss with butter and dill, and season with salt and pepper. Serve with lemon wedges.

ROASTED BRUSSELS SPROUTS WITH DILL

Steps:

• Trim the sprouts and cut them in half.
• Steam the sprouts for 8-10 minutes, depending on their size; drain them.
• Let them cool if you want to prepare them ahead of time, up to this point.
• Line a large baking pan with foil and spray with non-stick spray.
• Mix the rest of the ingredients.
• Put the sprouts in a large zip lock bag and add the dressing; mix them well.
• At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
• Roast at 450 until done the way you like them.
• Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.

DIJON-DILL BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.

BRUSSELS SPROUTS MEDLEY

Steps:

• Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.
• Place water and bouillon cubes in a medium saucepan; bring to a boil. Add brussels sprouts, carrot, and celery; return to a boil.Cover, reduce heat and simmer 12 to 15 minutes or until vegetables are tender. Drain, place vegetables in a serving bowl.
• Melt butter in a small skillet; add cashews and seasonings. Cook over low heat 3 to 4 minutes or until cashews are lightly toasted; pour over vegetables.

DILLED BRUSSELS SPROUT MEDLEY

Steps:

• Place 1 in. of water in a large saucepan; add brussels sprouts and carrots. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until crisp-tender. Drain. Stir in the remaining ingredients.

DILLED BRUSSELS SPROUTS

Steps:

• 1. Cook brussels sprouts according to pkg. directions, omitting salt. Drain. Combine brussels sprouts and remaining ingredients. Tossing gently, cover and refrigerate at least 8 hoursto allow flavor to mix. Serve with a slotted spoon. Makes about 8 servings.