Inside Out Brusseles Sprouts Recipes

INSIDE-OUT BRUSSELS SPROUTS

Steps:

• In a large bowl, combine the first seven ingedients and mix well.
• Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball. Place in an ungresed 15 x 10 x 1 (inches) baking dish.
• Combine tomato sauce, water and thyme (salt and pepper too if u want), pour over meatballs. Cover and bake at 350 F for 1 hour and 15 minutes or until meatballs are cooked through.

INSIDE-OUT BRUSSELS SPROUTS

Steps:

• In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball. , Place in an ungreased 15x10x1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through.

FRIED BRUSSELS SPROUTS WITH FETA, LEMON AND BREADCRUMBS

Steps:

• To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
• For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
• To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.

BRUSSELS SPROUTS WITH BACON

Steps:

• Cook the bacon in a large ovenproof skillet until crisp, about 4 minutes. Remove with a slotted spoon to paper towels. Pour off and reserve all but 1 tablespoon of the fat. Add the Brussels sprouts to the pan and toss. Roast in a 450˚ F oven until browned and tender, about 20 minutes. Transfer to a platter. Add the reserved bacon fat to the skillet; add the onion and cook until tender. Stir in the cider vinegar and hot honey. Cook until thickened, about 2 minutes. Drizzle over the sprouts and top with the bacon.

INSIDE OUT BRUSSELS SPROUTS

Steps:

• In a large bowl, combine the first six ingredients and mix well.
• Shape a scant 1/4 cupful around each frozen Brussels sprout to form a meatball. Place in an ungreased 9x11 baking dish.
• Combine tomato sauce, water and Italian seasoning; pour over meatballs.
• Cover and bake at 350°F for 1 hour and 15 minutes or until meatballs are cooked through.
• Serve over rice or with crusty bread.

INSIDE-OUT BRUSSELS SPROUTS RECIPE

Steps:

• In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball. Place in an ungreased 15x10x1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through. Nutrition Facts 1 each: 276 calories, 12g fat (5g saturated fat), 103mg cholesterol, 527mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 22g protein.

INSIDE-OUT BRUSSELS SPROUTS

Steps:

• In a large bowl, combine the first 5 ingredients; crumble beef over mixture and mix well.
• Cut an X in the core of each Brussels sprout.
• Shape a scant 1/4 cup full around each frozen Brussels sprout to form a meatball.
• Place in an ungreased 15 x 10 x 1 inch baking dish.
• Combine tomato sauce, water and thyme; pour over meatballs.
• Cover and bake at 350°F for 1 hour and 15 minutes or until meatballs are no longer pink.