Jasmines Brussels Sprouts Recipes
JASMINE'S BRUSSELS SPROUTS
A tasty side dish that combines the flavors of garlic and pancetta with Brussels sprouts.
Provided by jade
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 11.4 g, Cholesterol 38.1 mg, Fat 32.3 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 9.4 g, Sodium 1076.8 mg, Sugar 2.5 g
BRUSSELS SPROUTS STIR-FRY
Brussels Sprouts Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Try this one-of-a-kind Brussels Sprouts Stir-Fry made with our 10-minute Success® Jasmine Rice and savory sautéed bacon bits. Dressed in a red wine vinegar, Dijon mustard and honey dressing, it's got texture, color and a whole lot of flavor. Step 1
- Prepare rice according to package directions. Set aside. Step 2
- In a large, deep skillet set over medium-high heat, cook bacon for 5 minutes, or until crisp. Drain all but 2 tablespoons of fat from the pan. Heat butter and add Brussels sprouts, garlic, shallots and thyme. Cook, stirring occasionally, for 6 to 8 minutes, or until sprouts are tender. Step 3
- Meanwhile, whisk the Dijon, vinegar, Worcestershire sauce, honey, pepper and salt together in a small bowl. Pour dressing into skillet and simmer for 1 minute, or until slightly reduced. Stir in rice and cranberries. Step 4
- Transfer to a serving dish. Garnish with chives.
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- Prepare the Brussels sprouts: Cut about 1/2-inch off of the bottom of the Brussels sprouts and remove any damaged outer leaves. Using your fingers, begin to peel the leaves off from the base until you get to the center of each sprout. You may need to cut the Brussels sprouts 1-2 additional times if the leaves don’t peel off of the stem. Continue until you cannot remove any more leaves. Repeat for each sprout.
- Place the Brussels sprouts into a large bowl. Add in the oil and mix until everything is well coated. Sprinkle over the garlic powder, salt, and pepper, and mix one more time to distribute the seasonings evenly.
- Arrange some of the Brussels sprouts leaves in a single layer in your air fryer. You will need to work in batches as they probably won’t all fit. Cook at 375°F for 4-7 minutes or until crispy. Continue with the remaining Brussels sprouts. Keep in mind that the first batch will take the longest (7 minutes), but as you continue cooking since the pan will already be warm, it’ll cook faster (4-5 minutes).
- Since Brussels sprouts leaves come in many different sizes, some leaves will cook faster than others. To prevent burning, check the Brussels sprouts about 1-2 minutes before the cooking timer. If some leaves are already crisped up, remove them and then place the rest back in to finish cooking.
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