Lime Brussels Sprouts Delicious Recipes
EASY LIME SHREDDED BRUSSELS SPROUTS
This is a super easy side dish. For those of you scared of Brussels sprouts, please give these a try as they have made people who think they don't like them into fans!
Provided by mommyluvs2cook
Categories Side Dish Vegetables Brussels Sprouts
Time 16m
Yield 4
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 10.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 210.2 mg, Sugar 2.6 g
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
SHREDDED BRUSSELS SPROUTS WITH LIME
Make and share this Shredded Brussels Sprouts With Lime recipe from Food.com.
Provided by teresas
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the sprouts in half and lay flat on a chopping block.
- Cut each half into julienne strips.
- Heat a large skillet over med-high heat. (I use a wok).
- Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
- Season with lime juice, salt and pepper.
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HONEY LIME ROASTED BRUSSELS SPROUTS WITH AVOCADO
From twopeasandtheirpod.com
- Place the Brussels sprouts on a large baking sheet. Drizzle with olive oil and toss until sprouts are coated. Season with salt and pepper, to taste. Roast for 20 to 30 minutes, stirring once. Remove from the oven when the Brussels sprouts are crispy and slightly charred on the outside.
- While the Brussels sprouts are roasting, make the honey lime dressing. In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon, garlic, salt, and pepper. Set aside.
- To toast the pepitas, heat the pan over medium-high heat. Add the peptias in a single layer, making sure to not overcrowd them or they won't toast evenly. Add the cayenne pepper. Toast, shaking the pan occasionally or stirring so they don't burn. This will take a couple of minutes. When the pepitas are slightly golden brown and smell toasty, remove them from the pan. Season with salt.
CRISPY OVEN ROASTED BRUSSELS SPROUTS (HONEY SRIRACHA …
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- PREPARE BRUSSELS SPROUTS FOR ROASTING: Place in a bowl of cool water. Any debris will float down to the bottom of the bowl, so lift brussels sprouts out and into a colander. Trim off the bottom and then cut through from the head to the tip vertically to cut the sprouts in half.
- Place sprouts on rimmed baking sheet, large enough to hold them in one layer, and toss with oil and salt. It's important not to overcrowd, so use 2 baking sheets if needed.
CHILI HONEY LIME ROASTED BRUSSELS SPROUTS - RECIPE …
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- In a large bowl combine the brussels sprouts, olive oil, chili powder, salt and pepper. Toss together to coat. Dump the brussels sprouts onto a rimmed baking sheet and roast for approximately 20 minutes or until the edges are crisp and brown. Halfway through the cooking time give them a toss to ensure that they brown and roast evenly.
- In a small bowl add the lime zest, juice and honey. Microwave for 10 seconds so the mixture can easily be whisked together.
- Return the roasted brussels sprouts to the large bowl and pour the honey lime mixture over them. Toss to coat and serve immediately.
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