Sherry Shallot Warm Brussels Sprouts Slaw From Rachael Ray Recipes

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GET AHEAD ON T-DAY: RACH'S MAKE-AHEAD BRUSSELS SPROUTS SALAD



Get Ahead On T-day: Rach's Make-Ahead Brussels Sprouts Salad image

Tossed with orange liqueur-spiked dried cranberries, walnuts and pumpkin seeds in a sweet & spicy Dijon dressing.

Provided by Rachael Ray

Number Of Ingredients 22

1 large shallot
1 large clove garlic
Salt
1 lemon
juiced
3 tablespoons cider vinegar
3 tablespoons grainy Dijon mustard
About ¼ cup maple syrup
1 teaspoon ground cumin
¼ teaspoon ground allspice
About 1/8 teaspoon freshly grated nutmeg
1 tablespoon orange zest
2 tablespoons chopped thyme
3 tablespoons finely chopped parsley
About ½ cup extra-virgin olive oil (EVOO)
2 pounds large Brussels sprouts
cored/trimmed and leaves separated
1 cup walnut pieces
½ cup dried cranberries
2 ounces orange liqueur
such as Grand Marnier or Triple Sec
1 cup toasted pumpkin seeds (pepitas)

Steps:

  • For the dressing, place ingredients in a Mason jar or plastic tub, shake to combine and adjust salt and pepper
  • Refrigerate up to 1 week
  • Clean and dry Brussels leaves and store in plastic food storage bag
  • Toast and cool nuts and place in small food storage bag
  • Place cranberries in deli tub or bowl and add ¼ cup hot water and orange liqueur, cover and store up to 1 week; drain to serve
  • To serve, combine the leaves with nuts, fruit and seeds, then dress and toss

BRUSSELS SPROUTS WITH BACON



Brussels Sprouts with Bacon image

Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth

Steps:

  • Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS



Rachael Ray's Brussels Sprouts with Bacon and Shallots image

Saw Rachael Ray for 30 Minute Meals make these. I thought it would be something different for Christmas Eve dinner, since my DH loves them and I always refuse to make them. Not these...they are DELICIOUS! Even my two year old son loves them!

Provided by Cristin

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3 slices chopped bacon
1 tablespoon olive oil
2 shallots, minced
1 1/2 lbs small Brussels sprouts, trimmed but left whole
salt and pepper
1 cup chicken broth

Steps:

  • Brown bacon.
  • When crisp, remove bacon from pan and drain fat.
  • Add the olive oil and shallots and saute 1-2 minutes.
  • When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
  • Add broth and bring to a boil.
  • Cover pan and turn heat down to medium low.
  • Cook for 10 minutes or until tender.
  • Top with bacon and serve.

Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

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

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

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.

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  • For the dressing, place ingredients in a Mason jar or plastic tub, shake to combine and adjust salt and pepper.
  • Place cranberries in deli tub or bowl and add ¼ cup hot water and orange liqueur, cover and store up to 1 week; drain to serve.To serve, combine the leaves with nuts, fruit and seeds, then dress and toss.


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