Time 25m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt& pepper to taste.
Time 45m Yield 6 Number Of Ingredients 7 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half. Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes. Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes. Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.
Time 15m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.
Yield Makes 8 servings Number Of Ingredients 2 Steps:
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green. In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned. Drain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.
Number Of Ingredients 5 Steps:
Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.
Time 30m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts. To cook them, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!). You’ve already cut the bottom of the stalk off: now cut an"X" into the bottom of each sprout (about an 1/8 of an inch deep). Steam the sprouts for about 20 minutes, until they are soft (everybody prefers theirs in their own way, but I cannot stand crunchy brussels sprouts). While the sprouts are steaming, sauté the minced garlic in a little bit of butter for about 3 minutes, then combine them into the rest of the melted butter. When spouts are done cooking place them in a serving dish, pour the melted garlic butter over the sprouts, season lightly with salt and pepper, and serve.
Time 25m Yield 4 servings. Number Of Ingredients 12 Steps:
Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Cut off the bottom of each sprout. Cut a cross in the bottom of each sprout. Put the sprouts in a saucepan and add cold water to cover and salt. Bring to the boil and let cook until tender, about 5 minutes. Drain thoroughly in a sieve. Heat the butter in a skillet and add the onion. Cook, stirring, until wilted. Add the sprouts and the cloves. Cook, stirring gently and shaking the skillet, about 1 minute.
Time 25m Yield 8 servings Number Of Ingredients 4 Steps:
Trim the Brussels sprouts and cut an X into the base of each. Steam the Brussels sprouts for 10 minutes. Remove from heat. Melt butter in a large skillet and cook until it turns nut-brown in color. Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.
