Cooking Challenge: Brussels Sprouts

inskydiamonds · February 2011

Welcome to the twenty-first round of the cooking challenge! This week's ingredient comes to us from KWilliams75 who was the winner of the cauliflower challenge.

This week's challenge is BRUSSELS SPROUTS.

These are the rules for the challenge:

1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!

Fill out the following form to play:

NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):

Voting for this challenge will begin next Saturday March 5th at 5PM Pacific Standard Time.

skinnylizzard · February 2011

***bump***

skinnylizzard · February 2011

I'm new, how do I submit my recipe?

inskydiamonds · February 2011

I'm new, how do I submit my recipe?

Just copy the form at the top, paste it into a new comment, and fill it out

traceybett · February 2011

NAME OF RECIPE: Brussels Sprouts with Bacon-Horseradish Cream
http://www.eatingwell.com/recipes/brussels_sprouts_with_bacon_horseradish_cream.html

From EatingWell: November/December 2008, November/December 2007
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the Brussels sprouts in a Dutch oven instead of a saucepan.

HOW MANY IT SERVES:
6 servings, 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

INGREDIENTS:
•1 1/2 pounds Brussels sprouts, trimmed and halved
•4 strips crisp-cooked bacon, finely chopped
•1/4 cup reduced-fat sour cream
•2 teaspoons prepared horseradish
•1/4 teaspoon salt
•1/8 teaspoon freshly ground pepper

DIRECTIONS:
Preparation
1.Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
2.Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
Nutrition

CALORIES PER SERVING:: 80 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 8 mg Cholesterol; 9 g Carbohydrates; 5 g Protein; 3 g Fiber; 222 mg Sodium; 431 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Just_Dot · February 2011

Ooh! I'm bummed it took me so long to find this thread!!

NAME OF RECIPE: Brussels Sprouts with Walnuts and Dried Cranberries (from Vegetarian Times magazine the February 1, 2010 issue)

INGREDIENTS:
2 tsp. olive oil
½ cup coarsely chopped walnuts1½ lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil (when I made this, I used sesame oil because it's what I had on hand...and I only used a small bit)

DIRECTIONS:
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.

3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired

CALORIES PER SERVING: (I just copied the nutritional info from the recipe)
Per 1/2-cup serving:

Calories 172
Protein 5g
Total Fat 11g
Saturated Fat 1g
Carbs 19g
Cholesterol 0mg
Sodium 124mg
Fiber 5g
Sugar 9g

HOW MANY IT SERVES: 6 servings, 1/2 cup each

HOW IT TASTED: I really love brussels sprouts but I usually just roast them with some olive oil and kosher salt. This was a nice change of pace and didn't take as long cook as it does when I roast them. The carmelizaiton and the agave nectar adds some sweetness to cut the naturally bitter taste of the sprouts. My husband, who will tolerate brussels sprouts, but he's not a huge fan, loved these, and actually took the leftovers to work the next day for lunch.

rodegghero · February 2011

Bump!

jwd28 · February 2011

YUM! I wish I had a recipe to contribute but I am really enjoying getting some great ideas for brussels sprouts! Thanks!

SunLove8 · February 2011

Bump!

SunLove8 · February 2011

Sauteed Brussel Sprouts

Ingredients
2 pounds brussels sprouts (trim stems)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 cup (low-sodium) chicken broth
1tsp sald
1 tsp course ground black pepper
3/4 cup parmesan cheese

Trim stems on brussels sprouts, and rinse clean.

Use slicing blade in food processor to chop up brussels sprouts, then separate with fingers.

Melt butter and olive oil in large skillet (need a pretty good sized skillet). Add garlic and saute for a few minutes (maybe 2-3 minutes)

Add brussels sprouts and saute until "just" starting to get slightly tender (maybe 4-5 minutes). Toss frequently for even saute.

Turn heat up high and put in the chicken broth and cover the skillet. Cook for about 2 minutes and broth should be gone or virtually gone.

Add salt, pepper and parmesan cheese and toss to coat evenly.

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 142.4
Total Fat: 8.4 g
Cholesterol: 7.7 mg
Sodium: 708.6 mg
Total Carbs: 10.2 g
Dietary Fiber: 3.3 g
Protein: 8.5 g

Copyright:
Submitted by: KINGTERMITE
SparkRecipes

These are seriously delicious!!! I like brussel sprouts plain even, but this is a great recipe for those in your family that isn't that brussel sprout happy

Kwilliams75 · February 2011

NAME OF RECIPE: Leafy greens & Bacon Submitted By: Laura Bolt in The diet solution How to salad!
INGREDIENTS:
¼ - ½ red pepper, chopped
1 red onion, chopped
6-8 slices of bacon
1 package of baby leaf spinach
1 package of frozen brussel
sprouts
½ - 1 cup of parmesan cheese
Beef bouillon granules
DIRECTIONS:
Use a 10-inch skillet to fry the bacon. Place the bacon on
paper towels to drain. Break bacon into 1-inch pieces and lay
aside.
Drain skillet from bacon grease; then sauté red pepper and
onion until crunchy. Add spinach, bacon, and bouillon. Cook
a little longer.
While cooking the above, place brussel sprouts in a microwavable
bowl and follow cooking directions on the package. Cook
until done.
Add brussel sprouts to the skillet of veggies and stir. While in
skillet, cut each brussel sprout in half.
Add parmesan cheese and stir.
CALORIES PER SERVING: Nutrition Facts
Serving Size 121 g or about 4 ounces

Amount Per Serving
Calories 119Calories from Fat 59
% Daily Value*
Total Fat 6.6g10%
Saturated Fat 2.5g13%
Trans Fat 0.0g
Cholesterol 17mg6%
Sodium 449mg19%
Total Carbohydrates 7.4g2%
Dietary Fiber 3.0g12%
Sugars 1.9g
Protein 9.2g

Vitamin A 94% • Vitamin C 93%
Calcium 12% • Iron 12%

Nutrition Grade A
* Based on a 2000 calorie diet

HOW MANY IT SERVES: about 10: 4 ounce servings!

I picked brussels sprouts as the ingredient to see new recipes because I love them. But I recently found and love this above recipe and wanted to share it with you!!

melkneec · February 2011

saving for later.

meagalayne · March 2011

bump! I have some frozen brussel sprouts I need to use - this is a perfect excuse! thanks liz!

Rnjennmcc · March 2011

bump

theTupper · March 2011

Lots of Roasted Recipes on here! I'll add to the list. We make this at home ALL the time!

NAME OF RECIPE:
Roasted Brussel Sprouts with Apples and Onion

INGREDIENTS:
Lots of Brussel Sprouts
2 Large Apples of your choice (I prefer Fuji)
2 Large Onions (the more the better...we love onions)
Extra Virgin Olive Oil
Salt
Garlic Powder
Pepper
Paprika
1 Lemon

DIRECTIONS:
Spread sprouts on big cookie sheet. Chop onion and Apples into "brussel sprout" size chunks and add to cookie sheet. Drizzle with EVOO. Add salt/pepper/garlic powder/paprika to taste. Hand toss. Roast 450 for about 20 minutes. Remove from oven. Add zest and juice from one lemon. EAT!

CALORIES PER SERVING:
136

HOW MANY IT SERVES:
8

OPINIONS ON HOW IT TASTED, ETC:
We love the CRAP out of this. Eat it constantly. Adjust flavors to your liking. Oh, and we use frozen sprouts. Probably don't need to roast fresh quite as long.

gehlerc · March 2011

bump

fantm · March 2011

Roasted Brussels Sprouts w/ Bacon

16 Brussels sprouts
2 Tbsp grapeseed oil (olive oil works fine too)
1 slice thick cut bacon
1 tbsp unsalted butter
salt & pepper

Preheat oven to 325F.
Cut each sprout in half lengthwise.
In an ovensafe sautee pan, heat 2 Tbsp grapeseed oil over medium-high heat.
Place sprouts in pan in hot oil, cut side down.
Add salt & fresh ground pepper.
Cook approx 5-6 minutes until bottoms of sprouts begin to brown.
Put pan w/ sprouts in oven for 15 minutes to bake.

While sprouts are roasting, cook one slice of bacon until very crisp. (I use the microwave on papertowels on a plate to cut down on the grease, and it's fast).
Cut cooked bacon into small pieces.
Cut 1 Tbsp butter into 16 tiny pieces.

When sprouts are roasted, remove pan from oven (use a good, thick oven mitt!) and add bacon pieces & butter pieces. Toss in pan, and return pan to oven for 5 minutes.

Remove pan from oven and serve hot.

Serves 4.
Calories per serving: 133

I LOVE this! I will eat this as my main dish, forget anything else. You can also add in shallots, or more sprouts if you like.

turkeydawg · March 2011

Thanks to all for the recipes! We haven't been Brussel Sprout fans - but we are going to try some of these recipes.

t/d

inskydiamonds · March 2011

NAME OF RECIPE: Cream-Braised Brussels Sprouts

INGREDIENTS:
* 1/4 cup Brummel&Brown spread
* 1 1/2 pounds Brussels sprouts, trimmed and quartered
* 1/4 teaspoon sea salt, or to taste
* 1 cup heavy cream
* 2 tablespoons fresh lemon juice, or to taste

DIRECTIONS:
1. Melt the spread in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.

2. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

CALORIES PER SERVING: 213 (hardly "diet" friendly)
HOW MANY IT SERVES: 6
OPINIONS ON HOW IT TASTED, ETC: Considering Brussels sprouts definitely are not my favorite vegetable, this was a good way to disguise the taste. I'm not going to lie though and say these were anything near healthy, I mean they used heavy cream. But they were good.
PICTURE (optional):

SunLove8 · March 2011

NAME OF RECIPE: Cream-Braised Brussels Sprouts

INGREDIENTS:
* 1/4 cup Brummel&Brown spread
* 1 1/2 pounds Brussels sprouts, trimmed and quartered
* 1/4 teaspoon sea salt, or to taste
* 1 cup heavy cream
* 2 tablespoons fresh lemon juice, or to taste

DIRECTIONS:
1. Melt the spread in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.

2. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

CALORIES PER SERVING: 213 (hardly "diet" friendly)
HOW MANY IT SERVES: 6
OPINIONS ON HOW IT TASTED, ETC: Considering Brussels sprouts definitely are not my favorite vegetable, this was a good way to disguise the taste. I'm not going to lie though and say these were anything near healthy, I mean they used heavy cream. But they were good.
PICTURE (optional):

I love your honesty AND they look fantastic, I just might have to make these with a boneless/skinless chicken breast (4 oz ofcourse)

melkneec · March 2011

NAME OF RECIPE: Mozzarella Brussel Sprouts

INGREDIENTS:
Brussels sprouts - Raw, 500 g
Coconut Oil - Organic Virgin , 2 tbsp
Kraft - Fat Free Shredded Mozzarella Cheese, 1/4 cup
Salt to taste

DIRECTIONS:
Clean and trim brussel sprouts.
Heat pan and melt coconut oil on medium heat.
Cut brussel sprouts in half and add to pan cut side down.
Salt to taste.
Cover and cook for 5 mins or until tender.
Uncover and turn up heat to medium high heat.
Brown cut side and then toss to brown the other side.
Cover in mozzarella cheese.
Serve.

CALORIES PER SERVING:
Calories 100, Fat 6g, Fiber 4g, Protein 5g, Sodium 81, Sugar 2

HOW MANY IT SERVES: 5

OPINIONS ON HOW IT TASTED, ETC: We LOVED this!! My son had 2 helping!! I was shocked. We will have this at least once a week. I think we like mozzarella cheese!! lol

PICTURE (optional): DSCN2251+%2528Small%2529.JPG