Brussels Sprouts In Wine Sauce Food

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BRUSSELS SPROUTS IN WINE SAUCE



Brussels Sprouts in Wine Sauce image

Of all my favorite Christmas side dishes, this one stands above the rest. The wine sauce adds a lovely, rich flavor that makes every bite divine.-Stella Sargent, Alexandria, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen brussels sprouts
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream
2/3 cup white wine or chicken broth
1 jar (16 ounces) whole onions, drained
2 tablespoons chopped almonds
1 tablespoon minced fresh parsley
1 tablespoon sliced almonds

Steps:

  • Place brussels sprouts and a small amount of water in a microwave-safe dish. Cover and microwave on high for 2 minutes. Stir; microwave 1-2 minutes longer or until partially cooked. Let stand 5 minutes; drain and set aside., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Combine cream and wine. Gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, chopped almonds, parsley and reserved brussels sprouts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with sliced almonds. Bake, uncovered, at 400° for 20-25 minutes or until bubbly and brussels sprouts are tender.

Nutrition Facts : Calories 241 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 554mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

BRUSSEL SPROUTS WITH RED WINE



Brussel Sprouts with Red Wine image

Provided by Nick

Time 45m

Yield Serves 4 as a side.

Number Of Ingredients 8

1 pound of brussel sprouts. (I just used one bag. Should be about 30 sprouts.)
1/4 Cup pine nuts, toasted
1/3 Cup red wine vinegar
1/3 Cup olive oil (Few tablespoons for roasting, the rest for the reduction.)
2 Tablespoons sugar
1 garlic clove, crushed
Parmesan cheese, shaved
Kosher Salt

Steps:

  • 1) Put all the sprouts in a roasting pan and drizzle with some olive oil and Kosher salt.
  • 2) Bake in a 400 degree oven for about 30 minutes. Be sure to check them and stir them every 10 minutes or.
  • 3) Toast some pine nuts by pouring them in a dry skillet (no oil). Put the pan on medium heat and watch them carefully, stirring every minute or so. After about 5 minutes you should notice a distinctly wonderful smell coming from them and they should start to brown a bit.
  • 4) Pour them in a bowl to get them off the heat as soon as possible.
  • 5) Add the olive oil (1/4 of a Cup) to the hot pan and then add the garlic to the oil. Let the garlic simmer for about a minute and then add the red wine and the sugar and stir.
  • 6) Let this simmer away and after about 10 minutes it should be reduced by about half.
  • 7) Pour the sprouts right into the pan with the reduction and stir to soak up all that sauce. Then toss with the pine nuts and shave some Parm over the top.

BRUSSELS SPROUTS IN WINE



Brussels Sprouts in Wine image

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 pounds small Brussels sprouts
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon medium dry white wine
1 tablespoon lemon juice

Steps:

  • In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise.
  • In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately.

BRUSSELS SPROUTS WITH DIJON MUSTARD



Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

  • Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
  • Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
  • Pour over Brussels sprouts.

BRUSSELS SPROUTS WITH CHOCOLATE PORT SAUCE



Brussels Sprouts with Chocolate Port Sauce image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds Brussels sprouts, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon minced shallots
1/2 cup port wine
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, minced
1/2 cup vegetable broth
2 tablespoons finely chopped bittersweet chocolate
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper.
  • Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO



Brussels sprouts, with butter sauce, Americano image

Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.

Provided by John Skrable

Categories     < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

20 Brussels sprouts
6 tablespoons sweet butter (3/4 stick)
1 clove fresh pressed garlic
1 teaspoon grated parmesan cheese (No Kraft junk)
1/2 teaspoon paprika
1 bay leaf
1 pinch cayenne pepper
1/2 teaspoon black pepper
1 teaspoon finely minced white onion (if you have a bit handy)
1/2 teaspoon oregano

Steps:

  • Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
  • Remove, and steam them for 10 minutes.
  • If you don't have a steamer, boil them for 7-10 minutes .
  • Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
  • Stir, occasionally.
  • Remove, and drain the brussel sprouts.
  • Place in a bowl, or a service plate, and add the butter sauce, and toss.
  • Season with salt, and pepper, and sprinkle with parmesan cheese.
  • Serve.
  • Deadly.
  • Enjoy.

BRUSSELS SPROUTS IN SOY SAUCE



Brussels Sprouts in Soy Sauce image

My wife and I love Brussels sprouts and this is our favorite way to prepare them. It's our own creation and so good that I'm amazed I have never seen a similar recipe anywhere. The flavors of the sprouts and the soy sauce seem made for each other. The recipe is quick and so simple that it can be thrown together as a side vegetable any time sprouts are on hand. I always use Tamari soy sauce, but anything you have on hand will do fine. And I always use olive oil, but butter or another vegetable oil would be fine if you prefer.

Provided by Cowshill

Categories     Vegetable

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb fresh Brussels sprout
2 tablespoons olive oil
3 tablespoons soy sauce

Steps:

  • Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
  • Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
  • Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
  • Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.

Nutrition Facts : Calories 116.6, Fat 7.1, SaturatedFat 1, Sodium 782.6, Carbohydrate 10.9, Fiber 4.4, Sugar 2.7, Protein 5.3

BRUSSELS SPROUTS WITH GARLIC DILL SAUCE



Brussels Sprouts with Garlic Dill Sauce image

Make and share this Brussels Sprouts with Garlic Dill Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces baby Brussels sprouts, trimmed and split in halves
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 cup low-sodium low-fat vegetable broth or 1/4 cup low-sodium low-fat chicken broth
1/8 cup dry white wine
salt
white pepper
1/2 teaspoon cornstarch, dissolved in
1 tablespoon water

Steps:

  • Steam split brussels sprouts for 15-20 minutes or until tender.
  • Meanwhile, lightly spray a small saucepan with olive oil, and saute garlic briefly on medium heat, stirring.
  • Add dill, stir briefly, and add chicken broth and wine; bring to a boil.
  • Boil to drive off alcohol; season to taste with salt and white pepper.
  • Slowly add cornstarch mixture while stirring, until desired consistency is obtained.
  • Remove from heat.
  • Place sprouts on plate and spoon sauce over them; serve.

BRUSSELS SPROUTS BRAISED IN CREAM



Brussels Sprouts Braised in Cream image

Tender, not-too-bitter, attractively green-colored Brussels sprout that can be prepared with little fuss.

Provided by LEGs Mom and Dad

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb small Brussels sprout, firm and bright green and rinsed with stem ends and discolored leaves removed
1 cup heavy cream
1/2 teaspoon salt
1 pinch ground fresh nutmeg
ground black pepper

Steps:

  • Bring sprouts, cream, and salt to a boil over medium-high heat.
  • Lower heat, cover, and simmer until knife tip into center meets no resistance, about 10 -12 minutes.
  • Season with nutmeg and pepper and serve.

Nutrition Facts : Calories 246.3, Fat 22.6, SaturatedFat 13.8, Cholesterol 81.5, Sodium 337.1, Carbohydrate 9.7, Fiber 3, Sugar 2, Protein 4.1

ENGLISH ROASTED BRUSSELS SPROUTS IN CHEESE SAUCE



English Roasted Brussels Sprouts in Cheese Sauce image

Brussels Sprouts sometimes get a bum wrap. If cooked correctly they have a lovely nutty flavor; Undercooking can make them bitter, overcooking makes them mushy. Roasting is a simple way to prepare them and gives them a nice crispy texture.

Provided by BakinBaby

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs Brussels sprouts (cleaned and trimmed)
4 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons butter
3 tablespoons flour
2 1/2 cups milk (or half and half)
1 1/2 cups sharp cheddar cheese (grated)
1/2 cup breadcrumbs
salt & freshly ground black pepper

Steps:

  • Toss brussels sprouts in oil and salt and pepper and roast in a single layer on a baking sheet at 400 degress for 30-45 minute Shake pan occasionaly so sprouts will brown evenly.
  • Turn oven down to 350 degrees.
  • Melt butter in a skillet, stir in flour and let it bubble for about 1 min., whisk in milk ( or half and half) bring to a boil, then reduce to medium low heat and simmer 3-4 minute
  • Remove from heat and stir in 1 cups grated cheese & season to taste with salt and pepper.
  • Butter a 1 1/2 quart casserole dish, sprinkle some of the bread crumbs on the bottom, add brussels sprouts, top with cheese sauce.
  • Sprinkle remaining 1/2 cup cheese and remaining breadcrumbs.
  • Bake uncovered 15-20 minute.

Nutrition Facts : Calories 595, Fat 40.8, SaturatedFat 18.3, Cholesterol 81.1, Sodium 535.4, Carbohydrate 37.9, Fiber 6.7, Sugar 5, Protein 23.8

BRUSSELS SPROUTS WITH CHEESE SAUCE



Brussels Sprouts with Cheese Sauce image

Brussels sprouts are delicious when cooked in this creamy cheese sauce. If your Brussels sprouts are very small, cook them less, so they don't get too mushy. You want them to be soft, but not too soft.

Provided by gela

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 9

1 ½ (12 ounce) packages Brussels sprouts
1 ½ tablespoons butter
1 onion, chopped
½ cup dry white wine
¾ cup heavy whipping cream
1 pinch ground nutmeg, or to taste
ground black pepper to taste
1 ¾ cups grated Edam cheese
salt to taste

Steps:

  • Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
  • Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.

Nutrition Facts : Calories 474.2 calories, Carbohydrate 19.8 g, Cholesterol 116.8 mg, Fat 35.2 g, Fiber 5.9 g, Protein 18.4 g, SaturatedFat 21.9 g, Sodium 601 mg, Sugar 5.6 g

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