Brussels Sprouts With Lemon And Garlic Food

LEMON-GARLIC BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle with oil and lemon juice; sprinkle with salt, garlic powder and pepper., Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once. Sprinkle with cheese.

ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.

BRUSSELS SPROUTS WITH GARLIC AND LEMON

Steps:

• In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
• Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
• Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
• Season with lemon pepper, (salt, if using) & the lemon zest., before serving.

ROASTED BRUSSELS SPROUTS WITH GARLIC AND VERMOUTH

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
• Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.
• Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

ROASTED BRUSSELS SPROUTS WITH LEMON, PANCETTA AND PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan.
• Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes.
• Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.

MARINATED BRUSSELS SPROUTS WITH LEMON

Steps:

• Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
• Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
• Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
• Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
• Pour the dressing over the sprouts and toss.
• Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.

HASHED BRUSSELS SPROUTS WITH LEMON

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

BRUSSELS SPROUTS WITH LEMON AND WALNUTS

Steps:

• Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
• Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL

Steps:

• Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
• Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

LEMON-BUTTER BRUSSELS SPROUTS

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.

LEMON BUTTER BRUSSELS SPROUTS

Steps:

• Cut Brussels sprouts in half.
• In 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 peel until butter is melted.
• If desired sprinkle with parsley.

ROASTED BRUSSELS SPROUTS WITH BACON AND LEMON

Steps:

• Preheat oven to 400 degrees.
• Cut the brussels sprouts down to the root end, but do not cut completely in half.
• Cut the lemon in half lengthwise then thinly slice crosswise.
• Heat salted water to boiling and cook the brussel sprouts until they are crisp-tender, approximately 5 minutes. Drain.
• Arrange the brussels sprouts singly on a rimmed baking sheet. Sprinkle and lemon slices and bacon, salt and pepper; stirring to combine.
• Roast the brussels sprouts until tender and beginning to turn brown. Stir the brussel sprouts every 10 minutes; about 30 mintutes total roasting time.
• Transfer to serving platter and serve hot.

ROASTED BRUSSELS SPROUTS WITH LEMON

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.