Brussels Sprouts Recipe

“Joey returns home from grocery shopping, commenting that he felt bad for the Brussels sprouts, so he bought them”. No wonder! Due to its low culinary appeal, this little, cute, nutritional powerhouse in the mustard family does not get its much deserved respect. But, are you aware that Brussels sprouts are actually loaded with vitamins and nutrients? Just one serving will exceed your RDA (Recommended Daily Allowance) for vitamin C and K. With only 6 grams of effective carbohydrates, Brussels sprouts deliver a powerful fiber punch. In addition to this, the phytochemicals in Brussels sprouts support the immune system against various diseases, including cancer. Now, when you’ve made up your minds to try Brussels sprouts, you must be looking for a way to turn them into some appealing fodder. How about some mouth-watering Brussels sprouts recipes that will make you shout ‘Gobble gobble!’ at the first bite? You may have to double this recipe to have enough — and not a word of this is an exaggeration!

Quick and Easy Brussels Sprouts Recipes

A couple of shopping tips before you get started, look for brussels sprouts that are on the smaller size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done.

Cream-Braised Brussels Sprouts

Ingredients

1¼ lb Brussels Sprouts
3 tbsp unsalted Butter
¼ tsp Coarse Sea Salt, plus more to taste
300 ml Heavy Cream
1 tbsp fresh Lemon juice, or more to taste

Procedure

Cut out the stem end of each sprout and pull off all the coarse outer leaves. Piece the sprouts in small sections from stem end to tip.
Take a large skillet (about 12-inch), melt the butter and add Brussels sprouts and salt to it. Stir and cook for about 5 minutes until the sprouts are nicely browned in spots.
Add cream and stir well and then cover the pot. Reduce the heat to medium low.
Braise the sprouts for about 30-35 minutes until they are tender enough to be pierced easily with the tip of a paring knife.
Stir in lemon juice and add seasoning to taste. Serve immediately.

Brussels Sprouts With Grapes

Ingredients

2 lb Brussels Sprouts, trimmed and scored
500 ml Water
1 tsp Salt
50 ml Olive Oil
4 cloves Garlic, crushed
2 bunches Green onions, chopped
200 grams seedless Red Grapes, halved
4 tbsp Butter

Procedure

Heat the brussels sprouts, water and salt in a saucepan and bring to boil. Boil for a few minutes until sprouts are tender but firm.
Over medium low heat, mix olive oil, crushed garlic and green onions in a saucepan. Slowly cook and stir for 5 minutes, until the green onions are soft.
Stir in the brussels sprouts, grapes and butter. Cover and simmer for 20 minutes. Serve hot. This would definitely be a nice change from the usual brussels sprouts with bacon.

Cheesy Brussels Sprouts

Ingredients

1 lb Brussels Sprouts, trimmed and scored
2 tbsp Butter
2 tbsp Flour
Salt to taste
¼ tsp Pepper
250 ml Milk
500 grams Processed Cheese, diced

Procedure

Boil a saucepan of water; lower the heat to medium-low and cook the sprouts in it for 10 minutes. Now, drain them and rinse with cold water. Keep them aside.
Melt butter in a saucepan and stir in flour, salt and pepper. Cook the mixture for 2-3 minutes until it turns slightly bronzed and whip in the milk.
Bring to a simmer, whipping constantly and cook for 2 minutes or till the mixture thickens.
Add processed cheese and stir until it melts and the sauce is thick and smooth.
Transfer the brussels sprouts into the sauce and keep stirring to coat them well. Serve hot.

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