A yummy sounding Brussle Sprout recipe!

17 years ago

Hey all

I was looking for a new idea for Brussel Sprouts and came across this site. I particularly like the sound of this one and thought I would share it with you ....

Brussels Sprouts and Onions with Dill

1 1/2 tb Vegetable oil

6 sm White onions; (each about 1 inch in diameter), quartered lengthwise and peeled

12 Brussels sprouts; quartered lengthwise and trimmed

1/4 c Water

1 ts Sugar

1 ts Minced fresh dill plus 2 sprigs for garnish

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.

Serves 2.

Just Vegetable Recipes is located at www.justvegetablerecipes.com

*****************************************************

There are a TON of recipes for all sorts of veggies, I hope you can find one that suits your needs too!

Alexa

Sort by:Oldest

Comments (10)

kandm
17 years ago
That does sound pretty good.

Your nick makes me want to find a caliloo soup recipe too!
doucanoe
17 years ago
Alexa....where were you when I needed ya? LOL

I bought some fresh brussels sprouts a few days ago and had to use them. So tonight I made Eileen Launonen's "Really Good Brussels Sprouts" and they were awesome!

Your recipe sounds really good and I am sure I will try it with my next batch of "sprouts".

Trying to get Tim to "enjoy" a larger variety of vegetables. Yep, besides corn and canned green beans......

Linda
Related Discussions
Doucanoe, I made your egg foo yung recipe!
Q
Comments (5)
Now I am hungry for Egg Foo Yung! I think it will be on my menu one night this week. It really is simple to make although it seems like it would be difficult. Glad you both liked it! Linda
...See More
Do you eat brussel sprouts?
Q
Comments (42)
Shea, no I don't cover them. I put them on a jelly roll sheet (rimmed cookie sheet); toss the sprouts in olive oil, salt & pepper and roast on relatively high heat 400-425 in the middle of the oven, for about 20-30 minutes (depends on sprout size). The outer leaves will blacken a bit, but it's all good. And by good, I mean GOOD!
...See More
I'll share my recipe, if you'll share yours, March 21, 2012
Q
Comments (3)
These sounds easy and yummy for brunch. Similar to Nodakgal's really good cinnamon rolls. SUPER STICKY BUNS 1 tablespoon butter 1 25-ounce package frozen Bridgford Parkerhouse Rolls (or other frozen bread rolls) 1/2 cup raisins or dried cranberries 1cup toasted, chopped pecans 1 stick butter, melted 1 cup brown sugar, divided 2 tablespoons milk 2 teaspoons cinnamon 1/2 teaspoon salt Coat bottom of 9 x 13 pan with butter, then sprinkle with raisins (or dried cranberries) and pecans. Place package of frozen Bridgford parkerhouse rolls on top of pecans and raisins. Place butter in a microwave safe bowl and microwave until melted. Add 3/4 cup brown sugar, cinnamon and salt and milk and mix well. Pour over rolls and cover pan with a damp towel. Place in a cold oven overnight*. Remove towel; preheat oven on to 350 degrees. Bake for 30 minutes, until tops are browned and juices are bubbling. 6. Invert onto serving tray, scooping out any remaining glaze and drizzling over top. Serve immediately. *You can start these early in the morning instead of at night and let them sit in a warm place for 3-4 hours. If you're going to do them overnight, put them together right before you go to bed and bake right when you get up. Make sure your house is fairly cool - they can over-rise if they sit too long in a warm spot.
...See More
Recipe of the day October - Harvest recipes!
Q
Comments (4)
Sure does sound good--very hearty. I wish we would get some cooler weather so we can start enjoying the fall/winter vegetables and fruits. Got this recipe over on the Cooking Forum. It's a keeper. Never thought I liked Brussel sprouts until I had them NOT cooked to death. It got raves over at the CF--for good reason! MARILYN'S BRUSSELS SPROUTS 18-20 Brussels sprouts, cut in half Salt and peper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. feshly grated Parmesan cheese 2 Tbsp. real mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover, bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from heat and plunge into ice water to stop cooking and set the green color. Remove liquid from skillet and add butter. When melted whisk in flour along with more salt and pepper. Stir until smooth and bubbly. Cook about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole. Sprinkle top with cracker crumbs and bake at 350 for 20 min. or until bubbly. 4 servings.
...See More
Lisa_in_Germany
17 years ago
Linda, I love Eileen's recipe for brussel sprouts. It is so good. I don't make it often because my kids don't care for brussel sprouts and it is just DH and I that eat them.
I need to check out that site. I get so tired of the same old side dishes all the time.
Lisa
cattknap
17 years ago
Would someone mind adding Eileen's recipe for those of us who don't have it - sounds yummy.
ruthanna_gw
17 years ago
They sound good, Alexa. My favorite way to prepare Brussels Sprouts wasteful but delicious. I cut the bottom off with a sharp knife and peel off the individual leaves. As more leaves come off, I continue cutting off slices from the core to loosen the next batch of leaves. When all have been removed, I discard the core.

After rinsing, I steam the leaves in the microwave and serve dressed with S & P and browned butter. Without the hearts, the flavor is very delicate.
susytwo
17 years ago
I think I have one of the very few 8 year olds who loves brussels sprouts.

We normally just steam them and toss in browned butter, but another way I like to do them is to shred them and cook with shallots and bacon.
Bacon makes everything taste good! :-)

Roasting is good too, but I prefer them sauteed or steamed.
lindac
17 years ago
Mutual exclusive terms..."yummy" and "Brussel's sprouts"....
Linda c
centralcacyclist
17 years ago
I love those little tummy bombs but they do NOT love me. I shall admire from afar.
eandhl
17 years ago
Another Brussel sprout recipe especially for ones that think they don't like them.
Steam till done, drain good & return to pan add butter, maple syrup and broken walnuts till warm.
doucanoe
17 years ago
Here is Eileen's recipe. The name says it all!

Really Good Brussel Sprouts
Posted by eileen_launonen

6 cups Brussel Sprouts
1 1/2 cups Heavy Cream
1 1/2 stick butter
4 cloves garlic minced
1/2 cup chopped parsley
salt and pepper to taste

Clean wash and discard any yucky leaves. Cut off stem and blanch for 10 minutes. Cool down and cut Brussel Sprouts in half.

Put butter in a large saute pan melt and sate garlic now add brussel sprouts allowing them to drink the butter. Add 1 cup heavy cream and simmer for 8 minutes until cream reduces to half add an extra 1/2 cup if you want (optional) add salt and pepper to taste.

Linda

A yummy sounding Brussle Sprout recipe!

Comments (10)

kandm

doucanoe

Related Discussions

Lisa_in_Germany

cattknap

ruthanna_gw

susytwo

lindac

centralcacyclist

eandhl

doucanoe

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US