Sprouts Brussels Recipe

sprouts brussels recipe, looking for these recipes? check this for 5 best sprouts brussels recipe: Crispy bacon and cheese Brussels sprouts,Pork sausages with caramelised apple and Brussels sprouts,Steak with Brussels sprout and potato hash,Caramelised brussels sprout and sausage penne

Pork sausages with caramelised apple and Brussels sprouts

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 thick pork and fennel sausages
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1/3 cup maple syrup
  • 1 tablespoon red wine vinegar
  • 20g butter
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 large red-skinned apples, cored, cut into thick wedges
  • 8 small Brussels sprouts, halved
  • 1 medium fennel, trimmed, sliced, fronds reserved
  • Mashed potato, to serve

Method

  • Step 1
    Heat oil in a large frying pan over medium heat. Add sausages. Cook, turning occasionally, for 10 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  • Step 2
    Increase heat to high. Add stock, maple syrup and vinegar to pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until mixture is reduced by a third. Add butter to pan. Cook, stirring, for 1 minute or until butter melts. Add onion, garlic, apple, Brussels sprouts and fennel. Cook, stirring occasionally, for 6 minutes or until Brussels sprouts and apple are caramelised. Season with salt and pepper.
  • Step 3
    Return sausages to pan. Toss to combine. Sprinkle with reserved fennel fronds. Serve with mashed potato.

Steak with Brussels sprout and potato hash

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 600g baby red potatoes
  • 400g Brussels sprouts
  • 40g butter
  • 2 tablespoons extra virgin olive oil
  • 1 leek, white part only, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 125g (1/2 cup) crème fraîche
  • 1 tablespoon wholegrain mustard
  • 4 beef porterhouse steaks (about 180g each)

Method

  • Step 1
    Grate potatoes in a food processor fitted with a grater attachment. Transfer to a bowl. Trim the brussels sprouts, reserving the outer leaves. Thinly slice the brussels sprouts in a food processor fitted with the slicing attachment.
  • Step 2
    Heat butter and 1 tablespoon oil in a large frying pan over medium-high heat. Add the leek. Cook, stirring, for 3 minutes or until softened. Add potato. Cook, stirring occasionally, for 10 minutes or until golden. Add the brussels sprouts, garlic and remaining oil. Season well. Cook, stirring occasionally, for 10-12 minutes or until golden and caramelised. Stir in reserved brussels sprout leaves and 3 tsp lemon juice.
  • Step 3
    Meanwhile, combine the crème fraîche, mustard and remaining lemon juice in a bowl. Season.
  • Step 4
    Spray steaks with oil. Preheat a chargrill pan on medium-high. Season. Cook steak, turning, for 4-5 minutes for medium or until cooked to your liking. Set aside for 2 minutes to rest. Serve steaks with hash and mustard crème fraîche.

Caramelised brussels sprout and sausage penne

Image Source: taste.com.au

Ingredients

  • 250g penne
  • 4 Coles Finest Spicy Calabrese Pork Sausages, casings removed
  • 1 tablespoon olive oil
  • 400g pkt brussels sprouts, ends trimmed, halved
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) thickened cream
  • 1 lemon, zested, juiced
  • 1 tablespoon wholegrain mustard
  • 1/4 cup (20g) natural flaked almonds, toasted

Method

  • Step 1
    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 2
    Meanwhile, heat a large frying pan over high heat. Add the sausage mince and cook, stirring with a wooden spoon to break up into lumps, for 5 mins or until golden brown. Use a slotted spoon to transfer to a heatproof bowl.
  • Step 3
    Heat the oil in the frying pan. Add the brussels sprout and cook, stirring, for 5 mins or until the brussels sprout begins to caramelise.
  • Step 4
    Add the leek and garlic and cook for 5 mins or until tender. Return the sausage mince to the pan with the cream, lemon juice and mustard. Cook, stirring, for 2 mins or until the sauce thickens. Add the pasta and toss to combine. Season.
  • Step 5
    Divide the pasta mixture evenly among serving bowls. Sprinkle with almond and lemon zest.

Crispy bacon and cheese Brussels sprouts

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 500g Brussels sprouts, halved
  • 1 small leek, trimmed, cut into 1cm-thick slices
  • 3 rashers streaky bacon, cut into 2cm pieces
  • 6 fresh thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup sour cream
  • 1 1/3 cups grated Colby cheese
  • fresh thyme sprigs, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.
  • Step 2
    Place Brussels sprouts, leek, bacon and thyme in prepared pan. Drizzle with oil. Season with salt and pepper. Toss to combine. Roast for 25 minutes or until sprouts are beginning to char.
  • Step 3
    Combine sour cream and 1 cup cheese in a bowl. Dollop tablespoons of cheese mixture onto Brussels sprouts mixture. Sprinkle with remaining cheese. Bake for a further 10 minutes or until golden and melted. Serve.

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