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Brussels Sprouts Recipes

Category Vegetables
Brussels Sprouts in Dish
The leaves of these vegetable sprouts of the cabbage family, cook faster than the core. This page contains brussels sprouts recipes.
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August 2, 20161 found this helpful

This is a guide about brussels sprouts skillet. Sautéed brussels sprouts with various added ingredients makes a delicious side dish.

Browned Brussels Sprouts in a black skillet

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August 23, 20160 found this helpful

This is a guide about cream of brussels sprout soup. Many vegetables can be made into a delicious cream soup.

Cream of Brussels Sprout Soup

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August 1, 20160 found this helpful

This is a guide about caramelized brussels sprouts with lemon. For the sprout lover or someone who is willing to risk tasting these little, often maligned, veggies this recipe may have you eating them more often.

Caramelized Brussels Sprouts with Lemon

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July 7, 20160 found this helpful

This is a guide about shredded brussels sprouts recipe. These good for you veggies have many detractors who have labeled them brains and such. However, these tiny cabbage looking vegetables can be prepared in many delicious ways.

Shredded Brussels Sprouts Salad

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May 19, 20160 found this helpful

This is a guide about bacon brussels sprouts recipes. Even if you think you don't like brussels sprouts this tasty dish might change your mind.

Bacon Brussels Sprouts Recipes

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March 21, 20130 found this helpful

This guide contains roasted Brussels sprout recipes. These edible sprouts look like miniature cabbages and are a delicious and nutritious vegetable.

Roasted Brussels Sprouts

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By 0 found this helpful
March 2, 2011

Ingredients:

  • 2 (8 oz.) pkgs. frozen Brussels sprouts
  • 2 chicken bouillon cubes
  • 1 cup water
  • 1 tsp. minced onion
  • 1/4 tsp. salt
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  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 1/2 tsp. dill weed

Directions:

Put Brussels sprouts, bouillon cubes, water, onion, and salt in saucepan and cook until tender. Drain and reserve liquid. Mix cornstarch with 1 tablespoon water, and reserved liquid, stir and cook until thickened. Add sprouts and serve sprinkled with dill weed. Serves 6.

By Robin from Washington, IA

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By 0 found this helpful
January 28, 2011

Cook sprouts, bouillon cubes, water and onion in saucepan over low heat for about 8-10 minutes or until tender. Drain and save liquid. Mix cornstarch and water, add to reserved liquid.

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February 23, 20050 found this helpful

In a saucepan over medium heat, bring water, parsley, sugar/sweetener & salt to a boil. Add Brussels sprouts. Cover & simmer for 6-8 minutes or until tender-crisp; drain. Add butter & water chestnuts, heat throughly. Serves: 6

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March 2, 20110 found this helpful

Ingredients

  • 10 oz. fresh brussels sprouts or 10 oz. box of frozen
  • 1/8 cup olive oil
  • 1 medium red bell pepper, cut in strips
  • 1 medium onion, sliced
  • 1/4 cup cider vinegar
  • 1/4 tsp. sugar
  • 1/4 tsp. salt

Directions

For fresh sprouts: Boil 1 cup of water and put the sprouts in a steamer over the boiling water. Cover and cook the sprouts for 15 minutes. if using frozen sprouts, follow the package directions. Drain and slice the sprouts lengthwise. In a 12 inch skillet, over med heat, heat the oil and add the peppers and onion. Cook for 10-12 minutes and add the cider vinegar, sugar and salt. Thoroughly heat the sprouts. Serve the sprouts warm or cold. If refrigerating, cover tightly with plastic wrap.

By Robin from Washington, IA

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