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Brussels Sprouts without cream popcorn

Found 9 recipes

DIFFICULTY LEVEL

SUBCATEGORIES

Brussels Sprouts With Mushrooms

1 tablespoon extra virgin olive oil 2 serrano peppers (Chopped) 1 bay leaf 1/2 lb button mushroom (Trimmed) 2 tablespoons garlic (Chopped) 1/4 cup white wine[...]

Source: food.com
Brussels Sprouts with Pancetta, Pine Nuts and[...]

6 ounces pancetta big dice * 4 tablespoons capers drained 1 1/2 pounds brussel sprouts trimmed and halved 1 1/2 tablespoons balsamic vinegar 2 1/2 tablespoons[...]

Source: recipeland.com

Brussels Sprouts With Hollandaise Sauce

1 lb Brussels sprout 1 Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts. 2 While the[...]

Source: food.com
Brussels Sprouts With Shallots and Zucchini

1 lb Brussels sprout 2 small shallots (or substitute yellow onions) 2 medium zucchini good quality olive oil salt and pepper 1 Wash the brussel sprouts and[...]

Source: food.com
Brussels Sprouts With Bacon

2 cups Brussels sprouts , steamed 1/4 cup bacon , cooked in 1-inch pieces 1/4 cup chestnuts , cooked and crumbled 1/2 cup red cabbage , in strips 6 teaspoons[...]

Source: food.com
Brussels Sprouts, Asparagus & Bell Pepper Medley

1 lb Brussels sprout 1 lb asparagus (thin stalks) 1 red bell pepper 1 teaspoon garlic (chopped) 2 tablespoons olive oil 1/4 teaspoon seasoning salt 1 cup[...]

Source: food.com
Brussels Sprouts Salad

4 cups Brussels sprouts , cleaned and shaved on Mandoline 2 cups arugula 1/4 cup shaved red onion 1/4 cup smoked almonds, chopped 2 hard-boiled eggs ,[...]

Source: food.com
Brussels sprouts, with butter sauce, Americano

20 Brussels sprouts 6 tablespoons sweet butter (3/4 stick) 1 clove fresh pressed garlic 1 teaspoon grated parmesan cheese (No Kraft junk) 1/2 teaspoon paprika[...]

Source: food.com
Brussels Sprouts wth Pecans, Basil and Garlic

1 1/2 lbs small Brussels sprouts , trimmed 3/4 cup whipping cream 5 cloves garlic , chopped 3/4 cup toasted pecans 3/4 cup packed fresh basil leaf 1 1/2[...]

Source: food.com

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