Boiled, browned, and baked: how do I prepare Brussels sprouts
Rich in vitamins and mineral salts, Brussels sprouts can be used in the kitchen in many ways: from the oven to the pan, here are some useful tips
The Brussels sprouts routes are endless. Boiled, browned, and baked: a veritable mine of health for bones, sight, and memory, these small vegetables can be used in the kitchen in many ways. For those looking for some advice on their different cooking methods, here are some tips.
Rich in vitamins A, C, K, and B groups, as well as iron, phosphorus, calcium, and antioxidants, Brussels sprouts are perfect in the oven. For the baked Brussels sprouts, you need to get: 600 grams of vegetables, 100 grams of grated Parmesan, 30 grams of butter, 150 grams of bacon, and salt. After blanching them, cut the sprouts in half and pour them into a pan with the bacon previously browned in butter.
A few minutes and then you have to drain everything and arrange the contents of the pan in a baking dish, adding the cheese and mixing well, before baking at 250 degrees. Ten minutes of waiting and the baked Brussels sprouts are ready to be served.
Browned Brussels sprouts
For this preparation, ideal for a tasty and healthy side dish, we start by boiling 500 grams of cross-cut sprouts for about ten minutes. Meanwhile, a pan is heated with olive oil, a chopped onion, and 200 grams of bacon or bacon; the small vegetables are also sautéed for another 6-7 minutes, together with a little salt and pepper, and finally, the browned Brussels sprouts are served, perhaps as an accompaniment to a dish based on pork or turkey.
Boiled side dish
The simplest things are often also the best. As I read Brussels sprouts, delicious on their own but also as a side dish for a nice fillet of perch in the oven. Just start by cooking 500 grams of sprouts in salted water for twenty minutes. Then they are drained, seasoned with a generous drizzle of olive oil and a pinch of ground pepper, and served at the table, preferably remembering to accompany everything with toasted bread croutons.
Browned Brussels sprouts
Delicious, inviting, tasty: the browned Brussels sprouts are prepared in just over half an hour and are a suitable side dish to accompany any dish. Brussels sprouts are small vegetables rich in taste, vitamins, and minerals. You can prepare them in many ways – like with balsamic vinegar.
How to brown Brussels sprouts in a pan
The browned Brussels sprouts are prepared by cutting the sprouts with a cross-cut before immersing them in boiling water and finally cooking them in a pan with extra virgin olive oil and bacon.
- Brussels sprouts 750 g
- Pepper to taste
- Onion 1 medium
- Extra virgin olive oil 3 tbsp
- Pillow 50 g
- After cutting the sprouts, dip them in hot boiling salted water.
- In a non-stick pan heat a little oil and brown the onion.
- Include the bacon and cook for 5 minutes
- Add the sprouts, sauté in a pan until cooked.
- Transfer everything to a hot serving dish and serve immediately on the table.