Buttered The city Sprouts Penne

 

Garlic Butter Brussels Sprouts Healthy

Video taken from the channel: Maxinescorner


 

How to cook BRUSSEL SPROUTS IN BUTTER

Video taken from the channel: EAT PINOY


 

Garlic Butter Sautéed Brussel Sprouts

Video taken from the channel: Ashley Rolland


 

EASY Sauteed Brussel Sprouts with Butter recipe 99 CENTS ONLY STORE

Video taken from the channel: emily p


 

Garlic Butter Roasted Brussel Sprouts

Video taken from the channel: The Stay At Home Chef


 

Brussel Sprouts Pan Seared n Butter / Olive Oil

Video taken from the channel: OldManCooking


 

Gordon Ramsay’s Brussels Sprouts With Pancetta & Chestnuts

Video taken from the channel: Gordon Ramsay


DIRECTIONS Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard.

Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes. Add Brussels sprouts to fat in skillet, along with salt and pepper. Cover and cook 5 minutes (do not stir).

Reduce heat to medium. Add shallots and. Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes.

Remove from heat and pour browned butter over Brussels sprouts. Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes. Remove, and steam them for 10 minutes. If you don’t have a steamer, boil them for 7-10 minutes. Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and.

In a large skillet over medium-high heat, heat oil. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Cook undisturbed 5 to 7.

Peel the very outer, darker green leaves off the sprouts and cut off the small stem. Cut sprouts in half, length-wise. Mix cut Brussels sprouts with soft garlic butter in a large bowl. Be gentle but thorough. Don’t be afraid to use your hands.

Spread prepared sprouts in a large baking sheet, in one even layer. Pour over the Brussels sprouts and toss to coat. Add the Brussels sprouts to the pasta and toss.

Season with salt and pepper to taste. Sprinkle on the Parmesan. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes.

Spread sprouts. Preparation. Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter.

Bring a large and a small pot of water to a boil. Boil the Brussels sprouts in the small pot until they are cooked through, about 6-7 minutes then cut into quarters. In a large skillet, heat butter.

List of related literature:

Add the egg, butter, Parmigiano-Reggiano, 1 cup/115 g of the flour, and salt and stir together gently with a fork,

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Add the finely diced tomatoes, Parmigiano-Reggiano, mint, parsley, and chives, and cook, tossing occasionally, until the spaetzle is heated through.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Take them out with a perforated draining spoon, drain them carefully in a colander or sieve, and when the first batch is ready slide them into a shallow fireproof dish already prepared with 1 oz (30 g) of melted butter and a thin layer of grated Parmesan cheese.

“South Wind Through the Kitchen: The Best of Elizabeth David” by Elizabeth David, Jill Norman
from South Wind Through the Kitchen: The Best of Elizabeth David
by Elizabeth David, Jill Norman
Grub Street Publishing, 2011

Divide half of batter among popover or muffin cups, then sprinkle with 1/4 cup finely grated Parmigiano Reggiano.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

After seasoning with salt, pepper, and a tiny pinch of Parmesan cheese, remove the stalks from the pan and pour the browned butter over them.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Follow the directions for Flaky Biscuits, stirring the grated cheese and minced basil leaves into the flour-butter mixture before adding the eggs and milk.

“The Tassajara Bread Book” by Edward Espe Brown
from The Tassajara Bread Book
by Edward Espe Brown
Shambhala, 2009

Melt 2 tablespoons butter in Dutch oven over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Drain off the oil and then place the zucchini carefully in a buttered ovenproof dish, cover with the cheese and top with the beaten eggs.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Sprinkle with more grated cheese, dot with butter and fine bread crumbs, and bake at 350 degrees in a pan of hot water until the top is golden brown, about 35 to 40 minutes.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

Add salt if using, and stir in the penne.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • Hi Maxine!!! I love Brussels sprouts!!! And this I will definitely try!!! My husband is from st. Thomas and loves turmeric!!!! I loved your video Maxine and I do apologize for responding late to you!!! Xoxo Pam ❤❤❤❤

  • Your cooking instructions are so clear and easy to understand even for someone like me who easily gets confused with multiple steps involved in cooking process. Thank you very much!!

  • Of all the things to be born as I am grateful that I wasn’t one of his children, imagine turning your nose up at those sprouts when Gordon is your dad.
    I don’t how someone could but I do know kids would.

  • Most of your comments are nothing but calamity… It shows where you people come from…
    You do not like his shows, his recipes & way of cooking just do NOT watch his videos… Nobody cares whether you do or not…
    Just wondering how you females or your own female relatives cook… Hmmmm…

  • I never used to like brussel sprouts and i think it was the cooking method people used, now i cook them a lot home and i enjoy them..never tried garlic butter on them, just butter. Must try this out..nice..Thanks girl..thumbs up..xo

  • I have never tasted Brussel Sprouts, a new thing for my bucket list! Not sure why I have never tried them. A fussy child sometimes? Not sure. But this sounds like something I would like!

  • Thanos: SNAPPING HIS FINGERS

    Pewdiepie: T POSING

    Despacito: left the chat

    Nine year old army: taking Notes

    Me: watching shrek 2

    Gordon ramsay: eats raw lamb sauce

    Hotel: trivago

    This comment: better than YT rewind 2018

    Plankton: correct!

    Pewdiepie: hey! No dead memes this is a pure Christian channel!

    Jesus: prays be pewds����

    Morgen Freeman: back at you j-dog

    Stan lee: dont make me come down there you punk!

    Mr beast: like this comment and get 10,000 dollars challenge

    You: thank god That ended

    THE END

    You: liking the Comment, and subscribing to pewdiepie, because if you won’t, ill delete you mincraft account

    (and subscribe to me if you want I have no vidios)

  • Onions a fantastic addition with pancetta….zest is good but i wouldn’t add lemon juice unless a small touch of butter is added…

  • Brussel sprouts, cooked properly are packed full of texture.
    Hessian sacks are packed full of texture and even when raw taste better than the hateful green balls of vileness.

  • Anyone can make veggies taste good with dead animal flesh. That’s not talent. Show us some actual talent. That’s not Brussels sprouts. That’s pancetta with a side of vegetables.

  • Firstly, don’t overcook sprouts the same is true of all vegetables.
    Secondly people have different tastes. And if you just don’t like the taste of sprouts, it doesn’t matter how they are cooked, and with what other flavourings, you just won’t like them. It’s a failing of chefs and TV cooks that they seem to think that everybody actually likes every flavour and the only reason they say they don’t is because the food wasn’t cooked or seasoned properly.

  • I only had steamaes ☹️ so I threw them in skillet whole hoping it will work lol I guess it will just won’t be cut since they were frozen

  • OMG! This was delicious. I’ve never eaten more than 2 Brussels sprouts. I finished the plate! I will never eat them any other way. Thank you!

  • Yea everybody please don’t copy this recipe. This is not how you make Brussel sprouts correctly. Very bad way to cook these. First of all cut them in quarters, olive oil them up, bake them for 20 minutes, fry them up in some bacon fat. Throw on some balsamic glaze. Then you have yourself REAL Brussel sprouts

  • Hey Rachel, I have to say, your lasagna recipe is wonderful, the aroma in my kitchen had everyone asking, “what’s cooking, is that pizza?” When I removed it from the oven it went pretty fast. Those 2 cans of tomato paste really made the sauce so rich and flavorful, thanks again for sharing, have a good day!

  • Have you ever considered roasting your brussel sprouts in the oven? I find that they take on a much greater range of flavors than when simply boiling them, and they get a nice caramelized exterior.

  • I liked the spirit and words of the chef. I liked the recipe and my wife too (she hates Brussels sprouts). I made it only using olive oil, instead of margarine, and I didn’t had also garlic. And it was delicious, great recipe, for one to taste as good as it looks, it’s a great recipe, thank you!

  • I just made this, and its delicious. I added garlic to the pan with the butter though, and added habanero flakes. 11/10. You should make more videos you’re really good at it.

  • Good news ya’ll! I finally have my very own website at http://www.EatWithEmily.com and as of 12-21-26 this recipe has been revised! Please click on this link for a printable recipe with step-by-step photos http://www.eatwithemily.com/recipe/sauteed-brussel-sprouts/. Thank you all for watching my videos!

  • My first time trying this ever today.��.. Going to try this recipe & eat it along with some rasta pasta and grilled chicken….����❤❤

  • After watching 2 other videos on roasting Brussel sprouts yours is by far the best looking recipe! I’m subscribing. I’m gonna watch your lasagna video that someone commented on.

  • Never liked them because everytime I’ve had them they were boiled and it didn’t have any taste and they were very soggy so I never wanted them but now I might try them roasted it looks good

  • I made this but it was burning after 5 minutes and olive oil and butter have a low smoke point, they burn fast. You need to use a oil with a high smoke point. I will do it with another oil and add the garlic and butter during the last 5 minutes.

  • I am not a fan of this veggie but will give it a try if I can find it at 99 cents store. I also am sbuscribed to another channel where this person bakes hers.  Here is link if interested.  Simple Way to Cook Vegetables

  • No panchetta or chestnut? Tried Gordon’s suggestion of thick bacon ends with a dash of fennel and blanched pistachios which seemed to work out well.

  • Hey Rachel, I also love Brussel sprouts and had some roasted with General Tsos sauce, a little EVO, sesame seeds, and a little crushed red pepper. I enjoyed that and can’t wait to try your recipe here. By the way, your lasagna is going in the oven tonight and I am sharing with a couple friends while we watch football. Thanks again, I will give you an update. Take care!

  • A simple delicious recipe. I will make this tonight. I have 2 questions though. Do you rinse off the brussel sprouts before cooking? Will the water damage the leaves & come off? Also, do frozen sprouts work with this recipe? Love, love your channel. You are the go to chef for me:)

  • So delicious hun. I love this recipe sisy I will try to make mine.I usually bake mine but this is delicious dear I enjoy watching it

  • When I was a young kid I couldn’t eat them, but by the time I was 16 and working in a cafeteria I realized I may have been missing something. I tried them and have been hooked ever since, now 65 years old. Many ways to cook them, always good.

  • I love the 99only store… I literally go everyday, I love brussel sprouts ate them for dinner last night but we’ll be trying this thank you again

  • I dont know if its recommended, but I might just eat sprouts for dinner…we’ll see. I made a 1.5lb batch of them and ate the whole thing along with meatloaf.

  • Looks delicious! Most of my family would like this recipe. ��Loved seeing your little slippers because you’re The Stay at Home Chef. ❤️

  • Home grown Brussels sprouts yum. I have never thought to try and grow them before. This looks really yummy. I love Brussels sprouts.

  • oh yeh datz a nice toon my granny sez we shuld be moar frugal idk wut dat means cuz dat fancey place MacDonaldos always has like good meels nd stuff! hey can u make doze brussel sprouts out of McDoanaldz yo yeh cuz dat wuld be fancey. Looks purdy tasstey immmma gonna ask my granny to make me sum HEY GRANNY MAKE ME SUM BRUSEEL SPROUTZ IM HUNGREY ND STUFF! waite bruzssel sprouts r a vegetable tho!

  • Well it didnt cure the hangover but it was tasty. Do it in a cast iron pan tho, and fuck the walnuts use sauted garlic to sweeten it up. Cant speak for the fancy bacon tho

  • I just made brussel sprouts yesterday. Mine were frozen though, and I cooked them with some bacon and red onion. Delicious! I’ll have to try them this way as well.

  • My friend who works at the casino in Atlantic city NJ, who knows? Chef Gordon Ramsey, he owns a restaurant there! He is a super nice person and Ramsey is not a rude person, he doesn’t yell at his help, he loves to teach his cooks and he told my friend all of that yelling is for the show and for his ratings. Chef Ramsay is the nicest person that you can ever meet, anotherthing he has a GOOD HEART. If you reading my post Chef Ramsey? Please notify my friend Don S. or most likely he will let me know if you are going to be in the city for a little while. Anotherthing I just seen my friends text message and the pictures of you and him, I want talk about working in your kitchen, I have 18 yrs of Experience cooking behind the hot line including banquets.

  • I have been running away from the sprouts but Jono my son tells me he wants to make them so I will show him this video now. I came to say Merry Christmas, have a splendid new year

  • I love garlic so I know this must be good. I wonder if I could use a frying pan and Caramelize them. Well all I know it’s another great video. God bless.