Buttered The city Sprouts Penne

 

Garlic Butter Brussels Sprouts Healthy

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How to cook BRUSSEL SPROUTS IN BUTTER

Video taken from the channel: EAT PINOY


 

Garlic Butter Sautéed Brussel Sprouts

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EASY Sauteed Brussel Sprouts with Butter recipe 99 CENTS ONLY STORE

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Garlic Butter Roasted Brussel Sprouts

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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
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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
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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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14 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!

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  • 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