Lidia Bastianich Brussel Sprouts Recipe

Ingredients: 1 pound Brussels sprouts, trimmed and halved 1/4 cup olive oil

3 cloves garlic, peeled and thinly sliced 1/2 teaspoon kosher salt Freshly ground black pepper to taste

1/4 cup chicken broth or water 1/4 cup freshly grated Parmigiano-Reggiano cheese Preheat oven to 400 degrees F (200 degrees C).

Toss the Brussels sprouts with the olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 10 minutes. Add the chicken broth or water.

Continue roasting until tender and browned in spots, about 10 minutes more. Sprinkle with Parmigiano-Reggiano cheese before serving.

Lidia Bastianich is a world-renowned chef, restaurateur, and cookbook author. She is also known for her simple, yet delicious recipes. One of her most popular dishes is her Brussels sprouts recipe.

This dish is made with fresh Brussels sprouts, pancetta, and garlic. It is then tossed in a light dressing of olive oil and lemon juice. This dish is perfect for any time of year and can be served as a side dish or main course.

Lidia Bastianich Brussel Sprouts Recipe


How Does Gordon Ramsay Cook Brussel Sprouts?

Gordon Ramsay is a world-renowned chef, restaurateur, and television personality. He is known for his fiery temper and strict standards when it comes to food. So, how does Gordon Ramsay cook brussel sprouts?

First of all, Gordon Ramsay washes the brussel sprouts in cold water. Then, he cuts off the hard ends of the sprouts and discards them. Next, he cuts the sprouts in half lengthwise.

After that, Gordon Ramsay places the brussel sprouts in a pot of boiling water. He boils them for 3-5 minutes or until they are slightly softened. Then, he removes them from the pot and drains them in a colander.

Finally, Gordon Ramsay tosses the cooked brussel sprouts with olive oil, sea salt, and black pepper. And that’s it! These simple steps result in delicious and perfectly cooked brussel sprouts that are sure to please even the pickiest of eaters.

How Does Rachael Ray Cook Brussel Sprouts?

Rachael Ray is a world-renowned chef, so it’s no surprise that she knows how to cook up some delicious brussel sprouts. Here’s her secret recipe: Ingredients:

-1 lb. of fresh brussel sprouts -2 tbsp.

of extra virgin olive oil -1/4 cup of shaved Parmesan cheese -1 tsp.

of kosher salt -Freshly ground black pepper to taste Instructions:

1. Preheat oven to 425 degrees F. 2. Cut off the ends of the brussel sprouts and slice them in half lengthwise. 3. In a large bowl, toss the brussel sprouts with the extra virgin olive oil, Parmesan cheese, kosher salt and black pepper until evenly coated.

4. Spread the mixture onto a baking sheet and roast for 20-25 minutes, or until fork tender and slightly browned around the edges. Enjoy!

Why are Restaurant Brussel Sprouts Better?

If you’re a fan of brussel sprouts, then you know that there’s nothing quite like them when they’re cooked to perfection. And while you can certainly make them at home, there’s something about restaurant-made brussel sprouts that just can’t be beat. Here’s a look at why restaurant brussel sprouts are often better than homemade ones.

For starters, restaurants have access to higher quality ingredients. This means that the brussel sprouts themselves will be fresher and more flavorful. In addition, restaurants usually have more experienced cooks who know how to bring out the best in these little veggies.

Another reason why restaurant brussel sprouts are often better is because of the way they’re prepared. While you can certainly roast your own brussel sprouts at home, many restaurants take things a step further by frying them or adding unique flavorings that really make them shine. Finally, it’s worth noting that most restaurants serve their brussel sprouts as part of a larger dish.

This means that they’re usually accompanied by other delicious items that help balance out their flavors and make for a truly memorable meal. So next time you’re craving some perfectly cooked brussel sprouts, be sure to head to your favorite restaurant instead of trying to recreate them at home!

What Takes the Bitterness Out of Brussel Sprouts?

If you find that your brussel sprouts have a bitter taste, there are a few things that you can do to try and remove the bitterness. One option is to blanch the sprouts in boiling water for a minute or two before cooking them. This will help to remove any of the bitter compounds that may be present on the surface of the sprouts.

Another option is to add a sweetener such as honey or maple syrup to the recipe to help offset the bitterness. Finally, if all else fails, you can try soaking the sprouts in milk overnight which will help to mellow out their flavor.

Brussels Sprouts Recipe

Braised Brussel Sprouts With Balsamic Vinegar

Looking for an interesting way to cook Brussels sprouts? This recipe for braised Brussels sprouts with balsamic vinegar is both tasty and easy to make. Simply trim the ends off of your Brussels sprouts, then halve or quarter them.

Next, heat some olive oil in a large skillet over medium heat. Once the oil is hot, add the Brussels sprouts and cook for about 5 minutes, stirring occasionally. Then, add a quarter cup of balsamic vinegar to the pan and continue cooking until the Brussels sprouts are tender and the vinegar has reduced slightly.

Serve immediately. Enjoy!

Lidia Bastianich Recipes

Lidia Bastianich is a world-renowned chef, restaurateur, and cookbook author. She’s also the host of several popular cooking shows on PBS, including Lidia’s Italy and Lidia’s Kitchen. Bastianich was born in Pula, Croatia in 1947.

Her family moved to Trieste, Italy when she was just a child. In 1958, they immigrated to New York City. Bastianich began working in her parents’ restaurant, Buonavia, at the age of eleven.

After graduating from high school, she attended college for a year before deciding to pursue a career in food. Bastianich has been credited with helping to popularize Italian cuisine in the United States. She opened her first restaurant, Felidia, in 1981.

Since then, she has gone on to open several other successful restaurants, including Becco (1993), Esca (2000), Del Posto (2010), and Carnevino (2011). She has also written nine cookbooks, most recently My American Dream: A Life of Food Family and Fun (2015) . In addition to her work as a chef and restaurateur, Bastianich is also an accomplished television personality.

She hosted the PBS series Lidia’s Italy from 1998-2007 and currently hosts Lidia’s Kitchen , which debuted in 2011. In 2009, she won an Emmy Award for Outstanding Culinary Host for her work on Lidia’s Italy In America .

Lidia Bastianich Salad Recipes

In her cookbook, Lidia’s Italian-American Kitchen, chef Lidia Bastianich gives a nod to her salad-loving mother with this recipe for a simple yet flavorful Italian-style salad. “Mama used to say that a good salad should have at least six different ingredients,” writes Bastianich. “That way, each bite is a little different, and you enjoy the experience more fully.”

This particular salad features radicchio, escarole, endive, carrots, celery, and red onion—all of which are tossed in a bright lemon dressing.

Braised Brussel Sprouts in Oven

When it comes to getting your greens, there’s nothing quite like Brussels sprouts. These little cabbages are not only nutritious, but they’re also incredibly versatile. You can roast them, sauté them, or even braise them in the oven.

Braising is a cooking method that involves cooking food in a small amount of liquid over low heat for an extended period of time. This method is often used for tougher cuts of meat, but it works just as well with veggies like Brussels sprouts. When braising Brussels sprouts, you’ll want to start by trimming off the tough ends and cutting them into halves or quarters.

Then, you’ll need to preheat your oven to 375 degrees Fahrenheit. Next, you’ll need to brown the Brussels sprouts in a bit of oil before adding any liquid. You can use chicken broth, vegetable broth, or even water.

Once the liquid has been added, cover the pan tightly with foil and place it in the preheated oven. Let the Brussels sprouts braise for 30-40 minutes until they’re tender and cooked through. Once they’re done, remove them from the oven and enjoy!

Braised Brussel Sprouts With Bacon

This dish is a delicious and easy way to cook Brussels sprouts. The bacon adds a smoky flavor and the Brussels sprouts are cooked until they are tender. This dish can be served as a side or as a main course.

Lidia Bastianich Christmas Recipes

This holiday season, enjoy some of your favorite Christmas dishes courtesy of Lidia Bastianich! From traditional favorites like roast beef and potatoes to more unique fare like her famous shrimp scampi, there’s something for everyone on this list. So gather your family and friends and get ready to enjoy a delicious Christmas feast!

Lidia Bastianich Vegetarian

Lidia Bastianich is a world-renowned chef, restaurateur, and cookbook author. She is also a dedicated vegetarian. For Lidia, being vegetarian is not just a dietary choice – it’s a way of life.

Lidia was born in Pula, Croatia and raised in Italy. Her family fled to America after World War II, eventually settling in Queens, New York. It was there that her love of food and cooking began.

After marrying Felice Bastianich – who would go on to become her business partner – Lidia opened her first restaurant, Buonavia, in 1971. Since then, Lidia has built an empire of successful restaurants, cookbooks, and television shows. But through it all, she has remained true to her vegetarian roots.

In an interview with NPR’s All Things Considered, Lidia spoke about how her own health scare led her to embrace a meat-free diet: “I had a heart attack 10 years ago… the doctor said ‘You have to change your lifestyle completely… you have to exercise every day for the rest of your life and you have to watch your diet very carefully.’” So I did both those things… I started walking every day for an hour… And I changed my eating habits by cutting out red meat and focusing on more vegetables and grains.”

Today, Lidia is as passionate as ever about promoting vegetarianism – especially to young people. In 2012, she launched “LIDIA’S COMMONSENSE ITALIAN COOKING FOR EVERYONE”, a website devoted to helping people make healthier choices in the kitchen. On the site, she provides tips for cooking delicious vegetarian meals that are good for both the body and the planet.

If you’re looking for some inspiration to help you add more veggies into your diet, look no further than Lidia Bastianich!

Lidia Bastianich Chicken Stir Fry Recipe

This is a great recipe for a quick and easy chicken stir-fry. The key to this dish is to cook the chicken until it is just cooked through, so that it stays nice and moist. I like to use skinless, boneless chicken breasts for this recipe, but you could also use thighs or drumsticks.

If you use bone-in chicken, you will need to adjust the cooking time accordingly. I like to serve this over rice or noodles, with a simple green salad on the side. Ingredients:

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces 1 tablespoon vegetable oil 1/2 cup soy sauce

1/4 cup hoisin sauce


Lidia Bastianich’s Brussel Sprouts Recipe is a great way to cook Brussels sprouts. The recipe is easy to follow and the results are delicious. The Brussels sprouts are cooked in a flavorful broth, and the finished dish is garnished with Parmesan cheese and fresh parsley.

This recipe is sure to please even the pickiest of eaters.

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