Yummy! Brussels Sprouts Recipes


Brussels sproutsAs with many food products, proper preparation makes all the difference with Brussels sprouts. Roasting is the quickest way to bring out the sweetness of these cute little cabbage cousins, but try at least a few different recipes before you cast your ballot. Notice that several recipes call for the Brussels sprouts to be halved or shredded, and many recipes combine Brussels sprouts with some type of nut. To trim Brussels sprouts, simply cut off the core end and remove any discolored leaves, much as you would do with cabbage. Want the very freshest Brussels sprouts? You’ll find them stalk in grocery or specialty stores. Sprouts should be firm to the touch and deep green in color.

Shaved Brussels Sprout Salad (adapted from Gourmet, October 2005)

1 ½ lb fresh Brussels sprouts, finely shredded

1 cup walnuts, lightly toasted

2 tablespoons finely grated Pecorino Romano cheese

¼ cup extra virgin olive oil

3 tablespoons lemon juice

Shred Brussels sprouts either using mandoline slicer or sharp knife. Toss in large bowl to separate layers. Lightly crush walnuts with your hands and add to Brussels sprouts. Add cheese, oil, lemon, and toss to combine. Season with pepper to taste. Makes 6 serivngs

Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans (Adapted from Gourmet, November 2002)

3 tablespoons white-wine vinegar

2 tablespoons water

1 tablespoon Dijon mustard

¼ cup minced shallot

½ teaspoon salt

¼ teaspoon black pepper

6 tablespoons extra virgin olive oil

2 tablespoons organic unsalted butter

1 lb Brussels sprouts, trimmed and halved lengthwise

½ cup pecan pieces

1 teaspoon salt

6 ounces frisee, trimmed and torn into bite-sized pieces

3 Belgian endives, about 1 lb, cut crosswise into ½ inch slices

Whisk together vinegar, water, mustard, shallot, salt, and pepper in small bowl, then add oil in a slow stream, whisking continuously. Set vinaigrette aside.

Preheat oven to 400 degrees. Melt butter in shallow baking pan, about 3 minutes. Toss Brussels sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut side down, in single layer and roast until undersides are golden and nuts are fragrant, about 15 minutes. Transfer to large bowl, toss with frisee, endive, and enough vinaigrette to just coat. Makes 6 servings.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans(Adapted from Bon Appetit, November 2009)

1 cup large pecan halves

¼ cup pure maple syrup

1 tablespoon plus 1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup whole grain or coarse Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon sugar

¼ cup vegetable oil

1 ½ pounds Brussels sprouts, trimmed

Preheat oven to 325 degrees. Spray large sheet of aluminum foil with nonstick cooking spray and set aside. Place pecans on small rimmed baking sheet. Whisk together maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon pepper in small bowl. Ann to nuts and toss to coat, then spread in single layer. Bake 5 minutes, then stir and continue to bake until nuts are toasted and glaze is bubbling, about 6 minutes. Transfer nuts to prepared foil and spread out to cool. Makes 8 servings.

Whisk mustard, vinegar, lemon juice, and sugar in small bowl. Whisk in oil. Season with salt and pepper.

Bring large pot of water to boil. Add 1 tablespoon of kosher salt. Add Brussels sprouts and cook until crisp tender and still bright green, about 5 minutes. Drain, rinse with cold water, and cool on paper towels. Slice sprouts either using processor fitted with 1/8 to ¼ inch slicing disc, or using a sharp knife. Transfer to large bowl. Toss sprouts with dressing to coat and let rest 1 hour. Mix in some pecans. Place slaw in serving bowl and top with remaining pecans.

Shredded Brussels Sprouts and Apples (adapted from www.101cookbooks.com )

1 large, crisp apple, cut into bite-sized wedges

Juice of 1 lemon

4 ounces extra-firm tofu cut into tiny cubes (optional)

2 tablespoons extra virgin olive oil

2 medium cloves garlic, minced

1 tablespoon maple syrup

1/3 cup pine nuts, toasted and chopped

¾ pound Brussels sprouts, cut into 1/8 inch ribbons

Soak apple pieces in owl filled with water and juice of one lemon.

Cook tofu in large hot skillet with salt and ½ tablespoon olive oil. Saute until golden, about 4 minutes. Stir in garlic, then add maple syrup and cook 1 minute. Drain apples and add to skillet, cooking 1 additional minute. Transfer to plate and set aside. In the same pan, add 1 tablespoon olive oil, a pinch of salt, and turn up heat to medium. Add shredded Brussels sprouts and cook 2-3 minutes, stirring a couple of times, until brown bits begin to form and sprouts turn vivid green. Stir in apple mixture and ½ of the pine nuts. Gently stir to combine. Transfer to serving platter and top with remaining nuts. Serve immediately. Makes 4 servings.

Fettuccine with Brussels Sprouts and Pine Nuts (adapted from Gourmet, November 2007)

¾ pound Brussels sprouts, trimmed

½ pound dried whole wheat fettuccine

2 tablespoons unsalted organic butter

2 tablespoons extra virgin olive oil

3 tablespoons pine nuts

Slice Brussels sprouts in food processor fitted with slicing disk, mandoline slicer, or with sharp knife. Cook fettuccine until al dente. Meanwhile, heat butter and oil in large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1-2 minutes. Add Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper and sauté until tender and lightly browned, about 4 minutes. Reserve ½ cup pasta cooking liquid before draining the pasta. Add pasta to skillet with Brussels sprout mixture and toss with enough liquid to moisten. Serve immediately. Makes 4 servings.

Maple Glazed Brussels Sprouts (adapted from Palate Pleaser)

2 pounds Brussels sprouts

3 tablespoons organic canola oil

2 teaspoons salt

1 teaspoon pepper

2 tablespoons organic unsalted butter, melted

1 heaping tablespoon brown sugar

3 tablespoons real maple syrup

1 tablespoon rice vinegar

1 tablespoon walnut oil

Preheat oven to 375 degrees. Mix together Brussels sprouts, oil, salt, and pepper in roasting pan and cook until lightly browned and tender, about 20-25 minutes. In the meantime, mix together melted butter, brown sugar, maple syrup, rice vinegar, and walnut oil. Pour over hot Brussels sprouts, toss, and serve. Makes 8-10 servings.

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping ( adapted from Bon Appetit, November 2008)

This recipe is decadent! It certainly wouldn’t be a great choice for everyday, but try it for a special occasion…just be sure to watch your portion size!

1 ½ pound Brussels sprouts, trimmed, quartered lengthwise through

1 ½ pound head of cauliflower, trimmed and cut into small florets

2 ¾ cups heavy whipping cream

½ cup chopped shallots

1 tablespoon fresh sage

1 ½ tablespoons olive oil

½ cup plain dry breadcrumbs, preferably homemade whole wheat

½ cup pine nuts, lightly toasted

2 tablespoons chopped fresh Italian parsley

3 cups grated Parmesan cheese

Preheat oven to 375 degrees. Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of salted boiling water for 2 minutes. Add cauliflower to same pot and continue cooking about 2-3 minutes longer, until crisp-tender. Transfer vegetables to ice bath to stop the cooking process. Cool then drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil, reduce heat immediately, and simmer until mixture is reduced to 2 ½ cups, about 10 minutes. Season with salt, remove from heat, and cool slightly.

Heat oil in nonstick skillet over medium heat. Add breadcrumbs and stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Stir in pine nuts and parsley. Season with salt and pepper.

Spray 13x9x2 glass baking dish with cooking spray. Arrange half of veggie mixture in dish, sprinkle with salt and pepper, and add 1 ½ cups Parmesan. Add remaining vegetables and top with 1 ½ cups Parmesan.

Pour cream mixture evenly over top of gratin.Cover with foil and bake 40 minutes. Remove foil, add breadcrumb topping, and bake uncovered 15 more minutes. Makes 12 servings.

Bacon and Brussels Sprout Hash (adapted from www.foodnetwork.com)

1 tablespoon extra virgin olive oil

4 slices of thick-cut bacon

4 sprigs fresh thyme

1 lb fingerling potatoes, split in half lengthwise

2 cups Brussels sprouts, cut into thick slices

½ lb red pearl onions, peeled

½ cup low-sodium chicken broth

2 tablespoons balsamic vinegar

¼ bunch Italian parsley, roughly chopped

Kosher salt and fresh pepper

Set large sauté pan over medium heat and add olive oil. Cut bacon into long strips and add to pan together with thyme. Cook 5-7 minutes to render the fat, then set on paper towel to drain. Discard half the fat in the pan then add Brussels sprouts, potatoes, and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stockand steam for 3-5 minutes until liquid has evaporated and veggies are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in parsley/bacon mixture. Serves 4-6.

Lentil Almond Stir Fry (adapted from www.101cookbooks.com )

For mint sauce (optional)

1 cup fresh mint leaves

½ Serrano chile, de-veined and seeded

2 tablespoons olive oil

Pinch salt

1/8 teaspoon agave nectar or honey

1 tablespoon lemon juice

Extra virgin olive oil

6-8 very small new potatoes, cut into ½ inch pieces

2 cups cooked brown or black lentils

12 Brussels sprouts, trimmed and quartered

¼ cup sliced almonds, toasted

1/3 cup plain Greek yogurt, thinned with a bit or water, pinch of salt

2 dates, pitted and chopped

For mint sauce: Combine mint leaves, Serrano pepper, olive oil salt, honey or agave, and lemon juice in food processor or blender. Pulse just enough to break mint down. Set aside.

Cook potatoes with splash of olive oil and pinch of salt in heavy large skillet over medium heat. Cover and let potatoes cook through, about 5 minutes. When just cooked through, remove lid and toss, then turn heat up to medium-high and stir every minute or so until beginning to turn golden brown. Stir in the lentil and cook until heated through. Transfer to plate and set aside.

In same pan, heat 1 tablespoon olive oil over medium heat then add Brussels sprouts in single layer. Sprinkle with salt, cover and cook until beginning to brown on the bottom and are just tender through. Uncover pan, flip sprouts, and cook until flat sides are deep brown and caramelized.

Add the lentils and potatoes back to the skillet and add most of the sliced almonds. Turn back onto large platter and drizzle with some of the yogurt and mint sauce (omit mint if preferred). Top with remaining almonds and chopped dates. Serves 2-3.

Barramundi Fillets with Roasted Sweet Potatoes and Brussels Sprout Chips (adapted from Bon Appetit, October 2009)

1 small shallot, minced

3 teaspoons fresh lime juice, divided

1 ¼ teaspoon finely grated lime peel

1 teaspoon white wine vinegar

½ teaspoon honey

3 tablespoons extra virgin olive oil, divided

1 ¾ lbs yams (red-skinned sweet potatoes)

3 tablespoons organic unsalted butter, divided and room temperature

1 teaspoon chopped fresh thyme

Pinch of grated nutmeg

¼ cup warm whole milk

8 ounces Brussels sprouts, leave separated, cores discarded

4 (6 oz) barramundi fillets

Whisk together 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons olive oil Season with salt and pepper.

Preheat oven to 450 degrees. Pierce sweet potatoes several times then place on aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 additional minutes. Let stand until cool enough to handle then scoop flesh into food processor, discarding skin. Puree until smooth. Add 2 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk and process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using,

Place Brussels sprout leaves on rimmed baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and toss to coat. Spread leaves into single layer and roast at 450 degrees until leave are brown in spots and crisp, about 15 minutes.

Meanwhile, heat remaining 1 tablespoons olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper and add to skillet. Cook 30 seconds, then reduce heat to medium and add remaining tablespoon butter to skillet. Cook fish until edges appear opaque, occasionally basting with skillet juices, about 3 minutes. Turn fish and cook until just opaque in center, aobut 2 minutes.

Rewarm sweet potatoes in microwave. Divide among plates. Arrange fish alongside sweet potatoes and drizzle vinaigrette over. Sprinkle each serving with Brussels sprout chip and serve. Makes 4 servings.

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