Tag Archives: Brussels Sprouts

Roasted Vegetable Salad

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Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.

Salad

1 bunch young carrots, peeled

1 small head cauliflower

1 small head romanesco

1½ pounds Brussels sprouts, halved

2 cups cooked white beans, liquid reserved

4 ounces French feta cheese, broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

1 cup cilantro leaves

1 cup fresh dill

1/2 cup mint leaves

Red Wine Vinaigrette

1 tablespoon finely diced shallot

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F. Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet. Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed. To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately. From Fat, Salt, Acid, Heat by Samin Nosrat.

 

Sweet Potato Hash with Brussels Sprouts

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1 leek,

1 tsp. red pepper flakes

3 small sweet potatoes

1 pound Brussels sprouts, trimmed and shredded

2 cups chopped kale

5 eggs

Extra virgin olive oil

Kosher salt

black pepper

In a large, nonstick or cast iron skillet over medium-high heat, add 2 tablespoons olive oil. Into the warm oil, add leeks and cook until they are fragrant and softened. Stir in red pepper flakes, then add the shredded potatoes, stir to incorporate leeks and press into a single layer. Cook undisturbed for 3 to 5 minutes, or until a browned crust begins to form. Stir and cook for 3 minutes more. Season with salt and pepper. Stir Brussels sprouts into the potato mixture and cook, stirring frequently for another 3 to 5 minutes, or until sprouts start to wilt. Next add the kale and cook until wilted. Season with salt and pepper.  Meanwhile, in another large, greased skillet over medium-high heat, crack 5 eggs. Cook eggs until the whites are set (for over easy, flip eggs after the whites set slightly and then cook on other side for 30 seconds to a minute). Serve hash hot with a fried egg on top.

Sautéed Brussels Sprouts

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  • 3 strips lean bacon, chopped
  • 1 stalk Brussels sprouts
  • 1 leek or onion
  • 1-2 c. chicken stock
  • 1 tsp. lemon juice

Thinly slice the leek or onion.  Slice the sprouts thin, about 1/8-inch thick.  Cook bacon in a sauté pan, add the olive oil and sauté the leek slices.  When they have wilted, add the Brussels sprouts and sauté for a few minutes.  Add the chicken stock, to a depth of about a ¼ inch and continue cooking until tender.  Season with salt and pepper and the lemon juice.  Mix to end up with an emusified liquid that just coats the sprouts.

Roasted Brussels Sprouts with Browned Garlic

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The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

  • 1 lb Brussels sprouts, ends trimmed then cut in half
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon ground sage
  • 1 tablespoon fresh lemon juice, optional
  • salt & freshly ground black pepper, to taste

Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.   Place Brussels sprouts in a baking dish coated with cooking spray.   Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.    Heat remaining olive oil in a skillet over medium heat.   Add sliced garlic and cook for about 3-4 minutes or until golden brown. Remove from heat and stir in fresh lemon juice if using.   Add roasted sprouts to the garlic oil, and toss to combine.

Poached Brussels Sprouts on a Parsnip Bed

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  • 1lb parsnips
  • 3-4 cardamom pods
  • 1 tsp coriander seeds
  • 4 oz butter
  • 1lb Brussels sprouts
  • 1 large clove of garlic
  • 3/4 chicken or vegetable stock
  • freshly grated nutmeg

Peel the parsnips, cut them up roughly and steam or boil until soft. Extract the seeds from the cardamom pods, then grind finely in a coffee grinder with the coriander seeds. Put a dry frying-pan over a fairly low heat, add the ground spices and stir for a minute, then add half the butter. Stir until melted and remove from the heat. Purée the parsnips in a food processor with the spiced, melted butter and a generous seasoning of salt and pepper. Spread the parsnip purée in a large, round and shallow serving dish, bringing it up slightly around the edge. Loosely cover with foil and keep warm in a low oven.

Trim the sprouts if necessary and slice thinly lengthways. Peel the garlic and slice thinly crossways. Heat the remaining butter and stock in a pan over a medium heat. When the mixture is bubbling, add the sprouts and garlic. Cover and simmer for three to four minutes, until the sprouts are bright green and tender. Remove the lid and stir the sprouts around over a higher heat until the liquid has evaporated. Remove from the heat, taste and season if needed. Spoon the sprouts on the parsnip purée, leaving it showing round the side. Grate a generous amount of nutmeg over the sprouts and serve at once.

The parsnips can be cooked in advance and reheated and the sprouts take only a few minutes to cook, at the last moment.

Marinated Brussels Sprouts and Mushrooms

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  • 1 stalk Brussels sprouts
  • 1 Lb. small mushrooms
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 tsp. salt
  • 1/4 tsp. Pepper
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • 1/2 tsp. Oregano
  • 1/2 tsp. Basil
  • 1/2 tsp. thyme

Trim and wash Brussels sprouts and steam until just tender.  Cool slightly and put in bowl with cleaned mushroom caps.  Bring remaining ingredients to a boil in a sauce pan.  Pour over sprouts and mushrooms.  Once the marinade is slightly cooled, refrigerate for at least two hours.  Remove from refrigerator at least 30 minutes prior to serving.

Fettuccini with Brussels Sprouts and Pine Nuts

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  • 3/4 pound Brussels sprouts, trimmed
  • 1/2 pound dried egg fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts

Slice Brussels sprouts in a food processor fitted with slicing disk.  Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.  Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.  Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

Brussel Sprout & Almond Soup

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  • 1 lb brussel sprouts
  • 3 C stock
  • 1 C milk
  • 1/2 C blanched almonds

Steam the sprouts till tender (or cook in boiling water).  Grind the almonds very finely, then toast until golden.  Puree the sprouts with the stock and about 2/3 of the ground almonds, then add the milk and reheat.  Sprinkle reserved ground almonds on top to serve. You can add a bit more stock or milk to thin the soup if it’s too thick.