Cuisine at home Forums
Brussel Sprouts Recipes? - Printable Version

+- Cuisine at home Forums (https://forums.cuisineathome.com)
+-- Thread: Brussel Sprouts Recipes? (/showthread.php?tid=128733)



Brussel Sprouts Recipes? - BarbaraS - 11-06-2011

Hey All,

When I was a kid we had to eat brussel sprouts, but without any butter or sauce. They were just awful to me. I really, really hated them. But now I'm seeing you all making them with sauces and I'm thinking I might give them another try.

So what are your favorite brussel sprouts recipe?

TIA!

Barbarra


Re: Brussel Sprouts Recipes? - labradors - 11-06-2011

Here's mine:
  1. Place Brussels sprouts into the specialised food processor installed in the drain of your kitchen sink.
  2. Begin running the water from the tap.
  3. Run the sink's specialised processor until the sprouts have been thoroughly puréed and the running water has completely rinsed them out of the processor.



Re: Brussel Sprouts Recipes? - BarbaraS - 11-06-2011

LOL!! Now, if only I had that recipe when I was a kid!

Barbara


Re: Brussel Sprouts Recipes? - cheesemonger - 11-06-2011

This was in C@H last year in the holiday issue. People who don't even like brussels sprouts were eating it.

Roasted Brussels Sprouts

For the Brussels sprouts--

2 Lb Brussels sprouts, trimmed and halved
3 TBS Olive Oil
Salt and black pepper

For the sauce--

4 TBS unsalted butter
2/3 cup hazelnuts, chopped (about 3 oz.)
1/4 cup minced shallots
1 cup heavy cream
2 oz Gorgonzola cheese, crumbled
2 TBS fresh lemon juice
Minced zest of 1 lemon

Preheat oven to 475 degrees with foil lined baking sheet inside.
Toss Brussels sprouts with oil, salt and pepper in a large bowl.
Transfer sprouts to hot baking sheet and roast until beginning to brown, 10
minutes.
Stir and roast 10 minutes more. Some blackened leaves are fine.

Melt butter in a large saute pan over medium heat. Stir in hazelnuts and
shallots, cooking until brown flecks appear
in the butter, 8 minutes.

Stir in cream; bring to a boil and simmer for 2 minutes. Add Gorgonzola and
lemon juice. Toss roasted sprouts
with sauce to coat, then season with salt and pepper. Garnish the sprouts
with lemon zest.

Also,

Petrale Sole with Lemon-Shallot Brussels Sprouts
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

Ingredients

* 1/4 cup all purpose flour
* 2 teaspoons finely grated lemon peel
* 1 teaspoon coarse kosher salt
* 1/2 teaspoon ground white pepper plus additional for seasoning
* 3 tablespoons olive oil, divided
* 12 ounces petrale sole fillets
* 3/4 cup thinly sliced shallots
* 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
* 1 cup vegetable broth
* 1 tablespoon unsalted butter
* 1 teaspoon chopped fresh Italian parsley

Preparation

Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.

Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.

Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.

Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.


Re: Brussel Sprouts Recipes? - cjs - 11-06-2011

Oh Barbara, are you ready for all the ideas you're going to get??? Here goes -

Probably one of my very favorite recipes

Roasted Brussels Sprouts with Dijon Cream Sauce*****
Toss:
1 lb. Brussels sprouts -- halved lengthwise
2 cups red onions -- cut into wedges
8 oz. kielbasa -- 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage)
2 T. olive oil
Salt and pepper
Simmer:
1/2 cup heavy cream (subbed canned milk-no heavy cream)
1/4 cup Dijon mustard
1 T. honey
1 teaspoon apple cider vinegar

Preheat oven to 450°.

Toss sprouts, onions, and kielbasa in a bowl with the oil, salt, and pepper. Spread in a single layer on a baking sheet and roast 20 minutes (30 minutes was perfect), or until sprouts are tender, yet still crisp.

Simmer cream, mustard, honey, and vinegar in a saucepan over low heat for 10 minutes, or until slightly thickened. To serve, spoon sauce over roasted sprouts.
-----
Makes: 6 Cups
Description:
"Cuisine at home, December 2005, Issue 54, p. 24 - first made for Sunday brunch, 11/4/07"

--------

Raosted Brussels Sprouts - Billy J & Me

If you've never had roasted brussels sprouts, you don't know what you're missing. I put them in a ziplock bag with some kosher salt and olive oil [just enough to coat them] and then spread them out on a baking sheet, into a 400°F oven until they're browned. Sweet and delicious.

and maybe a little drizzle of balsamic.

-----


* Exported from MasterCook *

BRUSSEL SPROUTS & CHESTNUTS

1 lbs. brussels sprouts -- (1 to 1 1/2)
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup light cream
4 ozs grated Bonbel cheese
11 ozs water chestnuts -- drained & sliced
salt & pepper
2 Tbsps sherry
4 strips bacon -- cubed & fried crisp

Cook sprouts in salted boiling water till tender; drain.
Melt butter & stir in flour. Gradually add broth, cream & sherry - cook over low heat, stirring constantly till mix bubbles & thickens.
Add Cheese, continue cooking till cheese is melted.

Fold in sprouts & chestnuts.
Add S&P to taste and serve w/crumbled bacon.

Prep ahead - heat in 325° oven for ~45 min. Serves 6

Description:
"Barbara Ellsworth, San Jose,'60s"
- - - - - - - - - - - - - - - - - - -

This one, I don't even remember, but darn, I have a stalk in my frig right now!! Do you remember it Maryann???

BRUSSEL SPROUTS ROASTED ON THE STALK

1 TJ’s Brussels Sprout Stalk
3/4 cup TJ’s Maple Syrup
1/4 cup TJ’s Olive Oil
Freshly Ground Black Pepper & Sea Salt -- to taste
1 package TJ’s Cranberries &/or TJ’s Fresh Pomegranate Seeds -- for garnish

Preheat oven to 350°. Trim the stalk down to the fullest, best looking part. Trim sprouts off one side to make a flat bottom. Trim any “tough” leaves from the sprouts. Rinse stalk and trimmed sprouts well in fresh water. Wrap damp stalk in cling wrap and heat in the microwave for 4-5 minutes.

Place the trimmed loose sprouts in a bowl, cover with cling wrap and microwave for 3 minutes.
Whisk maple syrup and olive oil together. Place stalk flat side down along with any loose sprouts on a roasting pan and pour the maple syrup mixture over. Use a pastry brush to mop the maple syrup onto all sides of the sprouts and stalk. Season, to taste, with salt and pepper.

Place in oven and roast for about
45 minutes or until sprouts on stalk are fork tender and caramelize to a golden color.

To serve: Place stalk on a holiday platter, pour any syrup from roasting pan over and garnish with something bright and tart such as dried cranberries or fresh pomegranate seeds.
Serves: 6-8
Cooking Time: 50-60 minutes


Description:
"Maryann - Got this in an email from Trader Joe's yesterday. I'm sure that Vicci and some others may have already done this, but I found it fascinating. Never even thought to try it."
- - - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

Roasted Brussels Sprouts with Cabbage and Pine Nuts*****

1/2 cup pine nuts
1 pound brussels sprouts -- quartered
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure chile powder -- such as ancho
1 1/2 pounds red cabbage -- very thinly sliced on a mandoline (6 cups)
1/2 cup dried cranberries
4 garlic cloves -- thinly sliced
1 ounce Parmigiano-Reggiano cheese -- thinly shaved

Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes -- until golden brown. On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.

Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.

In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage.

Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.

Description:
"F & W recipes"
- - - - - - - - - - - - - - - - - - -

And, this is a new one I'm trying today (plus I'd better keep part of the stalk to try the method above ) Just saw this this a.m. and haven't even put it in MasterCook yet.

Brussels Sprouts Salad

When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color. Brown spots on the cut edge of the stem or yellowing of the leaves usually signifies older sprouts, which tend to have a more bitter flavor. Store brussels sprouts in the refrigerator in a paper bag.

1 lb. brussels sprouts
2 cups toasted walnut halves or pecans
1/3 cup grated pecorino, plus more for garnish
1/4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper

1. Working over a large bowl, shave brussels sprouts into very thin slices on a mandoline, starting from each sprout's top while holding it between thumb and forefinger by its stem. Discard stems.

2. Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.

3. Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.
SERVES 4


Re: Brussel Sprouts Recipes? - cjs - 11-06-2011

Allison and I were posting at the same time - oh boy, Roy's going to go get some more sprouts!!!


Re: Brussel Sprouts Recipes? - BarbaraS - 11-06-2011

Wowie wow wow!! Looks like I need to pick some up next shopping trip!

Thanks Jean and Cheesemonger!

Barbara


Re: Brussel Sprouts Recipes? - cjs - 11-06-2011



Wow, is this salad ever a winner!!! The flavors are just great. It's the b.sprout salad I posted in the above post. Raw shaved b. sprouts and the other goodies are just a perfect combination.

The only thing I might try next time is pine nuts, but the walnuts are wonderful!


Re: Brussel Sprouts Recipes? - Old Bay - 11-06-2011

Quote:

Here's mine:
  1. Place Brussels sprouts into the specialised food processor installed in the drain of your kitchen sink.
  2. Begin running the water from the tap.
  3. Run the sink's specialised processor until the sprouts have been thoroughly puréed and the running water has completely rinsed them out of the processor.
Big Grin




Exactly the method I use for liver prep!!!


Re: Brussel Sprouts Recipes? - cjs - 11-06-2011

Both of you - go find your rooms!!!