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.
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Makes: 6 Cups
Description:
"Cuisine at home, December 2005, Issue 54, p. 24 - first made for Sunday brunch, 11/4/07"
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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.
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* 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"
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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."
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* 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"
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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