Brussels Sprouts Recipes


Brussel sprouts

Brussel sprouts

Roasted Brussels Sprout Salad with Apples, Cranberries, and Maple-Cayenne Dressing

from Taste for Life Magazine, serves 8 to 10

3 lbs brussels sprouts, trimmed and halved
1/4 c extra virgin olive oil
1/2 tsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 shallots, sliced
2 red apples, cored and thinly sliced
1 cup dried cranberries
1 cup chopped roasted almonds

Maple-Cayenne Dressing
1/2 cup grape seed oil

1/4 cup white wine vinegar
3 Tbsp maple syrup
1/4 cup water
1/4 tsp cayenne
1/4 tsp salt
1 tsp chopped flat leaf parsley
1 tsp chopped fresh thyme

1) Preheat oven to 350 degrees.

2) Put brussels sprouts in a large bowl.  Add oil, rosemary, salt, and pepper and toss together.  Transfer to a  roasting pan and cover with aluminum foil.  Roast for about 20 minutes, until just tender.

3) Remove from oven, discard foil, and sprinkle shallots over sprouts.  Roast for an additional 15 minutes.  Remove and let cool.

4) To make dressing, combine oil, vinegar, maple syrup, water, cayenne pepper, and salt in a blender and blend until smooth.  Transfer to a bowl, add parsley and thyme, and whisk together.

5) Combine brussels sprouts, apple slices, cranberries, and almonds in a large bowl.  Add dressing, toss together, and serve.


Roasted Brussels Sprouts with Maple-Mustard Vinaigrette

from Farmer John’s Cookbook

1 pound Brussels Sprouts (about 4 cups)
3 Tbsp olive oil
3 Tbsp balsamic vinegar
2 Tbsp maple syrup
2 Tbsp red wine vinegar
1 clove minced garlic
1/2 tsp dijon mustard
1/4 cup water

preheat the oven to 400 degrees

Soak the Brussels Sprouts in a large bowl of water for 10 minutes; drain. Spread the Brussels sprouts in a large baking dish and drizzle them with olive oil.

In a large bowl combine the balsamic vinegar, garlic, and mustard; mix well. Pour the vinaigrette over the sprouts.

Add the water to the bottom of the baking dish. Bake until the Brussels Sprouts are tender-firm, 30 to 45 minutes.


Brussels Sprouts in Pecan Brown Butter

From Fair Share Coalition’s Farm-Fresh and Fast cookbook

1 pound brussels sprouts
Salt for cooking water
3 Tablespoons unsalted butter
4 ounces pecans, chopped
Salt and ground black pepper to taste

Trim the Brussels sprouts and cut an X in the bottom of each one with a paring knife. Boil the sprouts in salted water until tender, about 8 minutes, then drain. Melt the butter in a sauté pan over medium heat and gently cook until it begins to turn light brown. Add the pecans and toss to coat them with butter, cooking for a few minutes until lightly browned and fragrant. Add the Brussels sprouts and cook, stirring, until warmed through. Season with salt and pepper. Serves 4.


Seared Brussels Sprouts Braised with Apple Cider

from Asparagus to Zucchini Cookbook

  • 12 large Brussels sprouts
  • Salt to taste
  • Olive Oil
  • ¼ Cup Apple Cider

 Trim Brussels sprouts and cut in half.  Heat a cast iron pan over medium flame.  Add some oil.  Sprinkle salt evenly over bottom of pan.  Lay Brussels sprouts cut side down in the pan.  Cook until deep brown or almost black in some places, about 5 minutes.  Add apple cider, cover pan, and turn off heat.  Let them continue cooking off the heat another 5 minutes.  Serve with grilled chicken or black eyed peas.

Makes 2 servings.


Brussels Sprouts with Bacon and Balsamic Vinegar

from Asparagus to Zucchini Cookbook

  • 1 pound Brussels sprouts
  • ¼ pound Bacon, chopped
  • ½ Cup finely chopped onions or shallots
  • 1-2 Tbsp Butter
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper to taste

 Trim end off Brussels sprouts and halve the large ones.  Blanch in boiling water or steam over boiling water until just tender.  Plunge into ice water to stop the cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and drain on paper towels.  Remove all but 2 Tbsp of bacon grease from pan.  Add onion; cook until brown.  Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon.  Toss until hot.

Makes 4 servings.


Sesame Garlic Brussels Sprouts

from Asparagus to Zucchini Cookbook

  • 1/4 cup soy sauce
  • 3 tablespoons toasted sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 4-5 tablespoons peanut or canola oil

Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the Brussels sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok or large, heavy skillet over high flame until the air looks hazy over the pan, 2-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir-fry until bright green and crisp-tender. Drain on paper towels. Stir-fry the remaining sprouts similarly, in batches. Add stir-fried Brussels sprouts to soy sauce mixture and toss well. Serve immediately or allow Brussels sprouts to marinate one or more hours before serving.

Makes 6 servings

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