Roasted Brussels Sprouts
The Barefoot Contessa Cookbook
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.
Sesame Garlic Brussels Sprouts
1/4 cup soy sauce
3 tablespoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 pounds Brussels sprouts, trimmed and halved
4-5 tablespoons peanut oil
Combine soy sauce, sesame oil, red 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 a wok or large cast-iron skillet over high heat until hot, 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 sprouts to soy sauce mixture and toss well. Serve immediately or allow the Brussels sprouts to marinate an hour before serving.
Brussels Sprouts with Bacon and Balsamic
1 pound Brussels sprouts
1/4 pound bacon, chopped
1/2 cup finely chopped onion or shallot
1-2 tablespoons butter
3 tablespoons balsamic vinegar
salt and pepper to taste
Trim ends off sprouts and halve 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, drain well. Cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from the pan. Add onions, cook until light brown. Add Brussels sprouts, butter, vinegar, salt, pepper and bacon. Toss until hot.
Carrots and Brussels Sprouts epicurious.com
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium- high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.
Braised Brussels Sprouts with Thyme
1 pound brussels sprouts, halved with stem end trimmed with a knife and discolored leaves removed by hand
1 cup heavy cream
1/3 teaspoon salt
2 teaspoons fresh thyme leaves, minced
1 tablespoon extra-virgin olive oil
Heat the oil in a large heavy skillet over medium-high heat until shimmering. Toss in the brussels and saute, stirring until some are beginning to turn brown and feel slightly tender, about 10 minutes. Reduce the heat and add the cream, salt and thyme. Bring the cream to a simmer and cook until the sprouts are tender when pierced with the tip of a sharp knife and cream is reduced by half, about 10 minutes. Add black pepper to taste and serve immediately.
Well, I was going to put in a recipe for chicken pot pie since I’ve been making it weekly lately but there just isn’t room. Pot pies are a great way to use up a bunch of root vegetables, and to use up more thyme. Here’s a favorite of ours during peak carrot time:
Braised Brussels Sprouts
1 pound Brussels Sprouts, stem end trimmed with a knife and any bad leaves removed by hand
1/2 t. salt
Bring the sprouts, 1/2 cup of water, and salt to a boil in a 2-quart saucepan over medium-high heat. Cover and simmer (shaking the pan once or twice to redistribute the sprouts) until a knife tip inserted in the center of a sprout meets little or no resistance, 8 to 10 minutes.Drain well and season. Suggested seasonings would be browned butter, shallots and butter, a splash of cider vinegar or even some nice bacon.
Brussels Sprouts With Shallots And Mustard Seeds
4 teaspoons mustard seeds
2 pounds brussels sprouts, trimmed, halved if large
1/4 cup (1/2 stick) butter
4 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool. Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.