Author Archives: Lara Grossman

Fried Brussels Sprouts

Fried Brussels Sprouts

Fried Brussels Sprouts

All of the flavor of fried artichoke hearts, with added ease and accessibility!
Course Appetizer, Dinner, Side Dish, Snack

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered if large, halved if small
  • ¼ cup sriracha (Asian hot sauce)
  • juice from one lime
  • 1 tsp soy sauce
  • ½ tsp kosher salt
  • vegetable oil for frying

Instructions
 

  • Place 3 inches of oil in heavy pot over medium heat (or use deep fryer if available).
  • Use discarded Brussels sprout leaves to test oil temperature. When leaf immediately sizzles and crisps upon entering the oil, the temperature is right.
  • Fry Brussels sprouts in batches, draining on paper towels when golden brown. Sprinkle with salt.
  • While sprouts are frying, mix sriracha with soy sauce and lime juice. Serve as dipping sauce alongside of sprouts.
Keyword Brussels Sprouts

Individual Brussels Sprout Frittata To Go

Individual Brussels Sprout Frittata To Go

Individual Brussels Sprout Frittata to Go

Everyone likes the ease of grabbing a muffin for the road. With this recipe, you can grab a little real sustenance while you're at it!
Course Appetizer, Breakfast, Snack

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and thinly sliced
  • 6 small, red-skinned new potatoes chopped to fine dice
  • 1 medium shallot finely chopped
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • 1 tbsp olive oil
  • 3 whole large eggs
  • 4 egg whites
  • ½ cup low-fat milk
  • 1 cup pepper-jack shredded
  • 1 tbsp fresh parsley chopped
  • 1 tbsp Parmesan cheese grated

Instructions
 

  • Heat oven to 400 degrees and line a muffin tin with cupcake papers.
  • Heat olive oil in large skillet over medium-high flame. Add sprouts, potatoes, shallot, salt and pepper and sauté for 5-10 minutes until just starting to brown. Remove from heat and place in large bowl.
  • Whisk eggs and milk together and stir half into vegetable mixture along with cheese and parsley. Divide amongst cupcake papers. Pour some remaining egg mixture over top of each and sprinkle with Parmesan cheese.
  • Bake until golden brown, around twenty minutes, rotating pan half-way through. Cool slightly on wire rack. Serve warm or at room temperature. Leftovers freeze well and warm in microwave (if not using foil papers) for a quick, on-the-go breakfast.
Keyword Brussels Sprouts

Warm Roasted Brussels Sprouts Dip

Warm Roasted Brussels Sprouts Dip

Warm Roasted Brussels Sprouts Dip

Based on the popular artichoke version, this dip has a deeper, tangy flavor that will inspire your guests to make a recipe request.
Course Appetizer, Snack

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed
  • 1 tbsp olive oil
  • 1 medium shallot cut into slivers
  • 2 strips raw bacon cut into ¼ inch dice
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • 1 8 oz package of cream cheese warmed to room temperature
  • 1 cup mayonnaise
  • ½ cup Greek yogurt
  • ½ cup Monterey jack cheese shredded
  • ½ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees, using convection feature if available.
  • Cut smallest Brussels sprouts into quarters. Cut larger sprouts into more wedges to approximate the size of the small quarters.
  • Toss sprouts with olive oil, shallots, bacon, salt and pepper. Spread thinly onto baking sheet to allow for roasting instead of steaming. Roast sprouts, stirring occasionally, for about 30 minutes or until edges are brown and crisp. Turn off oven.
  • While sprouts are roasting, combine remaining ingredients in a large bowl. Add roasted sprouts. Place mixture in shallow, ovenproof vessel that’s suitable for serving (depending on the size, you may want to divide mixture among two smaller baking dishes). At this point, dip can be saved, covered in the refrigerator, until an hour before serving. When ready to bake, preheat oven to 350 degrees. Bake dip for approximately 30 minutes or until bubbly and golden brown on top. Serve immediately with toasted baguette slices, crackers or pita chips.
Keyword Brussels Sprouts

Crispy Roasted Brussels Sprout Leaves

Crispy Roasted Brussels Sprout Leaves

Crispy Roasted Brussels Sprout Leaves

This is a healthy, flavorful way to satisfy a craving for chips. No dip required!
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and separated into leaves
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • ¼ cup Parmesan cheese grated
  • ½ fresh lemon cut into wedges

Instructions
 

  • Preheat oven to 375 degrees, using convection feature if available.
  • Place all ingredients, except cheese and lemon, in a medium bowl and toss to coat.
  • Spread mixture on rimmed baking sheet and bake until edges of sprouts are crisp.
  • Remove from oven and allow to cool slightly on baking sheet. Serve with a sprinkling of Parmesan cheese and lemon wedges.
Keyword Brussels Sprouts

Creamy Brussels Sprout Soup

Creamy Brussels Sprout Soup

Creamy Brussels Sprout Soup

As chilly weather comes around, a bowl of this hearty soup can warm the soul.
Course Dinner, Lunch, Side Dish

Ingredients
  

  • 1 tbsp butter
  • 1 medium onion roughly chopped to large dice
  • 4 garlic cloves whole
  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 2 tsp kosher salt
  • ½ tsp fresh-ground pepper

Instructions
 

  • Heat butter in large soup pot over medium flame.
  • Add onion, garlic and Brussels sprouts. Saute, stirring occasionally, until nicely browned, about 20 minutes. Add stock and stir with wooden spoon to loosen brown bits from bottom of pan. Simmer for 20 minutes or until Brussels sprouts are tender.
  • Remove from heat and puree with a stick blender. Add cream, salt and pepper and return to stove to simmer until thick and creamy, about 30 minutes.
Keyword Brussels Sprouts

Roasted Brussels Sprouts with Salmon

Roasted Brussels Sprouts with Salmon

Roasted Brussels Sprouts with Salmon

Roasted Brussels Sprouts with Salmon is an elegant, and amazingly healthy, main dish.
Course Dinner, Lunch

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and sliced
  • 10 whole garlic cloves peeled
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp fresh-ground pepper
  • 4 fresh salmon fillets with skins removed (about 5 oz. each)
  • ½ cup dry white wine
  • 1 tbsp chopped fresh parsley
  • 1 lemon cut into wedges

Instructions
 

  • Preheat oven to 400 degrees, using convection feature if available.
  • Place garlic and Brussels sprouts in large roasting pan. Toss with olive oil and season with salt and pepper. Roast until golden brown, about 25 minutes, stirring occasionally.
  • Remove pan from oven and place salmon fillets on top of sprout mixture. Drizzle wine over fish and sprouts mixture. Turn oven to broil and return pan to oven.
  • Cook 5-10 minutes, until salmon is lightly browned on top but just barely cooked through. To serve, sprinkle with parsley and add lemon wedge.
Keyword Brussels Sprouts

Brussels Sprout Stir Fry with Chicken

Brussels Sprouts Stir Fry

Brussels Sprout Stir Fry with Chicken

With their cabbage-like qualities and fabulous flavor, it's a wonder that Brussels sprouts haven't become a staple with current Chinese cuisine.
Course Dinner, Lunch

Ingredients
  

  • 1 large egg white
  • 1 tbsp dry sherry
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 lb boneless, skinless chicken breast cut into ¼ inch-wide ribbons
  • 2 medium carrots washed and sliced in 14 inch thick diagonal coins
  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 1 tbsp canola oil
  • 1 tbsp garlic minced
  • 1 tbsp fresh ginger minced
  • 2 green onion thinly sliced
  • 1 red bell pepper seeded and cut into large dice
  • ½ cup chicken stock
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch

Instructions
 

  • In a large glass bowl, whisk together egg white, sherry, cornstarch and salt. Stir in chicken, cover and refrigerate at least 2-24 hours.
  • Place two pots of water (one for chicken, one for vegetables) on stove over medium-high flame. When first pot is nearing a simmer, gently rinse the marinade off of the chicken and stir chicken into hot water, separating the pieces and allowing chicken to poach for about a minute (chicken will not be fully cooked). Drain chicken and set aside.
  • When second pot of water is boiling rapidly, add carrots and cook for 15 seconds. Use a slotted spoon to remove carrot slices and set aside.
  • Place sprout quarters in boiling water and cook for two minutes. Drain and set aside.
  • Heat oil over medium heat in large frying pan or wok. Add garlic, ginger, green onion and red bell pepper. Stir-fry for about 30 seconds. Add blanched carrots and Brussels sprouts. Stir-fry 2 more minutes.
  • Dissolve cornstarch in chicken stock, vinegar and soy sauce and add to pan along with chicken. Stir-fry for about a minute or until sauce is thick and glossy and chicken is cooked through. Serve over rice.
Keyword Brussels Sprouts

Brussels Sprout Stuffing

Brussels Sprouts Stuffing

Brussels Sprout Stuffing

Less bread and more veggies is the key to this contemporary twist!
Course Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 1 large yam or sweet potato peeled and cut to ½ inch dice
  • 1 medium apple (Honeycrisp, Pink Lady, Fuji, Braeburn, cut into ½ inch dice
  • 1 small onion diced
  • 2 celery stalks diced
  • 1 tsp fresh rosemary chopped
  • 1 tsp kosher salt
  • ½ tsp fresh-ground pepper
  • 1 tbsp olive oil
  • 8 cups whole wheat bread cubed
  • cup chicken or vegetable stock
  • ½ cup dried cranberries
  • ½ cup pecans chopped and toasted
  • 2 tsp poultry seasoning (or a mixture of dried parsley, sage, rosemary and thyme)

Instructions
 

  • Preheat oven to 400 degrees, using convection feature if available.
  • Place sprouts, yam, apple, onion, celery, rosemary, salt and pepper in a large roasting pan. Drizzle with olive oil and toss to coat.
  • Roast mixture until veggies are soft and lightly brown. Remove pan from oven and lower temperature to 350 degrees.
  • Add the remaining ingredients to the pan and stir to distribute. Cover pan with aluminum foil and return to oven for 30 minutes. Remove foil and turn oven setting to broil. Broil until top is golden brown, about five minutes.
Keyword Brussels Sprouts

Spicy Brussels Sprout Hash

Spicy Brussels Sprout Hash

Spicy Brussels Sprout Hash

Called Shakshuka in Tunisia, we call this easy, exotic and tasty for brunch.
Course Breakfast, Dinner, Lunch

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 1 small red bell pepper seeded and cut to ½ inch dice
  • 1 medium shallot peeled and slivered
  • 1 tbsp olive oil
  • 14 oz canned chopped tomatoes
  • 14 oz canned tomato sauce
  • 1 tbsp harissa (Tunisian pepper paste available in international markets)
  • 1 tbsp cumin
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • 6 large eggs
  • 1 tsp fresh parsley minced

Instructions
 

  • Warm olive oil in a large skillet over medium flame. Add Brussels sprouts, bell pepper and shallot and cook, stirring occasionally, until tender and lightly browned.
  • Lower flame to medium-low and stir in all remaining ingredients except eggs. Cook sauce for 15 minutes.
  • With the back of a large spoon, make six small indentations in sauce. Crack an egg into each well (don’t worry if egg white overflows a bit). Cover pan and simmer for 5-10 minutes, until eggs are gently cooked with yolks remaining a bit runny. Sprinkle with parsley and serve for brunch with crusty bread or toast.
Keyword Brussels Sprouts

Brussels Sprout Citrus Salad

Brussels Sprout Citrus Salad

Brussels Sprout Citrus Salad

Shredded Brussels sprouts can be a healthy base for a salad that’s light and refreshing.
Course Lunch, Salad, Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and sliced into shreds
  • 1 large orange zest, reserved, peeled and segmented
  • ½ cup crumbled feta cheese
  • ½ cup pomegranate seeds
  • 2 green onions thinly sliced
  • ¼ cup slivered almonds toasted
  • ¼ cup olive oil
  • cup white wine vinegar
  • 1 tbsp honey
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper

Instructions
 

  • Place all ingredients, including orange zest, in large bowl and toss to evenly distribute dressing components.
  • Serve as a side salad or with some added protein to make it a meal.
Keyword Brussels Sprouts