Sea Salt and Cracked Pepper Brussels Sprouts Chips
Category Archives: Brussels Sprouts
Sautéed Brussels Sprouts with Caramelized Shallots
Ingredients
- 2 tbsp olive oil
- 6 medium shallots peeled and thinly sliced
- 2 lbs Brussels sprouts washed, dried, trimmed and cut int half lengthwise
- ¼ cup pine nuts toasted
- 2 tbsp fresh lemon juice
- ¼ cup Parmesan cheese grated
Instructions
- Heat oil in large, deep skillet over medium heat.
- Add shallots to pan and sauté for five minutes. Increase flame to medium-high and add Brussels sprouts to pan. Stir every few minutes until shallots are golden brown and sprouts are slightly crispy, about 15 minutes.
- Remove from heat. Stir in pine nuts, lemon juice, and parmesan cheese. Season with salt and pepper.
Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed, dried, trimmed and sliced in half lengthwise
- 4 tbsp olive oil divided
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 3 sweet Italian chicken sausage cut into ½ inch slices
- 1 lb fresh or dried pasta of choice
- ½ cup pesto
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 400. Add 1 Tbsp. olive oil to cast iron skillet and heat over medium-low flame. Toss sprouts with 1 Tbsp. olive oil, salt and pepper and add to hot skillet. Place skillet in oven and roast for 30 minutes, stirring every ten minutes, until slightly crispy.
- Meanwhile, as the sprouts are roasting, start heating pasta water and add remaining olive oil to an extra large skillet. Heat oil over medium flame and add sliced sausage. Brown sausage on each side.
- Cook pasta al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta. Add pasta, cooking water, roasted sprouts, and pesto to sausage pan and sauté over low flame for 2-3 minutes to finish cooking.
- Serve with parmesan cheese on the side.
Grilled Curry Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed, dried, trimmed and quartered
- 2 tbsp olive oil divided
- 1 small onion thinly sliced
- 2 garlic cloves minced
- 3 whole large eggs
- 2 egg whites
- 2 tbsp whole milk
- ½ tsp kosher salt
- ¼ tsp fresh-ground pepper
- ½ cup cheddar cheese grated
- dash paprika
Instructions
- Heat 1 tbsp. olive oil in a medium-sized, ovenproof, non-stick or well-seasoned cast iron skillet over medium flame. Add sliced onion and cook for five minutes, stirring occasionally, until softened. Add garlic and cook a minute longer. Add remaining olive oil and sprouts. Cook for seven minutes, stirring once or twice, until slightly browned.
- While your sprouts are cooking, preheat your broiler and whisk the eggs, egg whites, milk, salt and pepper in a small bowl. When sprouts are done cooking, turn heat to low and evenly distribute the skillet contents. Pour egg mixture over the sprouts and cook for one minute or until slightly set. Top with cheese, sprinkle with paprika, remove from flame and place under broiler for 3-5 minutes, until puffed and golden brown.
- Cool slightly, then cut into wedges and serve.
Bacon-wrapped Brussels Bites
Ingredients
- 18 Brussels sprouts washed and trimmed
- 9 slices thick-cut bacon
- 4 oz herbed cream cheese or herbed creamy goat cheese
Instructions
- Preheat oven to 400 degrees.
- Place wet sprouts in loosely covered microwave-safe bowl or bag and microwave on high for two minutes to blanch. Remove from microwave and allow to cool.
- Line a microwave-safe plate with four paper towels. Cut bacon strips in half, crosswise, and place in a single layer on top of paper towels on plate. Depending on size of plate/microwave, you may have to do this in two batches. Cover with another paper towel. Microwave on high for approximately three minutes or until bacon is partially cooked yet still very pliable and far from crispy (exact time depends of your microwave and the thickness of your bacon).
- Using a small paring knife, cut an “X” in the top of each sprout, cutting two-thirds of the way down through the sprout so that the stem end is still intact.
- Stir herbed cheese to soften and put in resealable plastic bag. Seal bag and snip off the tip of one of the bottom corners of the bag to create a disposable pastry bag.
- Insert tip of bag down into the “X” in sprout and gently squeeze to fill sprout with a bit of the cheese. Repeat with all sprouts.
- Wrap spouts with bacon, covering cheese-filled “X” and secure with toothpicks.
- Arrange sprouts scored side up (stem-side down) on wire rack on rimmed cookie sheet. Bake until bacon is crisp, about 25 minutes.
Kale and Brussels Sprouts Salad
Ingredients
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 tbsp Dijon mustard
- 1 small shallot minced
- ½ tsp kosher salt
- ¼ tsp fresh ground pepper
- 1 lb Brussels sprouts washed, dried, trimmed and thinly sliced
- 1 bunch Tuscan kale washed, dried, center-stem removed, leaves thinly sliced
- ½ cup slivered almonds toasted
- ½ cup Parmesan cheese grated
Instructions
- Place olive oil, lemon juice, mustard, shallot, salt and pepper in a mason jar with tight-fitting lid. Shake well to emulsify.
- Place sliced sprouts and kale in a large bowl and toss with dressing. Top with cheese and almonds.
Roasted Brussels Sprouts on the Stalk
Ingredients
- 1 stalk Brussels sprouts washed, dried, outer leaves removed
- 2 cups chicken or vegetable stock
- ½ cup maple syrup
- ⅛ cup olive oil
- ¼ tsp kosher salt
- ¼ tsp fresh-ground black pepper
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Trim down stalk to fit your largest roasting pan, keeping the fullest, most uniform portion of the stalk intact. Remove sprouts from trimmed part of the stalk.
- Heat stock to a simmer in small sauce pan. Place stalk on rack in roasting pan. Add sprouts that have been removed from trimmed part of the stalk by placing them in between attached sprouts. Pour stock into pan, cover, and place in oven, allowing stalk to steam for twenty minutes. If your roasting pan does not have a lid, tent with heavy-weight aluminum foil.
- Place maple syrup and olive oil in mason jar with tight-fitting lid. Shake to emulsify.
- When sprouts are done steaming, remove pan from oven and carefully remove cover. Brush syrup mixture over sprouts, season with salt and pepper, and return to oven to roast uncovered for about 45 minutes, basting every fifteen minutes with pan drippings, until slightly brown and fully cooked. If you notice that the pan drippings are starting to dry up or burn, add a little more water to the pan 1/2 cup at a time.
- Remove from oven and place stalk on serving platter. Remove roasting rack from pan and add dried cranberries to pan drippings. Set roasting pan on stove top over low heat and simmer for five minutes, allowing drippings to reduce and cranberries to plump. Pour remaining pan drippings and cranberries over roasted stalk and serve.
Balsamic Roasted Brussels Sprouts
Sweet and savory balsamic vinegar adds a tangy zing to these caramelized sprouts!
Ingredients
- 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and cut in half
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp lemon juice
- ½ tsp dry mustard
- ½ tsp kosher salt
- ¼ tsp fresh-ground pepper
- ¼ cup Parmesan cheese shavings
Instructions
- Preheat oven to 375 degrees, using convection feature if available.
- Place all ingredients, except cheese, in a medium bowl and toss to coat.
- Spread mixture on rimmed baking sheet and bake, stirring occasionally, until golden brown and crispy (about 35 minutes).
- Serve warm with a generous scattering of Parmesan cheese.
Fried Brussels Sprouts
All of the flavor of fried artichoke hearts, with added ease and accessibility!
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.
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!
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.