Category Archives: 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

Brussels Sprout Pizza

Brussels Sprout Pizza

Brussels Sprout Pizza

There’s no reason that pizza can’t be part of a healthy diet…..the secret is in the toppings!
Course Dinner, Lunch

Ingredients
  

  • 2 oz pancetta (Italian bacon) diced
  • ½ lb Queen Victoria Brussels sprouts washed, dried, trimmed and sliced into shreds
  • 1 prepared fresh pizza dough
  • 1 tbsp all-purpose flour
  • 1 tsp cornmeal
  • 2 garlic cloves minced
  • ½ cup pizza sauce

Instructions
 

  • Place pizza stone, large tile, or flat, cast-iron griddle in oven and preheat oven to 450 degrees.
  • Heat large skillet over medium flame and add pancetta. Cook for 5 minutes, stirring to coat pan with grease. Add garlic and shredded sprouts. Sauté for about ten minutes, or until bacon is cooked and sprouts are wilted. Remove from heat and set aside.
  • Sprinkle cornmeal on rimless baking sheet or pizza peel. Scatter flour on large cutting board and over rolling pin. Roll pizza dough out and place on top of the cornmeal on the baking sheet. Spread dough with sauce, add sautéed sprouts and top with Parmesan cheese and red pepper flakes.
  • Slide pizza onto stone in oven and bake until toppings are bubbly and crust is golden brown, about 15 minutes. Cool slightly before cutting into wedges.
Keyword Brussels Sprouts

Linguini with Brussels Sprouts, Caramelized Onion, and Sun-dried Tomatoes

Linguini with Brussels Sprouts

Linguini with Brussels Sprouts, Caramelized Onion, and Sun-dried Tomatoes

Brussels sprouts make this pasta dish healthful and delicious.
Course Dinner, Lunch

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and vertically halved
  • 1 tbsp olive oil
  • 1 medium onion
  • cup sundried tomatoes cut into strips
  • 1 cup chicken broth
  • ¼ cup dry vermouth
  • ¼ cup heavy cream

Instructions
 

  • Heat oil in large, deep skillet over medium heat.
  • Peel onion and cut into six wedges, being careful not to trim too much off the end that holds each wedge together. Place onion wedges in the hot skillet with one cut side down and cook without stirring for two minutes to allow browning. Carefully flip the wedges and add Brussels sprout halves to the pan cut side down. Cook for another two minutes until Brussels sprouts begin to crisp.
  • Stir the contents of the pan, encouraging the onion wedges to separate into slivers. Add sundried tomatoes, chicken broth, vermouth, cream and bring to a simmer. Cover pan and reduce heat to medium low. Cook for ten minutes or until sprouts are tender.
  • Cook the linguini according to package directions for al dente, reserving 1/4 cup cooking water. Add drained pasta and 1/4 cup reserved cooking water to skillet and toss over medium-high heat until most of the liquid is absorbed. Season with salt and pepper and serve with Parmesan cheese.
Keyword Brussels Sprouts

Gluten-Free Brussels Sprout Gratin

Gluten-Free Brussels Sprout Gratin

Gluten-free Brussels Sprout Gratin

Instead of using a flour-based white sauce and a bread crumb crust, this casserole offers a gluten-free option and a dash of added protein with an almond-based topping.
Course Side Dish

Ingredients
  

  • 2 lbs Queen Victoria Brussels Sprouts washed, dried and trimmed
  • 1 cup milk
  • 8 oz cream cheese cut into cubes and brought to room temperature
  • 1 tbsp dry sherry
  • ½ tsp garli powder
  • ½ tsp dry mustard
  • ¼ tsp kosher salt

Instructions
 

  • Preheat oven to 350 degrees, butter a medium-sized casserole dish.
  • Place sprouts in partially-covered microwave-safe bowl, and microwave on high for two minutes. When sprouts are cool enough to handle, cut in half lengthwise and place half into casserole.
  • In a small sauce pan, heat milk on medium-low flame until starting to steam but not quite boiling. Add cream cheese, sherry, garlic powder, dry mustard, salt and pepper. Stir gently, softening cream cheese chunks against side of pan with back of wooden spoon until cream cheese has melted and sauce is smooth and creamy.
  • Pour half the sauce over the Brussels sprouts already in the casserole dish. Top with half of the shredded cheddar. Add the remaining sprouts to the dish and top with the rest of the sauce and shredded cheese.
  • Place almonds in food processor and pulse until coarsely ground. Combine almonds with Parmesan cheese and sprinkle over casserole. Dot with butter and bake 30 minutes or until sides are starting to bubble and top is golden brown. Let stand five minutes before serving.
Keyword Brussels Sprouts