I love Brussel sprouts, but my brother, Russell, does not. He will enter into a hilarious ten minute diatribe on the non-virtues of Brussel sprouts whenever they are mentioned. So for those of us who might be in the minority, here are some wonderful Brussel sprout recipes:
Brussel Sprouts Lardons
2 tablespoons good olive oil
6 ounces pancetta or bacon, 1/4 inch diced
11/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
13/4 cups chicken stock or canned broth
Heat the olive oil in a large (12 -inch) sauté pan and add the pancetta or bacon. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt and pepper to the fat in the pan and sauté over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta/ bacon to the pan, heat through, season to taste and serve.
Source: Barefoot in Paris, Ina Garten
Brussels sprouts Salad with Green Olives, Walnut and Pomegranate
Trim ends and cut in half 16-20 Brussels sprouts. Place in a mixing bowl and toss with 11/2 tablespoons olive oil. Roast at 400 degrees until tender, about 15 minutes.
Toss with 1/2 cup pomegranate seeds, 1/2 cup (or less) finely chopped toasted walnuts, 1/2 cup finely chopped green olives, 2 tablespoons chopped fresh parsley, 1 tablespoon pomegranate molasses, 1 tablespoon lemon juice and 1/2 tablespoon olive oil.
Serve with a white fish like cod or halibut, or with lentils for a vegetarian meal
From Chef Ana Sortun of Oleana in Cambridge, Mass.
Roasted Brussels Sprouts with Honey, Lemon and Thyme Dressing
21/2 pounds Brussel sprouts (try for uniform size), halved lengthwise
3 tablespoon extra virgin olive oil
freshly ground black pepper
3 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon thyme leaves
Preheat oven to 400℉. Ina large bowl, toss the Brussel sprouts with 2 tablespoons of the olive oil and season generously with salt and pepper. Spread the Brussel sprouts out on a large rimmed baking sheet and roast for about 30 minutes, tossing halfway through, until browned and tender.
In a medium serving bowl, whisk the honey with the lemon juice, thyme and the remaining 1 tablespoon of olive oil. Add the Brussel sprouts, toss to coat, and serve.
You can make this up to 1 day in advance. Serve warm or at room temperature
Source: Olives and Oranges, Sara Jenkins and Mindy Fox
Brussels Sprouts with Cranberries
This is great with Thanksgiving dinner! You can serve on top of baked sweet potatoes for a colorful side or main vegetarian dish
2 pounds Brussels sprouts
2 heaping cups cranberries (fresh or frozen)
1/4 cup finely minced shallot
2 tablespoons olive oil
1/4 cup balsamic or cider vinegar
2 tablespoons sugar
2 tablespoons puree maple syrup
1/2 teaspoon salt, or more to taste
Trim and half the Brussel sprouts. Add them to a pot of boiling water and simmer for 3-5 minutes. Drain throughly in a colander and shake dry.
Place the cranberries in a large (12-inch skillet) and cook over medium heat for 2 minutes, then stir in the shallot and olive oil. Cook, stirring occasionally, for another 5 minutes, or until cranberries begin to pop.
Add the drained Brussel sprouts, plus the vinegar, sugar, maple syrup and 1/2 teaspoon salt and toss to combine. Reduce the heat to low and use tongs to arrange some of the sprouts cut side down in the cranberry mixture, which will color them in addition to saturating them with flavor. Cover the pan and cook for another 10 minutes, or until done to your liking, stirring from time to time to rearrange the sprouts.
Add the salt, if desired, and add pepper to taste. Serve hot, warm or at room temperature.
Options: add some fresh cranberries toward the end of cooking to layer the flavors, top with lightly toasted pecans or top with orange sections (with membranes removed)
Source: The Heart of the Plate, Mollie Katzen
Brussel Sprout Gratin with Potatoes and Spinach
21/2 tablespoons olive oil, or 11/2 tablespoons olive oil and 1 tablespoon unsalted butter
1 pound smallish potatoes, unpeeled, cut into 1/8-inch thick half circles
1 pound Brussel sprouts, trimmed and cut into 1/8 inch thick slices
2 cups chopped onion
1 teaspoon salt
2 teaspoon minted or crushed garlic
1/2 pound fresh spinach leaves
1/4 cup cream, milk, half-and-half or soy milk
1 cup fresh whole wheat bread crumbs
1 cup packed grated Gruyere cheese (about 1/4 pound)
Preheat the oven to 350℉ and place the rack in the highest position that will also fit the baking pan. Coat a 13 x 9 inch or equivalent gratin pan with about 1/2 teaspoon of the oil.
Fill a medium-large saucepan with water and bring to boil. When boiling, add the potatoes and Brussel sprouts and cook them for 8 to 10 minutes, or until fork tender. Drain in a colander and shake to throughly drain.
Meanwhile, place a large (10- to 12-inch) skillet over medium heat for about a minute, then add 1 tablespoon olive oil (2 tablespoons, if not adding butter) and swirl to coat the pan. Melt in the butter, if using, and swirl again. Add the onion and 1/4 teaspoon of the salt and cook, stirring, for about 8 minutes, or until the onion becomes very soft, verging on golden.
Stir in the garlic and lay the spinach on top to wilt. (It will quickly oblige.) Stir it in, along with the drained potatoes and sprouts, the remaining 3/4 teaspoon salt, a generous amount of black pepper, and the cream. Mix to get everything thoroughly distributed, then transfer to the prepared pan.
Sprinkle on top with the bread crumbs and cheese and dust it lightly with paprika. Bake for 15 to 20 minutes, or until the cheese is perfectly melted and turning golden. Serve hot or warm.
Source: The Heart of the Plate, Mollie Katzen