Brussels Sprouts

SIMPLE WAYS TO PREPARE BRUSSELS SPROUTS from RADICAL ROOTS FARM

We love to prepare our Brussels Sprouts in a number of simple ways. The simplest is to place 1-2 inches of salted water in a heavy cooking pot and bring to a boil. Add the Brussels Sprouts, cover and keep the water at a rollicking boil for 5 minutes (more or less depending on taste and size of sprouts). DO NOT over-cook. They are done when they are still bright green and you can pierce them with a fork.

You can serve them just like this. Carol loves them best this way, with maybe another touch of salt. Dennis often puts a light vinegar and oil dressing over the sprouts.

OR You can take the sprouts from the water, let drain dry, and then saute them in butter and/or olive oil (maybe you have already sauteed some garlic and/or onions in that oil). We like to slice the sprouts in half so they absorb more of the buttery taste.

Another way we love them is Roasted. You can either par-boil or use uncooked Sprouts. Toss them with some olive oil and roast in your oven for 10-15 minutes until tender. We love to mix a number of different veggies together in the roasting pan - Brussels Sprouts, parsnips, carrots, potatoes, leeks or onions - for a wonderful autumn dish!

You can also "SHRED" the Brussels Sprouts and use the individual leaves, in soups, stir fries, even coleslaws. It brings a more delicate taste treat to whatever you make.

Here is a simple au gratin recipe:

Very Very Simple Au Gratin Brussels Sprouts  ala Radical Roots Farm

• Parboil Brussels Sprouts
• Sautee garlic and/or onions in a frying pan
• Once parboiled, slice sprouts in half or quarters if they are medium to large
• Add sprouts to frying pan and sautee until fully cooked and slightly browned
• Add a small amount of milk or cream and allow to simmer until reduced
• Add grated Parmesan Cheese to make a nice au gratin sauce
• Stir until the milk and cheese meld
• Salt and pepper to taste

  

Martha Stewart has a number of great Brussels Sprouts recipes, including one with glazed red onions - yum yum! Follow THIS LINK to see all that she has to offer.

Brussels Sprouts for People Who Think They Hate Brussels Sprouts

From The Healthy Kitchen by Andrew Weil and Rosie Daley

• 1 pound Brussels sprouts
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1 teaspoon hot red pepper flakes, or to taste
• 5 cloves garlic, finely minced
• 1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated
• 1/2 cup freshly grated Parmesan cheese

Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

Baby Brussels Sprouts with Buttered Pecans

Gourmet Magazine, November 2006

• 1/2 cup pecan halves, cut crosswise into thirds
• 3 tablespoons unsalted butter
• 3/4 teaspoon salt
• 2 pounds baby Brussels sprouts, trimmed
• 1/2 tablespoon minced garlic
• 1 teaspoon fresh lemon juice, or to taste
• 1/4 teaspoon black pepper 

 Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry. Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Put oven rack in middle position and preheat oven to 350°F.

Cook's notes:

• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

BRUSSELS SPROUT GRATIN WITH BREADCRUMB TOPPING

Adapted from Bon Appétit | November 2008

• 3 pounds Brussels sprouts, trimmed, quartered lengthwise
• 2 3/4 cups local heavy cream
• 1/2 cup chopped shallots or garlic
• 1 tablespoon chopped fresh sage
• 11/2 tablespoons local butter
• 1/2 cup plain dry breadcrumbs (make using local bread)
• 2 tablespoons chopped fresh Italian parsley
• 3 cups grated local hard cheese, divided 

Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water about 5 minutes till crisp-tender. Drain. Transfer vegetables to bowl of ice water to cool. Drain well. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly. Heat butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in parsley. Season with salt and pepper. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups cheese. Arrange remaining vegetables evenly over, then sprinkle with remaining1 1/2 cups cheese. Pour cream mixture evenly over. DO AHEAD: Bread crumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing. Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Chloe Coscarelli’s

Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

The Brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

• 1 1/2 pounds Brussels sprouts
• 1/4 cup olive oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon (or 10 grinds) black pepper
• 2 tablespoons maple syrup
• 1/2 cup toasted hazelnuts, coarsely chopped (optional) 

1. Preheat the oven to 375 degrees.

2. To prepare the Brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.

3. In a large bowl, toss the Brussels sprouts, olive oil, salt and pepper together. Once all of the Brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.

4. After 15 minutes, stir the Brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)

5. Continue to roast the Brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).

6. Toss the roasted Brussels sprouts with the hazelnuts and devour!

Yield: Serves 6.