brussels sprouts

brussels sprouts - on the stalk yet! 2014

thanks to Victoria for this excellent recipe! Enjoy!

Roasted Brussels Sprout Salad-

Cooking from the Heart, by John Besch

 

1 ½ pounds Brussels sprouts, trimmed and halved

Olive Oil

Salt

Freshly ground black pepper

2 cloves garlic, sliced

2 tablespoons of sherry/wine vinegar

2 tablespoons sesame oil

2 tablespoons hazelnut oil

Preheat the oven to 450 degrees. On a baking pan, toss the Brussels with a generous amount of olive oil and season with salt and pepper. Roast for about 20 minutes, until the sprouts are golden brown and tender, tossing occasionally.

Transfer to a large bowl and, while the sprouts are still hot, add the garlic, vinegar, and oils. Toss, sprinkle with more salt and pepper, and serve.

-Submitted by Victoria Sladek (Since I did not have sesame or hazelnut oil, I substituted vegetable oil and it still turned out delicious!)

 

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some other recipe/usage ideas for those brussels sprouts

 

These are many Dad’s favorites – Brussels Sprouts! A whole cabbage in one bite – Yum!

 

“Some crops love frost. Your Brussels Sprouts, cabbage, and kale have gone through some hard frosts in the last couple weeks. This should sweeten them up nicely. The sweet quality induced by frost is seldom experienced in grocery store brassicas (cole crops), because they are raised mostly along the West Coast where the temperatures do not get that cold.” (Farmer John’s Cookbook. 2006. John Peterson and Angelic Organics).

 

Brussels Sprouts

  • boil or steam 5-8 minutes. Be careful not to overcook. Eat tender, not mushy.
  • toss sprouts in olive oil, lemon juice, and a dash of salt and pepper, or top with a pat of butter.
  • Marinate cooked sprouts overnight in your favorite dressing for use in salads.
  • toss sprouts into hearty soups and stews.
  • try a puree of Brussels Sprout soup with snippets of fresh herbs and sauteed onion. Leave a few sprouts whole to float in the soup.

Sesame Garlic Brussels Sprouts :

MACSAC, From Asparagus to Zucchini. 2004.

1/8 cup soy sauce

1 1/2 tablespoons toasted sesame oil

1/8 teaspoon crushed red pepper flakes

3/4 teaspoons minced garlic

3/4 pounds (wait for next weeks batch too) Brussels Sprouts, trimmed and halved

2-3 tablespoons peanut or canola oil

Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the Brussels Sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok or a large, heavy skillet over high flame until the air looks hazy over the pan, 3-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir fry until bright green and crisp tender. Drain on paper towels. Stir-fry the remaining sprouts similiarly, in batches. Add stir-fried Brussel Sprouts to soy sauce mixture and toss well. Serve immediately or allow Brussels Sprouts to marinate one or more hours before serving. Makes 3 servings.

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