Category: Brussels Sprouts

These Brussels sprouts are made on the stovetop and cook quite quickly. The sauce is delicious and could be easily made with tahini in place of the peanut butter.... Read more »

Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.  ... Read more »

This was a typical very last minute dish. I was just going to saute the Brussels Sprouts with some onion and a bit of chorizo I had on hand. Then I saw half an orange in my fruit bowl that was starting to dry out. The orange juice slightly sweetens and mellows the sprouts, speeds up the cooking and is just a nice, subtle touch.... Read more »

[caption id="attachment_20560" align="aligncenter" width="660"] This version uses Brussels Sprout tops which are incredibly tender and sweet and can be used like any sturdy leafy green.[/caption]   This is a delicious way to enliven most greens. I think I particularly like it with sturdier greens like collards and kale but mustard greens are good here as is chard and spinach.... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »

If you go to a winter farmers market or get a winter CSA you might find Brussels Sprout tops. They grow on the top of the stalk of sprouts and are kind of like a giant, loose-leafed Brussels Sprout. They are tender and sweet and taste like a cross between cabbage and Brussels Sprouts to me. They get crisp and chewy and even sweeter with a quick roast. You can use them like any leafy green, blanching or sautéeing them, adding to soup, stews or stir-fries. They are also delicious, quickly roasted.... Read more »

  This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... Read more »

This is a quick, flavorful pasta dish. The capers and lemon provide a nice balance to the sweetness of the Brussels sprouts.... Read more »

  This is a good template to use: whatever broth or stock you have, noodles of choice (ramen, soba, Chinese wheat or egg, spaghetti), fresh herbs, and if you don't have salmon, tofu is delicious as well.   This is my go-to meal when suffering from a cold, often skipping the salmon and adding more garlic and ginger and green onion and herbs. [caption id="attachment_17589" align="aligncenter" width="630"] Here I skipped the noodles and added lots of sauteed Brussels Sprouts and leftover salmon.[/caption]... Read more »

This side dish comes together in 10 minutes. It's savory with a hint of sweetness and just delicious. I use shiro or white miso but you could try the slightly stronger red miso if that's what you have but use just a little less to start.  And I'm sure this treatment would work well for broccoli and cauliflower or any combination of the three.... Read more »

This is such a simple and delicious side dish and a perfectly nice dinner topped with an egg or two. ... Read more »

[caption id="attachment_10373" align="aligncenter" width="660"] I tossed in a handful of chopped garlic scapes with this batch. They got crispy and sweet and were a wonderful addition.[/caption] Cauliflower is usually the cruciferous vegetable that’s roasted but broccoli is also delicious, as are Brussels Sprouts.  ... Read more »

--adapted from River Cottage Veg by Hugh Fearnley-Whittingsall   This simple salad is fresh, sweet, tart and crunchy--a perfect combination. It would make a lovely salad for the Thanksgiving table.  ... Read more »

I love Brussels sprouts and they are quickly dressed up with this savory compound butter, and would be a perfect Thanksgiving side dish. Compound butters are a great way to enliven anything from vegetables to fish to toast. The idea for this compound butter came from the inimitable Deborah Madison from her book Vegetable Literacy. ... Read more »

  --adapted from smittenkitchen.com   This dish is so, so good. I've simplified it a bit, eliminating an extra step or two so it's really a rather quick dish and  sophisticated to boot.... Read more »

[caption id="attachment_17676" align="aligncenter" width="660"] This stove-top version has a little sprinkling of hot pepper, to finish.[/caption] This is a quick, fool-proof way to render the sprouts delicious. You can either cook in a heavy skillet on the stove top or roast at fairly high heat. The stove top method is a bit quicker but both are delicious.   Wash the sprouts, however many you have/want to use, well and trim off any brown or ratty edges and cut them in half lengthwise.   For the roasting version preheat your oven to 400 degrees F.   Toss the Brussels sprouts in a tablespoon or so of olive oil and sprinkle generously with salt. Spread them out on a baking sheet and roast for about 30-40 minutes, tossing occasionally, until tender and browning around the edges.   For the stove top version heat a bit of olive oil or bacon fat in the largest skillet you have over medium high heat. Lay the sprouts cut side down, sprinkle with salt and cover and let cook undisturbed for about 5 minutes or until you begin to smell them. Check to see if they’re getting too dark. You want a good browning but not scorching. Turn the heat down to medium and cover the pan and continue cooking for another 7-8 minutes until tender and nicely caramelized. Serve with a drizzle of olive oil and a grind of black pepper and more salt as needed. You can also add a squeeze of lemon juice if you’d like.   ... Read more »

I have changed this in many ways but I do need to credit Dorie Greenspan's Around my French Table with the template for this recipe that I also make with cauliflower and butternut Squash. ... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »

This is a simple dish that packs a  nice punch from the lemon and the combination of textures and flavors is fun. It's a perfect dish to take to work for lunch. It of course can be adapted to use different grains or beans or vegetables and by all means add plenty of fresh herbs if you'd like.  You could top it with a bit of shaved parmesan or other hard cheese and add some toasted seeds or nuts too.... Read more »

This is a perfect CSA recipe in that you can adapt it to you use any number of vegetables. This one uses rutabagas, Brussels sprouts, carrots and onions.   I make this for dinner with a fried or poached egg on top. And for lunch I've stirred leftover hash into a bowl of warm brothy chickpeas.   Quantities listed are just guidelines. Scale up or down depending on how many you're feeding.  ... Read more »