Brussels sprouts are awesome because they are mini cabbages! The farm distributes brussels sprouts on the stem, as they store better that way. Brussels sprouts contain sulforaphane, a chemical shown to have anticancer properties.
QUICK IDEAS: Cut in half and steam briefly (to keep the good nutrients in those sprouts!) and add salt and pepper; prepare in a pan you cooked bacon in!
Crispy Brussels Sprouts with Leeks, Egg and Almond Crumble: serves 2
From Dishing Up the Dirt
1 large leek, thinly sliced (can sub scallions or onions)
1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
fried eggs for topping
salt and pepper to taste
1 cup raw almonds
2 1/2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
1) Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the sliced leek and cook, stirring often, until lightly browned on all sides. About 3 minutes. With a slotted spoon remove the chopped leek from the pan and place on a paper towel lined plate.
2) Add the remaining oil to the pan and stir in the brussels sprouts. Cook, flipping the sprouts every two minutes or so, until they're browned and slightly crisp on all sides. Add the leeks back to the pan and stir until everything is evenly incorporated. At this point you can reduce the heat and crack eggs into the pan and cook until desired doneness or fry your eggs in a separate pan in a little olive oil. Season everything with salt and pepper.
3) In a small dry skillet over medium heat add the almonds. Toast until lightly browned, giving the pan a few good shakes while toasting. Remove from the heat and place the almonds along with the remainder of the crumble ingredients into a food processor and processes until a coarse meal is achieved.
4) Divide the brussels sprouts and leeks between plates, top with a fried eggs and a few healthy pinches of the almond crumble.
Brussels Sprouts Salad: Serves 4 - 6
1 1/2 pound brussels sprouts
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
1) Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife.
2) Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts.
3) Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
Wilted Brussels Sprouts with Bacon: Serves 4
from Recipes from the Root Cellar
4 ounces bacon
1 onion, diced
1 1/4 lbs brussels sprouts, trimmed and halved, or quartered if large
3 tablespoons apple cider vinegar, or more to taste
Salt and freshly ground black pepper
2 cups toasted croutons
1) Heat a large skillet over medium-high heat. Add bacon and fry until the bacon starts to become crisp. Add the onion, reduce the heat to medium, and saute until the onion is translucent, about 3 minutes. Stir in the brussels sprouts and saute until the sprouts are mostly tender, about 7 minutes.
2) Stir in the vinegar and cook until the brussels sprouts are tender crisp, about 3 to 5 minutes longer. Season with salt and pepper and more vinegar, if desired.
3) Transfer the salad to a serving bowl. Add the croutons and toss to mix. Serve warm.
Brussels Sprouts with Vinegar Glazed Onions: Serves 4
10-ounces brussels sprouts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
1) Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
2) Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
3) Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
4) Add onions to brussels sprouts, and toss well. Serve immediately.
Pan-Seared Brussels Sprouts with Maple Syrup and Pecans: Serves 4
1 lb brussels sprouts, trimmed and cut larger ones in half
3 tablespoons olive oil
Whole and halved pecans
1) Heat oil in a large skillet over high heat. Add Brussels sprouts and cook; stirring occasionally, until browned and crisp on all sides, about 6 minutes.
2) Turn down heat and cover and steam, 3 to 5 minutes.
3) Add maple syrup to taste and toss to coat.
4) Add pecans before serving and toss.
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans: Serves 8
From Bon Appetit November 2009
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 1/2 lbs brussels sprouts, trimmed
For Nuts (can be done ahead of time)
1) Preheat oven to 325. 2) Whisk maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add the pecans and toss to coat. Spread in a single layer on a small rimmed baking sheet. 3) Bake nuts 5 minutes. Stir and continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. 4) Immediatley transfer to non-stick coated aluminum foil after removing from pan (so they won't stick together).
1) Whisk mustard, vinegar, lemon juice, and sugar in a small bowl; whisk in oil. Season with coarse salt and pepper.
For the Salad
1) Bring pot of water to boil. Add 1 tablespoon coarse salt.
2) Add brussels sprouts and cook until crisp-tender and still bright green, about 5 minutes. 3) Drain and rinse with cold water. Cool on paper towels. 4) Using a processor with the slicing plate, slice brussels sprouts. (You can also use a mandolin or a sharp knife to make vary thin slices) 5) Transfer to a large bowl.
1) Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. PLace slaw in serving bowl and place remainder of pecans on top.
Carrots and Brussels Sprouts: Serves 6
From Gourmet Magazine February 2008
2 tablespoons chopped onion
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2 inch thick pieces
1 lb brussels sprouts, trimmed and halved lengthwise
1/3 cup water
1 tablespoon cider vinegar
1) Cook onions in 2 tablespoons butter in a 12 inch heavy skillet over medium high heat, until softened, 1 to 2 minutes.
2) Add carrots, brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables start to brown, 3 to 4 minutes, stirring occasionally.
3) Add water and cover skillet, then cook over medium high heat until vegetables are tender, 5 to 8 minutes.
4) Stir in vinegar, remaining butter, and salt and pepper to taste.