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Mar 23, 2018
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Posts Tagged ‘Brussels sprouts’

Meatless Monday: Fried Brussels Sprouts Salad

Monday, November 9th, 2015




Meet the salad to convert all Brussels sprouts haters. A whopping nine cups of the bitty veg are fried until crisp , then tossed with slivers of julienned pears, crisp Bibb lettuce and fried garlic. The sweet-savory salad is tossed with a burnt honey dressing and garlicky aioli for a rich vegetarian dinner sure to convince even the most adamant in the anti-sprout camp. Get the recipe here.


-photo by Jonathan Gayman



Meatless Monday: Roasted Brussels Sprouts and Grapes

Monday, October 26th, 2015




Save the candy for the trick-or-treaters and roast up a dish that’s healthier (and tastier) than that snack-sized candy bar you’ve been eyeing. Flavor-packed Brussels sprouts are tossed with plump red grapes and olive oil , then popped in the oven. Once those cute little veggies are tender and the grapes have burst, a sprinkle of Parmesan is melted over the top for a savory, sweet treat you’ll keep all to yourself. Get the recipe here.



Meatless Monday: Fried Brussels Sprouts Salad

Monday, March 30th, 2015



Meet the recipe that will convert even the most virulent sprouts hater. Cup after cupful of quartered Brussels sprouts are skillet-fried to golden perfection, then tossed with toasted garlic, sweet pears, Bibb lettuce and creamy garlic aioli. Then gild the lily with an unearthly burnt honey dressing, made by boiling the golden liquid multiple times until it takes on a dark amber luster. Just try to tell us you hate Brussels sprouts after this Meatless Monday meal. Get the recipe for the Fried Brussels Sprouts Salad here and the Burnt Honey dressing here.


photo by Jonathan Gayman

Meatless Monday: Veggie Hash

Monday, October 20th, 2014



This Meatless Monday, eat your veggies in a quick-cooking medley of Brussels sprouts, spinach and new potatoes sauteed in a touch of olive oil. As with all hashes, an egg is always a wise choice, whether over-easy, fried or poached. Get the recipe for this quick vegetarian meal here.


-photo by Greg Rannells



31 Days of Salad: Shredded Kale and Brussels Sprouts Salad

Friday, January 24th, 2014



At times, it seems there are two types of salad: the virtuous ones that leave you hungry an hour later, or the gluttonous ones with more pork belly, cheese and runny egg yolk than veg. Rare is the salad that satisfies your appetite and dietary needs. This number fills you up and packs the nutrients with healthy kale and sprouts.

Shredded Kale and Brussels Sprouts Salad
4 Servings
Adapted from a Bon Appetit recipe

2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 green onions, thinly sliced
1 small clove garlic, minced
Kosher salt and fresh ground black pepper, to taste
½ lb. Brussels sprouts, trimmed
1 bunch kale, stems removed
¼ cup extra virgin olive oil
2 oz. feta cheese, crumbled
½ to ¾ cup whole-wheat breadcrumbs

• In a small bowl, whisk together the lemon juice, mustard, green onion, garlic, salt and pepper. Set aside to let flavors combine.
• Shred the Brussels sprouts and kale using a mandolin, food processor or knife. Toss the shredded vegetables together in a large bowl.
• Slowly whisk the extra virgin olive oil into the lemon juice mixture, adding a dribble at a time until the dressing emulsifies. Season to taste.
• Add the crumbled feta, breadcrumbs and dressing to the shredded sprouts and kale. Toss well to coat. Let sit at least 15 minutes before serving.




Wheatless Wednesdays: Sweet Brussels Sprouts and Grapes

Wednesday, January 8th, 2014



The Spanish know a lot about happiness, laughter and celebrating life, and it’s especially evident in their New Year’s tradition of eating a dozen grapes at the stroke of midnight. The story goes that eating 12 grapes— one for each chime – and finishing before the clock ceases ringing brings you good luck all 12 months of the upcoming year. I’ve also heard that for each sweet grape, you will have a sweet month.

I tend to focus on the sweetness of life and want each of you to be blessed with this same simple quality, so here it is: roasted Brussels sprouts and grapes. Roasting the grapes caramelizes the natural sugars and guarantees sweetness. That’s not cheating, right? The Spanish wouldn’t mind if it is. They’re too busy trying to swallow a mouthful of grapes before the clock finishes its chiming!

It’s only one week post-New Year’s Day. Make this dish and focus on your upcoming sweet year.

Roasted Sweet Brussels Sprouts and Grapes
4 to 6 Servings

2 to 3 lbs. Brussels sprouts, trimmed and halved
1 lb. red or purple grapes
¼ cup olive oil to coat
Kosher salt and freshly ground black pepper to taste
2 tsp. garlic powder, plus more to taste
1 cup grated Parmesan (or other hard, salty cheese)

• Place a rack in the center of the oven and preheat to 450 degrees.
• Toss sprouts and grapes in a large bowl with olive oil, salt, pepper and garlic powder. Spread in a single layer on baking sheet.
• Roast 20 minutes. Stir, then roast approximately 20 more minutes, until brown and caramelized.
• Sprinkle the cheese on top of the mixture, lower the oven temperature to 425 degrees, and continue to roast 5 to 10 minutes until the cheese is melted. Serve warm.



By the Book: Andrew Feinberg’s Roasted Brussels Sprouts with Almonds and Pecorino

Tuesday, July 9th, 2013

If I ever write a cookbook (haha) and Alice Waters writes the foreword, I will immediately retire from the business because it just doesn’t get better than that. Such is the case in Andrew Feinberg, Francine Stephens and Melissa Clark’s much-anticipated cookbook Franny’s: Simple Seasonal Italian, which is based on recipes from Feinberg and Stephens’ restaurant Franny’s in Brooklyn. In her foreword, Waters sums up the book best when she writes, “This book captures the beating heart of what makes Franny’s so beautiful: its simplicity, its ability to make the ordinary surprising, and – above all – its celebration of honest everyday cooking.”

From Feinberg’s recipe for his famous Clam Pizza to his Roasted Romano Beans with Calabrese Olives to his Bucatini alla Puttanesca, this cookbook includes a wide range of delicious-looking recipes for everyone from the novice home cook to the expert.



I chose Feinberg’s recipe for Roasted Brussels Sprouts with Almonds and Pecorino because I wanted to shake up the way I always prepare the tiny cabbages – shaving them with a mandoline and simply sauteeing them in olive oil with salt and pepper. Finding a preparation that allows me to avoid my mandolin also was a plus, since I manage to shave a fingertip nearly every time I use it. I also felt that the dish would test Waters’ statement: Would such a simple recipe highlighting an ordinary ingredient become surprising?



At the bottom of the recipe, Feinberg notes the difference between pecorino romano and pecorino ginepro, advising to avoid the romano and using a manchego if the ginepro was unavailable. I didn’t find the ginepro at Schnucks, so I used manchego. And then, because I’m stubborn, I also tried the recipe with pecorino romano, just to see if he was right.



Of course, he was right. The romano, as noted, did overpower the sprouts and made them too salty, whereas the manchego was just perfect. The touch of acid with the splash of lemon juice added a brightness to the dish, and the toasted almonds provided an earthy crunch without taking away from the true flavor of the sprouts. Simple. Ordinary. Surprising. Delicious.



Roasted Brussels Sprouts with Almonds and Pecorino
Serves 4

Roasting Brussels sprouts is an easy and spectacular way to cook them. After they are halved and roasted in a super hot oven, their exteriors become wonderfully dark and crunchy, while the insides stay supple and soft. Once they cool to room temperature, we dress them with lemon juice, roughly chopped toasted almonds and ragged chunks of tangy pecorino. Try to find young (aged 4 to 5 months) pecorino, or feel free to use manchego, which is widely available.

5 cups (about 1½ lbs.) trimmed Brussels sprouts, halved through the stem end
6 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper to taste
½ cup pecorino ginepro or manchego, cut into ¼-inch jagged pieces
6 Tbsp. roughly chopped, toasted, skin-on almonds
2 Tbsp. fresh lemon juice

• Preheat the oven to 500 degrees.
• Toss the Brussels sprouts with ¼ cup of the olive oil. Season the sprouts with salt and pepper and spread them out in one layer on a baking sheet. Roast until browned and just tender, 20 to 25 minutes. Let cool.
• Put the Brussels sprouts in a medium bowl and add the pecorino, almonds, lemon juice and the remaining 2 tablespoons olive oil. Season with salt and pepper and toss to combine.
• Divide the Brussels sprouts among four plates and finish with a drizzle of olive oil.

Andrew’s Note: When people see the word “pecorino,” they think of pecorino romano, but there are many different types of pecorino – which simply means a cheese made from sheep’s milk. Romano is generally used in cooked dishes; it’s very salty and strong on its own, and it would overwhelm this dish.

Reprinted with permission from Artisan Press.

How do you simply prepare an ordinary summer vegetable so that it becomes surprising? Tell us in the comments section below for a chance to win a copy of Franny’s: Simple Seasonal Italian by Andrew Feinberg, Francine Stephens and Melissa Clark. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Lesley, whose comment on last week’s By the Book has won her a copy of Polpo: A Venetian Cookbook (of Sorts). Lesley, keep an eye out for an email from the Sauce crew.



Meatless Monday: Portobello Steaks with Roasted Potatoes and Brussels Sprouts

Monday, April 15th, 2013

Some nights the husband comes home and wants a big, juicy steak, especially once the weather gets warmer and the grill is ready to emerge from its winter hibernation. On these nights, I have to admit, the idea of something smothered in a flavorful marinade and later dipped in steak sauce sounds pretty darn good. But what’s a vegetarian to do? Easy. Remember the fungus among us! Portobello caps are a great steak alternative. They have a meaty texture; they can absorb flavors really well, and they can stand up to the high heat of a grill (or a grill pan, in this case). Served over some simply prepared roasted vegetables, this is a hearty dish you’ll come back to again and again.

Portobello Steaks with Roasted Potatoes and Brussels Sprouts
4 servings

½ cup soy sauce
6 Tbsp. honey
2¼ tsp. crushed red pepper flakes, divided
9 cloves garlic, minced, divided
2 tsp. lemon juice
½ tsp. ground ginger
1½ Tbsp. dry sherry
4 portobello mushrooms, stems and gills removed
1 lb. fingerling potatoes, halved
1 lb. Brussels sprouts, outer leaves removed, halved
2 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper to taste
Steak sauce

• Preheat the oven to 400 degrees.
• In a liquid measuring cup, whisk together the soy sauce, honey, 2 teaspoons of red pepper flakes, 6 cloves of minced garlic, lemon juice, ginger and sherry.
• Place the mushroom caps in a shallow dish and pour the marinade over them, making sure they’re evenly coated. Let the caps sit for about 10 minutes, then flip them over and marinate for another 10 minutes. Set aside.
• Meanwhile, lightly coat a rimmed baking sheet with oil. In a large mixing bowl, add the potatoes, Brussels sprouts, olive oil, three cloves of minced garlic and ¼ teaspoon of red pepper flakes. Season to taste with salt and pepper. Use hands to thoroughly combine the ingredients, making sure the vegetables are evenly coated. Pour the vegetables onto the baking sheet and bake until potatoes are lightly browned and sprouts are starting to char, about 35 minutes, stirring once halfway through.
• When the vegetables have about 10 minutes left to roast, heat a nonstick grill pan to high heat. Place mushrooms caps underside-down and grill for 4 to 5 minutes. Flip over and grill for another 4 to 5 minutes. Remove to a platter and let sit for 2 to 3 minutes before slicing.
• Serve over roasted vegetables with a side of your favorite steak sauce.

This week, Julie Cohen is obsessed with …

Thursday, January 17th, 2013

{This True Colossal Ice Cube Tray found at The Wine & Cheese Place makes for the cutest gift. Who doesn’t love transforming a run-of-the-mill gin and tonic into a craft cocktail?}

{The Brussels sprouts on the menu at Le Coq, a month-long pop-up restaurant presented by John Perkins of Entre, are divine. Made with smoked chicken stock, Korean chili flakes, white beans and a brushstroke of apple butter, these sprouts dance daily through my head. With just two weeks left of the restaurant’s existence, make your reservation soon!}

{Forgive me, but now that I’m pregnant, I miss red wine and cocktails something fierce. Luckily, Straub’s non-alcoholic beverage offerings have proven to be excellent. From GuS’ not-too-sugary sodas to an excessively awesome root beer selection, grabbing drinks to bring to a party is almost fun.}

By the Book: Susan Feniger’s Brussels Sprouts with Goat Cheese, Apples and Hazelnuts

Tuesday, July 24th, 2012

We are all busy. And after a full day of work, cooking dinner seems like such a huge task. Which is why I love recipes like this one – the kind with just a few ingredients where the focus is on flavor, not technique and execution.

I usually have Brussels sprouts in my fridge, but I always find myself just roasting them with shallots and a little balsamic vinegar. While that tastes good, I’m totally bored of it, so it was nice to find a recipe for Brussels sprouts in Susan Feniger’s Street Food that was a fresh take on this old standby. The food in Feniger’s book doesn’t really fit into one genre. Instead, it offers a wide range of cuisines, from Indian to Scandinavian to Korean, boasting a collection of recipes inspired by street food Feniger has enjoyed all over the world.


The Brussels sprouts were delicious. I’m a sucker for goat cheese; I could add it to just about anything sweet or savory and enjoy it. With savoriness from the Brussels sprouts and sweet-tart-crunch from the green apple, this dish was no exception. Not to mention, it was easy to make and relatively healthy. This is definitely one I’ll be adding to my repertoire.

Brussels Sprouts with Goat Cheese, Apples and Hazelnuts
4 Servings

Brussels sprouts are the perfect vegetable to use with a variety of other flavors: their hearty quality pairs well with and stands up to other strong tastes. Here, I’ve combined hem with the sweetness of apple and the richness of goat cheese. Even people who say they hate Brussels sprouts love this dish! The trick with Brussels sprouts is not to overcook them. I like to caramelize them a bit to bring out their natural sweetness but keep the texture firm. 

½ cup hazelnuts
1½ Tbsp. extra-virgin olive oil
1¼ lbs. Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
2 medium Granny Smith apples, cored and diced
1 tsp. kosher salt
6 oz. soft goat cheese, broken into small pieces
Juice of 1 lemon

• Preheat the oven to 350 degrees.
• Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
• In a large saute pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples and salt and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese and lemon juice. Toss together and remove from the heat. Serve immediately.

Reprinted from Susan Feniger’s Street Food by Susan Feniger with Kajsa Alger and Liz Lachman. Copyright (c) 2012. Photos copyright (c) 2012 by Jennifer May. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Do you have a new or creative way to cook with Brussels sprouts? Tell us in the comments section below for a chance to win a copy of Susan Feniger’s Street Food. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Earen, whose comment on last week’s By the Book has won him/her a copy of Fresh & Easy by Jane Hornby. Earen, keep an eye out for an email from the Sauce crew.

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