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Back to the Kitchen: Brussels Sprouts — The Now Trend and Everyone’s New Best Friend

Posted By Karen Young On January 14, 2013 @ 11:07 pm In American,Catering,Eat,Featured,Food,Gourmet/Market Cafe,Healthy,My Daily Find,Recipes,Salads,Side Dishes,spotlight,Tasty Tidbits | No Comments

BY  GWEN KENNEALLY

This past holiday season the surprising star of my events was brussels sprouts! Between Chanukah, Thanksgiving, Christmas and New Years parties ,I’ll bet I served thousands! Roasted, grilled, sautéed, shaved in a salad, creamed in soup and even in cake! (Not a sweet cake more like savory bread! These little green cabbages were once the veggie no one liked, but are  now the star of the season and a major food trend of 2013!

Brussels sprouts in a cake? Read on!

Basic Roasted Brussels Sprouts

2 pounds brussels sprouts

4 tablespoons olive oil

1-teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 450 degrees

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve. Serves 4-6

 

Roasted Brussels Sprouts with Balsamic and Maple Syrup

2 pounds brussels sprouts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

kosher salt

fresh cracked pepper

Preheat oven to roast at 375° Peel the outer, beat-up layers of the Brussels sprouts off.  Trim the end, and then cut brussels sprouts in half. Toss in a bowl with olive oil to coat evenly, and then add balsamic vinegar, maple syrup, salt and pepper to taste. Lightly oil a sheet pan, and then spread out Brussels sprouts, cut side down. Roast in oven for 15 minutes and flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.

 

Pan Roasted Brussels Sprouts

2 pounds brussels sprouts

4 large garlic cloves

2 tablespoons unsalted butter

2-tablespoon olive oil

4 tablespoons pine nuts

Trim brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1-tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2-tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkles with freshly ground black pepper.

 

Curried Brussels Sprouts Soup

1 medium onion, chopped

3 cloves garlic, chopped

1 medium carrot, chopped

1 medium potato, peeled and cubed

2 tablespoons butter

1 pound brussels sprouts

4 cups chicken broth

1/2-teaspoon salt

1/2-teaspoon curry powder

1/8-teaspoon pepper

1/4-cup heavy whipping cream

 

In a large saucepan, sauté onion, carrot garlic and potato in butter until onion is tender. Add the brussels sprouts, stock, salt, curry powder and pepper and bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Stir heavy cream into soup. Cook and stir for 5 minutes over medium heat (do not boil). Serves 4

 

Brussels Sprouts Salad

2 pounds brussels sprouts
3 tablespoons olive oil

Juice and zest from 2 lemons
1-teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt

2 cups dried cranberries
2 cups slivered almonds, toasted
4 ounces shaved Parmesan

Blanch brussels sprouts in lightly salted water and then cool. Shred the Brussels sprouts whisper thin using a mandolin, or alternately, a knife. Place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, almonds and cranberries. Taste and adjust the seasoning, adding more lemon juice if needed. Add the cheese and toss once or twice to distribute it evenly throughout the salad. Serves 4-6

Brussels Sprouts Cake

1 cup all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

¼ cup olive oil

¼ cup heavy cream

½ cup whole milk

2 eggs

Salt to taste

4 cups brussels sprouts

4 tablespoons olive oil

1 shallot

4 garlic cloves

1-cup cashew nuts

6 ounces cheddar cheese

 

Preheat the oven to 400.

Clean the brussels sprouts by cutting the ends and remove the dirty outside leaves. Wash and cut them in two or four when they are big.  Heat the oil in fry pan and sauté sprouts on a medium heat. Cut the garlic and shallot small and toss them together with the Sprouts. Bake until the Sprouts are tender.

Set aside.

Combine the flour, baking soda, baking powder, 3/4 shredded cheddar cheese, pepper and salt. Mix in another cup the eggs, oil, cream and the milk. Add the liquid to the flour and stir until you have a smooth mixture. Add cashew nuts and the Brussels sprouts with the garlic and onion.

Pour the mixture in a well-greased 9-inch loaf pan, sprinkle the rest of the cheddar cheese on top and bake for about 30 minutes in the oven.

 

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