brussel sprouts RECIPES

Kale Salad with Sesame dressing

Donna Balcaen
This is recipe is sent in from Donna Balcaen who says it’s a family favorite.  I think it will be extra good when our Brussels sprouts are ready.Kale Salad with Sesame Dressing
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Servings 4

Ingredients
  

Ingredients

  • 1 Tbsp. white sesame seeds
  • 1 lb. kale steamed and sliced thinly I use it raw
  • 1/4 tsp. sea salt
  • 1 Tbsp. plus 1 tsp. vegetable oil divided
  • 5 large Brussel sprouts trimmed halved lengthwise, and thinly sliced crosswise
  • 1 clove garlic minced
  • 1 1/2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • crushed red pepper flakes for garnish optional

Instructions
 

Instructions

  • In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute.
  • Transfer to plate and set aside to cool.
  • In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften. Add Brussel sprouts and toss well.
  • In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil.
  • Pour dressing over greens, add reserved sesame seeds and toss well.
  • Garnish with a pinch of red pepper flakes (optional) and scallions… Serve and enjoy!

Brussel sprout tops

Sprout tops are one of the most flavoursome greens and they have the hint of a Brussels sprout with the texture of healthy greens. They’re probably a bit more versatile than the sprout itself and can be served with anything from chestnuts to bacon.You can cook these in advance and drain them under a cold tap to stop them cooking further and discolouring. They can then be simply mixed with the cooked bacon and onions, buttered and seasoned and either reheated in the oven with foil while the partridge is cooking or in the microwave.
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Cook Time 10 minutes

Ingredients
  

Ingredients

  • 1.5 kg sprout tops stalks trimmed washed and large leaves halved
  • 3 medium onions peeled halved and thinly sliced
  • 100 g butter
  • 250 g piece of smoked or unsmoked streaky bacon rind removed and cut into small rough cm cubes
  • Salt and freshly ground black pepper

Instructions
 

Instructions

  • Gently cook the onion and bacon in the butter in a covered saucepan for 4-5 minutes, stirring every so often, until soft, then remove from the heat.
  • Meanwhile cook the sprout tops in boiling salted water for 4-5 minutes until tender, then drain in a colander, gently squeezing out any excess water.
  • Toss the sprout tops with the onions and bacon and season to taste.
  • Reheat as above.

Sauteed Brussel sprouts

Though this recipe includes bacon, I like to make it without the bacon.  You can also try to just sautee the brussel sprouts withouth boiling them first.
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Cook Time 35 minutes

Ingredients
  

INGREDIENTS

  • 2 1/2 pounds Brussels sprouts trimmed
  • 4 slices bacon cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion diced
  • 4 sprigs thyme or savory plus 2 teaspoons leaves divided
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons lemon juice optional

Instructions
 

Instructions

  • Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters.
  • Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  • Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel.
  • Pour out all but about 1 tablespoon bacon fat from the pan.
  • Add oil to the pan and heat over medium heat.
  • Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes.
  • Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes.
  • Remove the herb sprigs.
  • Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Notes

TIPS & NOTES Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.

Sauteed Brussel sprouts, red pepper, paneer and cashews

This recipe was sent in by Billy Brodovsky and is from Vijs Indian Cuisine  Looks delicious!
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Cook Time 30 minutes
Servings 6

Ingredients
  

Ingredients

  • 11 oz brussels sprouts
  • 2/3 cup raw whole unsalted cashews
  • 1/2 cup canola oil
  • 1 tsp black mustard seeds
  • 3/4 tsp asafoetida
  • 1 Tbsp cumin seeds
  • 1 tsp turmeric
  • 2 1/2 tsp salt
  • 1/2 tsp ground cayenne pepper
  • 1 cup finely chopped tomatoes
  • 1 lb paneer in 1/2 inch cubes
  • 1 large red bell pepper in 1/2 inch cubes
  • 3/4 cup finely chopped cilantro

Instructions
 

Instructions

  • CUT THE STALKS of Brussels sprouts and peel off any outer leaves that
  • are tough or damaged.
  • Discard these, Wash Brussels sprouts and Cut each one in quarters, lengthwise. Some leaves will fall off, but be sure to keep them for cooking.
  • Preheat the oven or toaster oven to 375OF.
  • Spread cashews on a baking tray and bake for 3 minutes.
  • Gently stir cashews to roast them evenly.
  • Return to the oven for another 3 minutes, or until golden brown
  • Watch carefully because cashews can burn quickly.
  • Remove from the oven and cool for at least 30 minutes.
  • In a large shallow pan, heat oil for 1 minute on medium-high heat.
  • Sprinkle in mustard seeds and allow them to Sizzle until you hear the ñrst popping sound, about 1 minute.
  • Quickly add asafoetícla and cumin seeds and allow them to Sizzle for 30 seconds.
  • Add turmeric, salt and Cayenne, reduce the heat to medium and stir for 1 minute.
  • Be careful not to burn the seeds. (If the rnasala is about to burn before the 1 minute is
  • up, turn off the heat and quickly add tomatoes and Brussels sprouts. Then
  • return the heat to medium.)
  • Add tomatoes and Brussels sprouts and stir Well.
  • Cover and Cook vegetables for 5 minutes.
  • Stir in paneer and cook for another 2 minutes uncovered.
  • Add bell peppers and cook 2 to 3 minutes more7 until vegetables are Cooked but not mushy.
  • Before serving use your hands to break Cashews in pieces.
  • Stir Cashew pieces and cilantro into the Curry.

Notes

Notes
lf you clon’t have a full pound of paneer that’s okay-just be sure to adcl extra vegetables or cashews.
Since y0u will use high heat the seeds will cook very quickly in oil. Therefore, have all your ingredients ready to add to the spices immediately.