Recipes
Brussels Sprouts
Brussels Sprouts Info: These seem to really divide people; you either love 'em or hate 'em. If you're in the "hate 'em" camp, please try our farm-fresh Brussels sprouts before you toss them out. Fresh sprouts are very tender and flavorful; they just might surprise you with how good they are. The real trick is to not overcook them! If you don't care for them steamed or boiled, try them roasted. Roasting brings out vegetables natural sweetness, and roasting a mix of veggies together makes for an addictive dish. Store sprouts in the fridge or an airtight container and they should last up to two weeks. To use, simply trim off the end out outer leaf or two...but only if needed.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Browned Brussels Sprouts in Parmesan Crust, Brussels Sprouts with Portabella and Sunflower Seeds, Braised Brussels Sprouts with Mustard Butter, Nutty Brussels Sprouts, Simple Savory Brussels Sprouts, Roasted Brussels Sprouts with Apples and Cider-Maple Vinaigrette
Browned Brussels Sprouts in Parmesan CrustThis is a most delightful way to prepare Brussels sprouts: fried in oil, tucked inside a perfectly seasoned “crust,” and coated with cheese. To make your own seasoned bread crumbs, mix 1 cup crumbs with 1 teaspoon dried oregano or thyme, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
1/2 pound Brussels sprouts (about 2 cups)
salt
1/2 cup olive oil
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown, 3 to 4 minutes.
Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately.
Brussels Sprouts with Portabella and Sunflower Seeds
Served over quinoa, this makes a delicious, complete meal. It’s great all on its own too. You will whip this up in no time and impress your family and guests with your culinary acumen.
1 pound Brussels sprouts (about 4 cups)
2 tablespoons butter
1/2 cup minced onion
1 clove garlic, minced (about 1/2 teaspoon)
1 large portabella mushroom, roughly chopped
1/2 cup unsalted sunflower seeds
1 teaspoon lemon juice
1 teaspoon fresh oregano
salt
freshly ground black pepper
1/4 cup freshly grated Parmesan or Asiago cheese or more to taste (optional)
Place the Brussels sprouts in a steamer basket set over 1 1/2 inches boiling water and cover. Steam until tender-crisp, 5 to 10 minutes depending on size. Be sure to check at 5 minutes; overcooked Brussels sprouts have an unpleasant flavor and texture. Transfer the Brussels sprouts to a serving platter.
Melt the butter in a large skillet over medium heat. Add the onion; sauté until translucent, 5 to 7 minutes. Add the garlic; cook for 1 minute more. Add the mushroom, sunflower seeds, lemon juice, oregano, salt, and pepper to taste; cook, stirring, until the mushroom has reduced in size and released most of its liquid, 8 to 10 minutes.
Pour the mushroom mixture over the sprouts. Top with cheese.
Braised Brussels sprouts with mustard butter
1 lb small, firm Brussels sprouts
1/2 c water
1/2 tsp salt
2 Tbsp melted butter or margarine
2 Tbsp Dijon mustard
Salt and black pepper
Remove loose or discolored leaves from sprouts. Cut an X through stem end to assure even cooking.
Bring sprouts, water and salt to a boil in a saucepan over medium-high heat. Lower heat, cover and simmer 8-10 minutes, until just tender. Shake pan occasionally during cooking to redistribute sprouts. Drain.
Melt butter in a large skillet. Whisk in mustard. Heat and whisk 30 seconds.
Add sprouts to skillet; coat well. Season to taste with salt and pepper.
Nutty Brussels sprouts
3 c Brussels sprouts
3 Tbsp red wine vinegar
3 Tbsp honey
1 Tbsp minced shallots
2 tsp Dijon mustard
1/3 cup walnut or olive oil
Salt and pepper, to taste
3/4 cup chopped walnuts or pecans
Remove any loose or discolored leaves from sprouts. Cut an X with paring knife through stem end to assure even cooking. Steam in vegetable steamer until just barely tender, about 6 minutes.
Combine vinegar, honey, shallots and mustard in jar with tight-fitting lid. Let sit for 5 minutes. Add oil, salt, and pepper. Close lid, and shake well to emulsify.
Toss cooked Brussels sprouts with the vinaigrette and walnuts. Serve immediately
Simple, savory Brussels sprouts
1 lb Brussels sprouts, ends trimmed and halved lengthwise
2 tsp butter
4 green onions, cut into 1/4 inch slices
Salt and pepper, to taste
Steam Brussels sprouts in vegetable steamer until just barely tender, about 6 minutes. Drain, and run under cold water. Drain.
Melt butter over medium heat. Sauté green onions 5 minutes, until softened.
Add Brussels sprouts and sauté 5 minutes to heat through. Season with salt and pepper to taste, and serve.
Roasted Brussels Sprouts with Apples and Cider-Maple Vinaigrette
¾ lb. Brussels sprouts, trimmed and cut in half
1 T. olive oil
¼ t. salt
1/8 t. pepper
¼ c. dried cranberries
1 c. boiling water
1 T. butter
2 to 3 apples, cubed
1 T. fresh sage, diced (optional)
Cider-Maple Vinaigrette (Whisk ingredients together);
½ t. Dijon mustard
3 T. apple cider vinegar
1 T. pure maple syrup
¾ c. canola or safflower oil
Salt and freshly ground black pepper, to taste
Heat oven to 400
Place Brussels sprouts, salt, and pepper in a baking dish. Toss with olive oil
Roast 20 to 30 minutes, tossing occasionally, until tender
Meanwhile, pour boiling water over cranberries in a bowl. Let stand 10 minutes, then drain
Melt butter in a large skillet over medium heat. Add apples and sauté 5 to 10 minutes, or until tender and lightly browned
To serve, combine sprouts, apples and sage, tossing gently
Divide on serving plates and drizzle with vinaigrette. Serve warm