Seems like Brussels sprout dishes are having their moment these days. And with good reason. Brussels sprouts are almost foolproof to cook with and they adapt so well to so many different types of recipes. As we highlighted in our cookbook, they are "perfect little packages of vitamins, minerals, and cancer-fighting antioxidants...very low in calories and very high in fiber." What's not to love?
Here are three very different and incredibly delicious Brussels sprouts recipes from our book and our blog.
Shaved Brussels Sprouts with Pecorino Cheese
Photo by John Kernick
This delightfully different salad features raw Brussels spouts sliced whisper thin. We add salty Pecorino Romano Cheese and crisp apple and toss with a tangy citrus vinaigrette to finish this light, fresh, and so tasty salad.
(6 servings)
1 tablespoon fresh lemon juice
1 1/2 tablespoons fresh orange juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 1/2 pounds Brussels sprouts, trimmed and sliced whisper-thin with a mandolin
or a knife
1 small or half a large crisp red-skinned apple (Pink Lady or Gala), cut into 1-inch long
julienne
1/2 cup shaved Pecorino cheese
In a small bowl or a jar with a tight lid, combine the lemon and orange juices, lemon and orange zests, mustard, vinegar, olive oil, 1/4 teaspoon of salt, and pepper to taste. Whisk or shake vigorously until emulsified.
In a salad bowl, combine the Brussels sprouts and apples. Add the dressing and toss gently. Season with additional salt and pepper to taste. Top with the Pecorino shavings, and serve.
Orecchiette with Shaved Brussels Sprouts, Parmesan, and Pine Nuts
Brussels sprouts and pasta might seem a surprising duo, but when the Brussels
sprouts are shaved and sautéed in olive oil and garlic till golden, their sweet and
nutty flavor are a delectable addition to pasta. We're partial to orecchiette, but any
small pasta can be substituted in this dish.
(4 to 6 servings)
2 tablespoons pine nuts
Kosher salt
1 pound orecchiette pasta
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallots
2 large cloves garlic, minced
2 tablespoons chopped Italian (flat-leaf) parsley
1/8 teaspoon crushed red pepper flakes
1 pound Brussels sprouts, trimmed and very thinly sliced
Freshly ground black pepper
1 tablespoon unsalted butter
½ cup coarsely grated Parmesan cheese
Heat a small nonstick skillet over medium heat. Add the pine nuts and shake the pan occasionally until they begin to brown and give off a nutty aroma, about 3 minutes. Remove from the heat and set aside.
Meanwhile, bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook until al dente, about 1 minute less than the directions on the package. Reserve ½ cup of the pasta water and drain the pasta in a colander.
Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and garlic, and cook for 2 minutes, stirring frequently, taking care not to burn the garlic. Add the parsley, red pepper flakes, continue stirring, and cook for one minute more.
Add the Brussels sprouts, ½ teaspoon of salt and ¼ teaspoon of black pepper, and sauté until the vegetables begin to soften--about 3 minutes. Spread the vegetables in the pan and press down to flatten with the back of a wooden spoon. Let them brown for 1 to 2 minutes and then stir and repeat. Reduce the heat to low, add the butter, and mix well. Stir in the cooked pasta. Add 2 to 3 tablespoons of the pasta water, or as desired, to moisten the sauce.
Stir in the Parmesan cheese and toasted pine nuts, and serve hot.
Crispy Roast Potatoes and Brussels Sprouts
Roasted Brussels sprouts are a favorite dish with all of our families--as are roasted potatoes. So we had the delicious idea of putting them together. This tasty roasting combo of Brussels sprouts and potatoes is a snap to make and we find that they go great along side any main course.
(4 servings)
1 pound Brussels sprouts, trimmed and quartered (or halved if small)
1 pound small potatoes, scrubbed but not peeled, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves, plus 3 or 4 sprigs
Sea salt
Freshly ground black pepper
Preheat the oven to 425°F.
In a large mixing bowl, combine the Brussels sprouts, potatoes, oil, parsley, garlic, the chopped thyme, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well until the Brussels sprouts and potatoes are evenly coated.
Arrange the Brussels sprouts and potatoes in a single layer on a large rimmed baking sheet, scatter the thyme sprigs on top, and roast for 25 minutes. Flip them with a spatula and roast for another 20 minutes--the potatoes should be golden and the Brussels sprouts slightly charred. Remove the thyme sprigs, season with additional salt and pepper and serve.
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