1 cauliflower (about 2 pounds), cut into 1-inch florets
1 lb. fresh Brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 Tbs. grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley
Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
(from Bon Appétit, December 2004)
Showing posts with label brussels sprouts. Show all posts
Showing posts with label brussels sprouts. Show all posts
BROWNED BRUSSELS SPROUTS IN PARMESAN CRUST
1/2 pound Brussels sprouts (about 2 cups)
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
1/2 cup olive oil
salt
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. Serves 2 to 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
1/2 cup olive oil
salt
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. Serves 2 to 4.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
WALNUT BRUSSELS SPROUTS
1/2 pound Brussels sprouts
1/2 teaspoon salt
1/4 cup walnut pieces
1/2 tsp. dried marjoram
1 Tbs. olive oil
1/8 tsp. pepper
1/2 red onion, cut into 1/4-inch slices
1/3 cup white wine
1 clove garlic, minced
Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside. In a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, 1-2 minutes. Remove from skillet and set aside. In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, 6-8 minutes. Transfer to serving bowl; toss with reserved walnuts. Makes 6 servings.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 teaspoon salt
1/4 cup walnut pieces
1/2 tsp. dried marjoram
1 Tbs. olive oil
1/8 tsp. pepper
1/2 red onion, cut into 1/4-inch slices
1/3 cup white wine
1 clove garlic, minced
Steam Brussels sprouts until almost tender, about 8 minutes. Set them aside. In a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, 1-2 minutes. Remove from skillet and set aside. In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, 6-8 minutes. Transfer to serving bowl; toss with reserved walnuts. Makes 6 servings.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
BRUSSELS SPROUTS & CARROT SALAD
3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced red onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt
Bring the water and salt to a boil in covered saucepan. Add the carrots and cook until just tender, 6-8 minutes. Meanwhile, halve any Brussels sprouts larger than 1-inch across. When the carrots are tender, remove and set aside in a large bowl. Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes. While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl. After the Brussels sprouts are tender, drain and add them to carrots. Pour the dressing over the vegetables and toss gently. Serve immediately or chill for about 30 minutes. Garnish with pepper and a few dill or parsley sprigs. If desired, add red onions for color and spark. Serves 4-6.
(from Moosewood Restaurant Daily Special)
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced red onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt
Bring the water and salt to a boil in covered saucepan. Add the carrots and cook until just tender, 6-8 minutes. Meanwhile, halve any Brussels sprouts larger than 1-inch across. When the carrots are tender, remove and set aside in a large bowl. Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes. While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl. After the Brussels sprouts are tender, drain and add them to carrots. Pour the dressing over the vegetables and toss gently. Serve immediately or chill for about 30 minutes. Garnish with pepper and a few dill or parsley sprigs. If desired, add red onions for color and spark. Serves 4-6.
(from Moosewood Restaurant Daily Special)
BRUSSELS SPROUTS SALAD
3 Tbs. lemon juice, divided
1 1/2 c. sliced Jerusalem artichokes or carrots
1 large celeraic, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 pound Brussels sprouts, trimmed
3 Tbs. olive oil
1 Tbs. fresh grated lemon zest (optional)
salt and pepper
2 Tbs. chopped parsley
Combine 1 tablespoon of the lemon juice and 3 cups water in medium bowl. Add artichokes (carrots) and celeraic; cover and chill until it is time to dress salad. Cook leeks in 1-inch of boiling water until tender, but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam sprouts over it until tender-crisp, 8-10 minutes. Place leeks and sprouts in serving bowl. Drain and add artichokes (carrots) and celeraic to bowl. Toss with olive oil, remaining 2 tablespoons lemon juice, optional lemon zest, and salt and pepper to taste. Cover and chill 1 hour. Garnish with parsley. Serves 4.
(from Winter Harvest Cookbook)
1 1/2 c. sliced Jerusalem artichokes or carrots
1 large celeraic, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 pound Brussels sprouts, trimmed
3 Tbs. olive oil
1 Tbs. fresh grated lemon zest (optional)
salt and pepper
2 Tbs. chopped parsley
Combine 1 tablespoon of the lemon juice and 3 cups water in medium bowl. Add artichokes (carrots) and celeraic; cover and chill until it is time to dress salad. Cook leeks in 1-inch of boiling water until tender, but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam sprouts over it until tender-crisp, 8-10 minutes. Place leeks and sprouts in serving bowl. Drain and add artichokes (carrots) and celeraic to bowl. Toss with olive oil, remaining 2 tablespoons lemon juice, optional lemon zest, and salt and pepper to taste. Cover and chill 1 hour. Garnish with parsley. Serves 4.
(from Winter Harvest Cookbook)
BRUSSELS SPROUTS POLONAISE
1 pound Brussels sprouts
6 Tbs. butter, divided
salt & pepper to taste
juice of 1/2 lemon
3 Tbs. fresh bread crumbs
1/2 c. chopped hard-cooked egg
2 Tbs. chopped parsley
Trim and wash sprouts; steam or blanch until barely tender. When ready to serve, heat 2 tablespoons butter in large skillet; roll sprouts in it to heat through. Season with salt, pepper, and lemon juice; place in a hot serving dish. Cook remaining 4 tablespoons butter until nutty brown. Toss bread crumbs in butter. Sprinkle egg, parsley, and browned bread crumbs over sprouts. Serves 4.
(from Victory Garden Cookbook)
6 Tbs. butter, divided
salt & pepper to taste
juice of 1/2 lemon
3 Tbs. fresh bread crumbs
1/2 c. chopped hard-cooked egg
2 Tbs. chopped parsley
Trim and wash sprouts; steam or blanch until barely tender. When ready to serve, heat 2 tablespoons butter in large skillet; roll sprouts in it to heat through. Season with salt, pepper, and lemon juice; place in a hot serving dish. Cook remaining 4 tablespoons butter until nutty brown. Toss bread crumbs in butter. Sprinkle egg, parsley, and browned bread crumbs over sprouts. Serves 4.
(from Victory Garden Cookbook)
BRUSSELS SPROUTS IN CIDER WITH ONIONS & APPLES
1 pound Brussels sprouts
2 apples
2 Tbs. butter
2 Tbs. olive oil
1 yellow or red onion, chopped
1 1/2 c. apple cider
1/2 tsp. salt
1/2 tsp. pepper
2 star anise
1/4 c. balsamic vinegar
Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter and oil in large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; sauté until apples are soft and onions are translucent, about 4 minutes. Add sprouts; sauté 3-4 minutes. Add remaining ingredients, except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scraping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Serves 6.
(from Vegetarian Table: France)
2 apples
2 Tbs. butter
2 Tbs. olive oil
1 yellow or red onion, chopped
1 1/2 c. apple cider
1/2 tsp. salt
1/2 tsp. pepper
2 star anise
1/4 c. balsamic vinegar
Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter and oil in large skillet over low heat. When mixture foams, increase heat to medium and add apples and onions; sauté until apples are soft and onions are translucent, about 4 minutes. Add sprouts; sauté 3-4 minutes. Add remaining ingredients, except vinegar. Cover, reduce heat, and simmer until sprouts are easily pierced with a fork, about 10 minutes. Discard anise. Remove contents of pan with slotted spoon to warm serving dish; cover. Heat liquid in pan over medium-high heat until reduced by half. Add vinegar; cook 2-3 minutes, stirring and scraping pan to loosen any stuck-on bits. Pour over sprouts; serve immediately. Serves 6.
(from Vegetarian Table: France)
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE
4 c. Brussels sprouts, trimmed
4 Tbs. wine vinegar
3 Tbs. honey
1 Tbs. Dijon mustard
1/2 c. walnut or vegetable oil
salt and pepper to taste
1 c. walnuts, coarsely chopped
To cook sprouts evenly, cut an “x” in base of each. Steam until just tender, 5-7 minutes. Whisk vinegar, honey, mustard, oil, salt and pepper in large bowl. Toss in hot Brussels sprouts and walnuts; chill overnight. Serves 4-6.
(from The City Gardener’s Cookbook)
4 Tbs. wine vinegar
3 Tbs. honey
1 Tbs. Dijon mustard
1/2 c. walnut or vegetable oil
salt and pepper to taste
1 c. walnuts, coarsely chopped
To cook sprouts evenly, cut an “x” in base of each. Steam until just tender, 5-7 minutes. Whisk vinegar, honey, mustard, oil, salt and pepper in large bowl. Toss in hot Brussels sprouts and walnuts; chill overnight. Serves 4-6.
(from The City Gardener’s Cookbook)
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