How to Store Brussels Sprouts: remove from stalk and keep in bag in fridge. Use within 1-2 days for best sweet fresh taste, will keep for several more days and can be cooked with garlic/capers/anchovies etc strong flavors to mask the stronger cabbage notes when stored for longer times. Also: by removing them from the stalk (with just your fingers! snap them off: it's quick), you can store them in the fridge easier. Don't leave them out on the counter: they will go bad/cabbagey really fast that way.
Oregano Brussels Sprouts from Heidi at 101 Cookbooks
Lemony Brussels Sprouts
1.5 pounds Brussels sprouts, halved
1 teaspoon Grated lemon rind
2 Tablespoons Fresh lemon juice
Salt to Taste
Coarsely ground pepper to taste
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Serves 4
Golden Crusted B Sprouts from 101 Cookbooks
Brussels Sprouts from Simply Recipes
Curried Brussels Sprouts from Saveur
Brussels Sprouts With Ginger and Mustard Seeds
from Alice Waters of Chez Panisse
5 tablespoons light olive oil
1 pound brussels sprouts, trimmed until all leaves are torn off
2 tablespoons chopped ginger
2 tablespoons mustard seeds
1 teaspoon hot red pepper
1. Heat sauté pan over high heat. Add oil and brussels sprout leaves, and season with salt.
2. Toss and brown until tender. Add ginger, mustard seeds and hot red pepper. Toss and cook for a minute more. Simmer until completely tender, 1 to 3 minutes.
3. Add the juice of half a lime. Taste and adjust salt and lime. Serve.
Roasted Brussels Sprouts with Bacon and Browned Onions from Chef Jonathan Miller
Everyone loves brussels sprouts with bacon. Here's my version.
1 stalk brussels sprouts
1/4 pound bacon
1 large onion
Heat the oven to 425. Strip the brussels sprouts off the stalk. Halve the Brussels sprouts lengthwise. Toss with a few tablespoons olive oil and some salt directly on a sheet pan. Peel your onions and slice them in half, then thinly crosswise. Slice the bacon into half inch pieces.
Roast the sprouts in the oven until lightly colored and crispy on their edges, about 40 minutes. Remove from the oven.
Heat a large skillet and cook the bacon until crisp. Remove with a slotted spoon and pour off all but a couple tablespoons of the fat. Add the sliced onions to the bacon fat in the skillet and sauté briskly until golden brown, about 10 minutes. Stir regularly to make sure they brown evenly. Remove from heat.
Combine the browned onions with the Brussels sprouts and the crisped bacon. Taste to make sure you like it, adjusting seasonings as necessary.
Roasted Brussels Sprouts & Butternut Squash with Taleggio Cheese
Brussels Sprouts - cut in half and tough guard leaves removed
Butternut Squash - peeled and medium diced
Butter - ¼ pound melted: 1 stick
Vegetable or chicken Stock - 1 cup
Lemon Juice - from one large or 2 small lemons
Chives - 1 Tablespoon chopped
Parsley - 1 Tablespoon chopped
Sage - 1 Tablespoon chopped
Taleggio Cheese - ¼ pound in small dice for easier melting (you can use fontina or gouda instead)
S & P to taste
1. Preheat oven to 350F
2. Toss the Brussels sprouts and half the sage with half of the melted butter
3. Toss the butternut squash and the other half of the sage and butter
4. Pour the Brussels sprouts onto a sheet pan and roast for fifteen minutes checking
regularly and tossing while in the oven to lightly caramelize
5. Pour the butternut squash onto a separate sheet pan and roast in a similar
fashion to lightly caramelize
6. Once caramelized remove from the oven and allow to cool
7. To finish the dish bring a large saucepan to medium heat on the stove
8. Add the squash and Brussels sprouts to the pan and gently stir to heat
9. After one minute add the vegetable stock to help the reheating
10. Once the mixture is hot add the cheese to melt over the mixture
11. Add the herbs and season to finish
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