Garlic Roasted Brussels Sprouts

INGREDIENTS

·        1 pint Brussels sprouts (about a pound)

·        4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

·        5 cloves garlic, peeled

·         Salt and pepper to taste

PREPARATION

1.    Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Set loose leaves aside. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

2.    Cook, undisturbed, until sprouts begin to brown on bottom, add reserved leaves and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

RECIPE: Roasted Brussels Sprouts with Wild Mushrooms and Cream

Difficulty Level: Easy

Ingredients:

• 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)   
• 5 Tbs. olive oil
• Kosher salt
• 3 Tbs. unsalted butter    
• 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs or shitakes, halved if small or cut into 1-inch wedges (about 4-1/2 cups)    
• 1 large shallot, thinly sliced (1/2 cup)    
• 1/4 cup dry white wine    
• 1 cup heavy cream    
• Freshly ground black pepper

Directions:

Position a rack in the center of the oven and heat the oven to 450°F.

Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 15-18 minutes. Remove from the oven and set aside.

Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Make Ahead Tips:
The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 32; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 14; Protein (g): protein g 5; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 6;

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: What to do with Homemade Bread Crumbs

[a tip from Ann] 

Everytime you have some leftover good bread, slice and lightly toast the leftovers in your toaster, oven or toaster oven. Real cooks recommend removing the crusts; I don't bother. (Honestly, I don't even toast it first. I just grind up the old bread.)

Pulse in food processor until the bread becomes crumbs. I store them in a ziploc bag in my freezer. These have many uses: you can saute them in a pan with a little oil and add any seasonings of your choice such as garlic, herbs, or a bit of grated cheese. Use them to top roasted vegetables (broccoli, asparagus), sauteed greens in garlic, gratins, or pasta dishes (especially good when made with garlic and parmesan and used to top pasta with pesto). You can also use them for coating meat or fish for sauteing or frying.

Being a midwestern cheapskate I had stored up bags of these in the freezer and they were driving my husband crazy. Once we knew we were moving this summer I started trying to use everything up and started putting bread crumbs on everything and now we are out! They taste great and the little bit of crunchy texture is a great complement to so many dishes.

RECIPE: Skillet Brussels Sprout

Adapted from Lidia’s Family Table

Yield: 4-6 portions

1½ pounds fresh Brussels sprouts

3 Tbsp. extra-virgin olive oil

4 plump garlic cloves, peeled and sliced (about 3 Tbsp.)

¼ tsp. dried red pepper flakes

Procedure:

1. Rinse and drain the sprouts. Working over a big bowl with a sharp paring knife, cut off (and discard) ¼ inch or so of the base of each sprout, freeing the outer leaves. Slice out what’s left of the tiny core and discard. Begin peeling off the outmost leaves, discarding only wilted or blemished leaves; drop all of the fresh dark-green leaves into the bowl. When you reach the tines ones that can’t be pulled apart, cut them into slivers and put them in the bowl.

2. Put the oil and garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.

3. Dump in the sprout leaves, shake the pan to spread them out; sprinkle the dried peppers and salt all over. Cover the skillet and let the leaves cook and wilt for 4-5 minutes, giving the pan an

occasional shake.

4. Uncover and turn the sprouts will with a big spoon or tongs. The leaves should be sizzling but not browning – lower the heat if necessary. Cover the pan again. Cooking another 4-5 minutes until the leaves are soft, greatly reduced in volume, but still green and glistening.

NOTES: Adjust olive oil, garlic and red pepper to your own taste and to suit the amount of Brussels Sprouts you’re cooking. This is a great dish for people who don’t think they like Brussels Sprouts – they’re milder than whole sprouts and almost sweet.

Submitted by Lisa Bretherick

RECIPE: Brussels Sprouts (for people who think they hate brussels sprouts)

From The Healthy Kitchen

Ingredients:

1 pound Brussels sprouts

1 teaspoon salt

2 tablespoons extra virgin olive oil

1 teaspoon hot red pepper flakes, or to taste

5 cloves garlic, finely minced

1/4 - 1/2 teaspoon nutmeg, or to taste, preferably freshly grated

1/2 cup freshly grated Parmesan cheese

Procedure:

1. Trim the ends off the Brussels sprouts and remove and discard any discolored outer

leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters

lengthwise through the stem end. If smaller, cut them in half.

2. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until

they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts

well.

3. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and

sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the

Parmesan cheese and toss the sprouts until the cheese melts.

Contributed by Stephanie Leonard

RECIPE: Bucatini with Brussels Sprouts

Ingredients:

1 lb. brussels sprouts, trimmed and large sprouts halved

1/3 cup Parm-Reg, grated, plus additional for garnish

3 cloves garlic

2 tbsp evoo

3 tbsp chopped walnuts

2 tsp lemon thyme, finely chopped

1/2 lb. bucatini

Procedure:

1. Preheat oven to 375 degrees F.

2. Place sprouts in cast iron pan with garlic and evoo. Season with s&p. Toss so that all of the ingredients are evenly coated in evoo and well-seasoned. Roast for 15 minutes. Remove pan from oven, add walnuts and lemon thyme. Stir brussels sprouts so that sprouts flip over and walnuts and thyme are evenly distributed. Roast until brussels sprouts are nicely browned, with some of the outer leaves looking almost charred. Trust me, charred brussels sprouts are happy brussels sprouts.

3. Meanwhile cook bucatini according to package specifications in a large pot of boiled, salted water. Drain, reserving 1/2 cup of the pasta cooking liquid. Add pasta to brussels sprouts. Toss in parm-reg, and drizzle in approximately 1/4 cup of the pasta water. Toss to combine. If the sauce is still thick, add remaining pasta water until it loosens and just coats the pasta. If desired, drizzle in additional 1 tbsp evoo over warm pasta.

4. Serve pasta in individual pasta bowls (or plates), garnished with additional parm-reg (if desired).

Submitted by Vicki Boyne