Find More
Archived posts for the ‘Brussels Sprouts’ Category

Momofuku’s Roasted Brussel Sprouts

By Laura

Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Adapted from David Chang

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red cayenne peppers, rehydrated & thinly sliced, seeds intact

Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.

Options for cooking sprouts:

  • To roast the brussels sprouts: Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don’t have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
  • To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan — be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.

Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing (below) to taste and cilantro leaves, and toss once or twice to coat.

Dressing: Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Brussel Sprouts Gratin

By Laura

from shareholder Sherril Gelmon
3 servings

    1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
    3 TBS unsalted butter, melted
    Olive oil
    kosher or sea salt and fresh pepper
    1/2 cup panko breadcrumbs
    1/4 cup grated gruyere or emmentaler
    3/4 cup heavy cream
    1/4 – 1/2 tsp. horseradish

Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 – 25 minutes. You want them to be browned a bit and tender when pierced with a knife.

Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.

Mix the horseradish in with the cream.

When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 – 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.

Place under broiler until crust is browned and cheese melted, about 5 minutes.

Brussel Sprouts and Gnocchi with Pesto

By Laura

One of my housemates came up with this recipe and I love it. It’s quick and easy and you don’t have to be terribly precise about the measurements — just use as many sprouts as you have around.

    1 lb gnocchi
    1-4 cups sprouts
    pesto (hopefully some you put in the freezer this summer)
    fresh parmesan
  1. Bring a big pot of water to a boil.
  2. Add the brussel sprouts and when they are almost tender (2-5 minutes) add the gnocchi to the same pot.
  3. It’s all done when the gnocchi float to the top (1-2 minutes).
  4. Drain, smother with pesto, top with parmesan and enjoy!

Brussel Spouts w/ Cauliflower & Mustard-Caper Butter

By Laura

From Local Flavors, by Deborah Madison

The Mustard-Caper Butter

    2 cloves garlic
    3/4 cup drained sm capers
    sea salt and fresh ground pepper
    grated zest of 1 lemon
    6 T butter at room temp
    3 T chopped marjoram
    2 t Dijon-style mustard

Pound garlic with 1/2 teaspoon salt in a mortar until smooth then stir into the butter with mustard, capers, lemon zest and marjoram. Season with pepper. Butter can be made a day ahead and refrigerated. Bring to room temp before serving.

The Vegetables

    1 lb Brussel Sprouts trimmed up
    1 sm. head romanesco
    1 sm. head white cauliflower
    sea salt and fresh ground pepper

Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and romanesco into bite-sized pieces. Bring a large pot of water to a boil. Add veggies and cook until tender, about 5 min. Drain, shake off any excess water, then toss with Mustard-Caper Butter. Add salt and pepper to taste and serve.

Multiple Approaches to Brussels Sprouts

By Laura

From Shareholder Sherril Gelmon with help from James Beard

To clean:

    Cut the brussels sprouts off the stems as close to the stem as possible. Trim stem ends and outer leaves; all of it is edible! Rinse well, and soak in salted water for 10 minutes to remove any dirt. Drain.

To cook:

    To microwave: Place in a microwave-safe dish with a small amount of water. Cover the dish with plastic wrap, venting one corner to release steam. Cook for 5 minutes at full power; test — if you want them softer, cook another 1-2 minutes (the flavor and food value is best if not overcooked!).
    To cook stove-top: Put in a saucepan, cover with water. Add a small amount of salt. Bring to a boil, and cook for about 10 minutes or until crisply tender. Drain.

To serve:

    A simple approach: Toss the cooked sprouts with some butter/margarine, and season to taste with salt and freshly ground pepper.
    A more piquant approach: As above; add a combination of balsamic vinegar, soy sauce, sherry and/or lemon juice; toss and serve.
    Au Gratin: Toss the cooked sprouts with a few tablespoons of olive oil and a touch of lemon juice, sprinkle with grated Parmesan cheese. You may wish to warm this briefly in an oven to melt the cheese.
    Brussels Sprouts and Mushrooms: Clean and slice some fresh mushrooms; saute in olive oil. Mix the mushrooms and oil with the sprouts; add lemon juice and/or cheese to taste.
    Brussels Sprouts and Shallots/Onions: Finely chop shallots or green onions to make about 5 tablespoons; saute these in some olive oil, add 1/2 tsp. caraway seeds and 1-2 tbsp. vinegar. When well mixed, remove from the heat and toss with the sprouts.