Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6

Air Fryer Garlic Roasted Parmesan Brussel Sprouts

 1 pkg Brussel sprouts, cut in half

2 Tbsp olive oil

2 tsp garlic

salt and pepper

2 Tbsp Italian bread crumbs

2-3 Tbsp Parmesan cheese

Set Air Fryer to 400 degrees for 10 minutes.  Flip for 10 more minutes.

Recipe:  six sisters stuff

Cheesy Bacon Brussel Sprouts

 4-5 strips of bacon

1 tsp butter

brussel sprouts, cut in half

salt and pepper

garlic powder

1/4 cup heavy cream

shredded Parmesan cheese

shredded Mozzarella cheese

Cut up bacon into small pieces and cook in an Cast Iron skillet.  Set aside.  Add butter but keep some bacon grease and brussel sprouts, salt, pepper and garlic powder.  Cook until brussel sprouts begin to golden brown. Add heavy cream and bacon and mix all together.  

Pour brussel sprouts into an oven safe dish and top with cheeses.  Bake in a 375 degree oven for 15-25 minutes or until your liking.

Charred Brussel Sprouts with Bacon and Maple

 4-5 bacon slices

brussel sprouts, cut in half ( leave the ends attached so it does not separate)

shallots, cut small

cumin

maple syrup

mustard

salt and pepper

chives, chopped fine

 

Using a cast iron skillet cook the bacon first.  Set aside.  In skillet with remaining grease place each brussel sprout cut side down covering the entire skillet.  Cook on high heat for a couple of minutes to start the char.  Add salt and pepper. Move the brussel sprout in the skillet to a 450 degree oven for 10-15  minutes to continue to char.  

Spoon out brussel sprouts into a bowl. Set aside.  In the empty skillet add shallot, cumin, maple syrup, mustard, salt and pepper.  Stir together and cook just for a few minutes. Add the brussel sprouts and chives.  Mix together.  Lastly cut up the bacon into small pieces and add the the brussel sprouts.  Mix and Serve.

Recipe:  GZ

Brussels Sprout Slaw with Apples and Pecans

 1 lb trimmed Brussels sprouts

6 Tbsp extra virgin olive oil

1 Tbsp lemon zest

1/4 cup fresh lemon juice

1/2 tsp crushed red pepper

1 diced Granny Sith or Honeycrisp apple

2 oz shredded Parmesan cheese

1/3 cup toasted and chopped pecans

1 Tbsp honey

1 tsp kosher salt

1/2 tsp black pepper

Thinly slice 1 ob trimmed Brussels sprouts using a mandoline or food processor fitted with a slicer attachment.  Transfer sliced Brussels sprouts to a large bowl.  Add 6 Tbsp extra virgin olive oil, 1 Tbsp lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp crushed red pepper: toss to coat.  Add a diced Granny Smith or Honeycrisp apple, 2 oz shredded Parmesan cheese, 1/3 cup toasted an chopped pecans, 1 Tbsp honey, 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.  Let stand 5 minutes to allow the Brussels sprouts to wilt slightly ad flavors to marry.

Roasted Brussel Sprouts and Zucchini

 lg zucchini, cut up

bag of Brussel Sprouts, cut up

bacon grease

olive oil

Pink Himalayan salt

black pepper

onion powder

2 Tbsp garlic, minced

Italian seasoning (optional)

Mix all ingredients in a baking pan. Spread on aluminum foil pan in a single layer.  Bake at 400 or 375 degrees for 1 hour.  

Note:  Can add bacon pieces.  Can add cauliflower, broccoli or squash

Brussel Sprouts

 8 oz Brussel Sprouts ( cut into thin slices)

2 slices of bacon, cut into small pieces

salt and pepper

water

olive oil

 

In a pan on the stove heat up 1 Tbsp oil an cook up bacon pieces.  Add Brussel Sprout slices to the bacon. Mix together and let cook. Add salt and pepper.  Add 1 Tbsp of water and place lid on top.  Should be done in another 3 minutes. Add a bit of olive oil before serving.

Brussels Sprouts served with Aioli

 2 lb Brussels sprouts, freshly rinsed and dryed

1 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 lb thick-cut bacon

 

Preheat oven to 425 degrees.  Trim the stem of each Brussels sprout and cut in half if larger tha 1/2 ich diameter.  Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper.  Toss to coat and pour onto a baking sheet in an even layer.  Roast in a preheated oven until tender-crisp, 12-15 minutes.  A knife inserted will meet a little resistance. Remove from the oven. 

While roasting, cook bacon in a large skillet over medium-high heat. Transfer cooked bacon to a towel-lined plate.  When all bacon is cooked, leave bacon grease in skillet and remove from heat if the Brussels have not finished roasting.  

Transfer half of the roasted Brussels sprouts to the hot skillet.  Fry the sprouts until crispy and browned, 3-5 minutes.  Transfer to a towel-lined tray and continue frying the second batch of sprouts.  If skillet seems dry, add 2 Tbsp of neutral oil.  Finish frying sprouts and transfer to a serving plate.

For the Aioli:

1 egg

2 tsp Dijon mustard

2 tsp lemon zest 1 Tbsp lemon juice

1 tsp salt

1/2 tsp black pepper

2 cloves garlic

1 cup grape- seed oil or other neutral flavor oil

 

In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, pepper and garlic cloves.

Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.  With blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.

Roasted Brussel Sprouts with Bacon

 Package of Brussel sprouts

1/2 onion, chopped

4-5 bacon cut into small pieces, uncooked 

balsamic glaze

Boil Brussel sprouts on stove or microwave. Smash them with the bottom of a glass and place on a baking sheet with parchment paper.  Add onions and bacon on top and sprinkle with balsamic glaze.  Bake at 425 degrees for 1 hour.  You may need to flip half way.

Winter Butternut Squash Brussels Sprouts Caesar Salad

 Prep Time: 15 min    Cook Time:  30 min    Total Time:  45 min

For the butternut squash:

3 cups 1/2 inch cubed butternut squash

1 Tbsp olive oil

1/2 Tbsp honey or pure maple syrup

Freshly ground salt and pepper

For the sweet and salty toasted pecans:

1/2 cup pecan halves

1-2 tsp pure maple syrup

sea salt

For the salad:

1 lb (16 oz) burssels sprouts, ends trimmed and yellow outer leaves removed

3/4 cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apple are great)

1/2 cup chopped Medjool dates

1/3 cup shaved Manchego (or shaved Parmesan)

For the Caesar dressing:

1/4 cup tahini

2 Tbsp olive oiljuice from 1/2 large lemon

1 clove garlic, finely minced

1 tsp finely diced capers

1 tsp caper brine (from the jar of capers) 

1 tsp dijon mustard

1-2 Tbsp warm water, to thin dressing

Freshly ground salt and black pepper

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper and add butternut squash cubes.  Drizzle with olive oil, honey or maple syrup, salt and pepper.  Toss to coat  the butternut squash with the oil.   Roast for 30 minutes, flipping halfway through.  Butternut squash is done with fork tender.

2. While butternut squash is cooking, you can toast pecans:  add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown.  Once golden brown, turn off the heat and stir in a tsp or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt.  Remove from heat and allow to cool.

3.  Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.  If you don't have a food processor, feel free to use a sharp knife to thinly slice.  Add shredded brussels sprouts to a large bowl.

4.  Next, mix the dressing ingredients together in a small bowl until smooth:  Tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper.  Taste and add a pinch of salt if necessary.

5.  Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels.  Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking.  If not, season with a bit of freshly ground salt and pepper.  Next, you can choose to serve this on a platter or in a bowl.  Platters are pretty for entertaining.

6.  If making on a platter:  add all of the brussels sprouts coated with dressing to a large platter.  Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

7.  If making in a bowl:  stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans.  Gently toss again so that everything is combined.

  Serves 6

Notes:

TO make paleo, vegan and dairy free simple leave off the cheese.  Make sure to also use maple syrup instead of honey for the butternut squash.

IF you want to make this a full meal, add1 (15 oz) can of drained chickpeas.

Roasted Salmon and Brussels Sprouts

4 6 oz salmon filets

1-1/2 lbs Brussels sprouts

fresh lemon wedges 

sesame seeds

 

For Seasoning/Marinade:

1 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

2 tsp dry Italian seasonings

1 tsp smoked paprika

1/4 tsp cayenne

3 Tbsp olive oil, or avocado oil

juice of 1 large fresh lemon 

Preheat oven to 400 degrees.  and lline a large baking sheet with parchment paper.

Trim off the ends of each sprout, remove and discard the outer layer if necessary, then cut in half.  Transfer to a large bowl.

In a small bowl, whisk all the seasonings for your marinade together really well with oil and lemon juice.

Place your salmon fillets on the prepared parchment paper.

Add about a tsp of your seasoning/marinadae mixture onto each salmon fillet, then rub it in.

Add the remaining seasoning/marinade mixture onto the sprouts and toss well to evenly coat.

Add Brussels sprouts in a single layer on the sheet pan around your salmon.

Bake in your preheated oven for 15 minutes, or just until salmon is flaky and Brussels sprouts are tender crisp and slightly browned.

Garnish with sesame seeds, and lemon wedges.

Smokey Brussels Sprouts in Charred Cream

1-2 lb of Brussels sprouts

heavy cream

salt

paprika

garlic

squeeze of lemon

Parmesan cheese

1. Coat a large saute pan with some heavy cream and a pinch of salt.
2. Add a layer of halved Brussels sprouts, cut side down. Sprinkle with smoked paprika and granulated garlic. Turn on heat to medium high. Do NOT stir. (yet)
3. After a few minutes, the liquid in the cream will evaporate, leaving behind gorgeous fat that will char the edges a bit. Let this happen for 2-5 minutes, depending on your love for char. Then go ahead and stir with a wooden spoon or spatula and let the Brussels cook the rest of the way through, about 3-5 more minutes. Add a squeeze of lemon or sprinkle of Parmesan cheese.
4. Serve. (use this same cooking method in cream with different veggie and spices/herb!)

Garlic Butter Roasted Brussel Sprouts

2 lbs brussel sprouts, trimmed ad halved
1/4 melted butter
2 Tbsp olive oil
4 cloves whole garlic
1/4 tsp black pepper
1/2 tsp salt
1/4 cup freshly grated Parmesan cheese

1.  Preheat oven to 475 degrees.

2.  Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.

3.  Drizzle with melted butter and olive oil.  Season with salt and pepper and toss to combine.

4.  Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.

5.  Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender..

6.  During the last 5 minutes of roasting, sprinkle on Parmesan cheese.  Serve hot.

Roasted Brussels Sprouts

30 Brussels sprouts, stem ends trimmed and loose outer leaves discarded
1/2 onion, sliced
1/4 cup plus 2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.  Fill a large pot halfway with water and bring to a boil over high heat.  Add the Brussels sprouts and cook for 2 minutes to blanch.  Remove with a slotted spoon and drain in a sieve.  Pat the Brussels sprouts dry with paper towels or a kitchen towel. 

Place the Brussels sprouts an onion slices in a rimmed baking sheet.  Drizzle the oil over the vegetables and toss to coat.  Sprinkle with the garlic, salt, and pepper. 

Bake until lightly crispy, 30 to 35 minutes, turning halfway through.

Serves 4

Honey Balsaic Roasted Brussels Sprouts

2-3 lb brussels sprouts, ends removed and sliced in half
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp raw honey

1.  Start by preheating your oven to 425 degrees and lining a rimmed baking sheet with parchment paper.

2.  Lay the brussels sprouts out evenly on the baking sheet

3.  Add the olive oil, sea salt, ground black pepper, balsamic vinegar, and raw honey and toss well to coat

4.  Place into the oven and roast until the brussels sprouts are tender and caramelized about 18-20 minutes.

Roasted Brussels Sprouts with Parmesan

1 lb Brussels sprouts

2 tbsp olive oil

½ tsp kosher salt

freshly ground black pepper

1 cup grated Parmesan cheese

1. Arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve Brussels sprouts.
2. Place the Brussels sprouts on the hot baking sheet. Season with the olive oil, salt and pepper, toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.
3. Roast for 15 minutes. Flip the Brussels sprouts and sprinkle with the Parmesan. Continue roasting until the Brussels sprouts are crispy and tender, 10 to 15 more minutes.