Brussel Sprout ideas

Yes - I love brussel sprouts and I'm not afraid to say it.  If you've never had them in your adult life, I strongly encourage you to try them.  There is so many ways to make them, but below are a few of my favorites.  They are in season now, so next time you are looking for a green cruciferous vegetable, give them a try. 

Roasted Brussel Sprouts
Wash your brussel sprouts, cut off the bottom and remove the outer leaves.  Depending on the size, you may want to slice them in half the long way (along the mini-core).  Toss in olive oil and salt, and roast at 400 degrees for 25-40 min (depending on the size), turning them every 10 min.  Look for a golden brown color. 

Fast pan-roasted Brussel Sprouts
Not my recipe, but yummy just the same. 
http://kitchen-parade-veggieventure.blogspot.com/2009/12/fast-pan-roasted-brussels-sprouts.html

RECIPE for FAST PAN-ROASTED BRUSSELS SPROUTS

Hands-on time: 15 minutes
Time to table: 20 minutes
Serves 4

Water to cover plus an inch more, well salted (allow 1/2 tablespoon table salt for 4 cups of water)
1 pound fresh Brussels sprouts, trimmed and gnarly outer leaves removed, Xs cut into the cores with the tip of a knife

1 tablespoon butter,
1 clove garlic, smashed to remove the peel, otherwise left whole
Juice of half a lemon (about 1 tablespoon)
Salt & pepper to taste

Bring the salted water to a boil. Drop the sprouts in, cover and let cook for 3 to 5 minutes until mostly cooked. Drain. (If cooking ahead, drop the sprouts into ice water for a brief moment to stop the cooking and drain again.) Cut the sprouts in half lengthwise.

In a large skillet, heat the butter and garlic until shimmery on MEDIUM heat and let cook for about 3 minutes until the garlic flavor is infused into the butter. Remove the garlic clove and discard and increase the heat to MEDIUM HIGH. Add the Brussels sprouts and stir to coat with fat. Cook the sprouts, turning only every so often for you want the flat edges to darken, taking on almost a little 'burn' and that won't happen when stirring often. (It takes patience to not stir often but you can do it!) When the edges are browned to the desired level, sprinkle with lemon juice. Season with additional salt (if needed) and pepper (if needed). Savor and enjoy!

NUTRITION ESTIMATE
Four servings, Per Serving: 75 Calories; 3g Tot Fat; 2g Sat Fat; 7mg Cholesterol; 48mg Sodium; 11g Carb; 4g Fiber; 3g Sugar; 4g Protein; Weight Watchers 1 point

Brussel Sprouts with Bacon and Shallots

The recipe below is also not mine, but probably my favorite of the three.  Bacon makes everything better!

 

http://quick-dish.tablespoon.com/2011/02/26/brussel-sprouts-brussels-sprouts-recipe/

 

Ingredients

• 1 lb brussels sprouts
• olive oil cooking spray
• salt and pepper

• 2 slices bacon, chopped
• 2  shallots, halved and thinly sliced

 

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Set aside.
2. Remove the ends of the Brussels sprouts and then slice in half. Transfer the halved sprouts to the baking sheet.
3. Spray the Brussels sprouts with olive oil spray and then sprinkle with salt and pepper. Slide the tray into the oven and bake for 15 minutes, stirring once.
4. Meanwhile, heat a skillet over medium heat and add the bacon. Once the bacon is just about browned, remove it to a paper towel-lined plate. Add the shallots to the skillet and saute until they turn a rich golden brown. If the Brussels sprouts aren't done yet, remove the shallots from the pan with the slotted spoon as well.
5. Once the Brussels sprouts are done, add to the skillet and sprinkle with the bacon and shallots. Toss well to combine. Sprinkle with salt and pepper to season, if desired. Serve.
6. Optional: Serve with a sprinkling of freshly grated Parmesan cheese.