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Tuesday, November 1, 2011

Easy-Easier-Easiest: Brussel Sprouts

I know brussel sprouts are not everyone's favorite vegetable.  But they do come into season in the fall, and I've got three recipes that will make you see these mini-cabbages in a new light.

Roasting, as always, is one of my favorite prep techniques.  Put these in the oven while roasting a chicken or thick-cut pork chops for a super-easy, attention-free side dish.  Roasting radically changes vegetables, so if you think you don't like brussel sprouts, do try these.  The mustard-parm sprouts are conventional-but-stepped-up and work well with stove-top main dishes.  And I promise that you've never brussel sprouts like you'll have if you make slaw.  If you want, you can let the dressingn cool a bit before adding it to the veggies for a crispier slaw.

Easiest: Roasted Br. Sprouts
Makes 4-6 servings

1 lb. brussel sprouts
2 tbsp olive oil
salt and pepper to taste
1 tsp savory (optional)

Peel off any yucky leaves on the sprouts, and cut sprouts larger than 1" in diameter in half.

Easier: Braised with Mustard Parmesan Sauce
Makes 4-6 servings

1 lb. brussel sprouts, fresh or frozen
1/2 cup chicken or veggie stock
2 tbsp dijon mustard
salt and pepper to taste
1/4 cup milk
1 tsp cornstarch
Parmesan cheese

Peel off any yucky leaves on the sprouts, and cut sprouts larger than 1" in diameter in half.  Whisk the stock, mustard and salt and pepper together in a medium saucepan.  Add the brussel sprouts.  Bring to a boil, reduce the heat to medium and simmer, covered, for 10-15 minutes until the sprouts are tender. 

Whisk together the milk and cornstarch, and add this slurry to the pan.  Cook 2 minutes more, until thickened.  Sprinkle parmesan cheese over top to taste.

Easy: Wilted Brussel Sprout Slaw
Makes 6-8 servings

1 lb. fresh brussel sprouts
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil

Peel off any yucky leaves and trim off the hard stem end.  Thinly slice the sprouts by hand or with the slicing plate on a food processor. 

Combine vinegar, salt, celery seed, white sugar, mustard and oil in a saucepan.  Bring to a boil and cook 2-3 minutes.  Pour hot dressing over sliced brussel sprouts and serve.
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