Brussels Sprout

Roasted Brussels Sprouts with Thyme

Brussels+Sprouts+with+Thyme.jpg

Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

  • 20 medium size brussels sprouts

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 400F.

  2. Line a baking sheet with aluminum foil.

  3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

  4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

  5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Roasted Brussels Sprouts

Makes 4 servings.

Brussels sprouts are extremely nutritious and versatile. Even though they are available all year, they are at their best in the cold season.  This preparation is simple and quick but very delicious.

INGREDIENTS

  • 20 medium size Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F
  2. Line a baking sheet with aluminum foil.
  3. Trim the brown ends of the Brussels sprouts and discard the outer damaged leaves.
  4. Place on the baking sheet. Mix with the olive oil and season with salt and pepper.
  5. Roast for about 25 minutes or until tender.

NOTE:

If the Brussels sprouts are too large, you may want to cut them in half, or quarters.  If you prefer you can steam them as well and than sauté in olive oil.

 
 

Shaved Brussels Sprout Salad

Makes 4 servings.

I sometimes serve this versatile salad as a first course, as a side dish or as a salad. I also recommend that you slice it with a mandolin in order to be able to shave it (cut very thin slices). I let this dish rest for a few hours and even overnight.

INGREDIENTS

  • 10 large Brussels sprouts

CITRUS DRESSING

  • 2-3 tablespoons lemon juice
  • 2 -3 tablespoon orange juice
  • 3-4 tablespoons extra virgin olive oil
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • ¼ cup blanched almonds, toasted, very coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Trim and remove outer leaves of Brussels sprouts.
  2. Holding the stem of each Brussels sprout, use a mandolin to shave thinly the Brussels sprouts.
  3. Place in a bowl.
  4. Combine lemon juice, orange juice and olive oil.  
  5. Toss the salad with the dressing. Add parsley and almonds.  Season to taste with salt and pepper.
  6. Before serving season to taste.