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Roasted Brussels Sprouts Can Be a Real Treat


Brussels sprouts

Side dishes don’t have to be laden with fat to be richly flavored and satisfying, as this crunchy treat from the Shane Diet & Fitness Resorts ably demonstrates. You can use kale instead of brussels sprouts if you prefer.

Roasted Brussels Sprouts

1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
Salt, to taste
Black pepper, to taste

Preheat oven to 400 degrees. Trim the stem ends of the brussels sprouts and pull off any yellow outer leaves. Halve each sprout lengthwise, then toss in a large bowl with oil, salt and pepper.

Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl.

Makes 4 servings.

Approximate nutritional value per serving: 52 calories, 2.5 g fat, 6.8 g carbohydrates, 2.9 g dietary fiber, 2.6 g protein.

From Shane Diet & Fitness Resorts

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Brussels Sprouts with Warm Brown Butter Vinaigrette


“As a child, I used to feed the brussels sprouts my mom would make for dinner to my dog under the table — and the dog didn’t even want them,” writes chef Andrew Swallow in “Mixt Salads.” “Over the years, I’ve grown to appreciate them, however. The leaves taste earthy and delicious, and have a sweet, savory bitterness. I add the turnip to the mix for its raw crunch.”

Brussels Sprouts with Warm Brown Butter Vinaigrette

2 pounds brussels sprouts (should yield 12 ounces of leaves)
8 strips bacon, cut into lardons (1/2-inch chunks)
1 tablespoon chopped fresh sage
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1 1/2 tablespoons unsalted butter
1 Fuji apple, cored and sliced 1/2-inch thick
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup pomegranate seeds
1 white turnip, julienned

Bring a pot of salted water to a boil on the stove and prepare a large bowl of ice water.

Remove the bottom of each sprout and peel apart all the leaves. Blanch the leaves for 2 minutes in the boiling water, then shock them in the ice bath; drain and set aside.

In a sauté pan over medium high heat, sauté the bacon until golden brown, about 5 minutes. Transfer the bacon to a plate and set aside. Drain the fat from the pan. Add the butter to the pan and let it slowly melt, browning slightly, then add the sage and sauté for 1 minute to infuse the butter. Add the mustard and vinegar to the pan, then whisk the mixture until emulsified.

Place the sprout leaves in a serving bowl or on a platter and toss with the apple slices. Top with the brown butter vinaigrette. Season with salt and pepper and garnish with the bacon, pomegranate seeds and turnip.

Makes 4 servings.

From “Mixt Salads” by Andrew Swallow with Ann Volkwein

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