Multiple Yummy Brussel Sprouts recipes

1. Brussel Sprouts are all the rage right now in the Foodie world.  I have always loved them!  Here are a few recipes I have collected.

   Here they are scroll down and try them out!
   
   
   My absolute favorite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts and sweet potatoes if they are on hand. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.

   Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

   Prep Time: 10-15 minutes

   Cook Time: 35-38 minutes

   

   
   
   Ingredients 

   (4-5 servings as a side)

   • (0.80kg/1.75lb) fingerling potatoes
   • (0.34kg/0.75lb) brussels sprouts
   • 3 garlic cloves, minced
   • 2 tbsp fresh minced rosemary
   • 1 tbsp + 1 tsp extra virgin olive oil
   • 1/2 tbsp Sucanat (optional)
   • 3/4 tsp fine grain sea salt, or to taste
   • Freshly ground black pepper
   • 1/4 tsp red pepper flakes (optional)
   • Sweet Potatoes are also good to add with the fingerling (optional)

   Instructions

   • 1. Preheat oven to 400F and line a large baking sheet with parchment paper.
   • 2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
   • 3. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl.
   • 4. Add the minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet.
   • 5. Roast for 35-38 minutes at 400F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with Herbamare (or salt) and pepper to taste and serve immediately.

   
   

   MUSTARD BRUSSEL SPROUTS
   
   
   

   
   

   Prep time:

   10 minutes

   cooking time:

   12 to 15 minutes

   
   

   
   

   Ingredients

   Serves 6 

   1 1/2 pounds fresh brussels sprouts

   • 1 tablespoon butter
   • 1/3 cup chopped shallots (about 2 large) or 1/3 cup chopped onion
   • 1/3 cup half-and-half
   • 1 tablespoon plus 1 1/2 teaspoons Dijon-style mustard
   • 1/4 teaspoon salt
   • 1/4 teaspoon dried tarragon
     
   • Remove bruised leaves. Cut an X deep into stem end of each brussels sprout. Cut any large sprouts lengthwise into halves.
2. Bring 2 quarts salted water to a boil in saucepan large enough to allow brussels sprouts to fit in single layer. Add brussels sprouts; return to a boil. Boil, uncovered, until almost tender when pierced with a fork, about 7 to 10 minutes. Drain in colander. Rinse under cold water; drain.
3. Melt butter in same saucepan over medium heat. Add shallots; cook for 3 minutes, stirring occasionally. Add half-and-half, mustard, salt, tarragon and black pepper. Simmer until sauce is thickened, about 1 minute. Add brussels sprouts; heat until heated through, tossing gently with sauce, about 1 minute. Sprinkle with grated Parmesan, if desired.

   Grandma's Secret Trick

   To help make fresh brussels sprouts cook quicker and more evenly, Grandma would cut an X in the bottom of each sprout. Then, when the sprouts were almost tender, she rinsed them under cold water to stop the cooking process. If she couldn't find fresh brussels sprouts, she used two (10-ounce) packages of frozen brussels sprouts. She cooked them according to the package directions, then drained and rinsed them.
   
   

   Brussel Sprouts with Bacon
   

   
   

   

   
   

   Really is there anything that is not good with Bacon!

   
   

   Ingredients
   

   • 1-pound fresh large brussels sprouts, washed, cut in half, brown ends cut off
   • 4 slices thick-cut bacon, diced
   • 2 tablespoons olive oil
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper

   Instructions

   • Preheat oven to 400.
   • Line a baking sheet with foil.
   • Combine all ingredients in a large mixing bowl; toss to coat evenly.
   • Spread the brussels sprouts on the prepared baking sheet.
   • Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.
   • Taste for salt and pepper.
   • Serve immediately.

   
   

   Brussel Sprouts with 

   Bacon and Pecans

   Servings: 6
   Prep Time: 10 min
   Cook Time: 20 min
   Difficulty: Easy

   

   
   

   Ingredients 

   2 lb. Brussels sprouts, trimmed and cut into halves
   1 lb. bacon, cooked crisp and chopped
   4 T olive oil
   2 T Fresh Rosemary, chopped
   4 T Romano, Freshly grated
   4 T Whole Roasted and Salted Pecans, roughly chopped
   Kosher Salt and Freshly ground Pepper to taste

   
   

   Directions

   In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

   Line a sheet tray with foil and spray with a non stick cooking spray.  Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer.  Roast for 20 minutes or until lightly browned and crisp.  Turn twice while roasting.  Remove from oven and sprinkle with bacon, pecans and Romano cheese.  Salt and pepper to taste.  Serve Hot.

   Thank you Paula Dean for this one!

   
   

   LET'S NOT FORGET THE 
   BALSAMIC!
   
   
   

   

   1½ pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces pancetta, sliced ¼ inch thick ¼ cup good olive oil 
   Kosher salt and freshly ground black pepper 
   1 tablespoon syrupy balsamic vinegar 
   

   Preheat the oven to 400 degrees.
   
   Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
   
   Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot. 

   Thank you Barefoot Contessa!

   
   

   
   

   BRUSSEL SPROUTS WITH AIOLI FOR A NICE APPETIZER
   

   

   
   

   20 brussels sprouts cut into wedges (I used the 1 lb bag from Trader Joe’s)
   canola oil
   salt & pepper
   6 Tbsp mayonnaise
   1/4 tsp minced garlic
   1 tsp lemon juice
   1 Tbsp finely chopped flat leaf parsley

   Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.