Brussels Sprouts Recipes

Garlic Walnut Brussels Sprouts

serves 4 as a side

1 lb fresh medium Brussels sprouts

2 cloves garlic, minced

¼ cup walnuts, chopped small

½ stick butter

1 tbls fresh thyme leaves

kosher salt and black pepper

Put in a pot of salted water big enough to hold the Brussels sprouts.

Prepare Brussels sprouts by trimming off any dry or loose leaves. Cut off brown cap off of the stem to expose the off white. Cut and "x" in the stem, about 2-3 millimeters deep.

This is about timing and fun cooking. Is everything prepped? The sprouts need to blanch for two minutes to get cooking.

Good. Now go!

Heat a big heavy skillet on the stove on medium-high heat.

Drop the Brussels sprouts in the boiling water.

Add the butter to the skillet.

When the butter foams, add the garlic and walnuts and turn the pan to high.

Once the garlic begins to get golden, use a slotted spoon and begin to add the Brussels sprouts to the hot butter. When they are all in he pan, swirl it around to coat with the garlic-walnut butter. Salt and pepper generously, and let cook to absorb any water that followed the sprouts into the pan. Sprinkle with the thyme leaves, roll around to coat and serve hot.

Shaved Brussels sprouts with Onions

serves 4 as a side

4 oz bacon, sliced against the grain into thin strips

1 large Spanish onion, quartered and sliced thinly

1 lb Brussels sprouts

2 tbls grapeseed oil

2 tbls apple cider vinegar

water or stock as needed

salt and pepper to taste

Trim stem from Brussels sprouts and cut in half lengthwise. Now chiffonade the Brussels sprouts.

Heat a heavy skillet or stainless wok to medium heat. Add the bacon and the oil. Cook over medium heat until the bacon is browned and crispy. Remove the bacon with a slotted spoon and reserve. Ad the onions to the pan, and cook over medium heat, stirring often, until they begin to caramelize. When the onions are fully amber colored, add the Brussels and turn up the heat. Chow around to wilt the sprouts. When they're bright green and shiny, add the cider vinegar let cook another minute. Add a few drops of water or stock; stir well and season with salt and pepper. Serve hot, garnished with he reserved bacon.