Brussel Sprouts By Jeff Recipes

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CRISPY ASIAN BRUSSELS SPROUTS SALAD



Crispy Asian Brussels Sprouts Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

One 16-ounce bag shaved Brussels sprouts
1/4 cup olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
Zest and juice of 1/2 orange
2 scallions, thinly sliced
1/2 cup toasted slivered almonds
1/2 cup fried wonton strips, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
  • Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
  • Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

CHEF JOHN'S ROASTED BRUSSELS SPROUTS



Chef John's Roasted Brussels Sprouts image

This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

Provided by Chef John

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
  • Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
  • Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
  • Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g

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