Brussels Sprout Tacos With Spicy Peanut Butter Recipes

BRUSSELS SPROUT TACOS WITH SPICY PEANUT BUTTER RECIPE

Brussels Sprout Tacos with Spicy Peanut Butter Recipe image

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Provided by Daniela Soto-Innes

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 Tbsp. fish sauce
1 cup unseasoned rice vinegar
1/4 cup sliced scallions
1 1/2" piece ginger, peeled, finely grated
Kosher salt
2 Tbsp. Aleppo-style pepper or 1 Tbsp. crushed red pepper flakes
3/4 cup unsalted, roasted peanuts plus 1/4 cup crushed
Kosher salt
1 lb. brussels sprouts, preferably small ones, trimmed, divided
1 cup vegetable oil
8 (6") corn tortillas
1/4 cup finely chopped white onion
Sliced avocado, sliced serrano chiles, cilantro leaves with tender stems, flaky sea salt, and lime wedges (for serving)

Steps:

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Purée red pepper and 3/4 cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with vinaigrette and toss to coat; season with kosher salt.
To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and 1/4 cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.
Vinaigrette can be made 1 week ahead. Cover and chill.

BRUSSELS SPROUTS WITH BROWNED BUTTER

Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories Side Dish Vegetables Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

BRUSSELS-SPROUT TACOS

Brussels-Sprout Tacos image

Roasted Brussels sprouts are a great vitamin-and-mineral-rich vegetarian taco filling. Here we pair them with avocado they make for a delicious addition to the taco-night menu.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Number Of Ingredients 8

Ingredients

1/2 small red onion, thinly sliced
1 tablespoon fresh lime juice, plus wedges for serving
Kosher salt
8 corn tortillas (each 6 inches)
1 avocado
Roasted Brussels Sprouts with Honey-Chipotle Glaze
1/4 cup unsalted roasted peanuts, chopped
1/2 cup fresh cilantro leaves

Steps:

In a small bowl, combine onion with lime juice; season with salt. Toast tortillas over a gas flame until lightly charred, or blister under the broiler. Stack on a plate and cover with a clean kitchen towel. Mash avocado; season with salt. Spread tortillas with avocado; top with sprouts, pickled onion, peanuts, and cilantro. Serve with lime wedges.

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2019-01-08 Step 1. Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and …
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Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.
Purée red pepper and ¾ cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.
Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with ¼ cup Salty-Sour Vinaigrette and toss to coat; season with kosher salt.

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