Brussels Sprouts And Corn Recipes

ROASTED BRUSSELS SPROUTS WITH CORNED BEEF

Steps:

• Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.

BRUSSELS SPROUTS AND CORN

Steps:

• In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
• Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
• After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
• Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
• Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.

ROASTED CORN AND BRUSSELS SPROUTS SUCCOTASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

CORNBREAD DRESSING WITH BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees.
• Generously butter two 9X13" metal baking pans.
• In a large skillet, melt 2 tbsp of the butter in 1 tablespoons of the olive oil. Add the celery, carrot, and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the prociutto and sage and cook until the prociutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine, let cool slightly.
• Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the broth, then pour over the corn bread. Add the prociutto mixture, season with salt and pepper and toss. Spread the dressing in the prepared pans.
• Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoons of olive oil. Add the brussel sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes. Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.
• Tuck the brussel sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, or until crisp on top. Serve hot.