Coriander Crusted Skate With Spaghetti Squash And Frizzled Brussels Sprout Leaves Recipes

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SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS AND CHICKPEAS



Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas image

Make and share this Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas recipe from Food.com.

Provided by Mindelicious

Categories     Vegetable

Time 2h

Yield 5 serving(s)

Number Of Ingredients 11

1 spaghetti squash
1 lb Brussels sprout
1 medium onion, halved and thinly sliced
3 garlic cloves, pressed
1/2 cup vegetable broth
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
1/4 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1 1/2 teaspoons lemon juice
sliced almonds (optional)

Steps:

  • Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it's cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
  • While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don't want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
  • In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)



Anne Burrell's Frizzled Brussels Sprouts with Pancetta & Walnuts Recipe - (4.1/5) image

Provided by Dglmedia

Number Of Ingredients 7

Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound pancetta, cut into 1/4-inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt

Steps:

  • Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

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