Russian River Brussels Sprouts Recipes

RUSSIAN BRUSSELS SPROUTS SOUP

Steps:

• Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter.
• Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper).
• Bring to boil, lower heat, cover and simmer 20 minutes.
• Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream.

AMAZING BRUSSELS SPROUTS

Steps:

• Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE

Steps:

• Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
• Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
• Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
• When rice is cooked, stir into vegetables and season with salt.

RUSSIAN RIVER BRUSSELS SPROUTS

Steps:

• Heat the oven to 475 degrees F.
• In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.
• Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.
• While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.
• When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.