Shredded Brussels Sprouts With Meyer Lemon And Pomegrante Recipes

BRUSSELS SPROUTS WITH POMEGRANATE MOLASSES AND MEYER LEMON

Steps:

• *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
• Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time.
• Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained.
• DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
• Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
• Transfer the Brussels sprouts to a serving platter.
• Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
• Drizzle the dressing over the Brussels sprouts.
• Variation: Replace lemon rind with orange.
• Cooking time will vary depending on your method of preparing the brussels sprouts.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

BRUSSELS SPROUTS WITH POMEGRANATE SEEDS

Steps:

• Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then 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 sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS

Steps:

• Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
• Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them.
• Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes.
• Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute.