Brussels Sprouts with Lemon-Mustard Sauce

Ingredients:
1 pound Brussels sprouts
salt (optional)
freshly ground pepper
2/3 cup + 2 tbsp. vegetable broth
juice of half a lemon (about 2 tablespoons)
1 tsp. prepared mustard
1 tsp. agave nectar, or other liquid sweetener

Directions:
The trick to great Brussels sprouts is in the pre-cooking stage.
Trimming off about 1/8-1/4-inch of the stem end and removing any discolored or shriveled leaves will make them much more tender.
Then cut the sprouts in half, from top to bottom (through the stem end), to make them cook more quickly.
Spray a non-stick skillet lightly with oil and heat it over medium-high.
When it's hot, toss in the sprouts and sprinkle them lightly with salt (optional).
Stir and cook for about 1 to 2 minutes, just until they brown slightly on the cut side.
Add the pepper and vegetable broth and cover.
Cook, stirring every minute or so, for about 3-5 minutes, just until they are barely tender but still bright green. (I always grab one and taste it to check.)
They should taste cooked, but not over-cooked, and the broth may have mostly evaporated.
Mix the remaining tablespoons of broth, lemon juice, mustard, and agave nectar, pour it over the sprouts, and heat just until warm throughout.
Serve immediately for best color and taste.

Roasted Brussels Sprouts

Ingredients:
1 pound Brussels sprouts
olive oil spray
2-3 tsp. garlic
balsamic vinegar
vegan Parmesan (optional)

Directions:
Begin by preparing the sprouts: cut about 1/8-1/4-inch off the stem end, and remove any discolored or dried leaves.
Cut the sprout in half, from top to bottom (through the stem end).
Spray a glass baking dish lightly with olive oil.
Add the sprouts and toss them with the garlic and a couple of teaspoons of balsamic vinegar. Give them one quick spritz of olive oil, and put them in the oven.
Roast at 375 F for 10 minutes, stir, and roast for 10 more minutes.
Remove from the oven, pour them into a serving bowl, and toss them with another teaspoon of balsamic vinegar.
Serve sprinkled with soy Parmesan, if you like.

We had these last night with corn on the cob, barbequed beans, and a salad, and they were a real treat.

Braised Brussels Sprouts

With sweet shallots and crisp pancetta, Brussels become an instant hit.

By Adela Jung
Braised Brussels Sprouts

With a dash of sweetness from the shallots, a touch of vegetal flavor from the Brussels, and some porkiness from the pancetta, this side dish couldn’t be better balanced. It holds its own on the Thanksgiving table but wouldn’t be out of place on any fall or winter dinner table.

This recipe was featured as part of our Thanksgiving for Six menu.

Ingredients:
3 ounces pancetta, small dice (about 1/2 cup)
3 medium shallots, thinly sliced (about 1 cup)
2 medium garlic cloves, thinly sliced
1 1/2 pounds Brussels sprouts, trimmed and halved
1/4 cup dry white wine
1 cup low-sodium chicken broth

Directions:
Line a plate with paper towels and set aside.
Place the pancetta in a large frying pan with a tightfitting lid and cook over medium heat until browned and crispy, about 10 minutes.
Transfer with a slotted spoon to the prepared plate, leaving the fat in the pan.
Add shallots and garlic to the pan, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are softened and edges begin to brown, about 3 minutes.
Add Brussels sprouts, season with salt and pepper, stir to coat, and cook until just browned, about 3 minutes.
Pour in wine, scraping up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 5 minutes.
Pour in broth, cover, and reduce heat to low.
Cook until Brussels sprouts are knife tender, about 20 minutes.
Taste, adjust seasoning as desired, transfer to a serving dish, and sprinkle with reserved pancetta.

See more recipes at: http://www.chow.com

Seasonal Brussel Sprouts with Bacon

Ingredients:
8 Slices bacon, cut up into 1-inch slices
¼ Cup Dijon mustard
1 Pound Brussel sprouts, cleaned, trimmed & cut in half
1 Tablespoon vegetable oil
1 Tablespoon cider vinegar
Salt & pepper to taste
Sprinkle of lemon juice

Directions:
Preheat oven to 375 degrees F
Cook bacon over low heat until crisp. Rmove bacon from pan; set aside to cool, then crumble.
Measure ¼ cup of bacon fat and mix with Dijon mustard.
Meanwhile, in a roasting pan combine Brussel sprouts and oil.
Sprinkle with salt & pepper.
Place in oven and cook, stirring occasionally until tender.
Remove from oven and sprinkle with lemon juice, Dijon mixture and crumbled bacon.
Serve immediately.

Winter Stir-fry

Ingredients:
Tofu, Leeks, Beans & Brussels Sprouts.
Brussels Sprouts
Leeks
Tofu
Snake-Beans
1-2 tablespoons Rice-bran oil
3 tablespoons Chinese Rice Wine
1 dessert spoon Sesame oil
A splash or two of mild Green Tabasco sauce
zest of 1/2 a lime
juice of 1/2 a lime

Directions:
Prepare the Brussels Sprouts by removing the tough outer leaves and slicing them in half. Add a little rice-bran oil to a hot frying pan and start frying the Brussels Sprouts, cut-surfaces down and with the lid on the pan to steam them in their own moisture.
Let the Brussels Sprouts cook the longest as they are denser than the other vegies.
After about 5 minutes, add the sliced leeks and tofu pieces and continue to stir-fry until the tofu is golden, the leeks silky and the Brussels Sprouts bright green and tender.
Add the sliced beans about 2 minutes before serving, to keep them fresh and green.
When almost done, add the sesame oil and rice wine, frying off the alcohol.
Then finish with a few splashes of Green Tabasco sauce, lime zest and lime juice, stirring through before serving.

Brussels Sprouts Go Asian

Ingredients:
1 pound Brussels sprouts, ends trimmed and halved
2-3 cloves garlic, minced
4 green onions, chopped
1/2 red bell pepper, sliced
3-4 ounces shiitake mushrooms, stems removed and sliced
1 15-ounce can baby corn, rinsed and drained
1/3 cup water
1 tbsp. mirin (sweetened rice wine)
1-2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar (or regular rice wine vinegar plus 1/2 tsp. sugar)

Directions:
Spray or brush a non-stick wok or large skillet with a light coating of canola oil.
Heat over medium-high heat, and add the garlic and green onions; stir and cook for one minute.
Add the Brussels sprouts, turning them cut-side down.
Cook until lightly browned, about 3 minutes.
Add the red bell pepper, mushrooms, and baby corn, and stir well.
Add the water and mirin and cover tightly.
Reduce the heat and cook until the Brussels sprouts are tender but not overdone, about 5 minutes. (Add a little more water if necessary.)
Remove the cover and add the soy sauce and rice wine vinegar.
Cook and stir for about one minute.
Add more soy sauce or rice wine vinegar to taste and serve hot.

Smoky Brussel Sprout Pasta Bake

Ingredients:
Brussel sprouts
Penne pasta
Sun dried marinated roasted red bell pepper
Soy cream
2 cloves of garlic
1 tsp paprika or smoked dried chillies

Directions:
Pre-heat the oven to around 275C.
Cook the pasta according to packet instructions.
Finely chop the peppers.
Fry the garlic with the paprika.
Steam the sprouts.
Combine all the ingredients together and pour into a baking dish.
Bake for about 15 or until heated through and some of the pasta is crisped at the ends.

Brussels Sprouts Soup

Ingrediënten:
1 lb. Brussels sprouts
1 tbsp. vegetable oil
1 sm. onion, chopped
2 tbsp. medium-dry sherry (optional)
3 c. chicken broth
Freshly grated nutmeg
Salt & pepper

Direction:
Preheat the oil in a saucepan, add the onion and cook gently for 5 minutes, until soft and lightly colored, but not brown.
Stir in sherry, if using, then add broth.
Bring to a boil, add the sprouts, a pinch of nutmeg and salt and pepper to taste.
Lower the heat slightly, cover and simmer for about 30 minutes.
Pass the soup through a strainer, or leave to cool slightly, then puree in a food processor. Return the soup to the rinsed-out pan and warm through.
Taste and adjust seasoning.
Sprinkle nutmeg or croutons on each serving.
Alternately, swirl a little light cream in the soup before serving.

Pasta with Brussels sprouts

Ingredients:
6 cup water
1/2 teaspoon salt
10 0z pack frozen brussel sprouts
1 cup uncooked spiral pasta
1/4 cup butter melted
2 tablespoons whipping cream
2 tablespoons grated onion
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

Directions:
In large saucepan: bring water and salt to a boil.
Add brussel sprouts and pasta.
Return to a boil: then reduce heat and simmer uncovered for 6- 8 minutes or until pasta and brussel sprouts are tender.
Drain.
Combine the remaining ingredients: pour over pasta mixture and toss to coat.

Irish Cheddar and Stout Fondue

Ingredients:
2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions:
Steam all vegetables until tender, about 15 minutes.
Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper.
Transfer fondue to bowl.
Place in center of platter with vegetables.

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

You will need some time for this one!

Ingredients:

Sauce:
1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups dry red wine
1/2 pound stemmed seedless red grapes
2 1/2 cups low-salt chicken broth
2 1/2 cups beef broth


Curried vegetables:
4 tablespoons (1/2 stick) butter, divided
1 tablespoon minced onion
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
8 ounces fingerling potatoes (about 8)
7 teaspoons olive oil, divided
1/2 head of cauliflower, cored, cut into bite-size florets
8 brussels sprouts, halved

Gremolata and lamb:
1/2 cup verjus* or 1/4 cup apple cider vinegar and 1/4 cup white grape juice
1/4 cup sugar
1/2 pound stemmed seedless red grapes
1/2 cup pine nuts, toasted
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons thinly sliced fresh mint
1 teaspoon finely grated lemon peel
1 teaspoon olive oil
1 garlic clove, minced

2 racks of lamb, meat cut from bones
Curry powder for sprinkling


Directions:

For sauce:
Heat oil in large saucepan over medium heat.
Add onion and garlic and cook until soft, stirring often, about 5 minutes.
Add wine and grapes.
Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes.
Add broths.
Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes.
Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer. Season with salt and pepper.
DO AHEAD:Can be made 3 days ahead. Cover; chill.

For curried vegetables:
Melt 1 tablespoon butter in medium skillet over medium-high heat.
Add onion, garlic, and ginger; sauté until soft, about 3 minutes.
Add curry powder and 3 tablespoons butter.
Stir until melted and bubbling. Remove from heat.

Preheat oven to 350°F. Place potatoes on small baking sheet.
Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat.
Roast until tender, about 25 minutes.
Cool slightly.
Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.

Heat 2 teaspoons oil in large skillet over medium-high heat.
Add cauliflower and sauté until brown in spots, about 3 minutes.
Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
Transfer cauliflower to bowl with potatoes.
Wipe skillet clean.
Add remaining 2 teaspoons oil to same skillet.
Add brussels sprouts and sauté until brown in spots, about 3 minutes.
Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
Transfer to bowl with cauliflower and potatoes.
DO AHEAD:Curry butter and vegetables can be made 2 hours ahead.
Let stand separately at room temperature.

For gremolata and lamb:
Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves.
Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes. Cool.

Preheat oven to 250°F.
Place grapes on rimmed baking sheet lined with parchment or foil.
Roast until reduced in size by half, about 1 1/2 hours. Cool.

Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl.
DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat).
Sprinkle lamb all over with salt, pepper, and curry powder.
Grill lamb until thermometer inserted lengthwise into lamb registers 130°F for mediumrare, about 15 minutes.

Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.

Meanwhile, melt 2 tablespoons curry butter in heavy large skillet over medium heat; add vegetables and cook until heated through, stirring frequently, about 4 minutes.
Season to taste with salt and pepper and additional curry butter, if desired.
Rewarm sauce.

Divide vegetables among 4 plates.
Divide lamb slices among plates.
Drizzle sauce over lamb.
Spoon gremolata over.

*Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.

Brussels Sprouts with White Beans and Pecorino

Ingredients:
8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Directions:
Heat 3 tablespoons oil in heavy large skillet over high heat.
When just about to smoke, add half of brussels sprouts.
Cook until brown, stirring occasionally, about 5 minutes.
Transfer to large bowl.
Heat 3 tablespoons oil in same skillet.
Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes.
Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high.
Add garlic; sauté until brown, stirring constantly, about 1 minute.
Add broth and brussels sprouts.
Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes.
Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms

Ingredients:
2 1/2 cups boiling water
2 ounces dried porcini mushrooms (about 2 cups)
1 ounce dried morel mushrooms (about 1 cup)
1 cup finely chopped onion
1 stick (1/2 cup) unsalted butter
5 cups chicken broth
2 1/2 cups bulgur (preferably coarse)
1 1/2 pounds Brussels sprouts
1 cup packed fresh flat-leafed parsley leaves

Directions:
In a bowl pour boiling water over mushrooms and soak 30 minutes.
In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened.
Add broth and bring to a simmer.
Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
Trim and quarter Brussels sprouts.
In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.
Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl.
Chop parsley.
In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely.
Stuffing may be made up to this point 1 day ahead and chilled, covered.
Bring stuffing to room temperature before proceeding.

For cooking stuffing inside poultry:
Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.

For cooking all or part of stuffing outside poultry:
In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).

Brussels Sprouts with Bacon and Thyme

Ingredients:
1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
2 bacon slices, finely chopped
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander.
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes.
Reduce heat to moderate and stir in Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.

Seared Scallops with Brussels Sprouts and Bacon

Ingredients:
10 ounces Brussels sprouts, trimmed and halved lengthwise
3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
1 cup low-sodium chicken broth
1/4 cup plus 2 teaspoons water
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
Pinch of sugar
12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
2 teaspoons olive oil
3/4 teaspoon cornstarch
2 teaspoons fresh lemon juice

Directions:
Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp.
Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits.
Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes.
Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more.
Stir in bacon and remove from heat.
While Brussels sprouts are browning, pat scallops dry and season with salt and pepper.
Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total.
Transfer to a platter as cooked and keep warm, loosely covered with foil.
Pour off and discard any fat from skillet used to cook scallops.
Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute.
Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter.
Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
Serve Brussels sprouts topped with scallops and sauce.

About Brussel Sprouts

The Brussels Sprout was orginally cultivated in Belgium (hence the name) from cabbages. Generations of school children are still lamenting that event...

They're an excellent source of Vitamin C, with just 6 lightly cooked sprouts containing an adult's recommended daily allowance.

They're also packed with Vitamin D and folic acid, which are both common deficiencies in our modern diet.

But...

Allegedly, they're the UK's most hated vegetable.

If you, like me, spent childhood Christmases dreading the arrival of noxious green balls on your Christmas Dinner plate, then chances are you need some persuading to try them again.

Luckily our Brussels Sprouts recipes are good enough to convert even the most die-hard hater of the vegetable.

If cooked correctly, they should have a pleasant, nutty flavour. Honestly!


Did you know...?
It's the sulphur released during cooking that gives Brussels Sprouts their infamous smell. So the less time you cook them for, the less they'll stink!

Fetticcine with Brussels Sprouts

Ingredients:
3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts

Directions:
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes.
Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

Organic Sprouts

Today I will not give you a new recipe, but would like to draw your attention to a most wonderful book I came across: The Better Days Books Origiganic Guide to Growing Cabbages and Cauliflowers, a book published in 1889!!

Grow a bumper crop of crunchy cabbages, crispy cauliflower, sweet baby brustels sprouts and mouth-watering Kale without using chemical fertilizers or poisonous pesticides – the "Origiganic" way! It has been only since the 1960s that dangerous petroleum-based fertilizers and pesticides have been in widespread use, so any serious gardening "how to" treatise published prior to 1960 will, quite "naturally," exclude their use. "Origiganic" is a new word we have coined here at Better Days Books to describe these time-tested, chemical-free "original" methods of growing food in our backyards, gardens and even on full scale farms. With The Better Days Books Origiganic Guide to Growing Cabbages and Cauliflowers (Original publication date: 1889) you'll be well on your way to producing a better, healthier, safer, and even generally less expensive bounty of fabulous, poison-free food – for your family and for the marketplace.

It's a little dead chep thing ful of absolute wonderful information.

Brussels Sprout Hash with Caramelized Shallots

Ingredients:
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions:
Melt 3 tablespoons butter in medium skillet over medium heat.
Add shallots; sprinkle with coarse kosher salt and pepper.
Sauté until soft and golden, about 10 minutes.
Add vinegar and sugar.
Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise.
Cut lengthwise into thin (1/8-inch) slices.
Heat oil in large skillet over medium-high heat.
Add sprouts; sprinkle with salt and pepper.
Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 tablespoons butter.
Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Panettone Panzanella with Pancetta and Brussels Sprouts

Ingredients:
Apple Vinaigrette:
2 tablespoons (1/4 stick) butter
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider

Croutons:
Nonstick vegetable oil spray
9 cups 3/4-inch cubes panettone or raisin challah (about 1 pound)
1/4 cup (1/2 stick) butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper

Salad:
1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips
1 pound small brussels sprouts, trimmed, quartered lengthwise
Fresh pomegranate seeds (optional)

Directions:
For vinaigrette:
Melt butter in heavy medium skillet over medium-high heat.
Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes.
Cover; cook until very tender, about 1 minute.
Transfer apple slices and pan juices to blender and cool.
Add oil, vinegar, and shallots.
Blend until smooth.
Add cider, 2 tablespoons at a time, blending to pourable consistency.
Season vinaigrette with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For croutons:
Preheat oven to 400°F.
Spray large rimmed baking sheet with nonstick spray.
Place panettone in large bowl.
Melt butter in small skillet over medium heat.
Add garlic, sage, and thyme.
Sauté until fragrant, about 1 minute.
Pour butter mixture over panettone; toss to coat.
Add cheese and sprinkle with salt and pepper; toss.
Spread cubes on prepared sheet.
Bake croutons until pale golden, stirring occasionally, about 6 minutes.
Cool on baking sheet up to 6 hours.

For salad:
Place radicchio in large bowl of water and ice.
Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain.
DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl.
Drain radicchio very well and add to salad.
Add enough vinaigrette to coat, tossing to blend well.
Transfer salad to large shallow bowl.
Sprinkle with pomegranate seeds, if desired.


Recipe with thanks to Michael Chiarello

Sauteed Brussels Sprouts with Lemon and Pistachios

Ingredients:
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice

Directions:
Heat oil in large nonstick skillet over medium-high heat.
Add shallot and stir 20 seconds.
Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
Drizzle lemon juice over.
Season to taste with salt and pepper.
Transfer to bowl and serve.

Carrots and Brussel Sprouts

Ingredients:
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Directions:
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes.
Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes.
Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature.

Shaved Brussel Sprouts with Currants and Chestnuts

Ingredients:
1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Directions:
Bring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
µAdd brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Shaved Brussel Sprouts with Currants and Chestnuts

Ingredients:
1/2 cup apple cider
1/2 cup dried currants
1 1/2 pounds brussels sprouts, trimmed
2 tablespoons olive oil
1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
5 tablespoons butter
1 1 /2 tablespoons balsamic vinegar

Directions:
Bring cider to boil in small saucepan.
Remove from heat.
Add currants; let soak 30 minutes.
Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
DO AHEAD: Can be made 1 day ahead.
Cover and chill currant mixture.
Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

Heat oil in large deep skillet over medium-high heat.
Add chestnuts; sauté 2 minutes.
Using slotted spoon, transfer to bowl.
µAdd brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.
Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

Ingredients:
1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
11/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided

Directions:
Fill large bowl with ice and cold water.
Cook brussels sprouts in large pot of generously salted boiling water 2 minutes.
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
Combine cream, shallots, and sage in large saucepan. Bring to boil.
Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes.
Season with salt. Remove from heat. Cool slightly.
Heat oil in large nonstick skillet over medium heat.
Add breadcrumbs; stir until beginning to brown, about 2 minutes.
Transfer to bowl; cool.
Stir in pine nuts and parsley.
Season with salt and pepper.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.
DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead.
Cover separately and chill. Bring to room temperature before continuing.
Preheat oven to 375°F. Cover gratin with foil.
Bake covered 40 minutes.
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.