Roasted brussel sprouts in a pool of butternut squash puree

Ingredients:

1 large butternut squash, halved lengthwise and pulp/seeds scooped out
1 tablespoon margarine
1 medium onion, chopped
1/4 teaspoon nutmeg
1/4 cup maple syrup
salt and pepper to taste
1 1/2 pounds of brussel sprouts
1/4 cup olive oil
1/2 teaspoon salt and 1/4 teaspoon pepper

Directions:
To make the squash puree:

Place the squash, cut side facing down, on a greased baking sheet and place in preheated oven at 375 degrees F for 35 to 45 minutes, until the skin can be quite easily pierced with a fork. Remove from the oven.

While the squash is roasting, saute the onion in the margarine.

When squash is cooled, scoop out the flesh and place it in the food processor along with the sauted onions, nutmeg, maple syrup, and salt and pepper to taste.

Puree until smooth.

Place in a microwave-safe container and refrigerate until ready to use.

To roast the brussel sprouts:

Wash and cut off the stalk ends of the sprouts, and place in a large bowl.

Toss with the oil, salt, and pepper.

Spread in a single layer on a baking pan, and roast in a preheated 375 degree F oven for about 35 to 45 minutes.

The outside will be crisp and the inside tender.

Choose a decorative serving dish.

Re-heat the squash puree in your microwave oven, and carefully spoon the puree onto the serving dish.

Gently and decoratively place the roasted brussel sprouts on top of this.

Serve immediately.

Makes 6 - 8 side servings, depending upon your eaters’ appetites.

Recipe with thanks to "Got No Milk"

Brussels Sprouts a la Grecque

Ingredients:
4 cups water
3 pounds Brussel Sprouts
3 tsp red wine vinegar
2 tsp lemon zest
juice of one lemon
salt and pepper to taste
1/3 C chopped fresh parsley
1/4 C pimiento (optional)

Directions:

In a large pot, bring the water to a boil and add the Brussel Sprouts.

Cover and cook until just barely tender, about 7 minutes.

While the Brussel Sprouts are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsely, and pimiento in a small bowl.
Drain the Brussel Sprouts and transfer them to a serving bowl.

Toss with the lemon mixture.

Brussel Sprouts Soup

Ingredients:

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

Directions:
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.

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.
Preheat oven to 375°F.

Cover gratin with foil. Bake covered 40 minutes.

Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Brussel Sprouts Pasta

Ingredients:
3 cups brussel sprouts
1 cup leeks chopped
1/2 cup sweet red bell peppers

2 tablespoons butter
2 tablespoons safflower oil
1 tablespoon soy sauce
1/2 cup parsley leaves
1 cup cheddar cheese grated
Directions:
Trim the ends off the brussel sprouts and steam the sprouts in boiling water until just tender.
Drain. Heat butter and oil and sauté leeks.
Add peppers and brussel sprouts, stirring until just golden on the edges.
Add soy sauce and let stand covered while you cook the pasta.
In a bowl, toss pasta with parsley and grated cheese.
Add the cooked vegetables and serve immediately while hot.

Brussels sprout and caramelised onion soup

Ingredients:

450g/1 lb onions, sliced

30g/1oz butter

1 tbsp caster sugar

450g/1 lb brussels sprouts, trimmed and halved

1 generous sprig of thyme

1.15 litres/2 pints chicken or vegetable stock

salt

freshly ground black pepper

To serve:

soured cream, créme fraiche or Greek yoghurt

paprika or cayenne pepper

Directions:

Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.

Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam.

Add the sprouts and thyme and stir around.

Pour in the stock and season with salt and pepper.

Bring to the boil and simmer for about ten minutes until the sprouts are just tender.

Cool slightly, remove the thyme sprig, then liquidise in two batches.

Reheat gently if necessary and adjust seasoning.

Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.

Brussel Sprouts Stew

I know, not such a "good looker" this time, but soooooo tasty!!

Ingredients:
Brussel Sprouts 10 to 12
Onion Finely chopped 1/2 cup
Tomato Puree 1/4 cup
Salt to Taste
Coconut Milk 1/2 cup
Sambar Powder 1 tsp
Oil 1 table spoon

Ingredients for Paste:

Coconut (grated) or Desicated- 2 tablespoons
Green Chillies 3
Ginger One Small Piece
Garlic 2 cloves
Cumin Seeds 1/2 tsp
Fresh Coriander Leaves handful
Little Salt.
Sugar 1/2 tsp
Little Tamarind
Few Cashew Nuts
Grind the above finely into paste and keep aside.

Directions:

Wash and Clean Brussel Sprouts and make slits and Steam Cook.

Apply the Grinded Paste inside the slit and out side and keep for 20 minutes.

In another vessel, pour the Coconut Milk,sambar Powder,remaining grinded paste, salt and keep

it aside.

Heat Oil in a Kadai and fry chopped onions till golden brown.

Add Tomato Puree and cook well till oil separates.

Add stuffed Brussel sprouts and fry for a minute.

Now add coconut milk mixture, check for salt and cook till gravy thickens

Brussels sprouts with chanterelles, tarragon and cream.

Today I want to share a wonderful recipe I found on the Cook Think website.

Ingredients:
1 pound Brussels sprouts, thinly sliced
1/2 pound chanterelle mushrooms, halved
1/2 shallot, minced
1 tablespoon unsalted butter
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1/4 cup heavy cream

Directions:
Cut off and discard the tough stem ends of the Brussels sprouts.
Peel off and discard their outer leaves.
Slice them lengthwise.
Remove and discard any tough parts from the chanterelles' stems.
Cut the large ones in half lengthwise.
Prep the shallot.
Melt the butter over medium-high heat.
When it's hot, add the shallots and thyme, and cook 2 minutes.
Add the chanterelles and Brussels sprouts, and season with a sprinkling of salt and pepper.
Cook until the mushrooms begin to give up their liquid, 2-4 minutes.
Add the wine and partially cover the pan.
Cook, stirring often, until the Brussels sprouts are almost tender, 10-15 minutes.
Stir in the cream and simmer 2 minutes.
Add more salt and pepper to taste.

Corn Bread Dressing With Brussel Sprouts

Ingredients
1 prepared cornbread (use your favorite recipe or Jiffy Cornbread Mix)
4 tablespoons unsalted butter (plus more for greasing the pans)
2 tablespoons extra virgin olive oil
3 celery ribs, finely diced
1 carrot, finely diced
1 small onion, finely chopped
1/2 lb thinly sliced prosciutto, finely chopped
1 tablespoon chopped sage
2 cups dry white wine
3 large eggs
2 cups chicken broth or turkey broth
salt
fresh ground black pepper
2 lbs Brussels sprouts, halved

Directions
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.

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How to Choose Brussels Sprouts

While some fear the strong taste of brussels sprouts, others embrace it. The peak season for brussels sprouts is from fall to early spring. Follow these steps to find the best of the bunch.

• 1. Use color as an indicator of freshness. Brussels sprouts should be bright green with leaves that look fresh.
• 2. Avoid sprouts with a strong smell or leaves with holes or blemishes.
• 3. Feel sprouts to make sure they are firm, tight and compact rather than puffy.
• 4. Make sure the stems are clean and not discolored.
• 5. Try to choose individual rather than prepackaged sprouts.
• 6. Store brussels sprouts in a plastic bag in the refrigerator for three to four days.
  

Buy sprouts of equal size to ensure uniform cooking.

BRUSSELS SPROUTS SOUP

Today I give you the recipe of a wonderful soup.
Enjoy!!

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

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. Serves 4.

Roasted Brussels Sprouts with Garlic and Pancetta

Ingredients

1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water

Preparation

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.


OK. 3 Recipes so far; I really hope you enjoyed cooking them. Keep sending your own favorites so I can add them to the blog.

here is a way to add photos; 

Brussels Sprouts Stir-fry

INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 onion, chopped
1 large potato, peeled and cubed
1 bay leaf
1 pound Brussels sprouts, trimmed and halved lengthwise
1 red pepper, seeded and cut into 1/2-inch cubes
1/4 cup chicken broth
ground black pepper, to taste
2 tablespoons chopped green onions



DIRECTIONS
Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.

Click here for really nice fresh good quality Brussel Sprouts

Grow Brussels Sprouts without Soil!

Golden-Crusted Brussels Sprouts Recipe

As a Belgian one often gets associated with 'a Brussels Sprout' ;-) As a child I always disliked the soggy green mess on my plate my mum used to call: sprouts. Needless to say that as an adult they never entered my plate agin. That is until I met my new partner who ... is a sprouts addict. (sigh)
Lucky for the relationship I came across this recipe by Heidi. And I feel confident saying this golden-crusted version has the ability to turn even the most vigilant brussels sprout haters around.



This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Please tell me your favorite recipe too!