Look no further than Martha Stewart for 16 wonderful dishes featuring Brussels Sprouts.
Recipe List:
Brussels Sprouts with Bacon (gf)
Egg Bake (gf, vegetarian)
Roasted Brussels Sprouts with Warm Honey Glaze (gf, vegetarian)
Sheet Pan Breakfast (gf, vegetarian)
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Brussels Sprouts with Bacon
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
4 cups brussels sprouts
1/4 lb. bacon
1/2 cup finely chopped onions
2 tbsp. butter
1/2 tsp. salt or to taste
1/8 tsp. pepper
Directions:
Cook sprouts until barely tender. Fry bacon until crisp. Remove bacon and all but 2 tbsp. of drippings. Add onions and cook until lightly browned. Add sprouts and butter. Reheat. Toss with bacon. Add salt and pepper.
Roasted Brussels Sprouts with Warm Honey Glaze
Sometimes spooky season sneaks up on you…be prepared with a perfect wholesome fall dish to ward off the unwanted ghosts and ghouls. https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze
Ingredients:
1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest
Instructions:
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest
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Sheet Pan Breakfast:
Ingredients:
4 cups fresh broccoli
2 cups fresh brussels sprouts
4 eggs
A few handful of microgreens
Potato, cubed
4 tbsp olive oil
Salt and pepper
Chili pepper
Cayenne pepper
Instructions:
Preheat the oven to 425 degrees.
Lay your veggies in a single layer on your baking sheet. You can mix them up or separate them. Drizzle with olive oil. Liberally salt and pepper all veggies.
Bake for 15 minutes at 425 degrees.
Remove the baking sheet from the oven. Reduce oven temperature to 400 degrees.
Use your spatula to create four little spaces for your eggs. Crack one egg into each hole. Sprinkle salt and pepper on eggs. Bake at 400 degrees for 6 to 9 minutes or until eggs are how you like them. (close to 6-7 minutes for a runny yolk and firm whites but every oven is different.)
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Egg Bake
Ingredients:
10 eggs
Sauteed Romanesco or broccoli (hopefully with lemon!)
Sauteed brussel sprouts
Tomatoes (if you have ‘em!)
Greens!
Your favorite shredded cheese!
Chili pepper
Salt and pepper
Instructions:
Preheat the oven to 425 degrees.
Grease a 9×13 casserole dish.
Put sauteed veggies and tomatoes and greens in the casserole dish.
Whisk eggs and put them in dish
Stir together ingredients so completely coated
Bake 35- 45 minutes
Sprinkle cheese on top and broil for 5 minutes!
Enjoy!
UK-CSA 