Grilled Brussels Sprouts

Grilled Brussels Sprouts
Amy (amylz)
Recipe courtesy Alton Brown, 2008

1 pound Brussels sprouts, as uniform in size as possible*
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

*Cook's Note: In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Heat a grill to medium. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Sauteed Brussels Sprouts with hazelnuts and dill

Sauteed Brussels Sprouts with Hazelnuts & Dill

(junquegrrl, from Mark Bittman)

1 lb. Brussels sprouts

¼ cup olive oil or 4 Tbs. butter

salt & pepper

½ cup chopped hazelnuts

1 Tbs. balsamic vinegar

¼ cup chopped fresh dill

Trim the woody stem end off the sprouts and slice thinly or shred – like you would cabbage. Put half the oil or butter in skillet over medium high heat. When oil is hot or butter has melted, add the shredded sprouts and ¼ cup water. Sprinkle with salt and pepper, turn heat down to medium and cover. Cook undisturbed for about 5 minutes, or until nearly tender.

Meanwhile, heat remaining oil or melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring constantly, until fragrant but just barely browned, about 5 minutes.

When sprouts are ready (nearly tender, as above), uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water has evaporated and the sprouts are fully tender, another 5 to 10 minutes. Stir in the vinegar, garnish with nuts and their cooking oil/butter and dill, and serve.

[note: Bittman says this basic preparation can also be done with shredded cabbage, snow peas, snap peas, green beans, chicory… and that mint is also good instead of dill. But this the only version I’ve tried, and it is luscious. My husband said the leftovers were also delicious tucked into an omelet the next day.]

Roasted Brussels Sprouts (from frozen)

Roasted Brussels Sprouts (made with frozen sprouts)
G8R_mom2B (Lauren)

1 package of frozen brussels sprouts - I used the steam in bag kind without salt
olive oil (about 2 tbsp)
2 cloves of garlic, minced
salt and pepper
2 tbsp fresh grated parmesan

The package of sprouts called for cooking them 5 1/2 - 6 mins in the microwave, so I cooked them for 2 1/2 minutes while preheating the oven to 400 degrees. After 2 1/2 minutes, open the bag and dump sprouts into a pyrex baking dish. Drizzle olive oil over the sprouts, along with the garlic, salt and pepper. Toss the sprouts to coat. Roast on 400 for 30-35 minutes, stirring every 10 minutes or so, until sprouts are a little crispy on the outside and tender inside. Sprinkle parmesan cheese over sprouts before serving.