Brussels Sprouts recipe?
Need to use up some fresh ones tomorrow. We're vegan and I'm gluten-free. We've recently made Brussels Sprouts with carmelized pecans which is great but would like to try them another way.
Me too; clean off the outer leaves and cut them in half, then oil them and drop into a small amount of oil in a skillet on medium low heat (flat side down) and cover. Cook until tender, sprinkle with coarse salt and freshly ground pepper, then dust with grated Parmesan cheese. Grated Mizithra is good too. Serve immediately. I sometimes prefer to use butter, rather than oil, to improve the flavor but it's difficult to control the browning when using butter - easier using olive oil or vegetable oil.
Careful no to get them too brown - they are rather unpleasant when too brown.
It is also possible to use this method and then toss them in a bit of simmered tomato sauce and garlic before grating on the cheese.
This is a terrific recipe I have tried many times from Mary Sue Milliken and Susan Feniger, 'The Two Hot Tamales'. I am sure you can substitute Olive Oil for the butter. Even people who think they hate Brussels Sprouts love these:
1 1/2 lb Brussel sprouts
1/4 c Butter
1/2 ts Salt
1/4 ts Ground white pepper
2 ts Water
1 tb Fresh lime juice
1. In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise. In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice.
These are some of my fall backs:
-Melted shaved brussels sprouts and leeks (saute shallots, garlic, and thyme in browned earth balance, add shaved brussels and leeks, turn down heat and add a splash of white wine and a squeeze of lemon, season and let it cook for a few. Do not stir fry the sprouts, keep the motion minimal, but do turn them enough to keep them from burning.
)-Shaved brussels sprouts with toasted hazelnuts, grapefruit, and pomegranate in dressing made from sunflower seed cream: http://www.windattack.com/?p=92
-Curried brussels sprouts.
-Maple glazed with chestnuts and sage.
-Braised with fennel and almond cream.