Wednesday, November 23, 2011

Thanksgiving Recipe: Brussels Sprouts Four Ways

A favorite fall vegetable of ours is Brussels Sprouts and they are a healthy, hearty addition to any meal.What's better is that there are multiple ways to prepare them so I will go ahead and share my personal favorites.  For each variation, you will need a 2-3 pound bag of Brussels Sprouts, stems removed, rinsed and halved.

1.  Roasted Brussels Sprouts
Sprinkle sprouts with a pinch of Kosher salt.  In a small bowl, combine 3-4 tbsp. olive oil, a pinch of Kosher salt and black pepper to taste.  Mix well.  Pour over sprouts, tossing to coat.  Place on foil-lined cookie sheet and roast in 375 degree pre heated oven 30-40 minutes, turning once.  Remove from oven when lightly browned.

I just roasted balsamic-glazed sprouts this weekend
2. Balsamic Glazed Brussels Sprouts
Use same method of preparation as in version 1, only add 3 tbsp of Balsamic Vinegar to the olive oil mix.  Pour over sprouts.  Roast 30-40 minutes, turning once.  They are ready when lightly browned. 

3.  Lemon Brussels Sprouts
Follow directions in version 1, with the exception of adding 3 tbsp. fresh lemon juice to the olive oil mixture.  Lemon juice can be added to the Balsamic version as well, using equal parts lemon juice, Balsamic vinegar and olive oil. 

4.  Doctored Brussels Sprouts
Pick your favorite method of preparation above (roasted, Balsamic or lemon), and add either pancetta or sliced bacon pieces, half of a Julienned red onion, and a 6 oz. container of rinsed button mushrooms.  Toss ingredients in a large bowl with Brussels Sprouts.  Pour olive oil mixture over vegetables (add extra olive oil if needed).  Pour onto foil-lined cookie sheet and roast 35-40 minutes, until sprouts and bacon have lightly browned.


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