DELICIOUS DISH – BRUSSELS SPROUTS READER RECIPES::
If you often wonder what you might have in common with other readers of my blog, let me tell you, you all are in LOVE with brussels sprouts! Maybe we should have a cook off? Here are three easy recipes to try. And when all else fails (like your motivation to cook), there’s always Whole Foods :)
Basic Brussels Sprouts (Reader Margaret Brown)
Ingredients: Brussels sprouts, oil, salt, and pepper
Wash them, cut them in half. If there is a bit of stalk on the end, cut that off. In a bowl, just drizzle extra virgin olive oil on them. Not tons of oil, just enough to cover each one. Salt, pepper and stir them around. I found that letting them sit for a few minutes before cooking made them taste better.
Put some oil in the pan (just to coat the pan), put the sprouts flat side down in a pan on medium heat. Cover and let cook for 5-10 minutes until the flat side is brown. Then stir them around in the pan, let cook for a few more minutes then you’re done! You can stick a fork in them, if they are hard let cook a little longer, but they should be bright green when you’re done cooking.
Roasted Balsamic Brussels Sprouts (Reader Amy calls them “heaven”)
Ingredients: Brussels sprouts, olive oil, seasonings, balsamic vinegar
Slice brussels sprouts in half, place them inside up on a cookie sheet.
Drizzle a little teeny bit of olive oil over them (if you do this before they are on the cookie sheet, they fall apart)
Sprinkle with your favorite seasonings. I like sea salt/cracked pepper with rosemary and oregano.
Cook for 30 – 40 minutes at 375.
After 30 minutes, drizzle with balsamic and broil for five minutes.
Brussels Sprouts and Shitake Mushrooms with Feta (Reader Christie)
Ingredients: Brussels sprouts, shitake mushrooms, shallot clove, garlic, olive oil, salt and pepper.
Whether you buy the sprouts on that tree thing or loose, you want to cut the base down a little (but not so much that all the leaves fall off). Then pull off the outside leaves and any leaves that look sub-par. I find it easier to cut them in half before cooking, but if you cook them whole you should cut a little cross in the stalk at the base (no idea why). I generally eat 4 brussels sprouts per serving and usually make two servings at a time, which would be 8 sprouts.
Chop one shallot clove and 1-2 garlic cloves very finely (or more if you like). Wash 1-2 large shitake, pull off the stalk and cut lengthwise and then cut in half. Heat a pan with 1-2 tbsp olive oil then sautee the shallot and garlic in the pan. Add salt and pepper (and chili flakes if you like spicy) to taste. Once the shallots are clear, add the shitake. They will soak up the oil so you may want to add more.
Before you begin coking the shallots and garlic, boil the brussels sprouts in a few cups of water for under 5 minutes – I usually do it until they turn bright green. I don’t like them too mushy so I try to avoid overcooking, but again this is personal preference. Once they have are bright green for about a minute, remove from heat and drain.
Once the shitake have become soft, add the drained brussels sprouts. I turn up the heat a little to brown them and cook for about 5 mins.
Once everything looks brown and yummy, take off the heat and put into a bowl. Add lots of crumbled feta and serve.