Halloumi & Blush Orange Sprout Salad

Halloumi & Blush Orange Sprout Salad

One for the sprout lovers and skeptics alike   Serves 4

Ingredients:
2 tablespoons blanched almonds
2 blush oranges
2 tablespoons EVOO
1 tablespoon wholegrain mustard
1 tablespoon maple syrup
1 lime juice
1 garlic clove grated
1 1/4 pound Brussels Sprouts
17 oz. brick Halloumi, cut in 3/4" cubes

Directions: 

In a pan over medium heat toast the almonds 3-4 minutes until golden.  Allow to cool slightly then roughly chop.

Cut the tops and bottoms off the oranges then cut around them to remove the skin and pith.Over a bowl to collect any juices, cut out the segments nd put in a separate bowl.  Add the oil, mustard, maple syrup  garlic, and lime juice to the juice bowl, then mix into a dressing.  Season with salt.

Bring a large pan of salted water to a boil and add the sprouts.  Bench for 1 minute, then drain to cool slightly.  Set aside large frying pan over a medium high heat, fry the hollumi for 3 to 4 minutes turning halfway until golden.  Add the sprouts, hollumi, and almonds to the orange bowl, toss with  dressing and serve straight away.  Serves 4

Wild Rice Pilaf

                          

       Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend.   I chose Rancho Gordo Wild Rice.   

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Garlic Roasted Brussels Sprouts

Garlic Roasted Brussels Sprouts: 

With just a few ingredients and a simple roasting method, these sprouts become a savory and delicious side dish you'll have on repeat.
Ingredients
1½ pounds fresh Brussels sprouts 680 grams
6 cloves garlic minced or pressed
2 tablespoons olive oil extra virgin
2 tablespoons fresh rosemary minced
salt and pepper to taste
¼ cup pine nuts
¼ cup parmesan cheese freshly grated

Directions:

Preheat oven to 400°F (205°C). We also need to preheat a large-rimmed baking sheet.

Trim the ends and remove any discolored outer leaves.
Rinse and pat dry.

Cut sprouts in half and place in a large mixing bowl.
Toss with garlic, oil, rosemary, salt and pepper.

Arrange cut side down on a large sheet pan and roast for about 15 minutes.  Turn over and cook for another 15 minutes.

Add pine nuts during the last 5 minutes of cooking time.
Remove from oven, grate cheese over top and serve immediately.   Easy recipe!

Notes
Dry properly. In order to obtain the crispiest Brussels sprouts, use clean tea towels to get that extra moisture out.

Uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.

Always preheat your oven. A hot oven is essential in achieving that crispy texture.

Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts.

Use different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. Endless possibilities.

Use different toppings. If desired, replace grated Parmesan cheese with ricotta salata, feta or even blue cheese. Feel free to drizzle with balsamic vinegar or even lemon juice to get that flavor boost.

 

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Bacon Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts

Seafood has become so expensive that beloved bacon-wrapped scallops have been eliminated from many people’s budgets. However, if you swap the bivalves for Brussels sprouts—a natural with bacon—you’ve got a tasty hors d’oeuvre destined to become a new holiday tradition. For an easy dip, you could serve them with bottled blue cheese dressing. Makes 24
Ingredients:
12 slices bacon (not thick-cut), halved lengthwise
24 Brussels sprouts, trimmed
24 toothpicks
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper to taste
2 tsp (10 mL) coarsely chopped rosemary
2 tbsp (30 mL) honey
1 tbsp (15 mL) white or red wine vinegar
2 tbsp (30 mL) water

Directions:
Preheat oven to 400°F (204°C).

Working one at a time, wrap a piece of bacon around a Brussels sprout, secure with toothpick and place in a casserole dish just large enough to hold all wrapped sprouts snugly. Repeat with remaining bacon and Brussels sprouts. Drizzle with olive oil. Season lightly with salt and generously with pepper.

Bake for 20 minutes. Remove from oven and gently loosen with a spatula. Sprinkle with rosemary and drizzle in honey, vinegar and 2 tbsp (30 mL) water. Bake until sprouts are tender and bacon is crisp, about 20 minutes more.

Remove from oven. Using a pastry brush, brush sprouts with liquid in pan. Let sit for 10 minutes—they will be very hot—before serving. Remove toothpicks, if desired.

Pork Roast With Winter Vegetables & Calvados Gravy

Pork Pot Roast with Winter 

Vegetables & Calvados Gravy

A mash-up of a pot roast and a sheet-pan dinner, a juicy pork roast is first braised in a bath of cider, onions and thyme. It’s finished on a bed of winter vegetables, while the braising liquid is transformed into a sumptuous, onion-thickened gravy. It’s a comforting dish and an affordable way to feed a crowd.  
Ingredients:
4 lb (1.81 kg) boneless pork butt roast, tied
Salt and freshly ground pepper to taste
2 tbsp (30 mL) canola oil
3 onions, diced, about 3 cups (750 mL)
3 cloves garlic, thinly sliced
3 tsp (15 mL) chopped thyme, divided
1/4 cup (60 mL) Calvados (or brandy)
1 cup (250 mL) dry hard apple cider
3 cups (750 mL) unsalted chicken stock, preferably homemade
1 bay leaf
2 small red onions, about 5 oz (140 g) each, peeled, quartered
16 large Brussels sprouts, trimmed
1 lb (455 g) celeriac, peeled, cut into
1 1/2-inch (4-cm) chunks
1/4 cup (60 mL) heavy cream
Finely sliced chives to garnish
Directions:
Preheat oven to 325°F (163°F).

Pat pork dry with paper towel. Season generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Carefully transfer pork to pan, fat side down. Cook, turning occasionally, until nicely browned on all six sides, 12 to 14 minutes total. (Lower heat if it’s starting to scorch.) Transfer pork to a plate and reduce heat to medium. Scoop off all but 2 tbsp (30 mL) rendered fat. (Reserve another 2 tbsp/30 mL for roasting vegetables.)

Add onions to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic and 2 tsp (10 mL) thyme. Cook, stirring, 1 minute. Add Calvados and cider. Raise heat to high and scrape up any brown bits with a wooden spoon. Return roast to pan, placing it on its side. Add stock and bay leaf. When it comes to a boil, cover and place in oven. Cook, carefully flipping roast at halfway mark, until meat is fork tender, about 3 hours.

Remove pot from oven and raise temperature to 425°F (218°C).

Carefully transfer roast to a plate. Tent with foil. Pour braising liquid into a medium saucepan. Discard bay leaf. Using a ladle, skim and discard as much fat as possible. Set pan aside.

Place red onions, Brussels sprouts and celeriac on a large, heavy-duty baking sheet. Drizzle with reserved pork fat, sprinkle with remaining 1 tsp (5 mL) thyme and season with salt and pepper. Toss to coat evenly. Bake on rack in lower third of oven for 20 minutes. Remove from oven, flip vegetables and place roast in middle, fat side up. Bake until vegetables are tender and nicely browned, about 10 minutes more.

When vegetables first go in the oven, place saucepan over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally and skimming fat, until sauce tastes lip-smackingly good—it will be reduced to around 2 1/2 cups (625 mL). Transfer sauce to blender and purée until smooth. Transfer to a small saucepan and stir in cream. Keep hot over low heat.

Arrange vegetables on a large, warmed serving platter and sprinkle with chives. Cut pork in half crosswise then into 3/4‑inch (2-cm) thick slices. Place pork on platter. Serve with gravy on side.   Serves 6 to 8

Zingy Clementine And Shaved Sprout Salad

Zingy Clementine And Shaved Sprout Salad

Sprouts are definitely not just to be reluctantly eaten on Christmas day.  Sliced finely, they make a fantastic crunchy salad-cum-slaw.  I love this as a starter, but it is also delicious alongside poultry, ham, or fish.

Serves 4 as a light starter.

Ingredients: 

200g Brussels Sprouts finely shredded (1 cup)

2 clementines

20g whole skin-on almonds (5 teaspoons)

12g flat leaf parsley (6 tablespoons leaves only)

1 tablespoon nonpareille capers, drained

30g Parmigiano Reggiano (1/4 cup)

Dressing:

2 clementines, scrubbed, zested and juiced

3 tablespoons evoo

1 teaspoon sherry vinegar

1 teaspoon Dijon mustard

Generous 1/2 teaspoon castor sugar

3 anchovies in oil, finely chopped

1 clove garlic, crushed

10g Parmigiano Cheese (4 teaspoons)

Directions:

Combine the dressing ingredients in a large bowl with a pinch of salted whisk into a glossy, thick and emulsified.  Add the shredded sprouts and mix well.

Cut the peeled clementines into 0.5cm slices horizontally (1/4 inch), then break these into little segments, letting them fall over the sprouts as you do so.  Add the almonds, parsley and capers and mix again.  Divide between plates and use a potato peeler to create shavings of the cheese and scatter over the salad.

Serve with a Savignon Blanc

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings

 

Roasted Brussels Sprouts with Toasted Hazelnuts

Ingredients:

1 pound brussels sprouts

Olive oil

1 teasspoon garlic powder

Red onion

Salt

Fresh ground pepper

Red onion

Bsalmic Vinegar or Pomegranate Molasses

Lemon Juice

Directions:

Cover a sheet pan with nonstick foil and place in the middle rack of the oven. Heat the oven, with the pan in it, to 500 degrees F.

Meanwhile, toss the Brussels sprouts in a large bowl with the olive oil, garlic powder, big pinch of salt and a few grinds of black pepper. I don't toss the onion here because the wedges are delicate and will fall apart.

When the oven is heated, remove the sheet pan and quickly spread the Brussels sprouts out on it, turning them face down. Tuck in the red onion.

Reduce the oven temperature to 450 and roast the sprouts until they are bright green, with deep golden brown and some burnished spots, about 12-15 minutes.

Drizzle the brussels sprouts and onions all over with more olive oil, mulberry/pomegranate molasses/balsamic or honey and lemon juice. 

Toss on the sheet pan to coat. Taste and adjust seasonings as needed. Finish with the hazelnuts and serve immediately.

Instant Pot ~ Brussels Sprouts

      Instant Pot ~ Brussels Sprouts  

 Make this as a Thanksgiving side dish or for just dinner any night.  These Honey Dijon flavored Brussels Sprouts are busting with flavor and begging to be eaten.
Equipment
Instant Pot/Pressure Cooker w/ Trivet
Small Bowl
Whisk
Cutting Board/Knife

Ingredients
1 lb brussels sprouts
1 cup water
¼ cup Honey
2 tbsp Apple cider vinegar
2 tbsp Dijon mustard
½ tsp Salt
6 pieces bacon, cut into pieces
1/4 cup grated Parmesan
Directions

Cut the stems off of 1 lb brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.

Place the cleaned brussels sprouts on a trivet in the Instant Pot and fill the pot with 1 cup of water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release.

In the meantime, add 1/4 cup honey, 2 tbsp apple cider vinegar, 2 tbsp dijon mustard and 1/2 tsp salt to a small bowl. Mix to combine.

When the brussels sprouts are done, remove the brussels sprouts from the Instant Pot. Pour the water from the liner.

Return the liner to the pot, and turn the pot to saute. Add 6 pieces of bacon (cut into pieces) to the pot, and saute until the bacon turns crispy.

Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.

Sprinkle 1/4 cup parmesan cheese on the brussels sprouts. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.

Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
Bacon: Thick cut is best. 

Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.

If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1. 

To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner. 

Omit the bacon for a vegetarian option. 

I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy. 

You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar. 

This recipe may only be used for instruction.

Brussel Sprouts With Bacon, Pecans, And Cranberries

Brussels Sprouts with Bacon, 

Pecans, and Cranberries

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table!   This crispy and crunchy salad might become one of your family's favorite Christmas side dishes!  Dried cranberries provide a sweet contrast to the savory Brussels Sprouts.  There is a bit of crunch from toasted pecans and chopped cooked bacon.  

Ingredients

12 oz Brussels sprouts ends trimmed, yellow leaves removed
2 tablespoons olive oil
1/4 teaspoon salt
4 slices bacon cooked and chopped
1 cup pecans
1/2 cup dried cranberries

Directions

How to Roast Brussels Sprouts

Preheat oven to 400 F. 

Slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.

Place Brussels sprouts on the baking sheet, cut side down.
Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

How to Cook Bacon in the Oven

Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.

Drain bacon of fat and slice the bacon into small bites.

How to Toast Pecans

Line a baking sheet with parchment paper.  Add pecans in one layer.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Prepare Dried Cranberries

For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  

Add dried cranberries to a medium bowl.  Pour hot water over the cranberries and soak them for about 10 minutes.  Drain.

Assembly

In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

Notes
If you would like to add sauce to create more flavor, here are some easy options:

Drizzle with a balsamic glaze.  Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.  For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Drizzle with a very high quality aged balsamic vinegar made in Italy.  Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores.  High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down.  Just use it as is.  And, you don't need to use much. 

Or, use your favorite balsamic vinaigrette based salad dressing. 

Shaved Brussels Sprouts, Apple, And Radish Salad.

Shaved Brussels Sprouts, 

Apple, And Radish Salad

Every buffet needs a refreshing break, and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette. DRESSING: 1tbsp Dijon mustard Juice of a lemon 2 tsp honey ½ cup olive oil Salt and pepper to taste SALAD:  1 lb. Brussels sprouts, roots trimmed 2 green apples, cored and quartered 5 radishes, trimmed About 10 large white mushrooms ½ cup fresh parsley, chopped ½ cup freshly shaved Parmesan (using a vegetable peeler) 1. Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzling in the oil, and whisking until thick and smooth. Season with salt and pepper. Set aside. 2. Using a mandoline or a very sharp knife and steady hand, slice Brussels sprouts, apple, radishes and mushrooms as thinly as possible. A slicing attachment on a food processor would also work. Add the slices to a bowl, along with parsley, and toss with dressing. Taste for seasoning and add more salt and pepper if need be. Top with freshly shaved Parmesan just before serving. Serves 8

Brussels Sprout Leaf Salad

Brussels Sprout Leaf Salad

Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano

*

Directions
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe courtesy of Giada De Laurentiis

Wild Mushrooms and Brussels Sprouts

Wild Mushrooms And Brussels Sprouts

1 pound of mushrooms, mixture chanterelles, 
  oyster, maitake, cut into large bite size 
  pieces.

1/2 cup extra virgin olive oil

1 teaspoon kosher salt and more if needed

1/2 teaspoon black pepper

1 pound brussels sprouts, trimmed and cut in halves

2 shallots, peeled and thinly sliced

2 one inch pieces cinnamon stick

6 ounces roasted and peeled chestnuts, (1 cup,   jarred, vacuum packed, or freshly roasted), crumbled

1/4 cup Brandy

1 1/2 tablespoons cider vinegar, more if needed

1/4 cup soft herbs, dill, chives, tarragon and parsley

*

Directions: 

Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.) 

While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes. 

Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick. 

In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once

  

Roasted Brussels Sprouts With Bacon And Hazelnuts

ROASTED BRUSSELS SPROUTS 

WITH BACON AND HAZELNUTS

Ingredients:

2 lbs. Brussels sprouts
1/4 cup olive oil
Salt to taste
Pinch crushed red pepper flakes 
1/4 cup chopped hazelnuts
2 slices thick bacon, cut across into 1/4 inch strips 
1/2 cup coarsely grated Parmesan

Serves 8.

*

Directions:
1. Preheat the oven to 400 degrees. Cut the Brussels sprouts in half lengthwise, from top to bottom and place on a parchment-lined baking sheet. Toss the sprouts with olive oil, salt, and crushed red pepper on and roast in the oven until tender, about 20 minutes.

2. While the sprouts are roasting, cook the bacon in a small sauté pan until the bacon renders most of its fat; add the hazelnuts and cook until the bacon is crispy, and the nuts are golden, 7 to 8 minutes. Remove with a slotted spoon to paper towels to drain. Toss the roasted Brussels with the crispy bacon, nuts and Parmesan cheese. 

Caramelized Brussels Sprouts With Feta Cheese and Balsamic Reduction

Caramelized Brussels Sprouts With 

Feta Cheese and Balsamic Reduction 

Ingredients:

1/2 pound Brussels Sprouts

2 strips bacon (turkey or pork)

1/2 cup chicken stock

1/4 cup feta cheese crumbles

1/4 cup balsamic vinegar

2 sprigs thyme

Salt and pepper to taste

*

Directions:

If using turkey bacon, use a non-stick pan.

Wash and cut brussels sprouts into halves.  Reheat the pan with bacon drippings on medium heat, add brussels sprouts cut side down.

Flip brussels sprouts once they have turned golden brown, about 6 minutes.

Add chicken stock and cook uncovered until the stock is soaked into the brussels sprouts, about 10 to 12 minutes.

While the brussels sprouts are cooking, place balsamic vinegar in a small saucepan.  Cook over medium-high saucepan until reduced by half.

Chop bacon into small bits.

Combine cooked brussels sprouts, bacon, feta cheese crumbles, thyme, salt and pepper to taste in a bowl.

Dish brussels sprouts onto plates, drizzle reduction over top of sprouts. 

Brussels Sprouts And Anjou Pear Salad

Yield: Serves 6 - 8

Ingredients:
2lb Brussels sprouts
1/4 small red cabbage, shaved (about 2 cups)
2 underripe Anjou pears, peel on, cored and 

   julienned
1/2 cup organic raisins
1/4 cup raw pecans, toasted and chopped
1/4 cup raw macadamia nuts, chopped
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh thyme

The Dressing
1/4 cup extra light tasting olive oil
2 tbsp Dijon mustard
2 tbsp white baslamic vinegar
1 tbsp raw honey, melted
1 clove garlic, minced
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
Instructions:

Place the shaved Brussels sprouts in a large mixing bowl and set aside.

In a separate mixing bowl, place the shaved red cabbage, along with the julienned pear, raisins, toasted pecans, macadamia nuts, sage and thyme. Set that aside as well.

Make the dressing: in a large glass measuring cup, add all the ingredients and mix well with a flat whisk until smooth, creamy and slightly emulsified. Pour this dressing over the shaved Brussels sprouts and mix really well with your hands, massaging and bruising the sprouts quite aggressively for 2 or 3 minutes to get them to soften up and release some of their water. Then, add the rest of the reserved ingredients and continue mixing with your hands, delicately this time, until all the ingredients are well combined and coated in the dressing.

Cover the salad and transfer it to the refrigerator; let it rest for at least 2 hours to allow for flavors to meld, or better yet overnight.

This salad will remain surprisingly fresh for up to 5 days if kept refrigerated in an airtight container.