Brussels Sprouts

Balsamic Brussels Sprouts with Bacon & Shallots

INGREDIENTS:

  • 3 slices bacon, no added nitrates or nitrites, chopped

  • 3 small shallots, thinly sliced

  • ½ tsp sea salt, divided

  • 1 lb Brussels sprouts, trimmed and shredded

  • 1 tbsp balsamic vinegar

  • ¼ tsp ground black pepper

  • 3 tbsp roasted, salted pumpkin seeds

PREPARATION:

  1. To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.

  2. Reduce heat to medium-low. Add shallots to skillet and season with ⅛ tsp salt and cook, stirring often, until golden, about 8 minutes. Increase heat to medium; add Brussels sprouts and ⅛ tsp salt and cook, stirring often, for 1 minute. Add vinegar and cook 1 to 2 minutes more, until Brussels sprouts are wilted. Season with remaining ¼ tsp salt and pepper.

  3. Transfer to a serving bowl; top with reserved bacon and seeds.

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

  • 1 Tablespoon minced shallots

  • 2 Tablespoons Dijon mustard

  • 1/4 cup freshly squeezed lemon juice

  • 1 1/2 teaspoons lemon zest

  • 2 teaspoons honey or agave nectar

  • 1/4 cup olive oil

FOR THE SALAD:

  • 4 cups finely shredded kale (loosely packed)

  • 4 cups finely shredded Brussels sprouts (loosely packed)

  • 1/2 cup sliced almonds, toasted

  • 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

  1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

  2. Stream in the olive oil while whisking continuously until well combined.

  3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

  1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

  2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

  1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

  2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

INGREDIENTS:

  • 3 tablespoons vegetable oil, such as grapeseed

  • 1 tablespoon toasted sesame oil

  • 1/3 cup rice-wine vinegar

  • 1 large pinch ground white pepper

  • 1 tablespoon Szechuan peppercorns, lightly crushed

  • Kosher salt

  • 1 1/2 pounds Brussels sprouts, trimmed

  • 3 celery stalks, thinly sliced (about 1 cup)

  • 1 serrano chile, thinly sliced (optional)

  • 1 cup cilantro (tender stems and leaves)

PREPARATION:

  1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts.

  2. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

 

Do Ahead:

Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.

 

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

INGREDIENTS:

  • Nonstick vegetable oil spray

  • 1 cup large pecan halves

  • 1/4 cup pure maple syrup

  • 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup whole grain Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon sugar

  • 1/4 cup vegetable oil

  • 1 pounds brussels sprouts, trimmed

PREPARATION:

  1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.

  2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

  3. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

  4. Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.

Shopping Tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.

Chicken Veggie Bowl

INGREDIENTS:

  • 1 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes

  • 3 cups eggplant, trimmed and cubed

  • 2 tbsp plus 1 tsp reduced- sodium soy sauce, divided (tamari for gluten free)

  • 2 tbsp rice vinegar

  • 1 tbsp plus 2 tsp sesame oil, divided

  • 2 tbsp peeled and minced fresh ginger

  • 1 1/2 tsp five-spice powder, divided

  • 1 cup quinoa, rinsed

  • 3 cups shredded Brussels sprouts

  • 3/4 cup matchstick-cut carrots

  • 3/4 cup chopped scallions (white and light green parts) plus 1/2 cup chopped scallions (dark green parts), divided

  • 1/2 cup shelled edamame, thawed

  • 12 fresh basil leaves, thinly sliced

PREPARATION:

  1. To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes.

  2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.

  3. In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender.

  4. Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.