Tag Archives: brussel sprout recipes

Brussel Sprout Salad with Walnuts, Dried Cranberries and Parmesan Cheese

Moving past Thanksgiving weekend, here is a wonderful brussel sprout salad to enjoy! Not only is it healthy, it’s a feast for the eyes. You can make it a light main course, or serve through out the season as a perfect holiday side for dinners and parties. It’s easy to make especially if you have a food processor. It’s definitely a crowd pleaser for parties and it’s one of those dishes you can prepare in advance , and it tastes better as the brussel sprouts marinate in the dressing. Add it to one of your holiday menus this season!

From by the bay, wishing you green food memories!

Maryann

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Brussel Sprout Salad with Walnuts, Dried Cranberries and Parmesan Cheese

Serves 4
Ingredients
1 pound brussel sprouts
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup walnuts, chopped
2 tablespoons dried cranberries
2 tablespoons coarsely grated parmesan cheese
fresh ground black pepper and fine sea salt to taste
Directions
Cut off the ends of the sprouts  and clean. Using a food processsor fitted with a slicing blade coarsely shred the brussel sprouts. Place into a large bowl.  Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

Brussels Sprouts Two Ways : Salad and Slaw

People fall into one of two categories – those who love brussels sprouts and those who hate them! I definitely fall into the love category. As a result, I often will experiment with the preparation of this bright little green gems. Here are two very different salads featuring the little brussels sprout and I would be hard pressed to decide which one of the two salads I prefer, both are delicious! Either one of these would be a great Thanksgiving side dish, although if I was preparing for larger crown, I would go with the salad with toasted pecans, dried cranberries and blue cheese, it’s just an easier salad to make.
From by the bay, wishing you sprouting food memories!
Maryann

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Brussels Sprout Salad with Toasted Pecans, Dried Cranberries and Blue Cheese
Serves 4Ingredients1 pound brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup toasted pecans, chopped
2 tablespoons dried cranberries
2 tablespoons crumbled blue cheese
fresh ground black pepper and fine sea salt to tasteDirections
Cut off the ends of the sprouts and peel off all the leaves. You may need to cut the bottom more than once. Take a sauce pan and bring 1/2 cup of salted water to a boil add the sprout leaves and cover cooking for 2 to 3 minutes until the leaves turn bright green. Remove and rinse with cold water immediately to stop cooking. Pat leaves dry with paper towel and place into a bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

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Shaved Brussels Sprout Slaw with Lemon and Pecorino
Serves 4

Ingredients
1 pound brussels sprouts
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated pecorino cheese
plus shaved pieces of pecorino for garnish

Directions
Use a mandoline with a safety holder to place the brussels sprouts and shave finely. Add the remaining ingredients and toss. Cover bowl and let sit for at least one hour before serving so that the lemon juice softens the slaw. To serve garnish with shaved pecorino cheese. ( Use a vegetable peeler to make nice large size pieces of shaved cheese. )

One Pan Roast Chicken and Vegetables

I love the holiday season, but with that we are all rushing to get so much done. The days are already filled with work, family and friends. When the holiday season arrives there are the extra activities of shopping for gifts, decorating the house and extra entertaining. So with that I love when I have a recipe that is easy, simple and delicious. This one pan roast chicken and vegetables is just so easy to assemble and it looks and tastes just amazing. My recipe suggests certain vegetables to surround the chicken, but you can easy use other vegetables if you like such as carrots, asparugus, scallions, cauliflower or sliced peppers and onions. If  any of the vegetables seemed to have cooked too quickly, just take them of the pan , cover with foil and put the pan back into the oven to finish roasting. The dish is not only easy to make, it’s all a quick clean up. Especially, if you use a nice non stick pan such as scan pan, it’s about a 1 minute to clean up. So find yourself some extra time for the holiday acitivities with this quick dish.From by the bay wishing you speedy food memories!
Maryann
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One Pan Roast Chicken and Vegetables
Serves 4 
 
Ingredients
1 organic chicken – 3 to 4 pounds
2 thick slices of bread, such as sourdough
2 heads garlic, sliced across the middle
2 bay leaves
6 – 8 shallots peeled
4 ounces brussel sprouts
1 medium sweet potato, peeled and sliced
4 small purple potatoes, sliced
5 strips of thick bacon
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon maple syrup
salt and pepper
Directions
Preheat oven to 400 degrees F . Drizzle the bottom of the baking pan with olive oil. Place two slices of bread in pan. Bring chicken to room temperature and season with salt and pepper inside the cavity and outside. Place chicken on top of the bread in the baking pan. Wrap the chicken with bacon, drizzle with maple syrup and top with butter. Add the remaining vegetables around the chicken. Drizzle with remaining olive oil and season with salt  and pepper. Place in the oven and roast chicken until the bacon is crisp and the chicken is 175 degrees F and the juices run clear, approximately 1 1/2 hours. If the vegetables look dry add a little water or white wine. Let chicken rest for at least 15 minutes before carving. Serve with the roasted vegetables and bread from the pan.
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