Brussels Sprout Leaves And Crunchy Garden Radishes Recipes

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BRUSSELS SPROUT LEAVES AND CRUNCHY GARDEN RADISHES



Brussels Sprout Leaves and Crunchy Garden Radishes image

This tasty recipe from Ubuntu chef Jeremy Fox is featured in our Fresh and Festive Vegetarian Thanksgiving Menu.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 8

1 pound brussels sprouts
2 tablespoons unsalted butter
2 cloves garlic, finely grated
Coarse salt and freshly ground pepper
1/2 pound assorted radishes, such as redhead, D'Avignon, zlata, amethyst, icicle, or plum, washed, dried, and trimmed
2 teaspoons almond oil
Whole blanched almonds, coarsely chopped, for garnish
Celery heart leaves, for garnish

Steps:

  • Trim about 1/4 inch from the stem end of brussels sprouts. Peel leaves to separate. When brussels sprouts become difficult to peel, trim off another 1/4 inch from stem and continue removing leaves; discard cores. Rinse leaves and pat dry; set aside.
  • Melt butter in a large, heavy-bottomed skillet over medium heat. Add garlic and a pinch of salt; season with pepper. Cook, stirring, until garlic is fragrant, 1 to 2 minutes. Add brussels sprout leaves and cook, stirring, until leaves are coated and tender, about 2 minutes. Remove from heat.
  • In a medium bowl, toss radishes with almond oil and season with salt and pepper. Place brussels sprout leaves on a platter and top with radishes. Garnish with almonds and celery heart leaves; serve.

CRISP BRUSSELS SPROUT LEAVES



Crisp Brussels Sprout Leaves image

In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

Steps:

  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

BUTTERED BRUSSELS SPROUTS AND RADISHES



Buttered Brussels Sprouts and Radishes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds Brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
Freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley

Steps:

  • Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
  • Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.

SPICY BRUSSELS SPROUT CHIPS



Spicy Brussels Sprout Chips image

Looking for a tasty snack to enjoy with cold drinks? These crispy leaves deliver awesome crunch with a bit of salty spiciness - in other words, they're totally addictive. So snack without guilt and get a boost of fiber and Vitamin C as a bonus!

Provided by Matt Wencl

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 ½ teaspoons Dijon mustard
¼ teaspoon sea salt
1 pinch red pepper flakes
1 pound Brussels sprouts

Steps:

  • Place a rack in the top third of the oven and preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
  • Mix olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  • Trim the stems of the Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in the bowl of sauce; toss with your fingers until all the leaves are evenly coated. Spread leaves on the baking sheet in a single layer.
  • Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate and continue roasting, removing crispy leaves at 5-minute intervals, until all leaves are crispy, about 10 minutes more.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10.7 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 185.5 mg, Sugar 2.5 g

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