Brussels Sprout Leaves And Crunchy Garden Radishes Recipes

BRUSSELS SPROUT LEAVES AND CRUNCHY GARDEN RADISHES

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

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.

BRUSSELS SPROUTS W/ RADISHES

Steps:

• Trim the stem edge of the sprouts.
• Trim top and bottom edges of radishes.
• Place the radishes and sprouts in a large saucepan,.
• Add stock, and enough water to cover, if necessary.
• Bring to the boil.
• Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
• Drain, return to saucepan.
• Add butter.
• Gently mix the veggies with the melting butter.
• Move to a serving dish, season with salt and pepper, and serve.