Not Your Mamas Brussels Sprouts Recipes

THE BEST BRUSSELS SPROUTS OF YOUR LIFE

Steps:

• Pre-heat the oven to 400F
• If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
• Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.
• Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

NOT YOUR MAMA'S BRUSSELS SPROUTS

Steps:

• Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
• Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
• Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.