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Brussels sprouts get a bad rap. In both cases, I believe the reason is that the vegetables are so rarely prepared well.
Last year, I went to my dad’s house for Thanksgiving, and this year I’m going to my sister Gail’s. I like that I can prepare them ahead of time and dress them just before serving — without the slightest compromise to their flavor, color, or texture.
We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with breadcrumbs laced with prosciutto and herbs.
Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto breadcrumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs leftover — better to have the breadcrumbs leftover. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the breadcrumbs, the Brussels sprouts are still delicious without them.
Click here to see Nancy Silverton's Thanksgiving Dinner.
For the prosciutto breadcrumbs
- 1/4 pound prosciutto, ground or chopped finely
- 2 tablespoons extra-virgin olive oil
- 1 cup finely ground breadcrumbs (from about 5 ounces of crustless bread)
- 1/2 cup chervil leaves, chopped finely
- 1/2 cup chives, minced finely
- 1/3 cup tarragon leaves, chopped finely
For the sherry vinaigrette
- 1/2 cup Spanish sherry vinegar
- 1/4 cup shallots, chopped finely
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
For the Brussels sprouts
- 2 pounds Brussels sprouts, stemmed, outer leaves removed, and sprouts halved
- 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Calories Per Serving1057
Folate equivalent (total)296µg74%
- 2 pounds brussels sprouts (about same size, if possible), discolored outer leaves removed and a thin slice cut off from base
- 1 tablespoon whole-grain mustard
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Fill a large bowl with ice water set aside. Place a steamer basket in a large saucepan with a lid fill with 1 inch of water. Bring to a boil add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
1. Don’t Overcook Them!
No matter which way you choose to cook Brussels sprouts, the number one rule is “don’t overcook them.” Brussels sprouts contain healthy compounds called glucosinolates, but the longer sprouts are cooked, the more sulfur these compounds release. This leads to a bad smell similar to rotten eggs. When cooked properly, Brussels sprouts smell and taste delicious with a nutty tone to them. Overcooking also leads to gray, wilted leaves you also want them to be bright green and beautiful.
Place a rimmed baking sheet on bottom rack of oven preheat to 450°. Toss brussels sprouts and oil in a large bowl season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
How would you rate Roasted Brussels Sprouts with Warm Honey Glaze?
I was a sceptic, esp. given how runny the glaze was initially, but it is as delicious as other reviewers have claimed. I've been convinced that Brussels sprouts should become a more regular feature of the table rather than just making a one-off appearance at Christmas.
Brussels looked perfect coming out of the oven but the glaze turned them soggy immediately. Flavor was great but texture was a mess. I think the problem was the glaze was way too hot, Iɽ cranked the heat pretty high to get it to reduce into a more glazy consistency and it never would. then when i poured onto the brussels it just overcooked them. noticed that the leftover glaze (recipe makes about 2x what you need) after it had cooled a bit was the right consistency. next time will try making the glaze well ahead and just reheating lightly while sprouts are roasting. The flavors are right so worth a few experiments to get this one down
Hands down my favorite Brussels sprouts recipe. They’re addictive with the perfect balance of flavors
This is the recipe to make a Brussels lover out of a Brussels hater. I have brought it to every Friendsgiving/Thanksgiving/Christmas the last couple of years and it always gets RAVE reviews, and requested again. I’ll never even think about making a different Brussels sprouts recipe because this one is so perfect. Thanks, Molly!
I brought this dish to a potluck full of meat eaters and it ended up being one of the first empty plates of the night. A friend of mine told me that this was the dish to make her love brussels sprouts, which was a big win :) The kick of vinegar + chile is a fantastic way to perk up what would otherwise be a pretty mellow vegetable dish, would happily make again!
I've made this several times now, and it always delivers a punch of very well integrated flavors. The sweet and sour glaze is perfect with the brussels sprouts. I have added bacon to this recipe and it's always delicious. Also, I've subbed maple syrup too, and it is terrific as well.
The flavors work so well together, it's super easy to make, and it's almost impossible to do it wrong! I substituted balsamic vinegar for the red wine, and it worked just as well. This is the only way I will be roasting Brussels sprouts from now on!
SO delicious! I've never really liked brussels before but this totally changed my mind. note: the sauce hardens and solidifies once it cools, so this recipe isn't the best once cooled (even to room temp). serve hot!
This is my go-to brussels recipe. The honey and the acid go so well together. I find that the recipe makes a little too much glaze to my liking so I pour enough to mix with the roasted brussels to get the flavor but not too much so that the brussels get soggy.
I love this recipe. These brussels remind me of being at a fancy restaurant. Mine cooked perfectly and the glaze was absolutely delicious. It is a really easy recipe and turned out great. I substituted the sherry vinegar for some balsamic. It turned out really good. Everyone loved them! I will be making them again.
These are restaurant quality Brussels. I have never put sauce or glaze on brussels and am a full convert. I’ve made this recipe a couple times as written, always to rave reviews. Made it again last night with a few changes due to my sparse quarantine pantry: 3T of brown sugar, thinned with water until syrup consistency (subbed for honey/maple), and 1T of homemade harissa (slightly milder than the tube kind) for the red pep. Still a knockout dish and will continue to be in the rotation.
This recipe was a great use of the old-ish brussels sprouts I had sitting in my fridge. To avoid soft sprouts, I followed NYT's recipe and started the sprouts on a cast iron pan on the stove and put them in the oven at 400 once they started browning. The lemon zest was a great way to brighten up the dish at the end.
My god sooooo frckn delicious !! Such a great glaze! I used dried Chile árbol cuz I ran out of chili flakes, has the right amount of spicy and sweet. I wanna try this glaze on every green veg. Definitely making again.
Love Molly (and Tuna!). This glaze is delicious! I had some leftover and used it on a cheese plate, perfect match! I lowered the temp to 400 and roasted for 20 minutes after reading the comments about soft sprouts but they were still soft! Next time I'll skip preheating the cookie sheet and check them after 15 minutes
Absolutely delicious!! I made a large batch for a potluck and hit was a hit with everyone (even my sister and she hated brussel sprouts)! I made the glaze beforehand and stored it in a container I re-heated it up just before serving. Also, of you don't have Sherry vinegar/red wine vinegar, I found that a squeeze of fresh lemon juice (to taste) did the trick to brighten up the dish. Highly recommend making this dish!
- Author: Jennifer
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1 x
With a sweet and tangy sauce, these honey caramelized brussel sprouts are an easy gluten-free vegetable side dish recipe. They bake in under 30 minutes and are full of flavor. If you’re not sure if you like brussel sprouts, give these a try because they won me over! #brusselsprouts
- 1 lb. brussel sprouts
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 Tbsp . raw honey
- 2 tsp . whole-grain Dijon mustard
- 1/4 tsp . salt
- 1/4 tsp . black pepper
- Preheat oven to 425 degrees F.
- Slice off the bottoms of each brussel sprout then cut lengthwise. Remove any damaged outer leaves but keep any loose ones that are in good shape.
- In a large bowl, combine the balsamic vinegar, olive oil, raw honey, and mustard. Whisk to combine.
- Add brussel sprouts into a bowl with the glaze and toss to coat.
- Transfer the brussel sprouts to a lined baking sheet, season with salt and pepper, and roast for 20-25 minutes or until tender and the glaze has caramelized.
Keywords: gluten-free, gluten-free side dish, brussel sprouts, caramelized brussel sprouts
Shaved Brussels Sprout Salad
&ldquoLook, Brussels sprouts get a bad name. Most of the bad rap comes from being forced to eat drastically overcooked, mushy, under seasoned versions when we were young. This will open your eyes to the wonderful side of a maligned vegetable. You won&rsquot have to hide them in your napkin ever again.&rdquo
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- 1 tablespoon lemon juice
- 1 teaspoon sherry vinegar
- 1 tablespoon finely chopped parsley
- Salt and freshly ground black pepper, to taste
- 1 quart Brussels sprouts, shaved thinly by hand or on a mandolin
- 1 cup roasted peanuts
- 1 cup shaved Pecorino Romano cheese (or Parmigiano-Reggiano)
- 1/2 cup flat-leaf parsley
Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add the lemon juice and sherry vinegar. Finish with the chopped parsley and season with salt and pepper.
To prepare the salad, toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette to your taste.
How José Andrés turns Brussels sprouts into a vibrant, light salad
Brussels Sprout Salad. (Renee Comet for The Washington Post styling by Bonnie S. Benwick)
F or years, one of the most popular dishes at Jaleo in downtown Washington has been something that José Andrés came up with on the fly after a tour of the Penn Quarter FreshFarm Market. It’s a salad of Brussels sprouts and seasonal (summer-turning-to-autumn) fruit, dressed simply with a sherry vinaigrette and garnished with salty cubes of jamon serrano, the prized ham of his native Spain. But according to Jaleo executive chef Ramon Martinez, it wasn’t until Andrés decided those sprouts should be separated into individual leaves that the salad became sublime.
Does it help to have a team of sous-chefs who can prep all those little sprouts? Sure. But if you have a sharp paring knife — and are serving four rather than a restaurant full of patrons — the work goes quickly. Now that Brussels sprouts are easy to come by much of the year, this vibrant salad seems just as appropriate as spring turns to summer.
To make the salad vegetarian, omit the Serrano ham.
Jamon Serrano can be found at Pescadeli in Bethesda, at Wagshal’s Delicatessen in the District, or online at LaTienda.com.
12 dried apricot halves, cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
1/4 cup diced jamon Serrano (ham optional see headnote)
1 tablespoon sherry vinegar
2 pounds Brussels sprouts
3/4 cup peeled, cored and diced Granny Smith apple
12 green grapes, halved lengthwise
1 teaspoon flaked sea salt
2 tablespoons finely chopped fresh chives, for garnish
Edible flowers, for garnish (optional)
Microgreens, for garnish (optional)
Place the apricots in a small bowl, and pour boiling water over them to cover. Let them sit until they plump, 10 to 20 minutes. Use a slotted spoon to scoop the apricots onto a paper towel to dry.
If using the jamon, heat the oil in a small saute pan over medium heat. Add the jamon and cook it briefly, just to warm it through but not brown it, 30 seconds. Remove from the heat. Once it’s cool, whisk in the sherry vinegar to form a vinaigrette. (If you aren’t using the jamon, simply whisk together the oil and sherry without heating.)
Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, separate and detach all the leaves from each Brussels sprout: Use a paring knife to trim the stem, removing one layer of leaves, then trim the stem further, removing another layer, continuing until all the leaves are removed. Discard the stems.
Once the water is boiling, add the Brussels sprout leaves cook them just until they turn bright green and soften slightly, 90 seconds. Use a slotted spoon to transfer the leaves to paper towels to dry.
Toss the leaves in a large bowl with the apples, grapes and about half of the sherry vinaigrette, making sure to include some of the jamon, if using. Divide the salad among individual plates. Add small dollops of the plumped apricots. Sprinkle with sea salt, chives, flowers and microgreens, if using, and serve.
SOURCE: Adapted from a recipe from José Andrés’s ThinkFoodGroup.
Tested by Joe Yonan email questions to [email protected]
For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine.
- 1 ½ pounds Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.
Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.
Sautéed Brussels Sprouts with Bacon
Crisp pan-browned Brussels sprouts with garlic, shallots, bacon and tangy sherry vinaigrette &ndash a delicious veggie side dish you can make in your cast iron skillet.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 4 - 6 1 x
- Category: Salad, starter, side
- Cuisine: American
- 2 pounds Brussels sprouts, ends trimmed, cut in half through the stem
- 1/3 cup good quality extra virgin olive oil
- 3 tablespoons sherry vinegar
- 1/4 pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it)
- 1/2 cup minced shallots ( 2 large shallots)
- 2 tablespoons minced garlic ( 4 large cloves)
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Blanch the Brussels Sprouts: Bring a large pot of salty water to a boil. Add the brussels sprouts and when the water returns to a boil, set the timer for 2 minutes. Meanwhile fill a large bowl halfway up with ice and cold water. Drain the brussels and add them to the ice bath. When they&rsquore completely cool, drain them well and pat them dry with a clean dish towel.
- Make the vinaigrette: Whisk the oil and vinegar in a small bowl until it&rsquos thick and emulsified.
- Sauté The Sprouts: Heat a large cast iron skillet (12-15&Prime) over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up high. Let them sear, undisturbed for 2 minutes and then toss and continue to cook them, tossing, until they start to brown. Add shallots, garlic and thyme to the skillet. Lower the heat to medium and cook, stirring frequently, for 3-4 minutes longer, until the Brussels are tender and the shallots are translucent. Remove from heat, pour in vinaigrette and toss, to coat. Season generously with salt and pepper, to taste. Serve warm.
Keywords: Pan sautéed brussels sprouts with bacon and sherry vinaigrette
13 Fantastic Brussels Sprouts Recipes
It's time to move past any childhood aversion you had to these cute little veggies. Packed with vitamins and fiber, brussels sprouts do your heart a world of good (think of them as little inflammation-fighters). Here are 13 ways to love them.
PREP TIME: 5 minutes / TOTAL TIME: 30 minutes / SERVINGS: 8
1½ lb brussels sprouts, trimmed and quartered
1 Tbsp olive oil
1½ lb red onions, thickly sliced
¼ c balsamic vinegar
1. HEAT oven to 450°F. Line a large baking sheet with nonstick foil.
2. SPREAD brussels sprouts in single layer on prepared pan and toss with oil. Roast in upper third of oven, stirring occasionally, for 12 minutes.
3. ADD onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer. Drizzle with vinegar, tossing to combine, and roast 2 minutes longer. Transfer to serving bowl and season to taste with sea salt and pepper.
NUTRITION (per serving) 86 cal, 4 g pro, 15 g carb, 4 g fiber, 2 g fat, 0.3 g sat fat, 24 mg sodium
PREP TIME: 15 minutes / TOTAL TIME: 50 minutes / SERVINGS: 6
2 lbs brussels sprouts, washed and thoroughly dried
1 Tbsp canola oil
½ teaspoon salt
½ c low-fat plain Greek yogurt
¼ c fresh orange juice
1 Tbsp honey
1 Tbsp poppy seeds
1 tsp orange zest
1. HEAT the oven to 400°F.
2. TRIM the brussels sprout stems, leaving the sprouts intact, and discard any damaged outer leaves. Place on a baking sheet and toss with the oil, salt, and freshly ground black pepper.
3. ROAST in the lower third of the oven, turning once or twice, until deep golden brown, 32 to 36 minutes.
4. WHISK together the yogurt, orange juice, honey, poppy seeds, and zest in a small bowl. Serve with the brussels sprouts and provide wooden picks for dipping.
NUTRITION (per serving) 122 cal, 6 g pro, 19 g carb, 5 g fiber, 3.9 g fat, 0.6 g sat fat, 49 mg sodium
PREP TIME: 10 minutes / TOTAL TIME: 35 minutes / SERVINGS: 4
2 sweet potatoes, peeled, cut into walnut-sized chunks
8 oz brussels sprouts, halved
4 garlic cloves, thinly sliced
2 tsp canola oil
¼ tsp salt
½ tsp regular or hot toasted sesame oil
Freshly ground black pepper
1. PREHEAT a covered grill.
2. COMBINE the sweet potatoes, brussels sprouts, garlic, canola oil, and salt in a large bowl. Toss to coat.
3. PLACE the vegetables in a grill basket or portable grill rack. Set on the grill and cover. Grill, turning occasionally, for 20 to 25 minutes, or until tender.
4. TRANSFER the vegetables to a platter. Drizzle the sesame oil on top. Season to taste with black pepper. Toss.
NUTRITION (per serving) 134 cal, 4 g pro, 19 g carb, 4 g fiber, 5.2 g fat, 0.3 g sat fat, 195 mg sodium
PREP TIME: 14 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
2 c brussels sprouts, trimmed
1 c mushrooms, sliced
½ c red, yellow, and/or green bell pepper, diced
¼ c milk
1 Tbsp mayonnaise
2 tsp cornstarch
1 Tbsp fresh parsley, minced
1 tsp curry powder
¼ tsp ground black pepper
1. COOK the brussels sprouts in a steamer basket over simmering water, partially covered, for 5 to 8 minutes, or until just softened. Add the mushrooms and bell pepper and steam for 2 minutes longer. Remove the vegetables from the steamer.
2. DRAIN the pan, reserving ¼ cup of the steaming liquid in the pan.
3. COMBINE the milk, mayonnaise, and cornstarch in a cup. Stir until the cornstarch is dissolved. Add it to the liquid in the pan. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.
4. STIR in the parsley, curry powder, and black pepper. Return the steamed vegetables to the pan, toss with the sauce, and heat through.
NUTRITION (per serving) 60 cal, 3 g pro, 9 g carb, 3 g fiber, 2.1 g fat, 0.5 g sat fat, 46 mg sodium
PREP TIME: 25 minutes / TOTAL TIME: 1 hour, 20 minutes / SERVINGS: 4
1 lb piece winter squash, such as butternut or acorn, peeled and cut into 1" cubes (2 c)
½ lb brussels sprouts (about 12), quartered
3 lg carrots, peeled and cut into ¼" diagonal slices
1 red onion, chopped
3 Tbsp olive oil, divided
1 tsp salt, divided
2 Tbsp chopped fresh parsley
1½ Tbsp white wine vinegar
¼ tsp freshly ground black pepper
1. PREHEAT oven to 450°F.
2. TOSS squash, brussels sprouts, carrots, and onion with 2 tablespoons of the oil and ½ teaspoon of the salt in large bowl.
3. SPREAD vegetables in single layer on baking sheet (use two if necessary) and roast until browned and tender, about 30 minutes. Stir once or twice during cooking. Return vegetables to bowl and toss with parsley, vinegar, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt.
NUTRITION (per serving) 193 cal, 4 g pro, 25 g carb, 6 g fiber, 10.6 g fat, 1.5 g sat fat, 634 mg sodium
PREP TIME: 10 minutes / TOTAL TIME: 40 minutes / SERVINGS: 6
1 bunch sm carrots
4 med beets, trimmed and quartered
6 brussels sprouts
8 oz cremini mushrooms, halved
5 shallots, halved
¼ c extra-virgin olive oil
1 Tbsp coarse salt
1. PREHEAT the oven to 400°F.
2. SPREAD the vegetables in clusters on a baking sheet. Drizzle with the oil. Sprinkle with salt and pepper.
3. ROAST for about 30 minutes, until the vegetables are tender and caramelized.
NUTRITION (per serving) 160 cal, 4 g pro, 17 g carb, 4 g fiber, 9.6 g fat, 1.4 g sat fat, 1039 mg sodium
PREP TIME: 5 minutes / TOTAL TIME: 15 minutes / SERVINGS: 4
2 c shredded cheddar
1½ Tbsp flour
½ c stout
3 Tbsp apple juice concentrate
1 Tbsp Dijon mustard
2 c cauliflower
2 c brussels sprouts
2 c red potatoes
1. TOSS the cheddar with the flour.
2. SIMMER the stout, apple juice concentrate, and mustard add cheese.
3. SERVE with the rolls, apples, cauliflower, brussels sprouts, and red potatoes.
NUTRITION (per serving) 420 cal, 22 g pro, 56 g carb, 7 g fiber, 13.3 g fat, 7.3 g sat fat, 728 mg sodium
PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
1 lb brussels sprouts (trimmed and halved)
2 Tbsp maple syrup
2 Tbsp olive oil
10 sm garlic cloves (peeled and halved)
½ tsp salt
¼ tsp pepper
TOSS ingredients in a large bowl. Roast at 400°F on a baking sheet until garlic cloves are browned and softened and sprouts are lightly browned and tender-crisp, 18 to 20 minutes.
NUTRITION (per serving) 150 cal, 4 g pro, 19 g carb, 5 g fiber, 9 g sugars, 7 g fat, 1 g sat fat, 320 mg sodium
PREP TIME: 20 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4
¾ lb brussels sprouts, shredded
1 lg carrot, peeled and shredded
1 granny smith apple, shredded
3 oz prosciutto, chopped
⅓ c dried cherries
3 Tbsp extra-virgin olive oil
¼ c hazelnuts, plus more for serving
2 Tbsp cider vinegar
2 Tbsp pure maple syrup
2 tsp Dijon mustard
1 tsp lemon zest
1 garlic clove, crushed
Salt to taste
Freshly ground pepper to taste
Shaved Parmesan or pecorino cheese, for serving
1. TOSS together the shredded brussels sprouts, carrot, and apple in a large bowl. Add the prosciutto and cherries.
2. PLACE the olive oil, hazelnuts, vinegar, syrup, mustard, lemon zest, and garlic in a food processor or blender and blend until the dressing is mostly smooth but still slightly chunky. Season with salt and pepper.
3. TOSS the dressing with the slaw and garnish with Parmesan or pecorino cheese.
NUTRITION (per serving) 365 cal, 14 g pro, 35 g carb, 7 g fiber, 20.1 g fat, 3.8 g sat fat, 939 mg sodium
PREP TIME: 12 minutes / TOTAL TIME: 21 minutes / SERVINGS: 4
1 pkg (10 oz) fresh brussels sprouts, halved lengthwise
1½ Tbsp maple syrup
1 Tbsp unsalted butter
½ tsp grated orange peel
¼ tsp salt
⅛ tsp black pepper
1. STEAM brussels sprouts in steamer basket set over simmering water, covered, 8 minutes, or just until tender.
2. COMBINE maple syrup and butter in small microwaveable dish. Cover with plastic wrap. Microwave on high 40 seconds, or until butter is just melted. Stir in orange peel, salt, and pepper. Toss with hot brussels sprouts
NUTRITION (per serving) 76 cal, 2 g pro, 12 g carb, 3 g fiber, 3.1 g fat, 1.9 g sat fat, 166 mg sodium
PREP TIME: 10 minutes / TOTAL TIME: 40 minutes / SERVINGS: 1
¾ c brussels sprouts
1 c cubed pumpkin
2 tsp olive oil
1 oz crumbled goat cheese
2 Tbsp pistachios
½ med pear, sliced
2 Tbsp balsamic vinegar
2 tsp yellow mustard
TOSS brussels sprouts and pumpkin with oil and roast for 30 minutes at 350°F, turning halfway through. Remove from oven and toss with remaining ingredients.
NUTRITION (per serving) 414 cal, 14 g pro, 38 g carb, 8 g fiber, 25.3 g fat, 8.1 g sat fat, 286 mg sodium
PREP TIME: 20 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4
12 oz brussels sprouts (about 20), ends trimmed, tough outer leaves removed
½ head radicchio, cored and cut in half
½ Fuji apple, cored and cubed
1 oz toasted Marcona almonds, sliced
¼ c shredded manchego cheese
¼ c extra-virgin olive oil
2 Tbsp water
2 Tbsp sherry or red wine vinegar
1 tsp Dijon mustard
1 Tbsp finely minced shallot
2 tsp honey
¼ tsp salt
¼ tsp black pepper
1. WHISK together all vinaigrette ingredients until well blended.
2. SHAVE the sprouts and radicchio using a mandoline or food processor with a slicing disk. Toss the sprouts and radicchio with the apple and dressing until evenly coated. Divide among plates, and top each with almonds and cheese.
NUTRITION (per serving) 259 cal, 7 g pro, 17 g carb, 5 g fiber, 19.5 g fat, 3.2 g sat fat, 286 mg sodium
PREP TIME: 15 minutes / TOTAL TIME: 35 minutes / SERVINGS: 4
2 c thinly sliced brussels sprouts (about 8 oz)
¾ c thinly sliced scallions (10&ndash12 thin)
¾ c shredded carrots
¼ tsp salt
2 egg whites
1 Tbsp grated fresh ginger
2 Tbsp water
6 tsp ground flaxseed
1. COAT a large nonstick skillet with cooking spray. Add the brussels sprouts, scallions, carrots, and salt. Toss to mix. Cover and cook over medium heat, tossing occasionally, for 7 to 10 minutes or until the vegetables are wilted and lightly browned. Reduce the heat slightly if the vegetables are browning too fast.
2. MEANWHILE, beat the eggs, egg whites, ginger, and water with a fork in a mixing bowl.
3. HEAT a 9" nonstick omelet pan over medium-high heat. Turn the heat off and coat the surface with cooking spray. Turn the heat back on, to medium. Ladle one-quarter of the egg mixture (5 tablespoonfuls) into the pan. Cook for 20 to 30 seconds or until the edges start to set. Using a silicone spatula, carefully lift the edges, tipping the pan to allow runny mixture to get underneath. When the eggs are almost set and just shimmering on top, about 1 minute, sprinkle on 1½ teaspoons flaxseed and ½ cup of the reserved vegetable mixture. Cook for about 30 seconds or until the eggs are completely set.
4. SLIDE the pancake onto a dinner plate or roll the pancake like a jelly roll before sliding onto the plate. Repeat for the remaining 3 pancakes.
NUTRITION (per serving) 136 cal, 12 g pro, 10 g carb, 4 g fiber, 6.8 g fat, 1.6 g sat fat, 288 mg sodium