Brussels Sprouts are back and better than ever! Although we often associate them with bad memories of being forced to eat them during our childhood, new recipes have allowed for people to rethink Brussels Sprouts. This Belgian-originated, extremely healthy vegetable is extremely beneficial to our health and now our tastebuds. Here are DOWNTOWN’s top-picks for the newest Brussels Sprouts recipes:
1. Baked Potatoes With Brussels Sprouts and Bacon
Top potatoes with a tempting mixture of crisp bacon, Brussels sprouts, golden raisins, and sour cream.
Hands-On Time 15 minutes Total Time 75 minutes
4 large baking potatoes 12 slices bacon 8 to 10 fresh sage leaves, roughly torn 3/4 cup golden raisins 2 cups Brussels sprouts 1/2 cup sour cream kosher salt freshly ground black pepper
Preheat over to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside. Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.
2. Salami and Brussels Sprouts Pizza
In this unusual pie, thinly sliced sprouts add freshness and texture.
Hands-On Time: 15 minutes, Total Time: 30 minutes, Serves 4
5 tablespoons olive oil, plus more for the baking sheet 1 pound pizza dough, at room temperature 1/2 pound Brussels sprouts, very thinly sliced 2 ounces sliced salami, cut into quarters 1/2 pound mozzarella, grated (2 cups) kosher salt and black pepper 3 tablespoons fresh lemon juice 4 cups mixed greens (3 ounces) crushed red pepper, for serving
Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.
In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.
3. Roasted Brussels Sprouts With Pecans
Chopped pecans add a nutty crunch to the tender sprouts.
Hands-On Time: 15 minutes, Total Time: 40 minutes, Serves 8
2 pounds Brussels sprouts, trimmed and halved 1 cup pecans, roughly chopped 2 tablespoons olive oil 2 cloves garlic, finely chopped kosher salt and black pepper
Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
Roast until golden and tender, 20 to 25 minutes.
Whether you are entertaining friends, or trying to make healthy foods appealing to your children, these recipes are sure to be a hit! From formal to fun, Brussels Sprouts can be prepared for all occasions.
-by Deirdre McAndrew