September 2022 – Brussels Sprouts

Sautéed Brussels Sprouts

Jeffrey L., Ephrata

• olive oil
• 1 quart fresh Brussels sprouts
• 1 bell pepper (red, yellow or orange), chopped
• 1 small sweet onion, chopped
• 3 to 4 cloves fresh garlic, minced
• salt
• pepper
• balsamic vinegar

Heat olive oil in a pan. Add Brussels sprouts, pepper, onion and garlic. Add salt and pepper to taste. Sauté. Finish with a splash of balsamic vinegar. Serve warm.

Note: For a variation, you can also add cooked bacon.

Maple Bacon Brussels Sprouts

Pat Roth, Ephrata

• 2 lbs. Brussels sprouts, halved
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons pure maple syrup
• 5 slices bacon, cooked and crumbled

Preheat oven to 400°F.

Arrange Brussels sprouts in a single layer on a foil lined 10”x15” baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper.

Roast 10 minutes. Drizzle with maple syrup and toss to coat. Roast until tender and are beginning to brown, about 10 to 15 minutes more. Toss with bacon.

Serves 8.

Cranberry Walnut Brussels Sprouts

Pat Roth, Ephrata

• ¼ cup olive oil
• 1 lb. fresh Brussels sprouts, trimmed and halved
• ½ cup dried cranberries
• 2 tablespoons water
• ¹/₃ cup chopped walnuts
• 2 tablespoons balsamic vinegar

In a large skillet, heat the oil over medium heat. Place the Brussels sprouts in the pan, cut side down. Cook for 4 to 5 minutes or until the bottoms are browned.

Add the cranberries and water. Cook, covered, 2 more minutes, or until the sprouts are crisp tender. Stir in the walnuts and cook and stir until the water is evaporated. Stir in the vinegar.

Makes about 4 servings.

Brussels Sprout Salad

Pat Roth, Ephrata

• 1½ lbs. fresh Brussels sprouts, trimmed and halved
• 2 green onions, chopped
• ½ cup olive oil
• 2 tablespoons lemon juice
• 1 to 1½ teaspoons Dijon mustard
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• 1 bunch red leaf lettuce, torn
• 2 tablespoon toasted slivered almonds

Place the Brussels sprouts in a large saucepan and add 1” of water. Bring to a boil. Reduce the heat and simmer, covered, until tender, about 8 to 10 minutes. Drain, rinse with cold water and pat dry. Combine with the green onions.

Whisk together the olive oil, lemon juice, mustard, salt, thyme and pepper. Toss 2 tablespoons of the dressing with the lettuce and transfer to a serving bowl. Pour the rest of the dressing over the sprouts and onions; toss to coat. Mound on the lettuce and sprinkle with the almonds.

Notes: To toast the almonds, bake in a shallow pan in a 350°F oven for 5 to 10 minutes. Walnuts can also be used in place of almonds.