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Brussels sprouts recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Learn to love brussels sprouts

Brussels sprouts have been getting a bad rap for years, but truth be told, they are a really delicious vegetable and they are good for you. Brussels sprouts are in season during the fall, so now is the time to try them and to love them. Here are some delicious Brussels sprouts recipes to help get you started.

Caramelized brussels sprouts

Caramelized brussels sprouts

Makes 4 servings

Ingredients:

  • 2 pounds brussels sprouts, rinsed and trimmed
  • 2 white onions, thinly sliced
  • 2 garlic cloves, peeled and left whole
  • 1/4 cup butter
  • 1/8 cup balsamic vinegar
  • 1 tablespoon granulated sugar
  • Salt and pepper to taste
  • 1/4 cup toasted pine nuts

Directions:

  1. Fill a pot with a steamer basket and about 2-inches of water; add brussels sprouts and cover the pot with a lid. Bring water to a boil and steam 6 to 7 minutes or until crisp-tender.
  2. Sauté the onions and garlic in butter until golden and softened, then add half the vinegar and cook a few more seconds.
  3. Add the brussels sprouts, sugar, and remaining vinegar to the pan and sauté until sprouts are well coated.
  4. When ready to serve, season with salt and pepper and top with pine nuts.

Brussels sprouts casserole

Makes 4 to 6 servings

Ingredients:

  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 pounds brussels sprouts, rinsed, trimmed, and halved
  • 1 1/2 cups low fat milk
  • 1 cup low sodium vegetable broth
  • 1/4 cup butter
  • 5 tablespoons all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 teaspoon fresh rosemary, minced
  • 4 cups cubed pre-cooked, thick cut ham
  • 1 1/2 cups grated provolone cheese
  • 1 teaspoon chili powder
  • 1/2 cup bread crumbs

Directions:

  1. Sauté onion and garlic in olive oil until golden. Spoon onions and garlic into a casserole dish.
  2. Fill a pot with a steamer basket and about 2-inches of water; add brussels sprouts and cover pot with a lid. Bring water to a boil and steam 6 to 7 minutes or until crisp-tender. Drain and add to casserole dish.
  3. Preheat oven to 375 degrees F.
  4. Combine milk and broth in a pot and bring to a gentle boil. In a separate pot, melt butter and add the flour, cooking until lightly golden. Pour in half the milk mixture and whisk until sauce thickens, then pour in the rest of the milk mixture, whisking until thickened.
  5. Add the Parmesan cheese, mustard, salt, pepper, rosemary, ham, provolone cheese, and chili powder, stirring until cheese melts. Pour sauce over brussels sprouts and mix well. Sprinkle top with bread crumbs.
  6. Place casserole in oven and bake 25 to 30 minutes, or until top is golden. Let cool a few minutes before serving.

Spaghetti and brussels sprouts

Makes 4 servings

Ingredients:

  • 1/2 pound spaghetti
  • 1 tablespoon butter
  • 3 tablespoons extra-virgin olive oil
  • 3/4 pound brussels sprouts, rinsed, trimmed, and quartered
  • Salt and pepper to taste
  • 3 tablespoons pistachios
  • Grated Pecorino cheese

Directions:

  1. Cook spaghetti in a pot of boiling water until al dente; drain (saving a few tablespoons of pasta water) and set aside.
  2. Sauté brussels sprouts in butter and olive oil until tender and golden; season to taste with salt and pepper, then add pistachios and sauté for a few seconds just to toast.
  3. Toss brussels sprouts mixture with pasta water and spaghetti. Top with grated Pecorino.

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