A Brussel Sprouts Deal

8 11 2010

Clockwise: Brussel Sprouts and Lemon Couscous; Roasted Brussel Sprouts and Walnuts in Hot Smoked Paprika; Shredded Brussel Sprouts, Pecans, and Cheddar Cheese Salad

 

Last week I got a great deal at Trader Joe’s…a stalk of Brussel sprouts for $3.49. Can’t beat that…but you do have to be creative. I had over 50 Brussel sprouts on that one stalk. So a friend and I became creative. I posted a picture of our creations on Facebook and received several requests for the recipes. So here goes:

Brussel Sprouts and Lemon Couscous

Brussel Sprouts (Approx 15)
1 box couscous (Israeli suggested)
1 Lemon
2 TBS EVOO (olive oil)
Salt
Pepper

Prepare couscous as suggested on box
When finished rinse in cold water
Peel leaves of Brussel sprouts (I peeled as far as I could and used the smaller heads for roasting)
Saute Brussel sprout leaves until bright green and many browned
Zest Lemon (approx 2 TBS)
Juice Lemon
Combine: Olive Oil, Lemon Zest, Lemon Juice, Salt and Pepper
Add in sautéed Brussel Sprouts and Couscous
Add Salt and Pepper additionally to taste.

Variations: add Red Pepper Flakes, any additional vegetables, or pecans/walnuts

Roasted Smoked Paprika Brussel Sprouts

Brussel Sprouts
EVOO or Walnut Oil
Smoked Spanish Paprika (I use “hot”)
Walnuts
Salt and Pepper to taste

Put All Ingredients in zippable bag and combine
Roast at 400 degrees (works well in a toaster oven)
Continue to toss so that all sides become roasted

Can be served hot or cold
I like to add a TBS of sweet rice vinegar if I am serving it cold as a salad – add when cold

Shredded Brussel Sprouts and Pecan Salad

Brussel Sprouts (Approx 15)
Pecans (1/2 cup or more)
Sharp Cheddar Cheese (Approx 3/4 cup loose)
Lime Juice (from one Lime)
EVOO – (2 TBS to 1/4 cup)
Salt and Pepper to taste

Shred Brussel Sprouts (mandoline slicer works well)
Roast pecans in a little EVOO, salt, and pepper – continue to toss in order to not burn – let cool
Shred Sharp Cheddar Cheese
Juice Lime
Combine all ingredients and season to taste

Variations: add red pepper flakes, change out nuts, change cheese

So I hope you have as much fun with your Brussel sprouts as I did…all of the salads last a few days…the couscous recipe is best a day later.

Share your Brussel sprouts recipes with me…I will share them.

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2 responses

17 11 2010
sdennard

Thanks for all the recipes! I never make brussel sprouts ‘cos…well…not the most appealing veggie. But I think I’ll pick some up next time at the store. :)

17 11 2010
integrativethought

If you are going to try one of the recipes, I would try the shredded brussel sprouts, pecans, and cheese…I think that one is the best…doesn’t taste like brussel sprouts if they are not a fav…let me know if you try it…enjoy!

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