1 lb Brussels Sprouts, trimmed ¾ cup Rice Wine Vinegar 2-3 Tbsp Sriracha 2 ½ Tbsp Brown Sugar 1 ½ Tbsp Sesame Oil 1 Tbsp Toasted Sesame Seeds (I used bamboo smoked) 1 Tbsp Extra Virgin Olive Oil Salt to taste
Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole. In a saute pan, heat olive oil. Add Brussels sprouts, toss in olive oil and season with salt. Begin to cook over medium/high heat, turning often to brown evenly. It’s ok if they get a little crisp. In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar. Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts. Toss to coat and turn up heat towards medium/high. The sauce will begin to bubble, so be careful not too burn. Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat. Move to a serving dish and garnish with toasted sesame seeds.
@Regrann from @texasfarmersmarket - @engelfarms has strawberries and Brussels sprouts. Which one would your Valentines prefer? #farmersmarket #eatlocal #austin #atx #brusselssprouts #strawberries #Regrann (at Texas Farmers’ Market at Lakeline)
12oz raw Brussels Sprouts 2 cups Milk 1 cup Parmesan Cheese, finely grated 1 Tbsp Butter 1 Tbsp Flour ½ tsp Lemon zest Salt
In a saute pan, melt butter. Add flour and whisk together, forming a rue. Add milk to pan and mix with rue, bringing to a boil. Chop Brussels Sprouts into ribbons, discarding any thick stems. Continue to stir as sauce thickens. Add cheese and stir in. Season to taste with salt. Stir in lemon zest. Spread on toasted bread and serve hot.
Shaved Brussels Sprouts Salad with Moliterno Black Truffle Pecorino, Toasted Hazelnuts & Meyer Lemon Dressing (inspired byThe Frisky Oyster)
Meyer Lemons are rounder, sweeter and less acidic than traditional lemons, as well as a deeper shade of yellow. Both Brussels Sprouts and Meyer Lemons are harvested during the winter, so this is a great seasonal salad.
1 pound Brussels Spouts 2 ounces Black Truffle Pecorino (use plain pecorino if you’d like) 1/3 cup Hazelnuts 2 Meyer Lemons 1 Tbsp Sugar 1 Tbsp Water 2 ½ Tbsp Olive Oil Salt Freshly ground Black Pepper
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast in the oven until brown (tip: if they still have skins, after you’ve toasted them, add them to a paper bag and rub the outside of the bag until the skins fall off.)
Remove lemon zest using a vegetable peeler. Scrape any remaining pith (white substance) from the zest with a knife and discard. Bring a pot of water to a boil and blanch zest for 5 minutes. Juice lemons (with pulp) into a bowl (or a blender if you have one). Add blanched zest, sugar and water. Using a hand blender, blend ingredients until smooth. Continue blending and add 2 Tbsp olive oil in a steady stream. Blend for another minute or so and set aside.
Using a knife or mandoline, chop Brussels sprouts into thin ribbons, throwing out the thicker stalks. In a bowl, toss with a 1 Tbsp Olive Oil to coat. Season with salt and black pepper.
Pile Brussels Sprouts on a plate. Use a vegetable peeler to shave pecorino onto salad. Drizzle lemon dressing around the edges of the salad (you don’t need much!) and sprinkle with toasted hazelnuts.
Honestly my first time ever cooking HELL even eating Brussels sprouts, WTF have I been doing with my life?! I don’t know what they’re suppose to taste like but them bad boys were good! A very simple pan seared NY strip steak. Basted with thyme, garlic, and butter. Topped with a white wine and mushroom gravy. Recipe coming soon to my blog… #BGoodEatsAndTreats #ChefGoodly #NotARealChef #IJustLoveFood #AmateurChef #MmmMmmGood #FoodPorn #nofilter #iCook #OtherStuffRelatedToFood #Steak #BrusselsSprouts #Mushrooms