Not My Grandmas Brussels Sprouts Recipes

NOT YOUR MAMA'S BRUSSELS SPROUTS

Steps:

• Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
• Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
• Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.

NOT GRANDMA'S BRUSSELS SPROUTS

Steps:

• Preheat oven to 350 degrees.
• Trim Sprouts and cut in each one in half. Place into boiling water for 2-3 minutes to blanch.
• Remove sprouts and lay flat side up on a cookie sheet lined with parchment paper (makes for easy clean up).
• starting with balsamic vinegar, drizzle desired amount over the tops of the the sprouts (this gives it great flavor).
• sprinkle desired seasonings next (I've used Mrs. Dash - garlic blend, or an organic mix from Costco).
• drizzle olive oil over the top (doesn't have to be too much), like you were dressing a salad.
• Place sheet into the oven for 20 minutes (or until soft).
• Serve warm.

GRANDMA'S SPECIAL BRUSSELS SPROUTS (YOU WON'T SAY EEEEWWW)

Steps:

• Clean and drain brussel sprouts.
• Put them in a large saucepan with water to cover.
• Bring to a boil and cook until tender but not falling apart.
• Meanwhile, fry bacon until crisp, remove from heat, cool and cut into bite-size pieces,
• Drain most of the bacon fat (reserve 1 T in skillet) return bacon to skillet.
• Mix sugar and flour in a small bowl; add to skillet. Heat should be on low.
• Add vinegar and water.
• Stir while cooking, until thickened.
• Drain brussel sprouts.
• Put in serving dish.
• Pour sauce over sprouts.

NOT MY GRANDMA'S BRUSSELS SPROUTS

Steps:

• Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
• Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.