Seared And Roasted Brussels Sprouts With Red Pepper And Mint Gremolata Recipes

ROASTED BRUSSELS SPROUTS WITH MINT PESTO

Steps:

• Puree 1 cup fresh mint with 1/2 cup olive oil, 2 tablespoons each grated parmesan and toasted hazelnuts, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper. Toss 1 1/2 pounds halved trimmed Brussels sprouts with olive oil on a baking sheet; season with salt and pepper. Toast at 425 degrees F, tossing halfway through, until golden and tender, 25 minutes; toss with the mint pesto.

BRUSSELS SPROUTS WITH KIMCHI

Steps:

• Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
• Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
• Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.

SEARED BRUSSELS SPROUTS

Steps:

• Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
• Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

ROASTED BRUSSELS SPROUTS WITH PISTACHIOS AND CIPOLLINI ONIONS

Steps:

• Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
• Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

BRUSSELS SPROUTS AND RED PEPPER

Steps:

• Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
• Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.

ROASTED BRUSSELS SPROUTS WITH A POMEGRANATE REDUCTION

Steps:

• Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
• While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
• Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.