The Brussels Sprouts Special Recipes

BEST-EVER BRUSSELS SPROUTS

Steps:

• 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
• 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

PERFECT ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
• On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
• Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired (see ideas below). Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

SPECIAL BRUSSELS SPROUTS

Steps:

• In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water. , Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

THE BRUSSELS SPROUTS SPECIAL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
• Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
• Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
• Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
• Bake in the preheated oven for 13 to 15 minutes.

GRILL BASKET BACON-WRAPPED BRUSSELS SPROUTS

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and keep the remaining burners at medium high (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ashed-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Add the Brussels sprouts to a medium bowl and toss with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cut each strip of bacon in half widthwise so you have 12 shorter pieces. Brush both sides of each piece of bacon with maple syrup, then season with a few grinds of pepper.
• Wrap each Brussels sprout in one piece of bacon and place seam-side down into a cavity of a 12-cavity meatball grill basket. Close and clasp the grill basket according to the manufacturer's directions. Place the grill basket onto the indirect heat section of the grill, making sure that the bacon seam is facing down. Cover the grill and cook until the bacon fat is rendered, the Brussels sprouts are tender and the bacon is crispy, 45 to 50 minutes.
• Meanwhile, mix the mayonnaise with the lemon juice in a small bowl until smooth. Line a baking sheet with paper towels place a wire rack on top.
• Transfer the grill basket to the prepared wire rack. Let sit for 5 minutes, then unclasp and transfer the Brussels sprouts to a platter. Serve warm with the mayo mixture on the side.