It’s the end of October, and it’s time for most people to think about tasty treats. In case you’re totally over sweets, or just want to eat a little healthier to balance out all the goodies, I’m going to share a few tasty ways to make Brussels sprouts. No, this isn’t a nasty Halloween trick! I know we’re all used to plain, boiled or steamed sprouts — my father used to call them “green meatballs” — there are lots of ways you can make them that are delicious and interesting. Brussels sprouts are one of my favorite vegetables, and they can bring a lot of texture and flavor to your table if you get a little creative with them.
Who doesn’t love pizza? Well, I don’t love it, I like it, but my boyfriend would eat pizza for every meal if it was offered to him, and so we like to make interesting, healthier pizzas — like the butternut cranberry one in my squash recipe piece a few weeks ago. This week, we decided on chicken and Brussels sprouts, on a wheat dough from Portland Pie Company, with sriracha alfredo sauce. (We also made one with red sauce, Italian sausage and marinated artichoke hearts on their beer dough, which was also quite excellent.) I have also made a winter vegetable gratin with purple cauliflower and Brussels sprouts that can add a splash of color to your meal, and finally, shredded sauteed sprouts with pancetta, pine nuts and finished with a little Parmesan cheese.
Cauliflower & Brussels Sprout Brown Butter Gratin
- 1 head purple cauliflower, cut into florets
- 12 oz. Brussels sprouts, trimmed and halved
- 2 c. milk
- 4 tbsp. butter
- 3 tbsp. flour
- 2 c. milk
- 3/4 c. Parmesan cheese
- 1/4 c. breadcrumbs
Preheat oven to 350°F. In a medium saucepan, melt butter. Once the solids in the butter begin to brown, add the flour and whisk together to make a roux. Add the milk and continue whisking over heat until thickened. Add in cheese; when combined, toss with sprouts and cauliflower and place in a baking dish. Top with bread crumbs and place in oven. Bake approximately 45 minutes or until veggies are fork-tender.
Spicy Chicken & Brussels Sprout Pizza
- 1 chicken breast, sliced thinly
- 6-8 oz. Brussels sprouts, trimmed and quartered.
- 1 ball pizza dough
- 1 c. Alfredo sauce (homemade or storebought)
- 1 tbsp. sriracha
- 1 tsp. dried thyme
- 2 tsp. red pepper flakes, divided
- 2 tsp. garlic powder, divided (you could use fresh garlic if you like, but I was in a hurry.)
- salt and pepper
- 1 1/2 c. shredded Italian blend cheeses
Preheat oven to 400°F. In one oiled saute pan, cook the chicken with 1 tsp. each thyme, garlic powder and red pepper flakes until lightly browned. In another, cook the sprouts with remaining red pepper flakes and garlic powder until they begin to caramelize. In a small bowl or measuring cup, combine Alfredo sauce and sriracha. Stretch dough to fit a pizza pan (or cookie sheet if you don’t have one) and spread with sauce mixture. Sprinkle on chicken and sprouts and top with cheese. Bake about 20 minutes or until crust is golden brown and cheese has melted and begun to brown.
Shredded Sprouts with Pancetta, Pine Nuts and Parmesan
- 12 oz. Brussels sprouts, trimmed and shredded
- 3 oz. pancetta, chopped
- 2 shallots, thinly sliced
- 1/4 c. pine nuts
- 1 tbsp. balsamic vinegar
- Parmesan to taste
Begin heating pancetta in a saute pan; when meat begins to crisp and fat has rendered out, add shallots. As they begin to turn golden brown, stir in the pine nuts and then add sprouts and vinegar. Cook until the sprouts are tender and vibrant green, then top with Parmesan and serve.
For more recipes from my kitchen to yours, please visit http://forkable.net.