Brussel Sprouts By Jeff Food

CRISPY ASIAN BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
• Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
• Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
• Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
• Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
• Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
• Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.

CRISPIEST EVER BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Toss the Brussels sprouts with the olive oil, lemon zest, the juice of 1 of the lemon halves (reserve the other half for another use), 1 teaspoon salt and a few grinds of pepper on a baking sheet.
• Bake until the sprouts are softened and the pieces on the outer portion of the baking sheet are golden brown, about 15 minutes. Toss and return to the oven. Continue to bake until all of the sprouts are golden brown, 8 to 12 minutes more.
• Sprinkle with the Parmesan and bake until the cheese is melted and golden brown, 5 to 6 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper, toss to combine and transfer to a serving dish. Serve immediately.

THE BEST ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F.
• Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
• Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
• Meanwhile, place another rimmed baking sheet in the oven to preheat.
• Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
• Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
• Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.