Brussels Sprouts With Warm Lemon Vinaigrette Food

CRISPY SMASHED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F. Fill a large bowl with ice water.
• Bring a large saucepan of lightly salted water to a boil. Add Brussels sprouts, reduce heat to maintain a lively simmer and cook until just tender when pierced with a skewer, 8 to 10 minutes.
• Drain the sprouts and plunge them into the ice bath. Let stand until cool enough to handle.
• Transfer the sprouts to a clean dish towel and pat dry.
• Spread the sprouts on a large rimmed baking sheet. Drizzle with oil; toss to coat.
• Space the sprouts evenly on the pan then flatten them with the bottom of a mason jar or sturdy glass.
• Roast for 10 minutes. Gently flip the flattened sprouts and sprinkle with Parmesan, seasoning and lemon zest.
• Return to the oven and bake until the cheese has melted, about 5 minutes more.

BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
• Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
• Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
• Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
• When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
• Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
• Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE

Steps:

• Boil or steam Brussels sprouts until just crisp tender.
• While sprouts are cooking, melt butter in skillet or saucepan.
• Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
• Add chicken broth, balsamic vinegar, mustard, salt and sugar.
• Bring to a boil, lower heat, and let simmer for 1 minute.
• Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
• Serve warm.

SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE

Steps:

• Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
• In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
• Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).

BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE

Steps:

• Steam the Brussels sprouts for 8 - 10 minutes.
• Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
• Drizzle the dressing over top and toss gently.
• Note: I usually start with 1 T of oil and work from there. It is just a preference.

BRUSSELS SPROUTS VINAIGRETTE

Steps:

• Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
• In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
• Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.

UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
• Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
• Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
• Slowly whisk in the olive oil until emulsified
• The dressing can be made up to 2 days ahead and refrigerated until ready to use
• For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
• Place in a small sterilized jar or storage container and cover with red wine vinegar
• Cover and refrigerate for at least 12 hours before using
• The pickled chiles will keep for about 2 weeks
• Bring a large saucepan of salted water to a boil and prepare an ice bath
• Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
• Transfer to the ice bath to cool, then transfer to paper towels to drain
• Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
• In a large skillet, heat the oil over medium-high heat
• Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
• Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
• Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
• Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
• Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
• Season with flaky salt and serve

BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
• Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.