Charred Shredded Brussels Sprouts Food

CHARRED BRUSSELS SPROUT CROSTINI

Steps:

• Preheat the broiler to high.
• Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and let sit for 10 minutes to plump the cranberries.
• Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
• In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

CHARRED BRUSSELS SPROUTS WITH BACON AND MAPLE

Steps:

• Preheat the oven to 425 degrees F.
• Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
• Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
• Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
• Chop the bacon and sprinkle on top.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

CRISPY SHREDDED BRUSSELS SPROUTS

Steps:

• Heat the oven to 425°F. Line a baking sheet with parchment paper.
• Toss the brussels sprouts with the fat, balsamic vinegar, salt, and garlic powder.
• Spread evenly onto the baking sheet.
• Transfer to the oven and roast 20-22 minutes, stirring occasionally, until golden brown and crisp. Serve immediately.

SHREDDED BRUSSELS SPROUTS WITH PINE NUTS AND PROSCIUTTO

Steps:

• Remove root end and core from brussels sprouts, cut in half and thinly slice.
• Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and garlic; sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
• Toss in pine nuts, saute 1 minute and season with salt and pepper.

SHREDDED BRUSSELS SPROUTS & PECANS SALAD

Steps:

• Preheat oven to 350°F.
• Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
• Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

ROASTED SHAVED BRUSSELS SPROUTS

Steps:

• Preheat oven 450 degrees.
• In the workbowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts.
• Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper.
• Roast until wilted and lightly browned, about 12 - 18 minutes. Remove from the oven and toss with the Parmigiano. Serve immediately.

SHREDDED BRUSSELS SPROUTS WITH LIME

Steps:

• Cut the sprouts in half and lay flat on a chopping block.
• Cut each half into julienne strips.
• Heat a large skillet over med-high heat. (I use a wok).
• Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
• Season with lime juice, salt and pepper.