Chef Aj Brussel Sprout Food

CHEF JOHN'S ROASTED BRUSSELS SPROUTS

Chef John's Roasted Brussels Sprouts image

This makes a very nice side dish to your holiday feast, and I can't think of a main course, especially one made from some type of succulent animal, that this wouldn't pair wonderfully with.

Provided by Chef John

Categories Side Dish Vegetables Onion

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem and root ends trimmed
2 tablespoons butter
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Fill a large pot with water and bring to a rolling boil over high heat. Place Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and pat dry. Set aside.
Place onions in boiling water; cook until nearly tender, about 10 minutes. Remove from water, rinse with cold water, and pat dry. Set aside.
Melt butter in an ovenproof skillet over medium heat. Stir in Brussels sprouts and onions; toss with butter to coat. Stir in salt and black pepper; cook for 2 minutes.
Transfer skillet to the preheated oven and roast until golden and tender, 15 to 20 minutes. Garnish with lemon wedges and serve.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 70.1 mg, Sugar 5.8 g

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Brussels Sprout and Kale Salad with Green Goddess Dressing image

Provided by Michael Symon : Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups rustic bread, torn into 1/4-inch pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 ripe avocado, pit removed and flesh scooped out
2 cloves garlic, sliced
1 cup buttermilk
1/2 cup sour cream
1/4 cup white wine vinegar
1/2 cup finely chopped fresh dill
1/2 cup finely sliced scallion
3 cups shaved Tuscan kale
3 cups shaved Brussels sprouts
1 cup finely grated Parmesan

Steps:

Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.

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