Shredded Brussels Sprouts With Lemon And Poppy Seeds Food

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.

SHAVED BRUSSELS SPROUTS SALAD WITH POPPY SEED DRESSING

Steps:

• For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
• For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.

HASHED BRUSSELS SPROUTS WITH LEMON

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.