Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

You too can love brussels sprouts

It is true! It is hard to find anyone who claims brussels sprouts as their favorite vegetable and yet they are on almost every Christmas dinner menu. Cabbage lovers can enjoy the cute little round balls by simply boiling, broiling, or nuking them until tender and serving with nothing other than salt, pepper and butter.

Sprouts are good for you. They are full of vitamins A and C and are reported to help prevent peptic ulcers and possibly stomach cancer.

They are also inexpensive. Plus they are cute and even cuter if you buy them on the stalk. Seeing them on the stalk might interest the young who otherwise balk at chewing and swallowing vegetables.

If you have trouble selling this vegetable at your table try any one, or all, of the recipes below. They have made sprouts lovers out of the most diehard haters of cabbage and its cousins, including my hard-core sprouts hating spouse.

Sprouts with Bacon and Grapes

This combination creates an amazing triad of flavors and it is pretty to look upon. A friend made them for Thanksgiving and they were a big hit--believe it or not. Later another friend mentioned this same recipe and raved about it. First you separate the leaves from each sprout. This takes a bit of time but it can be done ahead. Give the job to one of the kids or to someone who is watching TV or listening to the radio. It's a no-brainer task. Makes 8 servings.

2 pounds brussels sprouts
1/2 pound bacon
1/4 cup olive oil
1/4 cup minced garlic (about 1 large bulb)
3 cups halved red seedless grapes
Salt and pepper, to taste

Rinse the sprouts, trim stem ends and then separate into individual leaves. When you get to the light green, compact center stop. You should have about 8 packed cups of leaves to set aside. Thinly cut bacon crosswise into strips about 3/8-inch wide. Place them in a large skillet and cook until crisp; remove from pan and drain on paper towels. Pour out the bacon drippings or save for future use. Wipe any burned bits out of the pan. Add oil and garlic to the pan and stir while cooking. The garlic will start turning brown while developing a deep, nutty flavor. Return the drained bacon to the pan and then add the brussels sprout leaves. Cook, stirring until the leaves start to wilt, about 7 minutes or a little longer (depends upon size of pan). Take handfuls of grapes, hold them over the pan and lightly crush them, then drop them into the pan. Stir to combine well and season with salt and pepper. Keep in mind that the dish will continue to cook down, so be careful not to over-season. Serve warm.

Simple San Francisco Brussels Sprouts Salad

Lois Goodwill's Thanksgiving salad had everyone asking for the recipe, after they had figured out just what they were eating. She says any that any leftover is just as good the next day. She makes it a day ahead, covers it well and stores in the refrigerator. Take it from the fridge about an hour before serving. Try to choose larger sprouts for this one. You can add any fresh or dried herbs that you have on hand, if you wish. Makes 4 servings (easy to double or triple for a crowd).

1 pound brussels sprouts
6 ounces hazelnuts (also known as filberts)
Lemon juice
Virgin olive oil
Salt and pepper
Shaved pecorino Romano cheese, or other sharp cheese

Cut hard end off of each sprout. Chop quite fine. Chop the nuts and add to the sprouts. Combine 1/3 part lemon juice to 2/3 part olive oil (the ratio would be 2 tablespoons lemon juice to 6 tablespoons oil), or just make it to suit yourself. Add salt and pepper and shake together to combine well before pouring over salad. Toss salad and serve topped with the shaved cheese.

Traveling Brussels Sprouts with Bacon and Colorful Carrots

This is great to take to a potluck. Separate the leaves a day ahead, seal in a plastic food bag and chill. You can saute the vegetables separately and carry them to the party. Combine there in a frying pan and cook until the leaves are slightly wilted, 10 to 14 minutes. Makes 8 to 10 servings.

2 pounds brussels sprouts
3/4 cup finely chopped carrot
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped bacon
Salt and pepper

Rinse, drain and core the brussels sprouts. Separate leaves, discarding any that are bruised or discolored. In a frying pan over high heat, stir carrots, celery, onion and bacon until vegetables are lightly browned, about 5 minutes. Add 2/3 cup water or chicken stock and stir to release any browned bits in pan. Add the brussels sprouts leaves and stir now and then until slightly wilted, about 10 to 14 minutes. Season to taste and serve.

Brussels Sprouts with Mustard Butter

Any unused mustard butter may be stored, covered, in the refrigerator or rolled into a cylinder then frozen, until needed to perk up any vegetable that needs to have some extra appeal. Makes 4 to 6 servings.

1 stick (8 tablespoons) butter, softened
1 large clove garlic
2 to 3 tablespoons Dijon or whole-grain mustard
3 tablespoons thinly sliced scallions
2 tablespoons chopped parsley
Salt and pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds
Lemon wedges

Place butter in bowl, mince garlic or press and add to butter, add 2 tablespoons of the mustard, the scallions and parsley; mix well and then toss with salt and pepper. Set aside. Trim root ends of sprouts and remove loose leaves. Cut sprouts in half and then crosswise into fine shreds (do NOT use a food processor). Melt 1/2 cup of the mustard butter in a large skillet. Saute the sprouts about 5 minutes, until tender. Lower heat and stir in caraway seeds, more mustard butter, salt and pepper. Serve with lemon wedges.

Let's get munching!


Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com