Shaved Brussels Sprouts with Currants and Chestnuts

(recipe from Bon Appetit magazine)

1/2 cup apple cider
1/2 cup dried currants
1 1/2 lbs. Brussels sprouts, trimmed
2 Tbsp. olive oil
One 7- to 8-oz. jar whole peeled chestnuts, cut into 1/2-inch pieces
5 Tbsp. butter (I used coconut oil)
1 1/2 Tbsp. balsamic vinegar

Bring cider to a boil in a small saucepan.  Remove from heat.  Add currants; let soak 30 minutes.

Using a food processor fitted with a slicing disk, push Brussels sprouts through feed tube and slice.

Heat oil in a large deep skillet over medium-high heat.  Add chestnuts; sauté 2 minutes.  Using slotted spoon, transfer to a bowl.  Add Brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes.  Add 1/2 cup water and butter; sauté until most of the liquid evaporates and the Brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.  Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes.  Season with salt and pepper.  Transfer to bowl and serve.

Autumn Salad with Horseradish Vinaigrette

(recipe from Sprouted Kitchen)

3/4 lb. Brussels sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, cut into 1/2"cubes
2 Tbsp. olive oil
1 Tbsp. white balsamic (I used regular balsamic vinegar)
3/4-1 tsp. sea salt
1 tsp. freshly ground pepper
few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. each salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of crème fraiche, optional

Preheat the oven to 400F.  Cut the Brussels in half lengthwise, and cut the cauliflower into similar size chunks.  Add both of these and the squash to a large rimmed baking tray.  Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg, and a few pinches of cayenne and toss everything together with your hands to coat.  Roast in the upper third of the oven for 35 minutes, until edges are browned.

While the vegetables roast, make your dressing.  In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and crème fraiche, if using.  Blend everything together to mix well.  Taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together.  Allow the vegetables to cool to room temperature.  Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.  Serve at room temperature.

Brussels Sprouts with Horseradish and Pomegranate Seeds

(recipe from Saveur magazine)

2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish

Heat oven broiler.  Cook sprouts in salted boiling water, 4 minutes.  Drain and transfer to an ice bath.  Drain, halve, and pat dry.  Toss with oil, paprika, salt, and pepper on a baking sheet.  Broil until caramelized, 8-10 minutes.  Toss with lemon zest and juice, and vinegar.  Garnish with pomegranate seeds and horseradish.

(So unique and tasty!  I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling.  The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)

Roasted Brussels Sprouts with Pears and Pistachios

(recipe from Food 52)

1 lb. brussels sprouts, halved lengthwise
3 Tbsp. olive oil
1/2 tsp. salt
6 grinds black pepper
1 Bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
Juice of 1/2 large lemon

Preheat oven to 425F.  Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper.  Mix with clean hands.  Place the pear halves, cut sides down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.

Roast the brussels sprouts and pear for about 20 minutes.  Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized.  Check the pear - it may not be caramelized at this point.

After another 10 minutes, turn the brussels sprouts again.  Flip the pear.  Reduce the oven heat to 375F.

Add the pistachios - you just want to heat them up and toast them slightly.

After 5 minutes, remove the baking sheet from the oven.  Squeeze lemon juice directly over all the ingredients.  Use your spatula to chop up the pear halves.  Toss everything thoroughly, check the seasoning, and serve.

(Yum!  Such a simple recipe with few ingredients, but all of the parts shine.  Bitter, sweet, and a bit of crunch.)

Union Square Cafe's Hashed Brussels Sprouts with Poppy Seeds and Lemon

(recipe from Union Square Cafe Cookbook, via food52.com)

1 lb. large brussels sprouts
Juice of 1/2 lemon
2 Tbsp. olive oil
2 garlic cloves, peeled and minced
1 Tbsp. poppy seeds
1/4 cup white wine
1/4 tsp. salt
1/8 tsp. ground black pepper

Cut the stems from the brussels sprouts and halve each one lengthwise.  Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl.

Heat the olive oil in a saute pan over high heat almost to the smoking point.  Stir in the hashed sprouts with the garlic and poppy seeds.  Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy.  Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute.  Transfer to a warm bowl and serve.

(My new favorite brussels sprouts recipe!  Amazing!  Fresh and lemony, light, warm.)