Lemon Dijon Shredded Brussels Sprouts

I was fortunate enough to grow up in a house where we all loved Brussels Sprouts, so my mom made them often.  Usually it was just steamed sprouts with some butter - which I still think is excellent as is.  This recipe is just a few more steps than that, but the flavors are so much more complex and delicious.  This would be an easy side (or meal, as is often the case for me) to make for someone who is not so sure about those "baby cabbages".

Lemon Dijon Brussels Sprouts

Adapted from Love & Lemons

•  ~4 C brussels sprouts
• oil or butter (you know you've been wanting to try the grass fed butter I mentioned in my last post!)
• 1 clove garlic, minced
• 1/4 C pine nuts
• 1/4 C parmesan cheese

Dressing:

• 1/4 C olive oil
• juice of 1 lemon
• 1 Tbsp dijon mustard
• 1/2 tsp honey
• salt & pepper

Cut the ends off the brussels and chop them into about 4 slices for an average sized sprout.  This will help them to shred, and they will continue to separate as you stir and cook them.  Don't worry if there still end up being larger chunks, they will be tasty, too.  Put them in your colander and give them a hearty rinse once they are all chopped.

Heat up a large pan (I used a cast iron skillet) with a teaspoon or two of oil or butter and cook the garlic for a minute or two.

Add the Brussels to the pan, season with salt and pepper, give them a good stir and continue to stir occasionally.

While the sprouts are cooking, combine the dressing ingredients and whisk together.  For dressings, I usually combine the ingredients in a 1 or 2 Cup glass measuring cup - that way I can measure out my oil, have plenty of room to whisk and not dirty more utensils than necessary - the practical/efficient engineer in me is very pleased with this step ;)

In a small pan, toast your pine nuts over medium heat for about 5 minutes, stirring occasionally.

Once the Brussels Sprouts have turned a vibrant green color and a few bits start to brown (usually about 10-15 minutes of cooking), toss in the pine nuts and parmesan and remove from the heat.

Put in a serving bowl and top with the dressing.  Bon apétit!

Sweet Potato & Brussels Sprout Hash

Here in Baltimore, we are all trying to enjoy the last bits of great fall weather before the bitter cold hits :(  Carolyn decided to host a brunch, and we all eagerly accepted the invite.  We knew there would be awesome food and drinks and great company.  I for one was also determined to soak in any warmth the sun was willing to provide with some roof deck sitting. It ended up being a pretty perfect day out.

The only thing about brunch is that there tends to be lots of super heavy food that usually leaves me with zero energy for the rest of the day.  I very much dislike having to watch what I eat when I'm out, so my solution is usually to bring something that is healthy and filling.  I always eat this kind of stuff on my plate first, get most of the way full, then switch to savoring the other delicious sweet and/or heavy bites at the end.

For brunch, sweet potatoes immediately came to mind, and decided to throw some brussels sprouts in for good measure :)  I made this into sort of a "hash" in hopes that it would pair well with eggs, bacon, etc. It ended up being a great match, really helping to balance out all the flavors at the brunch.  Thanks for hosting, Carolyn!

Sweet Potato & Brussels Sprout Hash

• olive oil
• 1 clove garlic, minced
• 2 shallots, diced
• 1 sweet potato
• ~1 lb brussels sprouts
• 1 handful fresh cilantro
• 1 handful fresh parsley
• 1 bunch spring onions
• sea salt & pepper

Heat up some olive oil in a pan over medium heat.  Saute the garlic and shallots, and season with some sea salt & pepper.

While the garlic and shallots are starting to cook, peel and cut up the sweet potato into small cubes.  The smaller the cubes, the faster they will cook.  Mine were about 1 inch cubes.

 

Once the garlic and shallots have started to brown just a bit, add in the sweet potato and season with salt & pepper.

Let the sweet potato cook while you cut up the brussels sprouts.  I like to cut my sprouts up into slices, usually about 4 slices per sprout.  This helps them cook quickly, and the smaller size helps each bite of the dish have pretty balanced flavors.

Go ahead and toss them into the mix and give everything a good stir.  Let this all cook for about 10 minutes or so, until some of the brussels sprouts have started to brown a bit, and you can easily stick a fork in the sweet potatoes.

Chop up the cilantro, parsley and spring onions, stir in to the mix, and cook for a minute or two more.

And...enjoy!