03 Apr Falling for Brussels Sprouts

I have always been a picky eater. So picky that I refuse to eat cheese on anything besides a sandwich, and that’s only sometimes. Don’t even get me started on vegetables, I refused to eat anything green except maybe lettuce or broccoli. Brussels sprouts were one of the many green foods I refused to eat, but since working with the crew in the kitchen and gaining exposure to many different recipes, my view on Brussels sprouts has changed. Every week for the past four months we have been working on a new Brussels sprouts recipe. I was truly amazed by the different ingredients that could be used to enhance their flavor. To date, we have made  Maple Dijon sprouts(where we combined maple syrup and dijon mustard and drizzled it on top), Kale and Brussels Sprout Salad, and an Apple and Brussels Sprout salad. My favorite recipe that we have made so far is the Roasted Brussels Sprouts with Cranberries. 

Here’s how we make the Roasted Brussels Sprouts with Cranberries, we start off by washing the sprouts, trimming and cutting them in half. We then go on to tossing them with salt, pepper, and olive oil then roasting them at 425 F for 20 minutes, turning them once. When they are cooking we start to make the dressing. We simmer balsamic vinegar and honey together for 20 minutes until we get a syrup-like dressing. After the dressing is made we add the dried cranberries to it and set it aside until the sprouts are done cooking. Once everything is finished we combine the two and plate them. 

While I have never liked Brussels sprouts before, these are the best I have ever had. The cranberries add a sweet and tangy taste, which to me balances the bitter flavor of the Brussels sprouts. I did have a slight issue with the balsamic being mixed together with something sweet because of vinegar being so sour, but it was surprisingly really good. 

We are trying to create recipes so kids can enjoy a wide range of vegetables, especially those that may be outside of their comfort zone. As you can see it worked with me. I’m trying vegetables outside of my normal mixed peas, carrots and steamed broccoli. Before Rebel, I would avoid eating anything Brussels Sprouts related, but working on and trying new recipes weekly has really changed me. 

The recipes mention in the Blog are below 

Name of Recipe: Brussel Sprouts with cranberries

Ingredients (list the ingredients and amounts below):

• 3 lb Brussel Sprouts, trimmed and washed
• ¼ cup olive oil
• ¾ tsp. Salt
• ¼ tsp. Garlic powder
• ¼ tsp. Pepper
• 1 cup balsamic vinegar
• 1/2 cup honey
• 1 cup dried cranberries

Steps (list the steps to make the recipe below):

• Preheat oven to 400 degrees. In a large bowl, toss the Brussel sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. Baking pan. Roast for 30-35 minutes or until tender, stirring occasionally.
• In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally, add cranberries and cook for 1 more minute.
• To serve, place the brussels sprouts in a serving dish; drizzle with glaze and toss to coat.

Kale and Brussel Sprout Salad

Ingredients (list the ingredients and amounts below):

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/2 cup extra-virgin olive oil, divided

Steps (list the steps to make the recipe below):

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

 Maple Dijon Brussel sprouts

Ingredients (list the ingredients and amounts below):

• 3 lb Brussel Sprouts, trimmed and washed
• 2 tbsp olive oil
• ½ tablespoon salt
• ½ tablespoon pepper
• ½ tablespoon garlic powder
• ½ tablespoon onion powder

Sauce:

• ¼ cup maple syrup
• 2 tbsp dijon mustard
• ½  tsp garlic powder

Steps (list the steps to make the recipe below):

• Preheat oven to 400 degrees. In a large bowl, toss the Brussel sprouts with oil, salt, garlic powder, onion powder and pepper. Transfer to a greased 15x10x1-in. Baking pan. Roast for 30-35 minutes or until tender, stirring occasionally.
• Combine maple syrup, dijon mustard and remaining garlic powder in a small bowl. Drizzle the maple mixture over brussel sprouts and toss to coat.

Name of Recipe: Brussel sprout salad

Ingredients (list the ingredients and amounts below):

• 1 pound Brussels sprouts
• 3 medium tart apple (like Granny Smith)
• 1 medium red onion
• ½ cup sunflower seeds

For the Vinaigrette:

• 1 tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 3 tablespoons red wine vinegar
• 1 clove garlic, finely minced
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

Steps (list the steps to make the recipe below):

• Trim the ends off the Brussels sprouts. Using a sharp knife, slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
• Toast the sunflower seeds in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
• Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.

About the author:

Dayanna Shomo is a Junior at Carver Engineering and Science. She is Rebel’s Communications Specialist and joined the crew in September 2019.