June -- Brussels Sprouts
The Brussels sprout is a member of the cabbage family, along with collard greens, broccoli, kale and kohlrabi.. It is a leafy green vegetable that look like miniature cabbages.
The French settlers brought the production of Brussels sprouts to Louisiana in the 18th century. The first plantings in California’s central coast began in the 1920’s. Most American production is in California with a smaller percentage grown in Washington.
Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins such as folic acid and vitamin B6. Consuming Brussels sprouts in excess may not be good for patients taking anticoagulants since they contain vitamin K, a blood-clotting factor.
The French settlers brought the production of Brussels sprouts to Louisiana in the 18th century. The first plantings in California’s central coast began in the 1920’s. Most American production is in California with a smaller percentage grown in Washington.
Raw Brussels sprouts contain excellent levels of vitamin C and vitamin K, with more moderate amounts of B vitamins such as folic acid and vitamin B6. Consuming Brussels sprouts in excess may not be good for patients taking anticoagulants since they contain vitamin K, a blood-clotting factor.
Roasted Brussels Sprouts with Balsamic Vinegar & Honey (onceuponachef.com)
Ingredients:
Directions:
Ingredients:
- 1 ½ lbs brussels sprouts, halved, stems and ragged outer leaves removed
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 Tbsp balsamic vinegar
- 1 tsp honey
Directions:
- Preheat oven to 425 degrees
- Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 Tbsp olive oil, salt, and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
Garlicky Brussels Sprout Salad with Apples, Walnuts and Parmesan Cheese (cooking.nytimes.com)
Ingredients:
Directions:
Servings: 6
Ingredients:
- 1 cup walnuts
- 1 lb brussels sprouts, ends trimmed
- 2 small garlic clove, finely grated
- 2 Tbsp fresh lemon juice, plus more, if desired
- ½ cup finely grated Parmesan, plus more for shaving (about 2 oz)
- Salt and freshly ground pepper
- 1 fennel bulb, quartered, cored and thinly sliced lengthwise
- 1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
- ½ cup pomegranate seeds (optional)
- 1 cup mint leaves, coarsely chopped
- ½ cup parsley, tender leaves and stems, coarsely chopped
- 3 Tbsp olive oil
Directions:
- Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, (5-8 minutes). Transfer nuts to a cutting board and chop.
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 Tbsp lemon juice, ¼ cup Parmesan and season with salt and pepper. Massage leaves until they are evenly coated. Let sit about 5 minutes. This will help them soften.
- Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.
Servings: 6
Brussels Sprouts Gratin (skinnytaste.com)
Ingredients:
Directions:
Ingredients:
- 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
- ½ tsp salt
- Black pepper to taste
- Olive oil spray
- 1 Tbsp butter
- ½ cup shallots (green onions)
- 2 tsp all purpose flour
- ¾ cup cream (or soy milk)
- ½ tsp salt
- 1 tsp fresh thyme (or more to taste)
- 2 Tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese, divided
Directions:
- Preheat oven to 400 F. Spray a 8”x12” gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the sprouts and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
- Heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4-5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the cream/milk. Cook over medium low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.
Brussels Sprout Salad (kcet.org)
Ingrédients:
Directions:
Ingrédients:
- 3 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 small shallot, minced
- 2 garlic cloves, minced
- Salt and pepper
- 6 Tbsp extra virgin olive oil
- 2 pounds Brussels sprouts, trimmed, halved and sliced very thin
- 3 oz Pecorino Romano cheese, shredded (1 cup)
- ½ cup pine nuts, toasted
Directions:
- Whisk lemon juice, mustard, shallot, garlic, and ½ tsp salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
- Fold in Pecorino and pine nuts. Season with salt and pepper to tasted. Serve.