Friday, January 20, 2012

Two Deliciously Simple Brussels Sprouts Sides Dishes

Brussels sprouts have a delicate and slightly nutty flavor that's wonderful in many different preparations. Today's recipes, two of them, highlight Brussel sprouts' versatility. Best of all, they're both a cinch to make.

Oven Roasted Brussels Sprouts

2 C Brussels sprouts
1-2 T finely chopped onion
1-2 T olive oil
salt and pepper to taste

1. Pre-heat oven to 375 degrees F.

2. Trim the ends off the Brussels sprouts and remove any yellowed leaves. Compost the trimmings. Cut the sprouts in half and place in a medium bowl.

3. Add the chopped onion, olive oil, and salt and pepper to taste. Stir to coat.

4. Pour onto a baking sheet in a single layer and roast in a 375 degree F oven until tender and lightly browned, about 20 minutes.

Makes 2 generous side dish servings.

Mashed Brussels Sprouts with Parmesan Cheese

2 C Brussels sprouts
2 T butter
1/4 C finely grated parmesan cheese, or more to taste
salt and pepper to taste

1. Bring a large pot of salted water to a boil.

2. While the water is coming to a boil, trim the ends and any yellow leaves off the Brussels sprouts. Compost the trimmings.

3. When the water comes to a boil, add the Brussels sprouts and cook until fork tender, about 10 minutes.

4. Drain the Brussels sprouts. Place them in a bowl with the butter and the parmesan cheese, and mash it all together with a fork. Add a little more butter or cheese, if desired.

5. Season with salt and pepper to taste.

Makes 2 generous side dish servings.

Both of these dishes would be lovely with some toasted nuts, such as walnuts or almonds.

Today's bounty included produce from five different farms:

From Underwood Family Farms: bok choy, tatsoi, romaine, rainbow chard, Brussels sprouts, butternut squash, fennel, celery root, Hass avocados, and navel oranges;

From Sage Mountain Farm: collards, radishes and yellowstone carrots;

From Weiser Family Farms: Ruby Crescent potatoes and Chioggia beets;

From Rancho Santa Cecilia: Satsuma mandarins; and

From urban farmer Russel Wightman/LA Farmhands: Fuerte avocados.

And from Jill and Patrick Dempsey: lemongrass, chard and lemons



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