Shaved Brussel Sprouts Recipes

Steps:

• Preheat oven 450 degrees.
• In the workbowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts.
• Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper.
• Roast until wilted and lightly browned, about 12 - 18 minutes. Remove from the oven and toss with the Parmigiano. Serve immediately.

Steps:

• 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
• 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
• 3. Season with salt and pepper and add the crushed red pepper flakes.
• 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
• sprouts are tender.
• 5. Mix in the cheese.

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
• For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

Steps:

• Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
• Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.

Steps:

• Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they've cooked. While the water boils, shred brussels sprouts using a cheese grater.
• Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
• Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
• Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.

Steps:

• Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.).
• Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
• Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
• Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
• Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
• Serve hot.
• Notes:.
• *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
• **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.

Steps:

• Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
• Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.