Spicy & bright Brussels sprouts pasta

For ➋-➌

fine sea salt

200-300 g Brussels sprouts 

5 garlic cloves 

1 shallot (optional) 

200 g orecchiette pasta 

1 tbs extra-virgin olive oil 

1 tbs butter 

zest of 1 lemon 

½ ts crushed red pepper flakes 

80-90 g grated Romano cheese 

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

Meanwhile, chop the Brussels sprouts into ribbons. Transfer the shredded sprouts to a bowl and set aside. Slice the garlic and the shallot, if using, into half-moons. When the pasta water is boiling, add the orecchiette and cook according to the package instructions until the pasta is al dente. 

While the pasta is cooking, in a large skillet over medium heat, warm the olive oil and melt the butter. Add the garlic and shallot and sauté until fragrant, about 1 m. Add the Brussels sprouts and stir to combine. Season to taste with salt. Cover memove the lid and stir the vegetables—you should see some browning and the Brussels sprouts should be bright green and just tender. Reduce the heat to low, add the lemon zest and red pepper flakes, stir and cook until the pasta is done, about 4 m more. When the pasta is done, use a strainer or slotted spoon to transfer it directly into the pan with the vegetables. (Reserve the pasta water.) 

Stir to combine, then add 40-45 g of the grated Romano and 12 cl or so of the pasta cooking water. Stir briskly, adding more of the Romano and loosening with more pasta water as needed, up to 16 cl, until the pasta is loose and saucy. 

Taste and adjust the seasoning with more lemon zest, red pepper flakes or Romano. 

Top with a bit more Romano before serving.

Miso Brussels sprouts

For ➋ 

500 g Brussels sprouts 

150 g black rice 

3 tbs white miso 

2 tbs maple syrup 

1 tbs mirin 

2 ts sesame oil 

3 ts black sesame seeds 

6 radishes 

5 cl rice vinegar 

2 ts coconut blossom sugar 

pinch fleur de sel 

Clean 500 g Brussels sprouts. Cut them in half lengthwise. 

Boil 150 g of black rice according to the directions on the package. 

In a small bowl, beat 3 tbs white miso, 2 tbs maple syrup, 1 tbs mirin and 2 ts sesame oil until smooth. 

Add 3 ts black sesame seeds and mix well. Mix this marinade with the Brussels sprouts. 

Divide them over a baking tray covered with parchment paper. 

Bake 20 m in a preheated oven at 220 °C. 

Meanwhile make the sweet and sour radish. 

Cut 6 radishes into very thin slices, preferably with a mandolin. Beat 5 cl ml rice vinegar, 2 tsp coconut blossom sugar and a pinch of fleur de sel together until the sugar and salt have dissolved. Add the radishes and mix well. Let this marinate for 10-15 m. 

Serve the rice on a plate, top with the Brussels sprouts and radishes and drizzle lightly with the sweet and sour marinade.

Brussels sprouts' mousse

For ➍
500 g steamed Brussels sprouts (not too soft)
2 eggs, separated
1.5 dl lukewarm white sauce*
nutmeg
salt & pepper
250 g lean bacon** or vegan alternative

Preheat oven to 190°C. Butter the sides of the oven-dish and cover with bacon slices.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.

*Use the (rather firm) white sauce recipe.
Or: replace white sauce with 1 tbs light cream. The mousse will be slightly firmer.
**Without the bacon, serve with potatoes and lard (or pork). Or use a vegan alternative.

Excellent warm in winter, it can be served cold as a starter in warmer seasons.
Read the tip on cooking sprouts.

Stir-fried Brussels sprouts with chicken, avocado & cherry tomatoes

For ➍
2 tbs mild olive oil
300 g minced chicken
1 clove garlic
1 tbs herbes de Provence
500 g small Brussels sprouts
250 g cherry tomatoes
1 avocado
85 g arugula/ rucola

Heat the oil in a wok or frying pan and stir-fry the minced meat in 5 m.
Finely chop the garlic. Add the herbs and any salt to the minced meat and stir-fry. Meanwhile, clean the sprouts, add and stir fry 5 m.
Halve the tomatoes, add and stir-fry for 2 m. Cut the avocado in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Cut into cubes.
Remove the pan from the heat and add the avocado together with the arugula.

Sweet & savory chicken

For ➏
1.5-2 kg chicken
1 small lemon or clementine
several sprigs fresh rosemary
1-2 large yellow onions
3-4 whole firm fruits such as apples, pears, or quince
500-1000 g firm or crisp vegetables such as carrots, Brussels sprouts, potatoes, sweet potatoes, asparagus, mushrooms, or garlic cloves
olive oil
butter
sea salt & freshly ground black pepper

Heat the oven to 220°C. Set a rack in the lower-middle of the oven.
Remove the chicken from its packaging and thoroughly pat it dry. Place the lemon or clementine inside the cavity along with the whole rosemary sprigs, and truss the legs together.
Create a bed of fruits and vegetables in a roasting pan to raise the chicken off the bottom. Chop the onions and a few pieces of fruit into rings, and scatter them over the bottom of the pan. If you're using asparagus or carrots, lay them side-by-side on top of the onions in the center of the pan. Sprinkle the vegetables and fruit generously with salt and black pepper.
Set the chicken on top of the bed of fruits and vegetables. Roughly chop and scatter any remaining fruits and vegetables around the chicken.
Drizzle the chicken and all the fruits and vegetables with olive oil and sprinkle generously with sea salt. Set a few pats of butter atop the chicken.
Place the chicken into the oven and immediately lower the oven temperature to 200°C. Roast for 1 to 1½ h, until the vegetables are cooked, chicken's skin is golden, and the chicken registers 75°C in the thigh.
Transfer the chicken to a cutting board and tent with foil. Let the chicken rest for 15 m before carving.
While you're waiting, toss the vegetables with the pan juices and transfer to a serving bowl. If desired, make a simple gravy with the leftover bits in the pan.
Serve while the chicken and vegetables are warm.
Leftovers will keep refrigerated for up to 4 days.

Lamb steaks with chats & Brussels sprouts

For ➍
600 g chat potatoes*, halved
350 g Brussels sprouts
40 g butter, chopped
8 trimmed lamb steaks
1 small onion, chopped
6 cl white wine
12.5 cl beef stock
1 ts Dijon mustard
1 tbs chives, chopped

Boil potatoes and sprouts, separately, in medium pans of boiling water, uncovered, until tender. Drain.
Meanwhile, melt half the butter in a large frying pan, add the steaks and cook for about 3 minutes on each side or until cooked as desired. Remove from the pan, cover to keep warm.
Add onion to the same pan, cook, stirring, until softened. Add wine to the pan, then add the stock and mustard and simmer, uncovered, until hot.
Toss remaining butter and chives through the hot potatoes.
Serve lamb with the sauce, potatoes and sprouts.

*Or small new potatoes.

Lamb chops with Brussels sprouts & red bell pepper

For ➍
400 g Brussels sprouts, trimmed
8 rib lamb chops, bones scraped of all fat, at room temperature
1 ts olive oil
6 shallots, peeled & thinly sliced
2 ts minced fresh ginger
2 cloves garlic, peeled & minced
2 red bell peppers, stemmed, cored & cut into thin strips
1 ts salt, plus more to taste
freshly ground pepper to taste

Bring a large pot of water to a boil. Add the Brussels sprouts and blanch for 5 m. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat.
Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 m each side. Remove the chops from the skillet and keep warm.
Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 s. Add the ginger and garlic and cook, stirring constantly, for 15 s.
Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 m. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates.
Top with the Brussels sprouts mixture and serve immediately.

Brussels sprouts & shrimps @ wok

For ➋ (➍ as a starter)
220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks

Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.

*Read tip on using ginger/ garlic in wok.

Browned garlic Brussels sprouts

For ➍-➏
3 cloves garlic, sliced
2 tbs butter
500 g Brussels sprouts, halved
1 tbs fresh lemon juice
¼ ts salt
¼ ts paprika

Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.
Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 m. The bottoms will be lightly caramelized when they are done.
Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika.
Serve them hot.

Roasted Brussels sprouts with chorizo

For ➏
olive oil
200 g chorizo
6 cloves garlic
1 tbs sherry vinegar
800 g Brussels sprouts
sea salt

Cut the Brussels sprouts in half and place them into a pan of salted boiling water for 1-2 minutes to soften. After 1-2 m drain the sprouts and refresh them by running them under cold water. Put to the side.
Take a sharp knife and run it down the length of the chorizo gently so as to just cut the skin. Peel back the skin until it is all removed. Cut the chorizo into thin slices on an angle to get a large surface area, this will help the chorizo to crisp up when frying. Place about 2 ts of olive oil into a large frying pan on a low to medium heat and add the chorizo slices.
Take 6 cloves of garlic and using the flat of your knife crush them slightly. Keep moving your chorizo around in the pan to ensure the pieces get cooked evenly. Add your garlic cloves to the pan and toss all the ingredients together. Leave to cook until the garlic becomes crispy. Add the sherry vinegar into the pan followed by the Brussels sprouts. Give your ingredients a good mix in the pan to ensure everything gets well combined. Lastly season with a pinch of sea salt and then leave to cook for a few m moving the ingredients around the whole time.
Once your sprouts are beginning to get cooked remove the pan from the heat and place the ingredients into a baking dish. Place the dish in the oven for 15 m until the sprouts are just cooked through but still have a bit of crunch.
Serve.

Read the Asian inspired roasted Brussels sprouts recipe.
Read the tip on cooking sprouts.

Mustard braised Brussels sprouts

For ➍
500 g Brussels sprouts
1 tbs butter
1 tbs olive oil
salt & freshly ground black pepper
1 dl white wine
2 dl (chicken or vegetable) stock
2 to 3 shallots, peeled & thinly sliced
2 tbs heavy cream
1 tbs smooth mustard (or more to taste)
2 tbs chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy skillet, heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 m. [If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc].

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 m.

Remove the lid, and scoop out the sprouts. Add cream and simmer for 2-3 m, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or mustard.

Pour sauce over sprouts, sprinkle with parsley, if using, and serve immediately. (As a side dish for roasted pork such as tenderloin. Or as a vegetarian starter with a slice of fresh bread.).

Hutsepot van spruitjes (Brussels sprouts' hodgepodge)

For ➍
750 g fresh sprouts, cut into quarters
800 g potatoes, cut into large chunks
3 onions, chopped
1 (or more) smoked sausage, cut into bite-size chunks
6 dl (fresh) chicken stock, sieved
4 sprigs fresh thyme & 4 bay leaves in a bouquet garni
butter
nutmeg
pepper & salt

Put a large casserole over medium heat. Melt a big nut of butter.

Add the onions. Stew until translucent.

After 2-3 m, add the sprouts. Stir regularly.

After 5 m, add the potatoes.

Moisten the mixture with the chicken stock.

Add the bouquet garni.

Add the meat to the hodgepodge. Put the lid on the pot. Let simmer for about 20 m over low heat.

Season with freshly grated nutmeg, black pepper and salt.

Serve hodgepodge in a deep plate. Eat with a spoon. Drink a strong blonde beer with it.

In a traditional recipe, the hutsepot would consist of several winter vegetables, a lot more meat, and would take a longer while to stew. This is a quick and simpler version, suitable for 4 people.

Pancetta wrapped Brussels sprouts

For ➍-➏, makes 24 pieces
24 Brussels sprouts, blanched
50 grams butter, unsalted
24 strips thinly sliced pancetta
2 tbs sage honey
50 g sliced almonds
thyme

Cut off bottom of Brussels sprouts, wrap in pancetta and place them in fire proof glass dish.

Melt the butter. Add 2 tbs of honey, add thyme and pour over the Brussels sprouts.

Sprinkle the almonds on top. Bake it in a 180ºC preheated oven until pancetta is crispy.

Brussels sprouts & mustard

For ➏
1 ts salt
1 kg Brussels sprouts, trimmed & halved lengthwise
3 tbs fat-free chicken stock
1½ tbs whole-grain mustard
3 tbs oil
fresh-ground black pepper, to taste

Bring a large saucepan with water to a boil over high heat. Add 1 ts salt and the Brussels sprouts. Cook 2 to 3 m or until tender but still crisp. Drain the sprouts well and let them cool to room temperature. (The Brussels sprouts can be parboiled up to several hours in advance, then covered and refrigerated.)
In a nonreactive bowl, combine the broth and mustard. Set aside.
Shortly before serving, heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and stir fry 1 to 2 m or until their edges just begin to turn golden. At the last moment, add the mustard mixture and stir briskly to coat the sprouts. Season with salt and pepper to taste. Transfer to a warmed bowl and serve immediately.
Serve with a nice chop of pork and boiled potatoes.

Roasted Brussels sprouts

For ➍
500 g Brussels sprouts, trimmed & halved
1 tbs olive oil
1 tbs unsalted butter
50 g crisp rice cereal or plain rice**
1 fresh red Thai chili, thinly sliced crosswise*
coriander sprigs*
mint leaves, torn*
scallions, chopped*

Preheat oven to 220°C with rack in upper third.
Toss Brussels sprouts with oil. Arrange them, cut sides down, in a shallow baking pan. Roast, without turning, until outer leaves are tender and dark brown, 30 to 35 m.
Add butter and toss to coat.
For the Vietnamese dressing, stir together all ingredients until sugar has dissolved. Or make a quick dressing by mixing 2 tbs of fish sauce, 1 tbs of clear syrup or honey and 1 tbs of water. Add other ingredients according to taste.
Prepare rice with a little oil in skillet until puffed. When using plain rice, cook first, then bake the rice in a skillet for 3 m.
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side. Garnish with cilantro sprigs, torn mint leaves and chopped scallions.
Serve as a starter or as a side dish with Asian-style roasted beef.

*Garnish ingredients.
**Replace with chopped and roasted nuts.

The Brussels sprout is originally a wild cabbage, cultivated for its small leafy green buds, which resemble miniature cabbages. Their ancestors were likely cultivated in ancient Rome, and appeared around 1200 AD in the duchy of Brabant, around Brussels. During the 16th century they became popular in the southern Netherlands, and spread throughout Northern Europe. In 1800 they were cultivated in the USA for the first time.
Read a Western modern roasted Brussels sprouts recipe.
Read a tip on cooking Brussels sprouts.

tip: cooking Brussels sprouts

To avoid the smell of boiled sprouts, do not let them boil for more than 5 m. After 5 m, sulfides are developing, releasing an unpleasant smell.

Read more tips.
Read more Brussels_sprouts recipes.

tip: cooking vegetables @ microwave

Add 2 to 3 tbs of water to the vegetables.  Cover the vegetables.  Stir or turn the vegetables halfway through the cooking time.  Check for doneness and let it stand. Adjust the cooking time according to your preference (timing for 700W microwave).

• asparagus (250 g): 3-4 m
• Brussels sprouts (250 g): 3-4 m
• cabbage, sliced: 3-4 m
• carrots (250 g): 3-4 m
• cauliflower florets (500 g): 5-8 m 
• corn colb 1: 2 -3 m
• endives, cut (500): 5-6 m
• leek, thin rings (250 g): 2-3 m
• mushrooms, sliced (250 g) 2-3 m
• potato, 1 piece (175 g): 2-3 m
• potatoes, chopped (500 g): 8 m

tip: steaming vegetables

approximate steaming times

• Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
• Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
• Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
• Green beans, Whole beans 6-10 m Season with garlic
• Wax beans, wax Whole beans 6-10 m Season with garlic
• Beetroot, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
• Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
• Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
• Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
• Cabbage Cut in wedges 6-10 m Lemon or lime juice
• Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
• Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
• Cauliflower Florets 5-10 m Lemon or lime juice
• Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
• Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
• Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
• Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
• Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
• Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
• Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
• Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
• Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
• Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
• Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
• Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
• Onions, pearl Whole onions, peeled 8-12 m
• Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
• Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
• Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
• Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
• Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
• Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
• Scallions Cut into ½-inch slices 3-5 m
• Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
• Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
• Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
• Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
• Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
• Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
• Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)

It is also possible to steam bell peppers, mushrooms, tomatoes, tomatillos, and garlic; however, other cooking methods, such as roasting, may be better suited to retain their texture and/or bring out their flavor.