Tag: brussels sprouts

Spiced Brussels Sprouts with Pomegranate

~ Karine K ~ Leave a comment
Spiced Brussels Sprouts with Pomegranate
Spiced Brussels Sprouts with Pomegranate

I’ve always found it hard to create recipes with pomegranates, because I love them so much that I eat them all before I can even put them in anything. But, this time, I really wanted to make a dish using Brussels sprouts. I decided to use a full-bodied combination of spices, for a superb winter warm up. I discovered this cooking technique for the Brussels sprouts in Deborah Madison’s literary masterpiece Vegetable Literacy. It’s a very easy technique that you can use with many different aromates, and it’s always on point. Because the sprouts are thinly sliced, some of them will crisp up and tossing them with pomegranates after cooking brings a whole other dimension to every bite. Try them, I know you’ll love them!

For other Brussels sprouts recipes, check out this Quick Brussels Sprouts Slaw and these Maple-Jalapeรฑo Glazed Brussels Sprouts.

Print

Spiced Brussels Sprouts with Pomegranate

Spiced Brussels Sprouts with Pomegranate TN
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb Brussels sprouts, sliced thin
  • 2 large shallots, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1 cup pomegranate seeds
  • 1 lemon

Instructions

Preheat oven to 400หšF (200หšC). In a large mixing bowl, mix the olive oil, smoked paprika, cumin, coriander, cayenne, and sea salt. Add the sliced Brussels sprouts and shallots, and mix well. Place in aย  earthenware or gratin baking dish of approximately 8″x11″. No need to place in a single layer, as we will be tossing them during cooking.

Place in the oven and roast for 10 minutes. Remove from the oven and toss. Return to the oven and roast for an additional 10 minutes. Remove from the oven once more, toss and return to the oven for another 10 minutes, for a total of 30 minutes.ย 

Remove from the oven, add the pomegranate seeds, the zest of the lemon and a generous squeeze of lemon juice, and toss well. Bon appรฉtit!

Keywords: Brussels sprouts, pomegranate, spices

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Choux de Bruxelles รฉpices et pomme grenade

Spiced Brussels Sprouts with Pomegranate TN
Print Recipe

J’ai toujours de la difficultรฉ ร  faire des recettes qui utilisent les pommes grenade, parce que je les aime tant que je les mange toujours avant de pouvoir les utiliser dans une recette. Mais cette fois-ci, je voulais vraiment utiliser les graines avec des choux de Bruxelles. La recette contient aussi un mรฉlange d’รฉpices saisonniรจres qui rรฉchauffe. J’utilise une technique de cuisson que j’ai dรฉcouverte dans le fabuleux livre de Deborah Madison, Vegetable Literacy. Il s’agit d’une technique simple qui peut รชtre utilisรฉe avec plusieurs diffรฉrentes saveurs. Et comme les choux de Bruxelles sont tranchรฉs mince, ils rรดtissent joyeusement au four et offrent un contraste parfait pour la pomme grenade fraรฎche ajoutรฉe aprรจs la cuisson. Ils sont divins!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 livre (0,5kg) de choux de Bruxelles, tranchรฉs mince
  • 2 grosses รฉchalotes franรงaises, tranchรฉes mince
  • 3 c. ร  soupe d’huile d’olive
  • 1 c. ร  thรฉ de sel de mer
  • 1 c. ร  thรฉ de paprika fumรฉ
  • 1 c. ร  thรฉ de cumin moulu
  • 1/2 c. ร  thรฉ de coriandre moulue
  • 1/4 c. ร  thรฉ de cayenne
  • 1 tasse de graines de pomme grenade
  • 1 citron

Instructions

Prรฉchauffer le four ร  400หšF (200หšC). Dans un grand bol, mรฉlanger l’huile d’olive, le paprika fumรฉ, le cumin, la coriandre, le cayenne et le sel de mer. Ajouter les choux de Bruxelles et les รฉchalotes et mรฉlanger avec les mains jusqu’ร  ce que les lรฉgumes soient bien recouverts. Dรฉposer dans un plat ร  gratiner ou un plat allant au four d’environ 8 po par 11 po (20 cm par 27 cm). Aucun besoin de placer les choux en une seule couche, comme on les brasse pendant la cuisson.

Placer au four et rรดtir pendant 10 minutes. Retirer du four, brasser et remettre au four pendant 10 minutes. Retirer du four et brasser ร  nouveau et retourner au four pour 10 minutes de plus, pour un total de 30 minutes.

Retirer du feu, ajouter les graines de pomme grenade, le zeste de citron et un gรฉnรฉreux trait de jus de citron. Bien mรฉlanger et servir. Bon appรฉtit!

Keywords: choux de Bruxelles, pomme grenade

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Quick Brussels Sprouts Slaw

~ Karine K ~ 2 Comments
Quick Brussels Sprouts Slaw
Quick Brussels Sprouts Slaw

This quick Brussels Sprouts Slaw is the answer to the question “What should I do with Brussels sprouts?” I get asked that question very often, and although I love roasted sprouts, when you want a quick side, this slaw is super simple to put together. You can omit the carrots, sometimes I do, and it’s still very satisfying. If you also love roasted Brussels sprouts, check this Maple-Jalapeno Glazed Brussels Sprouts recipe.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Quick Brussels Sprouts Slaw

Quick Brussels Sprouts Slaw
Print Recipe
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and sliced very thin
  • 1 carrot, julienned or minced
  • 2 green onions, sliced thin
  • 1/4 cup grapeseed oil
  • 1/8 cup apple cider vinegar
  • Handful of fresh parsley, chopped
  • Sea salt and pepper, to taste
  • 1 tablespoon sesame seeds, toasted

Instructions

In a large mixing bowl, place the grapeseed oil, the apple cider vinegar, the parsley, and the sea salt and pepper. Whisk until well combined. Add the Brussels sprouts, the carrot, and the green onions. Toss well and serve, garnished with the sesame seeds.

Keywords: slaw, Brussels sprouts, salad

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Salade de chou de Bruxelles rapido

Quick Brussels Sprouts Slaw
Print Recipe
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 livre de choux de Bruxelles, parรฉs et tranchรฉs finement
  • 1 carotte, en juliennes ou รฉmincรฉe
  • 2 oignons verts, tranchรฉs mince
  • 1/4 tasse d’huile de pรฉpin de raisin
  • 1/8 tasse de vinaigre de cidre de pomme
  • Une poignรฉe de persil frais, hachรฉ
  • Sel de mer et poivre, au goรปt
  • 1 c. ร  soupe de graines de sรฉsame grillรฉes

Instructions

Dans un grand bol, placer l’huile, le vinaigre de cidre, le persil, et le sel et le poivre. Bien mรฉlanger. Ajouter le chou, les carottes et les oignons verts. Bien mรฉlanger et garnir des graines de sรฉsame.

Keywords: salade, choux de Bruxelles, salade de chou

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Pasta with Greens in Creamy Wine Sauce

~ Karine K ~ 3 Comments
Pasta with Greens in Creamy Wine Sauce
Pasta with Greens in Creamy Wine Sauce

Now if you want to fancy up your pasta night, try this Pasta with Greens in Creamy Wine Sauce. If it sounds complexe, it’s actually pretty easy. And quick. Like 15 minutes quick. You can even skip the wine part and achieve pretty similar (and awesome) results. As with many of my recipes, take this as a technique, and switch up the vegetables according to the seasons. These days, the markets are filled with sprouts, leeks, and my favorite green, spigarello.

You’ll find spigarello in many of my recipes. It’s an heirloom variety of broccoli, native to southern Italy, considered the parent of broccoli-rabe. Unlike broccoli, however, you eat the leaves of spigarello, as the plant doesn’t produce florets. The taste, for me, is somewhere between kale and a very mild broccoli. It’s extremely versatile, it can be added to many dishes, and it’s popping up at farmers markets throughout the country. Look out for it. And if you can’t find it, feel free to use lacinato kale, or beet greens instead.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you like this Pasta with Brussels Sprouts, Leek, and Spigarello in Creamy Wine Sauce, you will love this Rotini with Leeks and Shiitake Mushroom recipe.

Print

Pasta with Greens in Creamy Wine Sauce

Pasta with Greens in Creamy Wine Sauce
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive or coconut oil
  • 1 leek, cleaned, sliced thin
  • 2 cloves garlic, minced
  • 2 cups Brussels sprouts, halved
  • 1 sprig fresh thyme
  • 1/3 cup dry white wine
  • 1 1/2 can coconut milk
  • 1 bunch spigarello, chopped
  • Sea salt and pepper, to taste
  • 1 pack of your favorite pasta, cooked according to package directions
  • Garnish (always optional): sliced green onions, red pepper flakes, fresh thyme

Instructions

In a large straight-edge sautรฉ pan, heat the coconut oil over medium heat. Once the oil is hot, add the leek, garlic, Brussels sprouts, thyme, and generous pinches of both sea salt and pepper. Sautรฉ, stirring often, until tender and browned, about 8-10 minutes. Feel free to play with your heat in order to achieve a nice caramelized color on your vegetables. Deglaze the pan with the white wine, and let reduce about one minute. Add the coconut milk and heat through. Add the spigarello and continue cooking until the greens are tender, about 2-3 minutes. Taste and adjust seasonings. You will most probably need to add sea salt and pepper at this point, all normal. When your sauce is ready, add enough of the cooked pasta to the pan for the sauce. Mix well. Serve garnished with sliced green onions and red pepper flakes. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Rotini sauce crรฉmeuse au vin blanc avec lรฉgumes verts

Pasta with Greens in Creamy Wine Sauce
Print Recipe

Pour une soirรฉe pasta qui sort de la routine, essayez cette recette! Bien qu’elle semble complexe, cette recette est d’une simplicitรฉ et d’une vitesse exemplaires. Vous pouvez la commencer ET la finir en 15 minutes! Et comme pour beaucoup de mes recettes, cette recette de pasta devient un canvas que l’on peint selon les saisons et les rรฉcoltes.

Le spigarello est une ancienne variรฉtรฉ de brocoli, originaire du sud de l’Italie. On le considรจre comme le parent du rapini et, contrairement au brocoli, ce sont les feuilles du spigarello qui sont comestibles, comme la plante ne produit pas de fleurons. Le goรปt, selon moi, est un croisement entre la kale et le brocoli. Il s’agit d’une verdure รฉtonnamment versatile, qui peut รชtre utilisรฉe de bien des faรงons. Ouvrez l’oeil, on commence ร  le voir apparaรฎtre dans les marchรฉs fermiers ร  travers la province.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. ร  soupe d’huile de coconut
  • 1 poireau, nettoyรฉ, coupรฉ en deux sur le sens de la longueur et coupรฉ en minces demi-lunes
  • 2 gousses d’ail, รฉmincรฉes
  • 2 tasses de choux de Bruxelles, coupรฉs en deux
  • 1 branche de thym frais
  • 1/3 tasse de vin blanc sec
  • 1 1/2 boรฎte de lait de coco
  • 1 botte de spigarello, hachรฉ
  • Sel de mer et poivre, au goรปt
  • 1 boรฎte de rotinis, cuits selon les instructions
  • Garnitures (en option): oignons verts hachรฉs, flocons de piments broyรฉs, thym frais hachรฉ

Instructions

Dans une grande poรชle ร  bords droits, chauffer l’huile de coconut ร  feu moyen. Ajouter le poireau, l’ail, les choux de Bruxelles, le thym, et de gรฉnรฉreuses pincรฉes de sel et de poivre. Sauter, en mรฉlangeant souvent, jusqu’ร  ce que les lรฉgumes soient tendres et dorรฉs, de 8 ร  10 minutes. Dรฉglacer la poรชle avec le vin blanc et laisser rรฉduire une minute. Ajouter le lait de coconut et bien chauffer. Ajouter le spigarello et continuer de cuire jusqu’ร  ce que le spigarello soit tendre, de 2 ร  3 minutes. Goรปter et ajuster les assaisonnements (il manquera fort probablement de sel et de poivre). Lorsque la sauce est prรชte, ajouter les pรขtes ร  la poรชle et bien mรฉlanger. Servir avec les garnitures suggรฉrรฉes, si dรฉsirรฉ. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Maple-Jalapeรฑo Glazed Brussels Sprouts

~ Karine K ~ 3 Comments
Maple-Jalapeรฑo Brussels Sprouts
Maple-Jalapeรฑo Brussels Sprouts

These Maple-Jalapeรฑo Glazed Brussels Sprouts are so decadent, you might want them for dessert. They are easy and quick to make, and the leftovers are great the next day with some spelt (or any other grain) and this Simple Herb Vinaigrette. You can use a milder pepper if you want less heat.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Maple-Jalapeรฑo Glazed Brussels Sprouts

Maple-Jalapeรฑo Brussels Sprouts
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 jalapeรฑo chiles, thinly sliced
  • 1/4 cup pure maple syrup
  • 3 tablespoons butter
  • 2 tablespoons apple cider vinegar
  • 2 lb Brussels sprouts, trimmed and halved

Instructions

Preheat oven to 400หšF. In a small saucepan, combine the chiles, maple syrup, butter, and apple cider vinegar. Bring to a simmer over medium-high heat, stirring occasionally. Simmer for 2 minutes and remove the chiles with a slotted spoon, reserving them for serving. Continue simmering for an additional 5 minutes, until the glaze thickens a bit.

Spread the Brussels sprouts halves on a parchment-lined baking sheet and brush with the glaze. Transfer to the oven and roast for about 20-25 minutes, basting with the glaze 2-3 times, until crisp on the outside and tender on the inside. Cooking time may vary depending on the size of your sprouts. Serve topped with the reserved jalapeรฑos. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Choux de Bruxelles ร  l’รฉrable

Maple-Jalapeรฑo Brussels Sprouts
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 piments jalapeรฑo, en tranches minces
  • 1/4 tasse de sirop d’รฉrable
  • 3 c. ร  soupe de beurre
  • 2 c. ร  soupe de vinaigre de cidre de pommes
  • 2 livres de choux de Bruxelles, parรฉs et coupรฉs en deux

Instructions

Prรฉchauffer le four ร  400หšF. Dans une petite casserole, mรฉlanger les piments, le sirop d’รฉrable, le beurre, et le vinaigre de cidre de pommes. Mijoter ร  feu moyen-รฉlevรฉ, en brassant quelques fois, pendant 3 minutes. Retirer les piments avec une cuiller ร  trous et conserver pour le service. Continuer de mijoter pendant 5 minutes de plus, jusqu’ร  รฉpaississement lรฉger.

ร‰tendre les choux de Bruxelles sur une tรดle ร  cuisson, prรฉalablement recouverte de papier parchemin et badigeonner gรฉnรฉreusement de la sauce. Mettre au four et cuire pendant 20 ร  25 minutes, en badigeonnant au moins 2 ร  3 fois, jusqu’ร  ce que les choux soient croustillants ร  l’extรฉrieur et tendres ร  l’intรฉrieur. Le temps de cuisson peut varier selon la taille des choux de Bruxelles. Servir garnis des piments jalapeรฑo. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!