A couple of years ago I suggested to my mother making Brussels sprouts for Christmas, but she gave me a funny look and I had a hard time accepting the idea. I admit that many people will not find this vegetable in a Christmas spirit, but they are very traditional in many places. Give them a chance and encourage us to try one of these Recipes with Brussels sprouts to surprise these holidays.
The truth is that I love them, and they seem precious to me. It is now when they are at their best, they are light but satiating and very nutritious, and that is why it is a great idea to join the tradition of incorporate them into Christmas menus. It is best to take advantage of its slightly bitter taste by creating contrasts and flavor harmonies with the other ingredients on the table. Do you dare with them?
VEGETABLE TIAN, the best way to eat vegetables in an original way
1. Coconut Baked Brussels Sprouts
These Coconut Baked Brussels Sprouts are perfect as a garnish or part of a more complete unique dish, it is an easy, healthy recipe. satiating but light. And very tasty.
Preheat the oven to 200º C and prepare a dish or tray large enough to spread the cabbages in a layer. Cut the peduncle of the cabbages and remove the outer leaves that are damaged or withered. Wash and gently dry the cabbages. Cut them in half or quarters, if they are very large. The smallest ones can be left whole; the idea is that each piece is more or less the same size. Spread on the tray. Mix the oil with the Dijon mustard, vinegar, mustard seeds and a little salt and pepper in a bowl, and pour over the sprouts. Or add each ingredient directly if we don’t want to stain more utensils; stir them well with clean hands so that they smear. Bake for about 15 minutes; remove carefully, add the coconut and a little more oil (optional) and stir. Bake for another 10-15 minutes, making sure they don’t overdo it too much. Serve with some more grated coconut and a nice hit of black pepper.
Link to the recipe | Coconut Baked Brussels Sprouts
2. Grilled Brussels Sprout Skewers
We continue with a very simple suggestion that is not really a recipe, since anyone can prepare this dish to their liking. Cooking the cabbages grilled or broiled until crisp a little opens the door to a new universe of flavor and textures, and the presentation on skewers is perfect for festive occasions. You will forget forever the bland boiled cabbages.
Ingredients: 500 g of Brussels sprouts, 1 clove of garlic, black pepper, salt, extra virgin olive oil.
Elaboration: Wash the cabbages and remove the most damaged or loose outer leaves. Blanch them for a minute or two in a little boiling water and drain quickly, or cook them in the microwave (controlling the time very well). Choose cabbages of the same size to form skewers by inserting them with suitable sticks. Chop the garlic and mix with olive oil, salt and pepper. Paint the already skewered cabbages with this mixture and cook on the grill, grill or barbecue over very high heat, until they are almost toasted.
3. Sautéed Brussels sprouts with boletus
If we do not want to complicate ourselves with them, a simple sauté is a perfect option to take advantage of them. This is one light and quick recipe in which we also take advantage of the mushroom season with a good forest boletus, although other seasonal mushrooms can also be used. The key is to cook the cabbages al dente so they don’t lose their texture.
Ingredients per person for a large plate: 1 boletus edulis, 125 g of brussels sprouts, 1 clove of garlic, a little white wine, 1/2 teaspoon of apple cider vinegar, 1 teaspoon of honey, 1/2 teaspoon of Worcestershire sauce, extra virgin olive oil , black pepper, thyme, sage, salt.
Elaboration: Wash the cabbages gently, remove the outer leaves and blanch in boiling water for less than 1 minute. Drain quickly and chill. Cut in half, leaving the smaller ones whole. Chop the garlic clove and clean the porcini well. Lightly peel the base of the foot from the trunk and laminate. Heat a little oil in a good frying pan or griddle and lightly brown the garlic. Add the cabbages and sauté over high heat for about 5 minutes. Add the boletus, mixing well, and sprinkle with a little white wine. Salt and pepper and season with the aromatic herbs. Sauté the whole until the vegetables are at the desired point. Mix the apple cider vinegar with honey, worcestershire sauce and a little olive oil in a bowl and add before serving.
Link to the recipe | Sautéed Brussels sprouts with boletus
4. Garnish of Brussels sprouts with sage
Great recipe that shows that you don’t need many ingredients to enjoy a lot of flavor on your plate. This garnish is perfect to complete any Christmas menu, be it a good roast of meat, fish or a vegetarian option. As pakus tells usThe secret to success is to start cooking the cabbages by roasting them in the pan, and not cooking them first.
Ingredients: 20 Brussels sprouts, olive oil, salt, butter, fresh sage leaves.
Elaboration: We start by cleaning the Brussels sprouts for which we remove the outer leaves that may be a little yellow. We cut the cabbages in half and put them to cook in a pan with two tablespoons of oil, putting the flat side down. Once they have browned, we add a glass of water to the pan so that the cabbages are cooked and thus they finish cooking until ready. They will be ready when there is no water left, at which point we remove them for a moment. Now we put in the pan two butter nuts, ten leaves of fresh sage and after two minutes we return the cabbages to the pan to sauté the whole.
Link to the recipe | Brussels sprouts with sage
5. Brussels sprouts Lyonnaise
With this elegant name we have a recipe whose technique consists of cooking the product from a onion and butter base. It’s a very simple combination but one that works incredibly well, especially to bring out the best in humble-looking veggies like cabbages. They are also great as a side dish or served as a first course, depending on the size of the servings.
Ingredients: 500 grams of Brussels sprouts, 3 liters of water, salt, 50 grams of butter, 1 onion.
Elaboration: We cut the stem to the cabbages and with it we take some outer leaves, those that are a little yellow or brown. We toss them into a saucepan with boiling water and salt for about 15 to 20 minutes. At the margin we poach an onion cut in julienne with a little oil. When they are cooked, the cabbages are drained and cooled so that they do not continue to cook. We sauté them with butter until they start to brown. We add the onion and let the flavors mix.
Link to the recipe | Brussels sprouts Lyonnaise
6. Clams with Brussels sprouts
Surely in almost all your houses some clams will drop during the holidays, in some of its varieties. In my family they do not fail, whether they are a la marinera or accompanying a stew or fish soup, but this year I may try another touch. If you bring the cabbages to the table as well accompanied as in this recipe, even the most reluctant will be encouraged to try them.
Ingredients: 500 g of clams, 300 gr. of Brussels sprouts, 2 potatoes, 2 cloves of garlic, 1 branch of parsley, 1 glass of white wine, extra virgin olive oil and salt.
Elaboration: We cook the chopped potatoes and cabbages with little water. While they cook for about 15 minutes, mash the garlic with the chopped parsley and a pinch of coarse salt, add the glass of wine to the mortar and reserve. We put the clams in a covered pan over low heat, 2 minutes, until they open. Then add the mash to the pan, add the potatoes and cabbages with part of their broth, keep for 2 more minutes, set aside and moisten with a drizzle of olive oil.
Link to the recipe | Clams with Brussels sprouts
7. Brussels sprouts with blood orange
If you like bitter flavors like I do, you will love this recipe. And if you are not very convinced, try it anyway, using if you want sweeter oranges or even the juice of some clementines. The citrus flavors They go very well with cabbages and are also in season, we could even add a little honey to soften the sauce and a handful of crunchy nuts.
Ingredients: 500 gr of Brussels sprouts, 2-3 blood oranges, 1 small leek, 1 small spring onion, 1 splash of red wine, Modena vinegar, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon thyme, black pepper, salt, extra virgin olive oil.
Elaboration: Wash the Brussels sprouts well, discard the outermost leaves and cut into two halves. Squeeze the juice from the blood oranges and finely chop the leek and chives. Heat a couple of tablespoons of oil in a frying pan and sauté the leek with the chives. Add the cabbages, raise the heat and drizzle with the red wine. When the alcohol evaporates, season with all the spices and add the blood orange juice and Modena vinegar to taste. Cook over medium heat until the cabbages are tender, stirring from time to time, so that they are well impregnated with all the juices. Season to taste at the end of cooking.
Link | Brussels sprouts with blood orange
8. Raw Brussels sprouts salad
Finally, I leave you the suggestion to add raw cabbages to any fresh salad that you like. In Christmas salads cannot be missedThey are a light dish that compensates for other more forceful ones and the fresh touch that they add to the menu is appreciated. It is fashionable to add raw vegetables such as cabbages, always well washed, using the separate leaves or cutting them in julienne. It is actually like adding raw cabbage or red cabbage, so they are very crunchy and their flavor is milder.
Christmas is very long and surely sometimes you run out of ideas to present different dishes every year, Why don’t you go for Brussels sprouts? These are just some ideas to start with, or to rediscover all the possibilities that they offer us in the kitchen. If they form …