11/9/10

What to do with Brussels Sprouts?

What to do with Brussels Sprouts? Well, there are so many options! Of course, most people fall either in the "I love Brussels sprouts" camp or "I hate Brussels sprouts" camp. I really think, however, that those who hate Brussels sprouts just haven't had them when the vegetables were properly cooked.

One of my favorite ways to cook Brussels sprouts is to roast them. In this recipe I roasted the Brussels sprouts with cherry balsamic vinegar and then added Gorgonzola cheese on top, which melted immediately as it hit the hot vegetables.

Over the weekend I made another version of the dish: I used Brussels sprouts and Gorgonzola, but opted to cook the sprouts in a pan, add some tomatoes and shallots, and shred the sprouts instead of cooking them whole.

Shredded Brussels sprouts with Shallots, Tomatoes and Gorgonzola


Ingredients
1 tablespoon olive oil
2 cups Brussels sprouts, shredded
1 shallot, shredded
salt & pepper
1/2 cup cherry tomatoes, halved
3 tablespoons chopped parsley
1/4 cup Gorgonzola


Directions
1. Heat oil in a large pan. Add Brussels sprouts and shallots, season with salt & pepper and saute for about 8 minutes.
2. Transfer Brussels sprouts and shallots to a bowl, add tomatoes, parsley and Gorgonzola. Mix. Adjust for salt and pepper.


You can serve the dish hot or at room temperature. You can also let the Brussels sprouts cool down and then add tomatoes/parsley/Gorgonzola and serve as a cold side dish.

What are your favorite ways to cook Brussels sprouts? Do you have any horror stories of eating these vegetables when you were little?

10 comments:

The Duo Dishes said...

That's a beautiful salad. Must be the shred factor. You can trick all the brussels sprouts haters into eating them if they don't know what they look like. :) We both love them roasted with lots of garlic and olive oil. Simple yet good.

Taylor said...

Thats a wonderful idea! I love brussel sprouts and am always looking for new ways to eat them, besides my typical go-to way of roasting them. Sounds delicious!

lisa is cooking said...

I'm a brussels sprouts fan, and the gorgonzola on top sounds great! My stand-by favorite way to serve them is roasted and topped with a warm lemon vinaigrette.

Irina said...

I usually roast Brussels sprouts these days. However, I think they are delicious regardless of how they are cooked, unless they are severely overcooked. When I was growing up in Moscow, Brussels sprouts were not very common but we could sometimes find them in the frozen section, either in a package by themselves or mixed with other vegetables. I remember them being something of a delicacy that was reserved for the kids. They were always simply boiled and served with butter, and I thought they were delicious! Then again, I never had a problem with any vegetable as a kid - I liked them all. (Fruit was a different story...)

Gastronomer said...

Brussels sprouts are delicious! One of my fave preparations is in salad form from a resto in Pasadena called La Grande Orange. Here's the recipe from the LA Times: http://www.latimes.com/features/food/la-fo-sos1-2009apr01,0,2669844,full.story

Sophie said...

Your Brussels sprouts dish rocks, Olga!! It is so different to the dishes I know.

My favourite recipe is cooked Brussels sprouts & then fried with garlic & sjallots & then soy cream reduced & served with that!

gustofood said...

HEAVEN! When I get back from Georgia, this is happening within 24 hours. Thanks for the inspiration!

Cara said...

I love brussels sprouts but these are not flavors I have ever paired them with - very interesting! I love to roast brussels sprouts with balsamic vinegar and almonds and top with with some grated pecorino, or shred them and toss with a maple-dijon vinaigrette with candied pecans. I also had the most delicious brussels sprouts at Bobby Flay's Mesa Grill in Vegas - they were roasted, then tossed with butter, walnuts and pomegranate seeds!

Megan said...

I love brussels sprouts. This looks like an incredibly flavorful new way to prepare them. I usually saute them with salt and pepper and sometimes with shallots and bacon too.

Valeria said...

The photo of brussels sprouts and purple onion looks beautiful.