Brussels Sprouts Recipes

Brussels sproutsMy favorite way to eat Brussels sprouts is drizzling them with olive oil and roasting them, but there are so many more delicious recipes to try. Brussels sprouts are high in gluconsinolates, bioactive compounds (commonly known as “phytochemicals”) that have been linked to a reduction in cancer risk. They also contain glutathione, an important compound that induces detoxification of chemicals within the liver. Brussels are also a good source of calcium, magnesium, vitamins A and C, and beta carotene. Oh, and they’re delicious!

Brussels Sprouts Casserole

Brussels sprouts

Get your Brussels sprouts while you still can!

4 cups cubed and dried bread (any mixture or type)
1 large onion, chopped
2 tablespoons butter (can use 1/2 oil, 1/2 butter)
Salt to taste
1 tablespoon ground or dried rosemary, or 2 tablespoons fresh, minced
2 cups milk, or more as needed
2 eggs
Grated cheddar cheese
6 to 8 cups Brussels sprouts, halved
Pumpkin or sunflower seeds to sprinkle on top

This dish may be prepared in a skillet on the stovetop or baked in the oven. Wash and trim Brussels sprouts, cutting large ones in half or quarters. Heat butter in large skillet and sauté onion and rosemary. Add bread and continue cooking until bread starts to absorb moisture. Blend milk and egg. Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover. Cook at medium temperature until sprouts are tender but not overcooked. Sprinkle with cheese and top with seeds.

We thank Teri Crockett for this delicious recipe.

Have you tried this recipe? Tell us how it turned out!

Posted on

Hashed Brussels Sprouts with Lemon Zest

Brussels sprouts with carrots

Thanksgiving isn’t complete without bright, cheery-green Brussels sprouts.

2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2-3 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons black mustard seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Cut bottoms of sprouts and discard. With a food processor, slice sprouts into thin slices. Toss with lemon juice in a bowl and use fingers to separate leaves.

Heat oil and butter over high heat in a large skillet. Add sprouts, garlic and mustard seeds, and cook, stirring often, until sprouts are wilted but still bright green. Add wine and sprinkle with salt and pepper. Cook one minute more. Stir in lemon zest and serve.

We thank The New York Times for this recipe. It was adapted from The Union Square Café Cookbook by Michel Romano and Danny Meyer.

Have you tried this recipe? Tell us how it turned out!

Posted on

Bubble & Squeak Patties

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

Have you tried this recipe? Tell us how it turned out!

Posted on