Brussels Sprout Hash

Brussels Sprout Hash
Recipe type: Breakfast
Cuisine: American
 

Ingredients
  • 2-3 slices of bacon, chopped
  • 10 Brussels sprouts, thinly sliced
  • 1 small red onion, diced
  • 1 tablespoon of Driftless sunflower oil or olive oil
  • 2 tablespoons of chopped nuts (such as pecans or black walnuts)
  • 1-2 eggs
  • Salt & pepper
  • Hot sauce (optional)

Instructions
  1. Chop the bacon into squares.
  2. Slice Brussels sprouts in half and then slice thinly.
  3. Heat a medium-sized non-stick pan over medium-high heat.
  4. Add half the oil and then chopped bacon. Cook bacon for about 3 to 4 minutes until the edges start to crisp.
  5. Add Brussels sprouts and red onion and sauté for about another 2 to 3 minutes.
  6. Add the nuts and toss through. Spoon your hash onto a serving plate, and return the pan over medium-high heat.
  7. Add another half tablespoon of oil and crack your egg(s) into pan.
  8. Once your egg is fried to preference, slide it over your hash and sprinkle with desired amount of salt and pepper.
  9. Add a dash of hot sauce.

 

Roasted Brussels Sprouts with Garlic

Roasted Brussels Sprouts with Garlic
Recipe type: Side Dish
Cuisine: American
 

Ingredients
  • 1 pound of Brussels sprouts
  • 4 to 6 tablespoons Driftless sunflower oil or extra virgin olive oil
  • 5 cloves garlic
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

Instructions
  1. Heat oven to 450 degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.
  4. Put in garlic, and sprinkle with salt and pepper.
  5. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about a half hour.
  6. Taste, and add more salt and pepper if necessary.
  7. Stir in balsamic vinegar, and serve hot or warm.

 

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts
Recipe type: Side Dish
Cuisine: American
 

Ingredients
  • Coarse salt and freshly ground pepper
  • 2 pounds Brussels sprouts, trimmed and halved
  • 5 ounces pancetta, cut into ¼-inch pieces (about 1 cup)
  • 1 tablespoon Driftless sunflower oil or extra-virgin olive oil
  • 1 tablespoon of chopped Rosemary (optional)

Instructions
  1. Blanch the Brussels sprouts first: Bring a large pot of salted water to a boil.
  2. Prepare an ice-water bath.
  3. Cook Brussels sprouts until just tender, about 10 minutes.
  4. Transfer to ice-water bath, and let stand until cool.
  5. Transfer to paper towels to drain.
  6. Cook pancetta in a large skillet over medium-low heat, stirring occasionally, until fat is released and pancetta is crisp, 15 to 20 minutes.
  7. Season generously with pepper.
  8. Add half the Brussels sprouts, and cook until just starting to brown, about 7 minutes.
  9. Season with salt and pepper.
  10. Transfer to a plate.
  11. Add oil and remaining Brussels sprouts to skillet, and cook until just starting to brown, about 7 minutes.
  12. Toss in Rosemary, if desired.
  13. Season with salt and pepper, and combine with remaining Brussels sprouts.
  14. Serve warm.

 

Lemon-Seared Brussels Sprouts

Lemon-Seared Brussels Sprouts
Recipe type: Side Dish
Cuisine: American
 

Ingredients
  • 2 tablespoons Driftless sunflower oil or olive oil
  • 2 pounds Brussels sprouts, trimmed and shredded with a knife or food processor
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

Instructions
  1. In a large nonstick skillet, heat oil over medium-high.
  2. Add Brussels sprouts; season with salt and pepper.
  3. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
  4. Remove from heat, and stir in lemon juice.

 

Brussels Sprouts with Parsnips

Brussels Sprouts with Parsnips
Recipe type: Side Dish
Cuisine: American
 

Ingredients
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 6 medium parsnips, peeled and thinly sliced crosswise
  • 6 tablespoons Driftless sunflower oil
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 cup pecan halves

Instructions
  1. Preheat oven to 450 degrees.
  2. Toss vegetables with sunflower oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers.
  3. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more.
  4. Toss, mixture and serve.