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November 20, 2005
Brussel sprouts and grapes? Oh my!
Here are an assortment of Brussel sprout recipes that are complemented by the taste and color of red grapes!
The first two were provided by a friend of one our CSA members. The third was my take on her inspiration.
Brussels Sprouts and Red Grapes
Patricia Meyer, Grand Junction, Colorado
Red grapes are a succulent, colorful counterpoint to the sprouts.
6-8 servings
4 cups Brussels sprouts, trimmed and halved lengthwise
2 cups seedless red grapes
1 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
In a steamer basket, steam the sprouts covered, until tender about 15 minutes. Add the grapes and steam 1 minute longer. Drain well. Add butter, lemon juice, salt and pepper. Toss well and serve.
Shredded Brussels Sprouts
Serves 4-6
1 pounds Brussels sprouts
1 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vinegar - I use a muscate flavored vinegar
( or I would add 1/2 orange juice and 1/2 vinegar to taste)
1 cup seedless red grapes - sautéed in butter
Option: Maple pecan nuts
Holding each sprout by the stem end, cut into very thin slices on slicer. Toss in bowl to separate. Heat butter in 12-13 inch nonstick skillet over moderately high heat. Sauté sprouts with salt and pepper, stirring until sprouts are wilted but crisp-tender. Add vinegar and stir one minute. Add grapes and/or nuts and serve.
Maple Pecan Nuts - Heat oven to 350 degrees and put rack in middle position. Toast 1/2 cup pecans in small shallow baking pan unto fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter, 1 tablespoon maple syrup and pinch of salt. Add maple glaze to hot nuts and toss to coat.
Roasted Brussel Sprouts with Grapes and Pine Nuts
1 lb Brussel sprouts, cleaned, trimmed and halfed
1-2 TBS olive oil
Sea salt and freshly ground pepper
1 cup seedless red grapes
1/4 c. pine nuts
Preheat the oven to 400. Toss the halved sprouts with the olive oil until generously coated. Season. Spread the sprouts single layer on a baking sheet. Roast about 15 minutes until they just beging to turn golden. Add the grapes and toss. Return to the oven for another 5 minutes or the grapes are thoroughly warm but before they start to split. Add the pine nuts and toss again. Roast another 3-5 minutes and the pine nuts begin to golden. Remove from the oven and toss again letting the pine nuts to finish toasting on the hot pan, outside of the oven. Enjoy!
Posted by Christine at November 20, 2005 08:46 AM
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