BRUSSELS SPROUTS WITH PANKO
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do-I pumped up their flavor by adding a little tahini sauce and sweet pomegranate molasses. It worked! In fact these Brussels sprouts were so delicious that they made it onto the original Tanoreen menu and I've never taken them off.
Provided by Rawia Bishara
Categories Sauté Vegetarian Brussels Sprout Breadcrumbs
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pour 1/4 to 1/2 inch corn oil in a large skillet and place over a high heat until hot. To test the temperature, slip half a Brussels sprout into the pan; if it makes a popping sound, the oil is hot enough. Working in batches, fry the Brussels sprouts, turning occasionally, until they are browned all over, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to a paper towel-lined plate to drain.
- Meanwhile, whisk together the Thick Tahini Sauce , yogurt and pomegranate molasses in a medium bowl. Set aside.
- In a small skillet, heat the olive oil over medium-high until hot. Add the garlic and saute until fragrant, about 1 minute. Add the panko and stir constantly until the crumbs are golden brown, about 2 minutes. Stir in the salt and remove the breadcrumbs from the heat. Transfer to a paper towel-lined plate to cool.
- Place the Brussels sprouts in a serving dish, drizzle with the sauce and top with the panko crumbs. Serve immediately.
FRIED BRUSSELS SPROUTS WITH FETA, LEMON AND BREADCRUMBS
Brussels sprouts are a frequent addition to holiday feasts in Molly's house. This deep-fried version makes them irresistible, like eating a little nest of chips.
Provided by Molly Yeh
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the breadcrumbs: Heat the olive oil in a small skillet over medium-low heat. When the oil is hot, add the panko. Cook and stir until crisp and light golden, about 2 minutes. Remove from the heat and let cool. Season with kosher salt and pepper and stir in the lemon zest. Set aside.
- For the Brussels sprouts: Pour about 2 inches of neutral oil in a large Dutch oven and heat to 370 degrees F. Fry half of the sprouts (be careful, they might splatter when you add them), turning occasionally, until very crisp and browned, 3 to 4 minutes. Remove to a cooling rack over a sheet pan. Season with kosher salt. Let the oil come back to temperature and fry the second batch. Season the remaining sprouts with kosher salt.
- To assemble: Spread the yogurt as a base on a platter and mound the fried Brussels sprouts on top. Drizzle around the perimeter with olive oil. Season with flaky salt and black pepper. Drizzle with harissa. Top with the feta and breadcrumbs. Serve with lemon wedges on the side.
SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
- Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.
BRUSSELS SPROUTS GRATIN
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams
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- Preheat your oven to 400 degrees. Place the Brussels sprouts on a half sheet pan. Drizzle with olive oil, then salt and pepper to taste.
- Mix together the Parmesan cheese, Panko, and garlic powder in a mixing bowl. Remove the Brussels sprouts from the oven and toast them into the bowl. Mix to combine.
- Put the sprouts back on the sheet pan and roast for another 7-9 minutes until the sprouts are fully cooked and the breadcrumbs are toasted. Enjoy!
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