Simple Roasted Brussels Sprouts

The preparation and seasoning of these sprouts is utterly simple, but they are packed with flavor. This might be my new favorite way to eat them. I topped mine with a sprinkle of fleur de sel before serving, just because I had some, but they don't need it.

1 lb Brussels sprouts, trimmed (large sprouts halved)
Olive oil
Salt and pepper
Fancy salt for topping (optional)

Preheat the oven to 400 degrees.

Place the sprouts in a bowl and drizzle generously with olive oil. Season with salt and pepper.

Spread the sprout on a rimmed baking sheet in a single layer. Roasted for 25-30 minutes, until nicely browned and crispy on the outside and tender when pierced with a fork. Serve hot, topped with a bit of fancy salt if desired.

Serves 3-4.

Pizza with Brussels Sprouts, Salami, and Goat Cheese

Brussels sprouts on pizza? You bet! Just slice them thin (no need to precook) and you get this delicious, nutty, roasted-Brussels-sprouts flavor on your pizza. I made this with some local goat cheese from Hillman farm and the last of the Brussels sprouts from our garden. Substitute bacon or pepperoni for the salami if you like.

1 14-inch pizza crust
Olive oil
3/4 - 1 cup thinly sliced Brussels sprouts
2-3 ounces shredded mozzarella
2 ounces salami, sliced thin or diced
2-3 ounces goat cheese
1/2 tsp chopped fresh rosemary
Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly brush the pizza crust with olive oil.

Combine the sliced Brussels sprouts with a little more olive oil in a small bowl and toss to coat.

Spread the mozzarella over the pizza crust. Distribute the sprouts and salami over it, then dot with goat cheese. Sprinkle with the rosemary, salt, and pepper.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Roasted Brussels Sprouts and Sweet Potatoes

These were a huge hit with all of us, making me wish I had made a bigger batch. Savory and nutty, a little bit crispy. This recipe works fine with all sprouts or all sweet potatoes, too.

3-4 cups trimmed Brussels sprouts
3-4 cups peeled and cubed sweet potatoes (1/2-inch cubes)
1 1/2 Tbsp walnut or canola oil
1 1/2 Tbsp cider vinegar
1 tsp dried sage
Salt and pepper to taste

Preheat the oven to 375 degrees.

Toss all ingredients in a medium bowl until well coated. Spread in a single layer on a rimmed baking sheet. Roast for about 30 minutes, stirring once or twice to prevent sticking. Veggies are done when tender when pierced with a fork. Serve hot.

Serves about 4.

Brussels Sprouts with Shallot Butter

There aren't too many savory things that can't be made better by the addition of shallot butter, and Brussels sprouts are no exception.

1 quart Brussels sprouts, trimmed and halved or quartered if large
2 Tbsp butter
1 medium shallot, minced
Dash of lemon juice (optional)
Salt and pepper to taste

Cook the Brussels sprouts in a saucepan of salted boiling water for 5-8 minutes, until tender. Drain.

Melt the butter in a skillet. Add the shallots and saute for 1-2 minutes, then add the Brussels sprouts. Continue to saute over medium heat until they have given up excess moisture from the boiling. If desired, add a small splash of lemon juice to the pan and saute for another moment. Add salt and pepper to taste and serve hot.

Serves about 4.

Cream-Braised Brussels Sprouts and White Beans

If you are a Brussels sprouts skeptic, or there's one in your family, this is a good point of entry (I speak from experience, both my own and that of my six-year-old who came back for thirds), especially now that we've had a few good frosts and the sprouts are at their best. This is an adaptation from Julia Child in Mastering the Art of French Cooking. The good health points from the sprouts may well be totally counter-weighted by the cream, but it sure is delicious.

1 quart Brussels sprouts, trimmed
1 Tbsp butter
1 1/2 cups cooked white beans
1/2 cup heavy cream
Salt and pepper to taste

If your sprouts are large, cut them in half. Otherwise, use them whole.

Bring a medium saucepan of water to a boil. Salt generously, then cook the Brussels sprouts at a vigorous simmer for about 8 minutes, until tender when pierced with a fork. Drain the sprouts.

In a small skillet or medium saucepan, melt the butter then add the sprouts. Saute for 1-2 minutes, then add the beans and the cream. Simmer until the cream thickens somewhat and the beans and sprouts are nicely permeated with it. Remove from heat. Add salt and pepper to taste.

Serve hot.

Serves about 4.

Brussels Sprouts in Butter

This preparation is so simple that calling it a recipe is probably a bit of an exaggeration. But it's good, and it's easy, and my six-year-old professes to like it (as does his dad). Brussels sprouts are available now - at the market and in my garden - but they will get better in a few weeks as the weather gets colder and they experience a few frosts.

1 pint Brussels sprouts (about 2 cups)
1 Tbsp butter
Salt and pepper to taste

Trim the ragged outer leaves off the sprouts and then cut them in half lengthwise, or into quarters if they are large.

Bring some water to a boil in a medium sized saucepan. Add a teaspoon or so of salt. Boil the sprouts for about 10 minutes, until easily pierced with a fork, then drain them.

Melt the butter (I do this in a bowl in the microwave), then toss the Brussels sprouts with it. Add salt and pepper to taste and serve hot.

Serves 2-4.