Brussels sprouts – if you love them, here are some ways to keep it interesting. If you hate them, then these recipes might change your mind! In Ontario, you can enjoy them locally grown, starting in September.
Brussels Sprouts N’ Cheese Dip
Ingredients:
- ½ cup Greek yogurt
- 4 oz cream cheese
- 1 cup mozzarella cheese, shredded (buy a block or ball and shred it yourself)
- ¼ cup shredded parmesan cheese
- ⅛ tsp cayenne pepper
- 2 Tbsp Olive~Me & Co’s Extra Virgin Olive Oil (or try our roasted garlic)
- 2 shallots, minced
- 2 cloves garlic, minced
- 3 cups shredded Brussels sprouts
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
Directions:
- Preheat oven to 375 F.
- In a bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper, set aside.
- Heat half of the olive oil in an oven-safe skillet (cast iron is great) over medium heat. Add shallot and garlic and cook for two minutes, stirring frequently. Add Brussels sprouts, salt, and pepper and cook for 4-5 minutes until wilted a bit. Remove from heat and let cool for a few minutes.
- Combine the Brussels sprouts and cheese mixtures.
- Gently clean out the skillet with a cloth and then transfer contents to the skillet and place in oven for 12-14 minutes (until sides are bubbling and top is lightly browned).
- After a few minutes of cooling, transfer to a serving dish. Fantastic with pita chips and/or veggies!
- Note : you can substitute any of the dairy items with their low-fat versions if desired
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Sauteed Shredded Brussels Sprouts
Ingredients:
- 1 lb Brussels sprouts
- 2 Tbsp unsalted butter
- 2 Tbsp Olive~Me & Co.’s Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp Olive~Me & Co.’s Cask 18 Traditional Balsamic
Directions:
- After removing the outer leaves and the ends of the Brussels sprouts, place them in a food processor fitted with a slicing disc until they’re all sliced. (You can hand slice them if you don’t have a food processor)
- In a large pan, over medium heat, add the butter and olive oil. Add the sliced Brussels sprouts along with salt and pepper to taste, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
NOTE: You can use any complimentary oil and vinegar pairing in this recipe to change the flavour profile. For example, try our roasted garlic olive oil and our smoked balsamic, or perhaps our blood orange olive oil and our maple balsamic. Experiment and find your perfect pairing! You can omit the balsamic if you prefer no sweetness in the dish.
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Spicy Orange Brussles Sprouts
Ingredients:
- 2 Tbsp Olive~Me & Co.’s Blood Orange Olive Oil
- 2 lbs Brussels sprouts
- 1 cup orange juice
- 2 Tbsp marmalade
- 1 tsp sriracha (more if you want to increase the heat!)
- ½ tsp kosher salt
Directions:
- Clear away outer leaves of sprouts, trim off the ends and cut each sprout in half.
- Preheat a large skillet over medium-high heat. Add in the oil and then the sprouts. Stir and shake the skillet frequently to keep the sprouts moving in the heat. Reduce heat a little if it seems like the Brussels sprouts are about to burn.
- Just before the sprouts are fully cooked, add the remaining ingredients. Stir to combine then cover the skillet. Steam the sprouts in the covered skillet until they are tender and the juice has thickened.
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Sweet and Spicy Grilled Brussels Sprouts
Ingredients:
- 1 pound Brussels sprouts (the more similar in size, the better the outcome)
- 2 Tbsp Olive~Me & Co.’s Garlic Jalapeno Olive Oil
- 2 Tbsp mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Directions:
- Heat grill to medium.
- Remove outer leaves and stems of Brussels and place them into a large, microwave safe mixing bowl. Heat on high for 3 minutes.
- Add the olive oil, mustard, salt and pepper then toss to combine.
- Once sprouts are cool enough to handle, skewer 4 to 5 Brussels sprouts per metal skewer (half an inch apart from each other) while being sure the stem ends are all facing in the same direction.
- Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.
NOTE: You can brush any remaining mixture onto sprouts at the end of cooking if you’d like the flavours to be a little stronger.
