4 Ways to Enjoy Brussels Sprouts

raw brussels sprouts

 

 

 

 

 

 

 

 

 

 

 

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 shallot or 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:

  1. Preheat oven to 375 F.
  2. In a bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper, set aside.
  3. 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.
  4. Combine the Brussels sprouts and cheese mixtures.
  5. 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).
  6. 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:

  1. 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)
  2. 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:

  1. Clear away outer leaves of sprouts, trim off the ends and cut each sprout in half.
  2. 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.
  3. 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 Roasted Garlic or Shallot olive oil
  • 2 Tbsp Sutter Buttes Jalapeno Whiskey Mustard
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

 Directions:

  1. Heat grill to medium.
  2. Remove outer leaves and stems of Brussels and place them into a large, microwave safe mixing bowl. Heat on high for 3 minutes.
  3. Add the olive oil, mustard, salt and pepper then toss to combine.
  4. 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.
  5. 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.

 

Olive~Me & Co’s Black Bean and Sweet Potato Breakfast Burritos

image source neighborfoodblog.com

image source neighborfoodblog.com

INGREDIENTS:

For the sweet potatoes:

  • 3  Cups  sweet potatoes, peeled and cut into one inch cubes
  • 2  Tbsp  Olive~Me & Co.’s  Roasted Garlic Olive Oil
  • 1  tsp  chili powder,
  • 1  tsp  ground cumin
  • Kosher salt to taste

For the black bean mash:

  • 2 1/2 Cups  black beans
  • 2 Tbsp  tahini
  • 1 tsp  cumin
  • juice from a half lime (about half a lime)
  • 1/4 tsp kosher salt
  • 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil

For the eggs:

  • 8 large eggs
  • splash of milk, any kind
  • 1/2 Tbsp Olive~Me & Co.’s Shallot Olive Oil
  • 1/2 yellow onion, finely diced
  • Kosher Salt and freshly ground black pepper to taste

Other:

  • 8 whole wheat tortillas
  • 1/2 Cup green chiles
  • 1/2 Cup harissa sauce (or another flavourful chili paste)
  • 1/2  Cup of canned peaches and cream corn
  • ½ yellow onion (the other half)

DIRECTIONS:

For the Sweet Potatoes:

  1. Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
  2. Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
  3. Roast for 20-25 minutes or until you can pierce with a fork. Set aside

For the Black Bean Mash:

  1. Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)

For the Eggs:

  1. Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
  2. Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.

Assemble:

Spread on about a Tbsp of black bean mash and a Tbsp  of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)

Wrap like a burrito and eat immediately or freeze for future use*.

Notes:

  • To freeze:  individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
  • You can add cheese into these burritos if you’d like
  • substitute the egg for scrambled firm tofu if you wish
  • prepare rice or quinoa to add in for more fullness if desired
  • place ingredients into a bowl with some avocado slices if you want/need to skip the bread
  • try throwing some chopped kale or spinach in near the end of cooking your eggs
  • chopped cilantro makes an excellent topping/garnish
  • drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
  • left over chicken lends itself very nicely as a filling addition

Olive~Me & Co. Roasted Brussels Sprouts & Parsnips

Roasted_Parsnips_Brussels_Sprouts

Photo Credit and recipe adapted from: www.thecrepesofwrath.com

 

Prep: 10 mins  |  Cook : 50 mins  |  Total time: 1 hour  |  Serves: 4 as a side

Ingredients

  • 2 large parsnips, peeled and cubed
  • 2 cups Brussels sprouts, cleaned and halved
  • 1 large shallot or ½ an onion, thinly sliced
  • 3 tablespoons Olive~Me & Co. Shallot EVOO, divided, for cooking
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons Olive~Me & Co. Chardonnay Mustard
  • 1 tablespoon Olive~Me & Co. White Balsamic Vinegar
  • 1 tablespoon Olive~Me & Co. Shallot EVOO
  • juice of ½ a lemon
  • pinch red pepper flakes

 

Instructions

  1. Preheat oven to 400 degrees F. Heat 1 tablespoon of Shallot EVOO in a large, cast iron pan and add shallot or onion. Sauté for about 5 minutes on medium-high heat, until translucent, then remove from the pan and set aside.
  2. Add another 1 or 2 tablespoons of Shallot EVOO to the pan with the parsnips, sprouts, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook on high heat, stirring occasionally, for 8-10 minutes, until slightly browned. Whisk together Chardonnay Mustard, White Balsamic, Shallot EVOO, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and mix everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or balsamic, and serve.

Olive~Me &Co.’s Pan-Roasted Mushrooms Recipe

Olive~Me &Co.’s Pan-Roasted Mushrooms Recipe

Serves: 4

Ingredients:

  • 2 tablespoons Olive~Me & Co.’s Shallot Olive Oil
  • 1 tablespoon Olive~Me & Co.’s Roasted Garlic Olive Oil
  • 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
  • 2 tablespoons water
  • 3 to 4 tablespoons unsalted butter, cut into small chunks
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1/2 clove garlic, minced
  • Salt and freshly cracked black pepper

Directions:

  1. To make the pan roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add Olive~Me & Co.’s oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
  2. Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.

Olive~Me & Co’s Espresso Balsamic Steak Glaze

espresso steak

Ingredients:

  • 4 servings of flank steak, boneless rib eye steaks (about ¾ inches thick), or any other tender beefsteaks (about 6 ounces each)
  • 3 tablespoons Olive-Me & Co EVOO
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • ½ cup Olive-Me & Co Espresso Balsamic

Directions for Steak:

  1. Coat the steaks with 1 tablespoon of the Olive-Me & Co EVOO and generously salt and pepper both sides. Grill or pan fry steaks as desired, flipping once during cooking. Use an instant-read thermometer inserted horizontally into the steak, pulling steaks when the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Grilling and pan-frying times may vary depending on thickness of the steaks.
  2. Transfer steaks to a plate (using tongs instead of a fork) and tent with foil to keep warm.

Directions for Glaze:

  1. Add remaining 2 tablespoons of Olive-Me & Co EVOO to a skillet or sauté pan over medium heat (if pan-frying steaks use the same skillet).
  2. Add shallots and rosemary and cook for about 2 minutes, stirring occasionally, until shallots start to become translucent.
  3. Add espresso balsamic vinegar and continue cooking to reduce the mixture to a glaze about 1 minute (if pan-frying steaks and using the same skillet, scrape up browned bits).
  4. Finally add the juices remaining from the plate holding the tented steaks. Drizzle over warm steaks and serve immediately.