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 Kickin’ Coleslaw

kickin coleslaw

 

recipe submitted by Jennifer Fontaine

Ingredients

  • 2 Tbsp. Olive~Me & Co.’s White Jalapeno Lime Balsamic
  • 2 Tbsp. Olive~Me & Co.’s House Blend Olive Oil (Or Roasted Garlic or Shallot Olive Oil)
  • 1 tsp. sugar
  • 1 tsp. Sutter Buttes Traditional, or Chardonnay, or Cabernet Mustard
  • ¼ tsp. celery seeds
  • Salt and pepper to taste (about a pinch of each)
  • 2 cups shredded cabbage (regular and/or red)
  • 1 carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • (optional) ½ garlic clove, minced
  • (optional) 2 Tbsp. mayonnaise (to make creamy coleslaw)

Directions

  1. Mix all ingredients in a large bowl, cover and refrigerate for at least one hour before serving. Great BBQ side dish – or try in s pulled pork sandwich!

Olive~Me & Co’s Chicken Breasts with Bordeaux Cherry Balsamic Sauce

Ingredients:

  • 2 Tbsp Olive~Me & Co’s Arbequina EVOO
  • 4 – 6 oz Chicken breasts, boneless, skin-on
  • Sea salt
  • Fresh ground pepper
  • Dried thyme
  • 1/3 cup mushrooms, finely diced
  • 2 Tbsp shallot, minced
  • 1/3 cup chicken broth
  • 1/4 cup Olive-Me & Co’s Cherry Balsamic Vinegar

Instructions:

  1. Pre-heat oven to 350 degrees. Dry chicken breasts then score 3 to 4 times. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat olive oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. Remove from the pan and place on a baking sheet. Bake in oven for about 6 minutes. Pour off most of the fat, leaving just enough behind to saute the mushrooms and shallots.
  2. Add the mushrooms and shallots, and saute just until the shallot is soft, 1 or 2 minutes. Add the broth and deglaze the pan allowing the broth to reduce to a few tablespoons. Add the balsamic vinegar and reduce again until the sauce is thick enough to coat the back of a spoon. Remove from heat.
  3. Slice the breasts into 1/4 inch thickness pieces. Spoon 1/2 to 1 tablespoon of Cherry Balsamic sauce over top of each breast and serve immediately. Serve with brown rice.

Olive~Me & Co’s Blueberry Dressing with Summer Greens Salad

Ingredients:

  • 2 T. blue cheese, crumbled
  • 1 large clove garlic, pressed
  • 1/3 cup Olive~Me & Co’s Blueberry Balsamic vinegar
  • ½ cup + 2 T. any of Olive~Me & Co’s Extra Virgin Olive Oils
  • 1 t. honey
  • Chopped shallot
  • 1 T. fresh chopped tarragon
  • Salt and pepper to taste

Instructions:

  1. Mash blue cheese and garlic into blueberry balsamic until cheese is well blended. Whisk in the oil and remaining ingredients.
  2. Pour over fresh wild greens for a light summer salad.

Olive~ Me & Co’s Smokey Bacon BBQ Sauce

Makes approximately 3 cups of sauce

Ingredients:

  • 1 tsp of Olive~ Me & Co’s Bacon Olive Oil
  • 2/3 cup of Olive~Me & Co’s Smoked Balsamic Vinegar
  • 2 Tbl finely chopped shallot
  • 3 cups ketchup
  • 1/4 cup dark brown sugar or Splenda Brown Sugar Blend
  • 1/3 cup honey
  • 1/4 cup spicy mustard
  • 2 Tbls horseradish (can substitute horseradish mustard instead)

Instructions:

  1. Heat Bacon Olive Oil in a saucepan over medium heat. Add shallots & saute for 1 minute. Add Smoked Balsamic Vinegar & cook to reduce by half. Add ketchup, brown sugar & honey.
  2. Simmer for 5 minutes.  Stir in mustard and horseradish.