Roasted Potatoes with Bacon & Brussels Sprouts
- 1 tablespoon olive oil, divided
- 1 tablespoon whole grain mustard
- 1 teaspoon coarse kosher salt
- Freshly ground black pepper
- 1 1/2 pounds Yukon Gold potatoes, in 3/4-inch dice OR mini Yukon Gold potatoes, quartered
- 1/4 pound (about 3 slices) thick-cut bacon, diced
- 1/2 pound Brussels sprouts, trimmed and halved
Preheat the oven to 425°F. In a large bowl, whisk together the 1/2 tablespoon olive oil, mustard, and salt. Toss the potatoes and bacon in the bowl until evenly coated with the mustard and oil.
Spread the potato mixture evenly on a large, heavy baking sheet. Roast for 25 to 40 minutes, or until potatoes are tender, stirring every 10 minutes.
Turn the oven up to 475°F. Toss the Brussels sprouts with the remaining 1/2 tablespoon of oil. Push the potatoes to one side of the pan, and arrange the Brussels sprouts on the other half of the pan, cut sides down.
Continue roasting for about 15 more minutes, or until the sprouts are tender and browned, and the bacon is crisp. Salt to taste.
Smoky, Lemony Sautéed Shredded Brussels Sprouts
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon smoked sweet paprika
- Zest of 1/2 lemon
- 2 teaspoons lemon juice (or more, to taste)
- 1 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds.
Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes.
Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.
Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
- 1/4 cup hazelnuts
- 12 ounces Brussels sprouts
- 1 small or 1/2 large crisp, red apple
- 4 tablespoons unsalted butter
- 1 tablespoon white wine vinegar
- 4 teaspoons freshly squeezed lemon juice, divided
- 1/2 teaspoon kosher salt
- 2 tablespoons grapeseed or other neutral oil
Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away, 10 to 15 minutes. Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.
Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place the shaved sprouts in a large bowl.
Halve and core the apple, then use the mandoline to cut into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 2 teaspoons of the lemon juice to prevent browning; set aside.
Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.
Place the vinegar, remaining 2 teaspoons lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle in the brown butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed.
Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and toss to combine.
Pasta (or Spaghetti Squash) with Shaved Brussels Sprouts and Pancetta
- 8 ounces dry spaghetti (or spaghetti squash, cooked and scooped out of shell)
- 6 ounces pancetta, small dice
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 pound Brussels sprouts, trimmed and very thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 freshly ground black pepper
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1/3 cup pine nuts, toasted
- 1/2 cup shredded Parmesan cheese
Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.
When the water is ready, add the pasta and cook per package instructions until al dente. reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Use slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the shallots and garlic to the pan and cook, stirring constantly, until soft and fragrant, about 4 minutes. Add the Brussels sprouts, season with salt and pepper, and stir to coat.
Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the pancetta and pine nuts.
Divide among bowls or plates, top with cheese, and serve warm.