Brussels Sprouts

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Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Brussels sprouts with pecans

Ingredients

• 2 teaspoons butter
• 1 cup chopped onion
• 4 garlic cloves, thinly sliced
• 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Slow cooked Brussels sprouts

Ingredients

• 2 tablespoons vegetable oil
• 1 pound Brussels sprouts, trimmed
• Salt
• 3 tablespoons butter
• 3 tablespoons finely chopped shallots
• 3/4 cup chicken broth

Heat vegetable oil over high heat in a large skillet. Add Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste. Remove Brussels sprouts from pan, reduce heat to medium high and add the butter to melt. Add shallots and saute for a minute or 2. Add the sprouts back in, add the chicken stock, cover, reduce heat to medium low, and cook for 30 minutes or until sprouts are soft and tender.