Brussel Sprouts With Bacon and Almonds

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Ingredients:
1 lb. brussel sprouts
2 cloves garlic (chopped)
1 cup unsalted sliced almonds
8 slices of bacon (cooked)
2 cups of vegetable stock
olive oil
sea salt and black pepper
Directions:
1. Rinse brussel sprouts. Cut in half. If large, cut in quarters.
2. In a skillet, cook bacon until crispy and put to the side.
3. In a skillet, add 2 tbs. of olive oil. Add garlic. When garlic begins to brown, add brussel sprouts. Sprinkle a pinch of salt and pepper. Add an extra tablespoon of olive oil, if it appears dry. Stir often so the brussel sprouts don’t burn. After 5 minutes, add vegetable stock. Let simmer on low heat until stock evaporates.
4. Chop cooked bacon into pieces and add to brussel sprouts. Add sliced almonds and stir. Cook for additional 3 minutes and serve.
*Brussel sprouts should be tender.

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Roasted Brussel Sprouts, Carrots and Asparagus

ImageIngredients:

1 lb. brussel sprouts (cut in half)

1 lb. carrots (sliced)

1 lb. asparagus (ends trimmed)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

1 cup vegetable stock

Directions:

Preheat oven to 350 degrees.

1. In a large baking pan, put all vegetables. Add olive oil and toss vegetables. Sprinkle with salt and pepper.

2. Add vegetable stock.

3. Place pan in oven and bake for about 40 minutes. Stir vegetables every 10 minutes.

4. Remove when vegetables are tender.

Brussel Sprouts With Ham, Mushrooms and Pignoli Nuts

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Ingredients:
2 lbs. brussel sprouts (cut in half)
2 cups of fresh mushrooms (cleaned, rinsed,sliced) *optional
1/2 pound Boar’s Head ham (chopped)
1 cup pignoli nuts
3 cloves of garlic (chopped)
3 cups vegetable stock
2 tsp. sea salt
olive oil

Directions:
1. In a large skillet, put 3 tbs. of olive oil. Brown garlic for a minute and add brussel sprouts. Stir.
2. Add another tbs. of olive oil and sprinkle with 1 tsp. of sea salt. Add 1 1/2 cups of vegetable stock and stir. Cook on a medium heat.
3. When vegetable stock begins to evaporate, add the other 1 1/2 cups of vegetable stock and mushrooms. Stir again.
4. As vegetable stock begins to evaporate, add an additional tbs. of olive oil and 1 tsp of sea salt. Stir well.
5. When brussel sprouts become tender and are starting to brown, add ham and pignoli nuts. Mix all together.
6. Cook for additional 3-5 minutes and serve.
Serve hot. Brussel sprouts should be tender when serving.
*Mushrooms are optional in this recipe.

Citrus Brussel Sprouts and Carrots

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Ingredients:

1 lb. brussel sprouts (if large cut in half)

1/2 lb. carrots (cut into bite size pieces)

3 tbs. olive oil

2 cloves of garlic (chopped)

2 shallots (chopped)

1/2 cup pineapple juice

1/2 cup orange juice

1 tbs. brown sugar

11/2 tsp. sea salt

Directions:

1. In a pot of boiling water, boil brussel sprouts and carrots for 7 minutes. Drain well.

2. In a large skillet, add olive oil, shallots and garlic.

3. Brown garlic and onions for a minute and add brussel sprouts and carrots. Sprinkle with sea salt. Stir well. Add another drizzle of olive oil and stir. Cook on medium heat for 5  minutes. Stir frequently.

4. In a bowl, mix pineapple juice, orange juice and brown sugar.

5. Pour over brussel sprouts and carrots. Stir well.

6. Continue cooking on a low heat for an additional 5 minutes. Stir occasionally.

Serve hot.

Dijon Vegetables

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Ingredients:

1lb. brussel spouts (cut in half)

1 lb. baby carrots

1 lb. zucchini (cut in 1/2 inch pieces/sticks)

2 cloves garlic (minced)

2 tbs. parsley (chopped)

2 tbs. Dijon Mustard

2 tbs. olive oil

Directions:

1. In a large pot of boiling water, boil brussel sprouts, carrots and zucchini. Boil for 5 minutes and drain well.

2. In a large skillet, put olive oil. Brown garlic for a minute and add vegetables. Stir well. Cook for 5 minutes and add dijon mustard. Mix thoroughly. Add parsley. Cook for additional 3 minutes and serve.