Love Brussels sprouts? Whether they're in hearty salads or simple vegetable dishes, you can't go wrong with these ideas, perfect for Meatless Monday.
For a rich yet simple dinner, you can't go wrong with soup. - See more at: http://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-leek-apple-and-thyme-soup.html#sthash.hSv7gPPD.dpufWhether you call them chickpeas or garbanzo beans, if you're a fan, they don't get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal. - See more at: http://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-chickpea-salad-with-chorizo.html#sthash.J3QhXScu.dpuf
Brussels sprouts salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.
Cleo's Brussels sprouts: You've never had Brussels sprouts quite like this before. It's kind of like a salad -- Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds -- except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.
Wilted Brussels sprouts with walnuts: Toss thinly sliced Brussels sprout "coins" in hot oil just until wilted, then toss with toasted walnuts and a bright vinaigrette. Simple but rich with flavor, this dish comes together in only 25 minutes.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at firstname.lastname@example.org.
BRUSSELS SPROUTS SALAD WITH MUSTARD VINAIGRETTE
Total time: 40 minutes
Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe's and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.
2 tablespoons honey
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1 1/2 teaspoons minced garlic
3/4 cup light olive oil
Freshly ground black pepper
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for one week, covered and refrigerated.
1 pound Brussels sprouts
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler
1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have three cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.
Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.
CLEO'S BRUSSELS SPROUTS
Total time: 45 minutes
Servings: 2 to 4
Note: Adapted from Cleo restaurant in Hollywood.
10 to 12 Brussels sprouts
Vegetable oil for frying
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1/8 teaspoon chile flakes
2 tablespoons drained (oil-packed) capers, more if desired
2 tablespoons toasted sliced almonds, more if desired
2 teaspoons chopped fresh parsley
1. Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.
2. In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about three inches. Heat the oil until it reaches 360 degrees.
3. While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.
4. Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added. Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.
5. To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and seasonings as desired. Serve immediately.
Each of 4 servings: 153 calories; 3 grams protein; 6 grams carbohydrates; 3 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 142 mg sodium.
WILTED BRUSSELS SPROUTS WITH WALNUTS
Total time: 25 minutes
1 pound Brussels sprouts
1 tablespoon sherry vinegar
1 teaspoon minced shallot
1/2 teaspoon Dijon mustard
3 tablespoons walnut oil
1 tablespoon olive oil
1/3 cup chopped toasted walnuts
1. Prepare the Brussels sprouts: Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins. Aim for pieces as thin as a quarter.
2. In a small lidded jar, combine the vinegar and minced shallot, and set aside for 10 minutes. Add the mustard and walnut oil and shake well to make a smooth emulsion. Taste and season with salt as needed.
3. Heat the olive oil over high heat in a large nonstick skillet. When the oil is very hot but not smoking, add the Brussels sprouts, sprinkle with one-half teaspoon salt and cook, tossing, until the sprouts start to wilt, two to three minutes. The texture should be chewy crisp rather than simply crisp.
4. Immediately pour over the dressing and remove from the heat. Continue tossing to evenly coat the sprouts with the dressing (they will only be very lightly coated). Stir in the walnuts and serve either warm or at room temperature.
Each serving: 153 calories; 3 grams protein; 7 grams carbohydrates; 3 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 28 mg. sodium.