From the Fall 2010 issue of Fine Cooking magazine
Roasted Brussels Sprouts with Lemon and Parmesan
Roast halved brussels sprouts tossed with olive oil and salt in a hot oven until tender and golden-brown. Finish with a squeeze of lemon juice and freshly grated Parmesan.
Spaghetti with Brussels Sprouts, Walnuts and Pecorino
Cook diced onion in olive oil, add boiled, coarsely chopped brussels sprouts and cook until golden. Add chopped garlic, thyme and lemon juice. Toss with cooked, whole wheat spaghetti, toasted walnuts, pecorino and salt. Drizzle with olive oil.
Brussels Sprouts Gratin with Bacon and Cream
Cook diced bacon in a hot pan; add boiled sliced brussels sprouts, chopped garlic, and thyme. Transfer to a buttered gratin dish. Add cream to just below the sprouts, scatter with fresh breadcrumbs and dot with butter. Bake in hot oven until golden.
Sauteed Brussels Sprouts with Shallots and Pancetta
Cook diced pancetta in olive oil until the fat renders. Add chopped shallot (or onion) and cook until tender. Add halved boiled sprouts and cook until lightly browned. Toss with thyme and lemon juice.
