Brussels Sprouts, Two Ways

Well, technically this is only one way to cook Brussels sprouts, and one way to use up the leftovers. Either way, I like it. The hazelnuts add richness and the lemon juice adds brightness, making boring old Brussels sprouts into something (slightly) more exciting.

Shredded Brussels Sprouts with Hazelnuts and Lemon

Ingredients:

• 1 pound Brussels sprouts
• 1/3 cup hazelnuts
• Juice of one lemon (I used a Meyer lemon)
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

1. Toast the hazelnuts on a baking sheet in a 350-degree oven for about 10 minutes. Let cool, then chop roughly. 
2. Wash and trim the Brussels sprouts. Slice about 1/8" off the bottom of the sprout and remove any brown or discolored leaves. Slice sprouts in half, then cut each half in thin (1/8-1/4") slices. (You can also shred the sprouts in a food processor if you prefer - definitely the easier route if you are making a larger batch.)
3. In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and cook, stirring occasionally, for about 10 minutes until beginning to brown. 
4. Add the hazelnuts and the lemon juice. Add salt and pepper to taste.

 

 

Potato Cakes with Brussels Sprouts

Ingredients:

• Leftover mashed potatoes,1 1/2 cups
• Leftover shredded brussels sprouts, about 3/4 cup
• Red chili pepper flakes and/or smoked paprika
• Flour
• Olive oil

Directions:

1. Combine potatoes and sprouts in a small bowl. Add a pinch of red pepper flakes and/or smoked paprika - a little bit of heat really makes this dish.
2. Pour flour, about 1/4-1/3 cup, onto a small dish. Heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Form cakes using 1/4 cup of the potato mixture (I made 6 cakes using the quantities above). Use your hands to shape them, then coat all sides in the flour. When the skillet is hot, add the potato cakes and cook for 3-4 minutes per side until crispy and deep golden brown. Serve hot.