Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
eat. Place cut side of Brussels Sprout on pan, in single layer
ard ends off the brussels sprouts. Cut each brussels sprout in half, then
he stem end of each Brussels sprout, then cut out the core
Preheat oven 425*.
Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
Roast in oven for 20-25 min until tender. Stirring occasionally.
Cut the end of each brussels sprout off and remove the loose
In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
Season with lemon pepper, (salt, if using) & the lemon zest., before serving.
Stem and wash Brussels sprouts.
Mix soup, and cheese in large mixing bowl.
Add brussels sprouts and garlic to mixture.
pour into casserole dish.
Bake in oven at 350 degrees until sprouts are tender.
Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.
nife, mark base of each brussels sprout with a shallow\"x\".
Wash Brussels sprouts.
Peel off first layer of leaves& cut off any stems.
Slice Brussels sprouts lengthwise into 1/8\"-1/4\" slices.
Heat olive oil and butter over medium high heat.
Add Brussels sprout slices to hot butter& oil mix.
Season with salt and pepper.
Turn down to medium heat.
Cook sprouts for 15-20 minutes stirring occasionally.
Cook time is approximate or cook to desired consistency.
Serve hot!
Cook Brussels sprout in water till tender 5 minutes.
Put into blender and puree till smooth.
Return back to pot and add rest of ingredients.
Simmer 5 minutes stirring not to stick to bottom of pan.
ote: I roasted the brussels sprouts instead of steaming them
ins.
Meanwhile, blanch the Brussels sprout leaves in salted boiling water
n a pinch in this recipe. Thaw first and reduce cooking
ior to dressing the brussels sprouts. Start by measuring
Gently rub each brussel sprout half with olive oil, keeping
eeds, and dill.
Rinse brussels sprouts well and remove any
n oil until incorporated. Toss Brussels sprouts with vinaigrette, and let
eat to 375 degrees. Fry brussels sprouts for 30 seconds. Remove