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Posts Tagged Brussels sprouts

Breaded Brussels Sprouts

From your share:
1 1/2 lbs. Brussels Sprouts

From your kitchen:
1 t salt
4 T butter, melted
4 T grated parmesan cheese
4 T dried breadcrumbs
1/4 t garlic
1/4 t ground black pepper
1/4 t seasoning salt

Wash and trim Brussels sprouts. Cut an “X” about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).

In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.

Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.







Brussels Sprouts Salad With Apples, Walnuts and Goat Cheese

1 cup chopped walnuts
8 ounces goat cheese
1 tablespoon plain Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, leaves separated
1 red apple, cored and thinly sliced

Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.

Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.
Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.

Combine Brussels sprouts and apple slices in a large bowl. Add dressing and toss. To serve, top salads with two goat cheese balls per serving.







Chicken with Brussels Sprouts and Mustard Sauce

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved


Preheat oven to 450°.

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.






Brussels Sprouts with Carrots

1 lb. Brussels sprout
1 lb. carrots peeled and cut into 1” pieces
1 cup water
2 tablespoons butter
2 tablespoons shallots
1⁄4 teaspoon cumin
1 teaspoon pepper
2 tablespoons parsley
1 tablespoon lemon juice
Boil Brussels sprouts and baby carrots together.

Cook 10 minutes until veggies are as tender as you like.

Melt butter in skillet; add shallots; brown; add cumin and pepper.

Drain veggies and add to sauté pan; cook until a little browned.

Sprinkle on parsley and lemon juice.






Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1/2 teaspoon dried oregano
½ teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon sea salt
½ t ground black pepper or to taste


Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.


Adapted from:GiadaDilaurentis@thefoodnetwork





Wilted Brussels Sprouts Salad w/ Pine Nuts & Manchego

Serves 2
1 pound of Brussels sprouts
1/4 c pine nuts
4 oz. Manchego cheese
1 Tbsp. olive oil
Salt and pepper to taste
1 c balsamic vinegar
1 Tbsp. honey

Place small saucepan over medium heat and pour in balsamic vinegar and honey.  Stir and let reduce for 25 minutes.  You don’t need to stir it constantly just occasionally as you are preparing the rest of the salad.  It will begin to thicken as it boils/reduces down to about 1/4 c.  Remove from heat and set aside.

Place pan over medium/low heat and pour pine nuts in.  Toast pine nuts, watching very carefully, for 3 minutes, stirring so they do not burn.  Remove from heat and set aside.
Remove stems from Brussel sprouts and discard.  Chop sprouts very finely.

Place pan over medium/high heat with 1 Tbsp. olive oil.  Place chopped Brussel sprouts in pan and cook for 4-5 minutes until sprouts are wilted and slightly browned on edges.  Remove from heat.
Season with salt and pepper.  Dice cheese into small cubes.  Toss pine nuts and cheese into Brussel sprouts.  Plate salad and drizzle with reduced balsamic vinegar.  Serve immediately warm.





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