Mint Buttered Pecan Brussel Sprouts

Vegetable dishes that can easily be served warm, room temperature or chilled, might be one of my favorite dishes to make because they can easily be ingredient dependent and then served with any number of different entrées or other side dishes. I generally buy ingredients depending upon their appeal at the time and only later create a suitable recipe. Brussel sprouts lend themselves well to side dishes, as they are delicious at any temperature and compliment a variety of flavors. Mint buttered pecan brussel sprouts are delicious with and rye berry or wheat berry salad.

Other herbs or nuts may be used in addition to or in place of mint and pecans.

½ lb brussel sprouts, trimmed and quartered lengthwise

¼ c pecans, toasted and roughly chopped

1 tbsp mint, finely chopped

1 tbsp butter

salt and pepper

1. Place brussel sprouts in a steamer basket over water. Bring water to a boil and steam brussel sprouts until just tender and brilliant green, 3-5 minutes. Remove from heat and set aside in a medium-mixing bowl.

2. Heat a small saucepan over medium heat and add butter, olive oil and pecans. Sauté pecans until butter is melted, stir in mint and remove from heat.

3. Toss brussel sprouts with sautéed ingredients. Season to taste with salt and pepper.

4. Serve brussel sprouts warm or room temperature.

Serves 3-4

Shredded Brussel Sprouts with Lemon and Pine Nuts

Brussel sprouts, cultivated wild cabbage, are cruciferous vegetables being part of Brassica family. Though similar wild cabbage have been cultivated for many years, brussel sprouts as we know them today were likely grown in 13th century Belgium, first written about during the 16th century and introduced to the States during the 19th century. Like many vegetables, brussel sprouts seem to be underrated and often only served overcooked, which releases their sulphurous odor and thus brings about their general dislike. I have always loved brussel sprouts and have learned they taste just as delicious with little or no cooking. Shredded brussel sprouts are a great side dish for spring and summer, accompanying a variety of dishes including beet salad, smashed new potatoes and butternut squash.

For this salad I prefer the brussel sprouts to be lightly cooked to bring out their color and slightly mellow their flavor and pairs nicely with the lemon, which is eaten along with the sprouts.

½ lb brussel sprouts, trimmed and thinly sliced lengthwise

½ lemon, thinly sliced and cut into quarters

1 tbsp pine nuts, toasted

1 tbsp parmesan, shredded

½ tsp olive oil

salt and pepper

1. Place brussel sprouts in a steamer basket over boiling water. Cover and steam brussel sprouts until brilliant green, about 1 minute. Remove from heat and wrap in a towel to remove excess water. Place in a medium-mixing bowl.

2. Add lemon, pine nuts, Parmesan and olive oil to brussel sprouts. Gently toss to combine and season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

3. Serve room temperature or chilled.

Serves 2-3