Brussels sprouts

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC, RED PEPPER FLAKES, AND PARMESAN

SERVES 6 TO 8 TOTAL TIME: 50 MINUTES

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss 2¼ pounds brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil; 1 tablespoon water; ¾ teaspoon table salt; and ¼ teaspoon pepper in large bowl until brussels sprouts are coated. Transfer brussels sprouts to rimmed baking sheet and arrange cut sides down.

Cover sheet tightly with aluminum foil and roast for 10 minutes. Meanwhile, heat 3 tablespoons extra-virgin olive oil in 8-inch skillet over medium heat until shimmering. m Add 2 minced garlic cloves and ½ tea-spoon red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.

Remove foil and continue to cook until brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with ¼ cup grated Parmesan cheese before serving.

Turn Sprouts into Mini Steam Chambers

To ensure that the sprouts’ densely packed centers soften by the time the outsides brown, splash water onto the sprouts and cover them with foil. Each halved sprout will be its own steam chamber, holding on to a bit of water to finish cooking its interior.

SKILLET-ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND PISTACHIOS

SERVES 4 TOTAL TIME: 20 MINUTES

Arrange 1 pound small brussels sprouts (1 to 1½ inches in diameter), trimmed and halved, in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle 5 table-spoons extra-virgin olive oil evenly over brussels sprouts. Cover skillet; place over medium-high heat; and cook until brussels sprouts are bright green and cut sides have started to brown, about 5 minutes.

Uncover and continue to cook until cut sides of brussels sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving brussels sprouts as necessary to prevent them from overbrowning. While brussels sprouts cook, combine 1 tablespoon pomegranate molasses, ½ teaspoon ground cumin, and ¼ teaspoon table salt in small bowl.

Off heat, add molasses mixture to skillet and stir to evenly coat brussels sprouts. Season with salt to taste. Transfer to large plate; sprinkle with ¼ cup shelled, toasted, and finely chopped pistachios; and sprinkle with 2 tablespoons pomegranate seeds.

BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE

SERVES 6 TOTAL TIME: 50 MINUTES

Whisk ¼ cup red wine vinegar, 1 tablespoon whole-grain mustard, 1 teaspoon sugar, and ¼ teaspoon table salt together in bowl. Add 1 shallot, halved through root end and sliced thin crosswise; cover tightly with plastic wrap; and microwave until steaming, 30 to 60 seconds. Stir to submerge shallot. Cover and let cool completely, about 15 minutes.

Cook 4 slices bacon, cut into ½-inch pieces, in 12-inch skillet over medium heat, stirring frequently, until crisp and well rendered, 6 to 8 minutes. Off heat, whisk in shallot mixture. Add 1½ pounds brussels sprouts, trimmed, halved, and sliced thin, and 1½ cups finely shredded radicchio, long strands cut into bite-size lengths. Toss with tongs until dressing is evenly distributed and brussels sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add 2 ounces Parmesan cheese, shaved into thin strips using vegetable peeler, and ¼ cup toasted sliced almonds and toss to combine. Season with salt and pepper to taste, and serve immediately.