Brussels sprouts: yay or nay?
1 scallion, very finely chopped1 cup croutons or croutes****To make croutes: thinly slice a baguette or crusty bread and brush both sides with olive oil. Broil lightly until just golden and flip over and repeat.To make the dressing, use a blender to whirl all the ingredients and taste for seasoning. Adjust as needed.
In a bowl or serving plate toss the sliced sprouts with the salt and let it sit for 5 to 10 minutes. Then toss in the scallion and half the cheese shavings. Toss with a little more than half the dressing. Season to taste with pepper. Sprinkle the remaining cheese on top and top with the anchovies crisscrossed into 2 “X's.” Sprinkle with croutons or croutes if using. Serve with the remaining dressing on the side.Whole Brussels sprouts are roasted with finely chopped bacon and then drizzled with maple syrup. The result is a dish of tender sprouts coated in a sweet bacon topping. The recipe couldn’t be simpler but this will win over all those who think they don’t like Brussels sprouts.
Place sprouts in a roasting pan and toss with the oil and pepper. Roast on the middle shelf for 10 minutes, stirring occasionally. Add the bacon and roast another 8 minutes. Reduce the oven to 350 degrees, stir in the maple syrup to coat everything and roast another 10 minutes or so, depending on the size of the sprouts, stirring occasionally. Roast until they are just tender when prodded with a small sharp knife and the bacon is crisp.
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