BOUNTY
PREPPED & READY Trim and discard dry stems and outer leaves before using sprouts.
Brussels Sprout Spoon Bread
ACTIVE 20 MIN. - TOTAL 1 HOUR, 5 MIN. - SERVES 8
Best Buds Brussels sprouts are in the same family as cabbages, though they are not baby cabbages. They actually grow as buds on woody stalks.
14 N OVEM B ER / 2022
Crispy Smashed Brussels Sprouts Preheat oven to 425°F. Place 2 lb. trimmed fresh Brussels sprouts in a large microwavable bowl with 1⁄4 cup water. Cover tightly with plastic wrap, and microwave on HIGH until just tender, 6 to 8 minutes. Carefully remove and discard plastic wrap; drain. Place cooked Brussels sprouts on a large-rimmed baking sheet. Using flat bottom of a measuring cup or mug, smash each Brussels sprout, and pat dry with paper towels. Drizzle evenly with 2 Tbsp. extra-virgin olive oil, and sprinkle evenly with 2 1⁄2 tsp. minced fresh garlic, 1 tsp. kosher salt, and 1⁄4 tsp. black pepper; toss to coat. Bake 10 minutes. Remove from oven, and sprinkle with 1⁄3 cup grated Parmesan cheese. Bake until cheese is melted and set, about 5 minutes. Using a spatula, transfer Brussels sprout mixture to a serving platter. Garnish with fresh thyme leaves. ACTIVE 10 MIN. - TOTAL 35 MIN. - SERVES 8
from previous page
Brown Sugar-Glazed Brussels Sprouts with Bacon Cook 2 slices of thick-cut applewoodsmoked bacon, chopped, in a large castiron skillet over medium-high, stirring often, until fat has rendered and bacon is crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet. Reduce heat to medium, and add 1 lb. fresh Brussels sprouts, trimmed and halved, to skillet. Cook, stirring occasionally, until just tender and charred in spots, 8 to 10 minutes. Remove from heat; stir in cooked bacon, 2 Tbsp. light brown sugar, 1 Tbsp. unsalted butter, 3⁄4 tsp. kosher salt, 1⁄4 tsp. black pepper, and 1⁄4 cup chopped pecans until butter melts. ACTIVE 20 MIN. - TOTAL 20 MIN. - SERVES 4
ILLUSTRATION: KENDYLL HILLEGAS
Preheat oven to 350°F. Melt 1⁄2 cup unsalted butter in a large skillet over medium-high. Add 1 1⁄4 cups chopped sweet onion; cook, stirring often, until tender, about 5 minutes. Transfer onion mixture to a large bowl. Melt 2 Tbsp. unsalted butter in skillet over mediumhigh. Add 12 oz. fresh Brussels sprouts, trimmed and halved, to skillet, cut side down. Cook without stirring until browned, about 2 minutes. Flip sprouts over, and remove from heat; set aside. Whisk 1 (8 1⁄2-oz.) pkg. corn muffin mix, 1 (14 1⁄4-oz.) can cream-style corn, 1 cup sour cream, and 3 large eggs into cooked onion mixture in bowl until combined. Coat a 13- x 9-inch baking dish with cooking spray. Pour batter into prepared baking dish. Top with cooked Brussels sprouts, cut side up. Bake until puffed and golden brown, 40 to 45 minutes. Serve immediately.
