For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.

Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Chestnuts with Brussel Sprouts
Gluten-free Bay Roasted Brussels Sprouts
Gluten-free Bay Lemon Dijon Roasted Brussels Sprouts
Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon

Apricot Glazed Roasted Brussel Sprout recipe Side Dish  Vegetables  American

Ingredients 1 lb- 1 1/2 lb. brussels sprout olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety) 1 tbsp. fresh lemon juice lemon zest, if desired Directions Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own. While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9 Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks! Recipe ID:  1466 Added:  October 18, 2009 Last Modified:  October 18, 2009

Tuesday: Chinese
White Jasmine rice with Veggie stir fry

Wednesday: Indian
Aloo Jeera Recipe (Potato with Cumin), Spiced Okra Recipe, Chard Chips

Thursday: Vegan
Brown Rice Pot Pie with Kidney Beans

Friday: Vegan
Mashed Smoky Sweet Potatoes, Veggie Soup

Saturday: Chinese
White Fried Rice and Veggie Stir Fry

Sunday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens

This week I thought I would share a seasonal recipe for apricot glazed Brussels Sprout that is perfect for Thanksgiving or other Fall celebrations. I happened to have some apricot jam, which is odd as I have never liked apricots all that much, and some brussels sprouts begging to be used. Somehow it occurred to me that brussel sprouts might be nice glazed in apricot jam… and you know what? They were quite delightful! I took heart and inspiration from the blog Veggie Venture’s experiment with apricot glazed brussels sprouts, but I always roast brussels sprouts whenever I can rather than boil them. I have By the Bay to thank for that- and her savory Roasted Brussel Sprout Recipe is a favorite in our house. If you haven’t had brussel sprouts lately (or ever)- why not try one of these tasty recipes?

Other Book of Yum Gluten-free Brussels Sprouts Recipes:
Chinese Szechuan Brussels Sprouts Recipe
Gluten-free beer glazed Brussels Sprouts Recipe
Indian Mustard Brussels Sprouts Recipe
Sweet Caramelized Brussels Sprouts Recipe

*note: While strictly speaking the following is not TED, those doing extreme protein elimination diets may find it useful. Brussels Sprouts are also high in Calcium, which is nice for breastfeeding moms, although some moms reportedly have trouble with the “gassiness” of this kind of vegetable. Luckily, we seem to tolerate vegetables well.

Apricot Glazed Roasted Brussel Sprout recipe Side Dish  Vegetables  American

Ingredients 1 lb- 1 1/2 lb. brussels sprout olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety) 1 tbsp. fresh lemon juice lemon zest, if desired Directions Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own. While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9 Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks! Recipe ID:  1466 Added:  October 18, 2009 Last Modified:  October 18, 2009

Want other Chinese vegetarian recipes? Try my
Chinese Broccoli Mushroom Recipe
Szechuan Chinese Peas

And, if you have Brussel Sprouts in your fridge but don’t want to have Chinese food tonight, try my
Caramelized Maple Brussel Sprout Recipe

Chnese Brussel Sprouts with Szechuan Pepper and Garlic Side Dish  Vegetables  Chinese

Ingredients 1 lb. brussel sprouts 1/2 cup water 1/2 tsp salt 1 or two large white crushed scallion parts 2 large crushed garlic cloves 2 tbsp+ scallion oil and/or peanut oil 1 1/2 tbsp. coarsely chopped garlic sauce: 1/4 cup water 1 1/2 tbsp. gluten free teriyaki sauce (Edward and sons) 1 tbsp GF soy sauce 1 1/2 tsp sugar 1/2 tsp szechuan pepper 1/4 tsp pepper 1 1/2 tbsp water and 1 tsp cornstarch, combined separately Directions Cut off the stem of the brussel sprouts and cut them in half. Put 1/2 cup water in a pan with salt and the prepared brussel sprouts, and bring everythnig to a boil, then lower it to a simmer and cover for 8 minutes. Take off burner and drain. Whisk sauce ingredients together. Heat your wok and add oil with scallions and garlic until oil is seasoned and brown. Remove the whole scallions and garlic from the pan and leave the oil. Add the garlic and let brown for thirty seconds, and then add the brussel sprouts, stirring for another 45 seconds or so. When sprouts are glossy, pour in sauce. when sauce is heated add your water and cornstarch, whisked together before adding. Let thicken and then immediately remove from wok and serve.

Rating:  9 Original Source:  Adapted frm Real Vegetarian Thai Recipe ID:  1145 Added:  October 11, 2007 Last Modified:  October 12, 2007

Bard’s Tale’s Dragon’s Gold Sorghum Lager, Ramapo Valley Brewery’s Passover Honey Beer, and Anheuser Busch’s Redbridge all joined the fray and competed for the Gluten Free beer market. I say the more competition the better- it might result in a halfway drinkable brew! I have to admit, my first experiences with the gluten free beers was somewhat painful. I had Ramapo Honey Beer at a Stanford Celiac Conference, and hated the bitter aftertaste that lingered for what seemed like hours after drinking it. I liked the idea, but not the reality of the beverage. And honey beer sounded so appetizing… Next I tried Bard’s Tale Dragon’s Gold. I took it with me to a party and swigged my way through… an entire 1/10 the of the bottle, I swear. Swig might be an overstatement. Sip, grimace, put beer down. Five minutes later, another sip, and by sip, I mean barely dampening my mouth with the stuff, then closing my mouth tightly and setting the bottle down again. I really wanted to like the beer with its cool name (dragons, come on, how much better can it get) and even cooler label insignia. This drink gives me wings, baby. But I’d probably have to drink more than a tablespoon a night to get any magical dragon effects, and that is just more than I was willing to do. These gluten free beers were really getting me down. It made me long for a simpler time, where my only option was sweet, delicious hard apple cider. But I was determined, and so when I heard that Anheuser-Busch had jumped into the fray with their own commercial Redbridge Sorghum beer, I steeled myself for another disappointment and resolved to try it immediately. I was a bit stymied by the fact that none of my local health food stores (all two of them) decided to stock it. I found myself in the unlikely situation of haunting beer refrigerator aisles and scanning for MY beer, but with the exception of a discovery of a section of chilled champagne (ooh, goodie!) I seemed to be out of luck. Then, just when I was least expecting it, DH and I found an unexpected surplus of Redbridge while exploring the New Leaf Market and found ourselves the proud owners of not one but two six packs of the stuff! (It was on sale, and we just couldn’t resist.) We brought it home… chilled it… poured it into a glass, just for the occasion… and I took a sip. It wasn’t half bad! A slight bitter aftertaste, but nothing like the caterpillar that curled up and died in my mouth that I experienced with the other gluten free beers. It was actually drinkable, and even tasty, with the right accompaniment. But let’s be honest here. With all my years of sweet, sweet hard cider, sparkly champagne as my celebration drink of choice, and crisp white wine, I’m just not set up to become a real live beer drinker. Oh, I’ll drink it occasionally, to show willing and to exorcise my demons. But the fact is, it will probably take me three years to drink those two six packs, and I had several bottles of despised gluten free beers taking up valuable space in my cupboards. Desperate times were calling for desperate measures, which is why when I stumbled across a 13 year old Bon Appetit magazine (back when they were more gourmet- oh how I miss those days…) and found a recipe for “Stout and Orange Glazed Brussels Sprouts,” I jumped on it. Of course it needed some serious modification to be gluten free and vegetarian, but I was up to the challenge. I changed the recipe (especially cooking method) rather heavily, and came up with the recipe below. While at first I was skeptical that anything yummy could be made with my “medicinal bitters” AKA Ramapo, I was delighted with the complexity that the beer brought to the recipe, and combined with the sugar and diverse flavors of the recipe, I ended up with a lip smacking, gobble fest worthy side dish. I also had one less gluten free beer haunting my cupboards and taking up valuable shelf space, so it was a success all around. If you’ve got something undrinkable in YOUR pantry (gluten free, of course), why not try it in a recipe? It may have all kinds of potential just waiting to be realized in the right recipe… And this one is a great place to start!

Also, if you’re looking for a gluten free beer internationally, here is a fairly comprehensive list of gluten free beers

Gluten Free Beer and Orange Juice Glazed Brussels Sprouts Side Dish  Vegetables  European

Ingredients Sauce: 3/4 cup gluten free vegetable broth from bullion or homemade 2/3 cup Gluten Free Beer (sour and icky is FINE- I used Ramapo) 1/3 cup orange juice 1/4 cup margarine 2 1/2 tbsp brown sugar sprinkling of freshly ground pepper Veggies: 1 pound (or more) fresh brussels sprouts, with stem cut off and cut in half horizontally Directions Preheat oven to 425 or so. Combine all sauce ingredients in a heavy pan and bring to a boil. Boil for about seven minutes and then place your brussel sprouts on a flat baking pan in a single layer, pouring a little of the sauce over them, and putting them in the oven. Return rest of sauce to stovetop and boil it for 7-10 more minutes, or until it has thickened. (Keep an eye on it, you don’t want it to burn) Bake sprouts for 10-15 minutes and then turn over, cooking for 5-10 more minutes. When brussel sprouts are done to your taste (I like them crunchy) remove from oven and drizzle with thickened beer sauce. You may find that you have too much sauce, so you can save it for another dish. Enjoy! Notes I was a little skeptical but even my least favorite GF beer in the world tasted great in this recipe. It lost all its nasty bitter qualities and harmonized with the sweetness of the orange juice and sugar. Very yummy! Great way to use up that GF beer you’d “never drink in a million years ’cause it is too gross.” *still experimenting with the baking times. Original recipe just simmered frozen! defrosted! sprouts in the sauce but that’s not my style.I’m fresh all the way, baby!* If you don’t have access to GF beer, you can brew your own or use some other alcohol with personality. It should have a “dark beer/ stout” flavor as much as possible. You could try a dry hard cider or wine, and reduce sugar. You can also reduce the margarine- I wanted to experiment with this but first time out I was trying to follow the recipe, if not the cooking methods.

Rating:  9 Original Source:  Heavily adapted from Bon Appetite Dec 1994 Recipe ID:  1120 Added:  August 13, 2007 Last Modified:  August 13, 2007

This Sunday some notable finds were beautiful broccoli rabe (there was a hand written recipe for a simple Italian pasta dish posted near it, which made it irresistable), delicate broccolini, some of the sweetest, freshest baby carrots imaginable, tiny baby brussels sprouts, deep purple beets, organic baby bok choy, red, red kale, mis-shapen but amazingly crisp apples, sweet round kabocha, seedless oranges with a crimson interior, tiny brown fuzzy kiwi… That first afternoon I made fruit salads and snacked on crunchy crisp infant carrots. Then last night, I used the broccolini and bok choy in Chinese stir frys last night, adding fried tofu to one dish, and serving them with jasmine rice.

But tonight, I decided to take my inspiration from the recipe posted at the market stall, and made a recipe from Food Network for Broccoli Rabe Sauce. I sauteed red onions and garlic, broccoli, salt, olive oil and tomatoes, then added some cooked Trader Joe’s Brown Rice Pasta Fusilli. [Note: This pasta is Gluten free and produced in Canada. There are some reports it is made for TJ by Tinkyada, but it is uncertain. What IS certain is that it is inexpensive, tasty, reasonably healthy and comes in three varieties- a penne, a spaghetti, and recently (Yay!) fusilli.] A little red pepper, freshly ground pepper, salt and just a few slivers of cheese as a garnish, and I had a lovely traditional Italian pasta dish. I also had some fresh brussels sprouts that were lurking in the back of my mind (and lurking in the refrigerator, waiting to realize their potential). I loved BytheBay’s roasted brussel sprouts, but something kept nudging my memory– a newspaper article I’d clipped out extolling the delights of maple syrup, including a very intriguing recipe for Maple glazed brussel sprouts… I looked through my recipe files (yes, I have files of cut out recipes, and you should see my stacks of cooking magazines- the shame, the shame!), and miraculously found the recipe. So, I rolled up my sleeves and threw together this tasty side dish.

Caramelized Maple Brussels Sprouts Side Dish  Vegetables  American

Maple Roasted Brussels Sprouts Ingredients 1 1/2 lbs Brussels sprouts 3 tbsp Canola Oil Sea Salt and Pepper 5 tbsp butter cut into pieces and softened (or margarine) 1 tbsp packed light brown sugar 3 tbsp pure maple syrup 1 to 1 1/2 tbsp cider vinegar Directions Trim ends of brussels sprouts and remove outer leaves. Slice through the core to make 4 or 5 slices per sprout. In a large nonstick skillet, heat oil over high heat. When the oil is hot, add sprouts and season with salt and pepper. Stir fry until beginning to brown about 2 minutes. Add the butter, brown sugar and syrup and stir fry over moderately high heat until the sprouts are crisp-tender and sauce is caramelized, about 5 minutes. Stir in cider vinegar to taste. Serve immediately. Serving of 6 per serving: 230 calories, 4 g protein, 19g carbohydrate 17 g fat 26 mg chloresterol 31 mg sodium, 4 g fiber Notes I made a scaled down version of this recipe with 1/2 pound of brussels sprouts, and it worked very well. The oil and vinegar make a lovely vinagrette sweetened with maple syrup and brown sugar, and surprisingly it marries very well with the earthy flavor of the sprouts. It was slightly sweet for my taste, so I think if I were to make it again, I might cut down on the sugar and maple syrup slightly, and add more vinegar. I added the equivalent of 1 tbsp of vinegar, and I might have liked more tang. Zested lemon might also have been nice. Anyway, overall, excellent recipe and one which once again affirms that yes, brussels sprouts deserve to be a Yum!

Rating:  7 Original Source:  San Francisco Chronicle Feb 7 issue Recipe ID:  1020 Added:  February 21, 2007 Last Modified:  February 21, 2007