Easy dinner recipes: Brussels sprout ideas to turn anyone into a fan

Love Brussels sprouts? Even if you’re not the biggest fan, these recipe ideas — from salad to sauteed to deep-fried — are bound to have you rethinking your relationship with this member of the cabbage family.

Brussels sprout salad: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.

Deep-fried Brussels sprouts: I’ve never had Brussels sprouts quite like this before. It’s kind of like a salad — Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds — except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch. My first couple of bites made me curious, and then I couldn’t stop eating it. Hey, if deep-frying is what it takes to get you to eat your veggies, this dish is a fun introduction!

RECIPES: 99 easy dinner ideas in about an hour or less

Sauteed Brussels sprouts: Saute sprouts with smoky charred tomato and spoon over toasted baguette slices. Top with a drizzle of tangy smoked paprika cream and you have a colorful dish that works well as a light course or hearty appetizer.

You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 ADDITIONAL easy dinner ideas in about an hour or less

BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE

Total time: 40 minutes

Servings: 1

Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

Mustard vinaigrette

2 tablespoons honey

1 1/2 tablespoons Champagne vinegar, more as desired

1 tablespoon fresh lemon juice with pulp

1 1/2 teaspoons lemon zest

1 1/2 teaspoons whole grain mustard, more as desired

1 1/2 teaspoons minced garlic

3/4 cup light olive oil

Sea salt

Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1 pound Brussels sprouts

1 tablespoon dried cranberries

1 tablespoon dried blueberries

2 tablespoons toasted whole almonds, preferably California or Spanish Marcona

3 tablespoons mustard vinaigrette

1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.

2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.

CLEO’S BRUSSELS SPROUTS

Total time: 45 minutes

Servings: 2 to 4

Note: Adapted from Cleo restaurant in Hollywood.

10 to 12 Brussels sprouts

Vegetable oil for frying

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground pepper

1/8 teaspoon chile flakes

2 tablespoons drained (oil-packed) capers, more if desired

2 tablespoons toasted sliced almonds, more if desired

2 teaspoons chopped fresh parsley

1. Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.

2. In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about 3 inches. Heat the oil until a thermometer inserted reaches 360 degrees.

3. While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.

4. Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added. Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.

5. To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and seasonings as desired. Serve immediately.

Each of 4 servings: 153 calories; 3 grams protein; 6 grams carbohydrates; 3 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 142 mg sodium.

FIREFLY BISTRO’S SAUTEED BRUSSELS SPROUTS

Total time: 30 minutes

Servings: 2

Note: Adapted from Firefly Bistro in South Pasadena.

Smoked paprika crème

1/4 cup sour cream

2 tablespoons heavy cream

1 teaspoon smoked paprika

1/8 teaspoon salt, or to taste

Milk, if needed

In a medium bowl, whisk together the sour cream, heavy cream, paprika and salt. Taste and adjust the seasonings as desired. Thin with milk, if desired, 1 tablespoon at a time. The finished crème should have a sauce-like consistency.

Brussels sprouts and assembly

1 tomato

4 baguette slices

Olive oil

Salt

4 tablespoons butter, divided

1 1/2 cups trimmed and quartered Brussels sprouts

3 scallions, cut crosswise on the bias into 1-inch pieces

Salt

Smoked paprika crème

1. Char the tomato: Heat a grill pan or grill over medium-high heat until hot. Add the tomato and sear, charring until all sides are blackened and blistered. Remove from heat and set aside until cool enough to handle, then crush. Meanwhile, brush the baguette slices with a little olive oil and season with a little salt. Grill the slices until lightly toasted on both sides. Remove from heat and set aside.

2. Heat a sauté pan or skillet over medium heat until hot, about 2 minutes. Add 2 tablespoons butter, and swirl the pan to melt the butter. Add the Brussels sprouts with one-fourth teaspoon salt, and saute until the sprouts are lightly colored, about 4 minutes, stirring or shaking the pan frequently.

3. Add an additional tablespoon of butter and continue to cook until the Brussels sprouts are golden-brown, about 3 minutes, stirring or shaking the pan frequently.

4. Add the remaining tablespoon of butter and an additional one-eighth teaspoon of salt and toss to coat. Toss in the scallions and cook for about 30 seconds, shaking the pan, to marry the flavors. Stir in the crushed tomato. The Brussels sprouts should be a rich golden to deep brown on all sides and should not be soupy from the tomato; if the tomato is a bit thin, continue to cook for a minute or two until it thickens. Remove from heat.

5. To serve, divide the baguette slices between 2 plates. Spoon over the Brussels sprouts and drizzle over the paprika crème. Serve immediately.

Each serving: 426 calories; 6 grams protein; 25 grams carbohydrates; 4 grams fiber; 35 grams fat; 21 grams saturated fat; 94 mg cholesterol; 4 grams sugar; 507 mg sodium.

ALSO:

19 sandwich recipes!

99 easy dinner recipe ideas

Easy dinner recipes: Chicken and more chicken