Brussels Sprouts, Kumquat and Avocado Salad

My daughter Gillian recently gave me a box of kumquats and I was really tempted to candy them, but candied kumquats are the kind of thing I can't stop eating once I taste the first one, so, no. Not now. Maybe when I lose a few pounds.

I looked around to see what else I had in my fridge and cupboards that I could use with the kumquats: a few Brussels Sprouts, a couple of avocados, some cheese, and came up with this salad (I made half with cheese, half without.) 

Perfect -- plus healthy and low-cal -- use for kumquats.

Perfect for Passover as a symbolic dish of "bitter herbs/greens."

I usually don't save salad overnight because it becomes soggy. But this was so good that I kept it and even with its discolored avocado chunks it made a most delicious lunch item.

Brussels Sprouts, Kumquat and Avocado Salad

• 1 pound Brussels sprouts
• 18 kumquats
• 1/2 cup chopped red onion or 2 shallots, chopped
• 1 medium avocado
• 1/2 cup crumbled goat or feta cheese, optional
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon maple syrup
• 1/8 teaspoon crushed red pepper, optional
• 1/2 cup chopped pistachio nuts, optional

Shred the Brussels sprouts in a food processor and place in a bowl. Cut the kumquats in half, remove and seeds and chop the fruit coarsely. Add to the Brussels sprouts. Add the onion. Peel the avocado, cut it into bite size chunks and add to the salad. Add the cheese, if desired, and toss gently to distribute the ingredients evenly. Mix the olive oil, white wine vinegar and maple syrup and pour over the salad. Toss to coat all the ingredients. Add the crushed red pepper and nuts, if desired, toss. Let rest for 10-15 minutes before serving. 

Makes 4 servings

Roasted Lemony Brussels Sprouts

My husband once told me that if I ever made Brussels Sprouts for dinner he would want a divorce.

So, none of that particular vegetable for at least 10-12 years into the marriage.

Then I got an assignment from a food editor at the paper I wrote for, to do an article on --- Brussels Sprouts. I made several recipes.

We hate food waste at our house, so Ed tried them all.

Surprise! He loved them all.

It's been a Brussels Sprouts bonanza ever since. Turns out this is one of his favorite vegetables.

So I am making this for Father's Day.

Roasted Lemony Brussels Sprouts

• 1 pound Brussels sprouts
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium cloves garlic, finely chopped
• 2 teaspoons finely grated fresh lemon peel
• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half (or smaller, depending on size) and wash under cold water. Drain and place the Brussels sprouts on the parchment paper. In a small bowl, mix the lemon juice, olive oil, garlic and lemon peel and pour over the vegetable. Toss the Brussels sprouts to coat all of them. Sprinkle with salt and pepper. Roast for about 15-18 minutes, turning the sprouts once or twice during roasting, or until tender and lightly golden brown.

Make 4-6 servings

Brussels Sprouts with Tangerine and Hazelnuts

I may have mentioned that long, long ago my husband Ed once told me that if I ever cooked Brussels sprouts he would divorce me. 

Just kidding of course, which is why I felt confident to cook up some of these tiny cabbages once when I had to write an article about them. I made several recipes in one day figuring I would get the aroma and arguments all over with in one swoop, as they say.

But surprise of surprises! He liked them! All of them. Every version I made.

So it just goes to show that sometimes you might actually like something you thought you hated if you try it again.

Maybe.

The thing about Brussels sprouts, like all cabbages, is that they can produce an awful smell, especially if you cook them too long, which is what so many cooks did in the days that Ed’s and my mom cooked vegetables. So we grew up believing vegetables should be mushy, army green and, if in the cabbage family, smelly.

No more of that.

This recipe for Brussels sprouts has a small amount of maple and sweet tangerine to tone down the bitter cabbage. 

Brussels Sprouts with Tangerine and Hazelnuts

• 16-18 Brussels sprouts (about 12 ounces)

• 2 tablespoons vegetable oil

• 1/2 cup tangerine juice (or use orange juice)

• 2 tablespoons maple syrup

• 2 teaspoons grated tangerine peel (or use orange peel)

• 1/3 cup coarsely chopped toasted hazelnuts

• salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Cut the Brussels sprouts in half, rinse them, then drain and dry on paper towels. Place the vegetable oil, tangerine juice, maple syrup and tangerine peel in a small saucepan and bring to a boil over high heat. Cook for 3-4 minutes or until slightly thickened. Place the Brussels sprouts in a roasting pan and pour the tangerine mixture on top. Toss to coat the vegetables evenly.* Place the pan in the oven and cook for about 30 minutes or until tender. Mix once during this time. Remove the Brussels sprouts from the oven, toss with the hazelnuts and sprinkle to taste with salt and pepper.

Makes 4 servings

*Can prepare ahead to here