A Vegetarian Main
Brussels-Sprout Tacos
Roasted buds are a vitamin-and-
mineral-rich stand-in for chicken
or beef.
1/2 small red onion, thinly sliced
1 tablespoon fresh lime juice,
plus wedges for serving
Kosher salt
8 corn tortillas (each 6 inches)
1 avocado
Spicy Roasted Brussels
Sprouts (see recipe,
previous page)
1/4 cup unsalted roasted
peanuts, chopped
1/2 cup fresh cilantro leaves
In a small bowl, combine onion
with lime juice; season with salt.
Toast tortillas over a gas flame
until lightly charred, or blister
under the broiler. Stack on
a plate and cover with a clean
kitchen towel. Mash avocado;
season with salt. Spread tortillas
with avocado; top with sprouts,
pickled onion, peanuts, and
cilantro. Serve with lime wedges.
ACTIVE/TOTAL TIME: 10 MIN. | SERVES: 4
A Gluten-Free Pancake
Crispy Brussels-
Sprout Rösti
Serve with a dollop of Greek
yogurt, fish roe, and fresh
herbs as a starter, or top with
an egg for brunch or dinner.
1 pound russet potatoes
(about 2), peeled and grated
4 ounces Brussels sprouts,
trimmed and finely shredded
Kosher salt and freshly
ground pepper
3 tablespoons extra-virgin
olive oil
- Preheat oven to 400°. Using a
clean kitchen towel, squeeze
excess moisture from potatoes.
In a bowl, toss potatoes and
sprouts with 1 teaspoon salt and
1/4 teaspoon pepper.
- In a 10-inch ovenproof nonstick
skillet, heat 2 tablespoons oil
over medium. Add potato mixture
and spread evenly; flatten gently
with a spatula and cook until
bottom is golden, 10 minutes.
Remove from heat. Run a spatula
around edges to loosen; invert
rösti onto a plate.
- Slide back into skillet, cooked-
side up; drizzle remaining
1 tablespoon oil around edges
of skillet. Bake until cooked
through and crisp, 20 to 25 min-
utes. Cut into wedges; serve.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 40 MIN.
SERVES: 4
An App With Assets
Warm Brussels-Sprout Dip
For fast shredding, use the slicing
attachment on a food processor.
3 tablespoons extra-virgin
olive oil, plus more for dish
3 cloves garlic, minced
2 pinches red-pepper flakes
1 pound Brussels sprouts, trimmed
and finely shredded
Kosher salt
Finely grated zest of 1 lemon
8 ounces Neufchâtel cheese,
room temperature
1 cup Greek yogurt
4 ounces mozzarella, grated
(1 cup)
1 ounce Parmigiano-Reggiano,
finely grated (1/4 cup)
Crudités, for serving
- Preheat oven to 425°; brush a shal-
low 1½-quart baking dish with oil.
In a large skillet, heat oil with garlic
and a pinch of red-pepper flakes
over medium until garlic begins to
sizzle. Add sprouts; season with salt
and cook, stirring, until tender and
bright green, about 8 minutes. Re-
move from heat; stir in lemon zest.
2. Combine Neufchâtel, yogurt,
mozzarella, and 3 tablespoons
Parmigiano. Stir in sprouts; season
with salt and another pinch of red-
pepper flakes. Transfer to baking
dish; sprinkle with remaining
1 tablespoon Parmigiano. Bake until
golden and bubbly, 15 to 18 minutes.
Serve with crudités.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 55 MIN.
SERVES: 6 TO 8
Big on
Benefits
“Brussels sprouts
provide almost
the same amount
of blood-sugar-
stabilizing fiber
as greens like
broccoli and
string beans, but
they’re a better
source of plant
protein, with
about four grams
per cup,” says
Los Angeles dieti-
tian Cordialis
Msora-Kasago.
They also
deliver omega-3
fatty acids and
bone-boosting
manganese.
78 NOVEMBER 2019
