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Festive Brussels Sprouts for the Holidays

Brussels Sprouts are a traditional part of the British Christmas dinner and are worth a holiday makeover. These recipes counterbalance the flavor of sprouts with other strong flavors and will win new converts to this distinctive vegetable, which also provides an excellent accompaniment to other strong meats such as smoked ham, venison and game birds.

Brussels Sprouts with Chestnuts and Bacon

For 4 – 6 servings

  • 1 lb (900 g) of fresh or frozen Brussels sprouts
  • 4 tbsp (2 oz / 60 g) of butter
  • 4 oz (115 g) of thin sliced bacon
  • 6 oz (170 g) of canned sweet chestnuts
  • 1 tsp (5 ml) of Worcestershire sauce
  • Salt and pepper to taste
  1. Cook the sprouts in boiling water with a dash of salt for 15-20 minutes until tender. Reserve.
  2. Cut the bacon crosswise into thin strips and chop the chestnuts.
  3. Melt half the butter in a skillet or pan until it seethes.
  4. Fry the bacon strips in the butter for 2-3 minutes until opaque.
  5. Chop the chestnuts and add to the bacon with the Worcestershire sauce.
  6. Cook for two minutes and then turn the heat down very low to keep the mixture warm until the sprouts are ready.
  7. Take the reserved sprouts and cut them into halves or quarters, depending on their size.
  8. Melt the remaining butter in a fresh pan and reheat the sprouts quickly for a couple of minutes in the butter. Reheat the sprouts in two or three batches, if necessary.
  9. Place the sprouts in the serving bowl, top with the bacon mixture and combine thoroughly before serving.

Brussels Sprouts with Mushrooms and Onions

For 4 – 6 servings

  • 1 lb (454 g) of fresh or frozen Brussels sprouts
  • 4 tbsp (2 oz / 60 g) of butter
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 6 oz (170 g) of button mushrooms, halved
  • 1 tsp (5 ml) of Worcestershire sauce
  • Salt and pepper to taste
  1. Cook the sprouts in boiling water with a dash of salt for 15-20 minutes until tender. Reserve.
  2. Melt half the butter in a skillet or pan until it seethes.
  3. Add the onions, mushrooms and garlic and fry for 3 minutes.
  4. Sprinkle over the Worcestershire sauce and stir it in.
  5. Turn the heat down very low to keep the mixture warm until the sprouts are ready.
  6. Take the reserved sprouts and cut them into halves or quarters, depending on their size.
  7. Melt the remaining butter in a fresh pan and reheat the sprouts quickly for a couple of minutes in the butter. Reheat the sprouts in two or three batches, if necessary.
  8. Place the sprouts in the serving bowl, top with the mushroom mixture and combine thoroughly before serving.

Brussels Sprouts with Blue Cheese Sauce

Parmesan, Romano or similar strong-flavored cheese can be substituted for the blue cheese.

For 4 – 6 servings

  • 1 lb (900 g) of fresh or frozen Brussels sprouts
  • 4 tbsp of butter
  • ¼ cup of flour
  • 2/3 cup of milk
  • 2/3 cup of sour cream
  • 2/3 cup of crumbled blue cheese (or grated Parmesan, Romano, etc.)
  • Salt and pepper to taste
  1. Cook or steam the sprouts until tender.
  2. Meanwhile, melt the butter over a medium-low heat, stir in the flour and cook for 1½ minutes.
  3. Remove the pan from the heat and stir in the cream.
  4. Gradually stir in the milk.
  5. Return the pan to the heat and cook for 5-7 minutes, stirring gently until the sauce starts to thicken.
  6. Add the cheese and the seasoning and continue stirring until the cheese melts and is blended.
  7. Turn the heat down very low to keep warm until the sprouts are ready.
  8. Place the sprouts in a serving dish, pour over the sauce and serve.