Tuesday, October 26, 2010

Good Ideas: Brussels Sprouts w/ Smoky Onions on Toast

I can be very creative with leftover vegetables, but am always stumped by leftover Brussels sprouts!
I don't really want to make a frittata or quiche with them, they take on a different texture the next day.

What to do with all these cute little green things?
When I googled leftover b.s., Bubble & Squeak mostly came up. Well I don't always have potatoes leftover, so that's out.

This recipe from Deborah Madison, the vegetarian queen, via Food & Wine came up and it made for an excellent lunch!

This makes 4 open faced toasts.

Make sure you are using sweet smoked paprika (usually Spanish), not the Hungarian sweet variety.

Brussels Sprouts on Toasts w/ Smoky Onions and Cheddar Melts: (adapted from Food & Wine)

1 pound Brussels sprouts, thinly sliced lengthwise (I used leftover roasted B.S.)
2 tablespoons extra-virgin olive oil
1 large onion, sliced thin
Salt and freshly ground pepper
1/2 teaspoon sweet smoked Spanish paprika
4 slices of multigrain bread, toasted
4 ounces extra-sharp cheddar cheese, thinly sliced

Preheat the oven to 350°. In a saucepan of boiling salted water, cook the Brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
(Skip this step if you are using already cooked leftover sprouts!).

Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.

Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.

Add the Brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.

Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the Brussels sprouts and onions on top and serve.

You can also place the sprouts, smoky onions on the toasts and top with the cheddar and broil for a minute until cheese is melted.

Yummy lunch!


The Japanese Redneck said...

I luv brussel sprouts. Looks good.

kat said...

I never have left over brussel sprouts (I love them too much) but if I did this would be a great way to use them

elra said...

Sounds really delicious Stacey. Lovely vegetarian tartine.

Elia said...

I never would have thought to put brussels sprouts on a sandwich, but this looks great!!

theUngourmet said...

I have a bag a brussel sprouts in my fridge right now that really need a recipe to call home. This looks brilliant!