14 minutes ago
Tuesday, October 26, 2010
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.