Hello fellow travelers and Traveling Foody fans. With Brussels sprout season coming to an end we would like to do a quick recipe share with all of you. Trust us when we say, “it will rock your taste buds.”
First up is our Brussels Sprouts Pizza.
- 2 Tbsp. olive oil plus more for brushing and drizzling
- 1 Large yellow onion, thinly sliced
- Kosher salt, freshly ground pepper
- ½ Lbs. Brussels sprouts, trimmed, leaves removed (about 4 cups)
- 2 Garlic cloves, finely chopped
- 1 tsp crushed red pepper flakes
- All-purpose flour (for dusting)
- 1 Prepared fresh pizza dough or cooked pizza dough formed
- ½ Cup grated Parmesan
- ½ Cup alfredo sauce
Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add Brussels sprouts, garlic, and red pepper flakes and cook until Brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.
Lightly flour a rimmed baking sheet and stretch dough to edges. If the dough is already cooked that’s okay. Lightly brush dough with oil; season with salt and pepper. Top with ¼ cup Parmesan, then Brussels sprout mixture, and then drizzle the alfredo sauce and remaining ¼ cup Parmesan.
Bake pizza until dough is crisp and cheese is melted, 8–10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.
On to the next Brussels sprout recipe. One we like to eat in soups, with red meat or by itself. It is none other than our Brussels Sprouts Kimchi.
- 1½ lb. small brussels sprouts, trimmed, halved
- ½ small onion, coarsely chopped
- 2 scallions, sliced
- 4 garlic cloves
- ¼ cup gochugaru (coarse Korean red pepper powder)
- 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
- 2 Tbsp. Sriracha
- 1 Tbsp. grated peeled ginger
- 1 Tbsp. soy sauce
- 2 tsp. coriander seeds, crushed
- 1 tsp. fennel seeds, crushed
Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with Brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.
Combine 0.7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover Brussels sprouts, leaving at least 1” head space. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.
Let the kimchi ferment for at least 2 months. The longer the more characters the kimchi will absorb.
We hope you have a wonderful time and please share your recipes with us.
-Damien – The Traveling Foody