BRUSSELS SPROUTS RECIPES: Balsamic Roasted Brussels Sprouts . . . Gruyere-Brussels Sprouts Tart . . . Brussels Sprouts with Pecans

Balsamic Roasted Brussels Sprouts

1 16-ounce package frozen Brussels sprouts, thawed, or equivalent amount fresh sprouts

Olive oil cooking spray

1 thin slice (scant ½ ounce) prosciutto, diced into small pieces

2 tablespoons pecan pieces

2 tablespoons dried cranberries

1 tablespoon red wine vinegar

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon olive oil

Preheat oven to 400 degrees. Line a 15-by-10-inch baking sheet with aluminum foil. Pat Brussels sprouts completely dry and place in a single layer on baking sheet. Sprinkle with prosciutto. Spray generously with olive oil spray. Roast for 30 minutes.

Stir and sprinkle with pecans and cranberries. Spray again with olive oil and bake an additional 5 to 10 minutes or until tender and pecans are slightly toasted.

Whisk together red wine vinegar, balsamic vinegar, Dijon and olive oil. Place Brussels sprouts in medium bowl and drizzle with vinaigrette. Toss gently to coat.

Yield: Serves 4.

Approximate nutritional analysis per serving: 96 calories, 30 percent of calories from fat, 4 grams fat (trace saturated), 2 milligrams cholesterol, 10 grams carbohydrates, 5 grams protein, 91 milligrams sodium, 5 grams dietary fiber.

Gruyere-Brussels Sprouts Tart

1 14-ounce sheet puff pastry, defrosted in the refrigerator overnight

2 tablespoons extra-virgin olive oil

1 leek, white and light green parts, sliced thin

10 ounces Brussels sprouts, halved

Salt

Ground black pepper

2 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh thyme leaves

4 ounces shredded Gruyere cheese

1 large egg, lightly beaten

Line a baking sheet with parchment paper. Unfold the puff pastry and place in middle of a baking sheet. Prick all over with a fork. Cover with plastic and place in freezer.

Preheat oven to 425 degrees. Heat olive oil in a large nonstick skillet over medium-high heat. Add leek and cook until softened, about 3 minutes. Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes. Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds). Scrape into a bowl, stir in thyme and set aside to cool.

Remove puff pastry from freezer, and spread cooled Brussels sprouts mixture over it, leaving a one-inch border all around. Sprinkle the cheese over the Brussels sprouts. Brush edge of dough with egg. Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes. Cool slightly and serve warm or let come to room temperature before serving.

Yield: Serve 4 to 6.

Brussels Sprouts with Pecans

2 pounds Brussels sprouts, trimmed and halved lengthwise

1 cup chopped pecans

2 tablespoons olive oil

2 cloves garlic, chopped

Salt and pepper to taste

Preheat oven to 400 degrees. Place the Brussels sprouts, pecans, olive oil and garlic onto a large rimmed baking sheet. Toss the ingredients together until well-combined and coasted with oil. Spread out into a single layer and turn the Brussels sprouts to face cut sides down.

Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.

Yield: Serves 8.

Approximate nutritional analysis per serving: 174 calories, 13.5 grams total fat, no cholesterol.

Yield: Danika Warner-Noreen, licensed registered dietitian, Altru Health System.

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