Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin	2 tablespoons
Asparagus, ends trimmed and stalks cut into 2-inch pieces	3 cups
Brussels sprouts, bottoms trimmed and quartered	3 cups
French green beans, trimmed and cut into 2-inch pieces	3 cups
Garlic, minced	5 cloves
Chicken stock	½ cup
Butter, unsalted	¼ cup
Lemon juice and zest	1
Salt, sea	½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, chopped	½ cup

1. Heat the oil in a large frying pan over medium-high heat. 
2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
5. Fold in the zest, salt, pepper, and parsley. 

Recipe from Alpine Fresh Inc.

Brussels sprouts with toasted hazelnuts & apple cider-chile butter sauce

Brussels sprouts, trimmed; halved or quartered, if large	1 pound
Olive oil, extra-virgin	3 tablespoons
Rosemary, freshly chopped	½ teaspoon
Salt, kosher
Pepper, freshly ground
Hazelnuts, coarsely chopped	¼ cup
Apple cider, unfiltered	1 cup
Shallot, minced	1 tablespoon
Espelette pepper, Aleppo chile, cayenne pepper, or other chile powder	Big pinch +
Butter, unsalted, very cold	2 tablespoons

1. Preheat the oven to 400°F; line a large rimmed baking sheet with foil. 
2. In a large bowl, toss the sprouts with oil and rosemary; season with salt and pepper. 
3. Spread in a single layer on the baking sheet; roast until tender, about 15 to 18 minutes. 
4. During the last 5 minutes or so of roasting, spread the nuts on a small baking sheet, and slide into the oven; cook until lightly toasted.
5. In a small saucepan, combine the cider, shallot, and pepper; bring to a simmer over medium-high heat. 
6. Cook, stirring and scrapping the sides of the pan occasionally with a spatula, until the liquid is reduced to about 2 tablespoons, about 15 to 20 minutes. 
7. Add the butter, stir until most of the butter is incorporated, the remove the pan from heat as you work in the last of the butter. 
8. Whisk in ¼ teaspoon salt, then adjust seasoning with salt and pepper. 
9. Mound the sprouts on a platter, and drizzle the sauce over the top. 
10. Sprinkle the nuts over the top, and serve immediately with any remaining sauce. 

Recipe adapted from Modern Sauces by Martha Holmberg

Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed	1 ½ pounds
Oil, extra-virgin olive	3 tablespoons
Salt, kosher	¾ teaspoons
Pepper, freshly ground	½ teaspoon
Vinegar, balsamic	1 tablespoon
Honey	1 teaspoon

1. Preheat to 425°F. 
2. Line a baking sheet with aluminum foil. 
3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
6. Taste and adjust seasoning, if necessary, and serve.

Kale & Brussels sprout salad with toasted almonds & parmesan

Lemon juice, fresh	¼ cup
Dijon mustard	2 tablespoons
Honey	2 teaspoons
Shallot, minced	3 tablespoons
Garlic, pressed	3 cloves
Salt, fine sea
Pepper, freshly ground
Olive oil, extra virgin	½ cup
Kale, Tuscan, center stem discarded, thinly sliced	1 bunch
Brussels sprouts, trimmed, shredded	1 ½ cups
Almonds, slivered, toasted	½ cup
Parmesan, shaved	1 cup

1. In a medium bowl, combine the juice, mustard, honey, shallot, garlic, salt, and pepper; set aside for 10 minutes. 
2. In a thin stream, whisk in the oil. 
3. Toss the kale and sprouts together in a large bowl. 
4. Drizzle the dressing over, add the almonds and cheese, and toss to coat. 
5. Adjust seasonings as needed, and serve.

Recipe adapted from Garden of Eating.