Brussels sprouts are not commonly the topic of conversation when people talk about eating their vegetables. There are many people who avoid brussels sprouts at all cost. However, before you cast too much judgement try this vegetable cooked in more than one way. You may just find that you actually enjoy brussels sprouts when they are cooked a certain way. For all of you who have decided to skip these veggies take some time to try each of these and then make a final decision.
Roasted Brussels Sprouts
Serves: 4
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Different variations:
Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/4 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/4 cup shredded parmesan cheese.
Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
*http://www.wholefoodsmarket.com/recipe/oven-roasted-brussels-sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Different variations:
Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/4 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/4 cup shredded parmesan cheese.
Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
*http://www.wholefoodsmarket.com/recipe/oven-roasted-brussels-sprouts
Roasted Brussels Sprouts with Balsamic and Honey
2-3 cups Brussels sprouts
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-3 Tbsp. honey
sea salt and freshly ground black pepper
Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they’re still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.
*http://dinnerwithjulie.com/2012/11/10/roasted-brussels-sprouts-with-balsamic-honey/
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-3 Tbsp. honey
sea salt and freshly ground black pepper
Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they’re still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.
*http://dinnerwithjulie.com/2012/11/10/roasted-brussels-sprouts-with-balsamic-honey/
Carmelized Brussels Sprouts with Lemon
12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Course salt and ground pepper
2 tbsp. olive oil
1 tbsp. fresh lemon juice, plus lemon wedges, for serving
Course salt and ground pepper
2 tbsp. olive oil
1 tbsp. fresh lemon juice, plus lemon wedges, for serving
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges
*http://www.marthastewart.com/339895/caramelized-brussels-sprouts-with-lemon
Roasted Garlic Brussels Sprouts
Total Time: 30 min.
Prep Time: 5 min.
Cook: 25 min.
Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
*http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-garlic-brussels-sprouts-recipe.html
Prep Time: 5 min.
Cook: 25 min.
Heat 2 tablespoons olive oil in a small skillet over medium heat; add 2 chopped garlic cloves and 1/2 teaspoon each cumin seeds and kosher salt and cook 2 minutes. Stir in 1 tablespoon brown sugar, the juice of 1/2 lemon and a pinch of red pepper flakes. Toss with 1 1/4 pounds halved Brussels sprouts on a baking sheet. Roast at 450 degrees F until tender, 18 to 24 minutes. Toss with torn cilantro.
*http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-garlic-brussels-sprouts-recipe.html