Last night we were sitting around talking about foods we used to not like that are now some of out favorites. I yelled out “Brussels sprouts!” So when I was a kid and my mom said we were having brussels sprouts for dinner, it would make me dread dinner and really hope one of my friends would invite me over and ask me to stay and eat. Brussels sprouts were right up there on the list with liver, which was also one that made dinner seem like it lasted for endless hours. Things have definitely changed for me and they are now one of my favorite vegetables to eat, as well as my families. Brussels sprouts can be roasted, sautéed, grilled, shaved and used in salads or added to stir-fry. There are so many delicious ways to make them as a side or in a meal and it is rare that we have any left over. Here are some of my favorite recipes.
HONEY BALSAMIC BRUSSELS SPROUTS
- 1 lb Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground pepper
- 2 pieces of bacon cooked cut into small pieces (optional)
- In a large skillet, heat olive oil over medium heat.
- Add Brussels sprouts cut side down and cook without stirring for 4 minutes or until golden on bottom (after the 4 minutes, if you like bacon, add now and cook for 2 more minutes).
- Add ¼ cup water and cover. Let steam for 3 minutes. If skillet seems dry, add a tablespoon of water as needed.
- Remove sprouts from skillet and set aside.
- Add vinegar, mustard, honey and garlic, then whisk together.
- Bring to a simmer and cook until thick and syrupy, about 6-8 minutes.
- Season with salt and pepper.
I am personally not a bacon fan, but others in my house say that the combination of the bacon and Brussels sprouts are a perfect combination!
Serves 4
SWEET CHILI BRUSSELS SPROUTS
- 3 tbsp extra-virgin olive oil
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 lb Brussels sprouts, trimmed and halved (quartered if large)
- Kosher salt
- Freshly ground black pepper
Preheat oven to 425. In a small bowl, whisk together olive oil, sweet chili sauce, sriracha and garlic. Pour over Brussels sprouts and coat all over. Spread on a baking sheet that was prayed with non stick cooking spray. Bake for 30-35 minutes.
SHAVED BRUSSELS SPROUTS SALAD
- 2 lb Brussels sprouts thinly shaved (about 8 cups)
- ½ cup toasted almonds, chopped
- 1/2 cup low sugar dried cranberries
- ¼ cup extra-virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- Juice of 1 lemon
- 2 tsp white wine vinegar
- 1 small shallot finely chopped (1 tbsp)
- ½ tsp freshly ground pepper
- ½ tsp kosher salt
- 2 tbsp finely grated parmesan cheese
- Place Brussels sprouts, almonds and cranberries in a large bowl.
- Combine lemon juice, mustard, honey, vinegar shallot and salt and pepper. Whisk together and pour over Brussels sprouts. Top with grated parmesan cheese.
BALSAMIC CHICKEN THIGHS & BRUSSEL SPROUTS
- 6 chicken thighs with or without skin
- 2 tbsp extra-virgin olive oil
- 1 lb Brussels sprouts halved
- 2 garlic cloves thinly sliced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary chopped
- 1 tbsp chopped parsley
- ½ tsp kosher salt
- ½ tsp black pepper
- Preheat oven to 400. Place Brussels sprouts on bottom of cast iron skillet.
- In a small bowl mix olive oil, thyme, rosemary, salt and pepper. Coat chicken well and place on top of sprouts and garlic, skin side up.
- Bake for 40 minutes. Sprinkle with parsley before serving.
MAPLE BACON BRUSSELS SPROUTS WITH BUTTERNUT SQUASH & CRANBERRIES
- 1 lb Brussel sprouts, halve
- 3 cups butternut squash, chopped
- 1 cup cranberries, frozen
- ¼ cup avocado oil
- 2 tbsp maple syrup
- ½ tsp salt
- 3-4 slices bacon
- Preheat oven to 375. Toss all ingredients in a large bowl.
- Spread onto baking pan.
- Roast in oven for 45 minutes or until browned.
I know its not even Halloween yet, but I know I am already thinking about my menu for Thanksgiving. Any of these recipes would be a perfect addition to any meal and definitely Thanksgiving!
