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Better Brussels Sprouts

Brussels sprouts are one of fall’s most popular veggies.  While they look like baby cabbages, they aren’t, but are in the same cruciferous plant family.  Brussels sprouts are a great addition to your healthy diet.  They are low fat, saturated fat free, very low in sodium, cholesterol free, low in calories, a good source of dietary fiber, high in vitamin C, and a good source of folate.  Typically, Brussels Sprouts show up on your menu roasted or sautéed, but I’ve got some creative ways to serve these delicious veggies.


Shredding Brussels sprouts is one way to enjoy them as in this recipe for Fall Shredded Brussels Sprouts Salad.  You’ll thinly slice Brussels sprouts and add them to a bowl with dried cranberries, chopped pecans, Gorgonzola cheese, and chopped pears.  In the meantime, slice two large shallots and fry them in olive oil until crispy.  Create a dressing by combining olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.  Mix together with your salad ingredients and top with fried shallots.


Courtesy of Iowa GIrl Eats


Crisp, tender, and crunchy is how to describe Parmesan Brussels sprouts.  You’ll heat vegetable oil in a large skillet and dredge Brussels sprouts in a mixture of Panko, Parmesan, and Cajun seasoning.  Add the Brussels sprouts to the skillet, 5-6 at a time and cook until evenly coated and crispy.  Transfer to a paper towel lined plate and serve immediately.


Courtesy of Damn Delicious


Pan Seared Brussels Sprouts with Cranberries and Pecans makes an ideal side dish for the holidays.  You’ll start by preparing a 1/2 cup of barley according to the package directions.  Saute Brussels Sprouts in some olive oil until tender and then add balsamic vinegar and maple syrup.  Toss Brussels sprouts and barley in a large bowl with dried cranberries and chopped pecans.  Top with a little Gorgonzola cheese.


Courtesy of Rachel Schultz


Check back next week when I’ll have some ideas for first course Thanksgiving menu items.


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