Brussels Sprouts, 5 Ways by Dana Angelo White in 1 Food, 5 Ways, December 2, 2012
Seasonal, delicious and oh so good for you. My holiday table wouldn’t be complete without this cruciferous super food.
Roasted
The simplest side dish imaginable – roasted and done!
Recipe: Roasted Brussels Sprouts (pictured above)
Sautéed
Shred and sauté with crunchy walnuts and a hint of smoky bacon.
Recipe: Brussels Sprouts With Bacon and Walnuts
Grilled
Yes, grilled – add some spice and make winter kebobs.
Recipe: Grilled Brussels Sprouts
“Hashed”
Turn holiday leftovers into this sweet and savory dish
Recipe: Brussels Sprout Hash
Raw
No cooking required – used this kicked up coleslaw on turkey sandwiches.
Recipe: Shaved Cabbage and Brussels Sprout Salad
Tell Us: What’s your favorite way to cook Brussels sprouts?
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More posts from Dana Angelo White.
Tags: brussels sprouts
I adore brussel sprouts steamed, then lightly salted and buttered. Sometimes, hide them under a nice blanket of cheese, but not too heavy of a blanket. Also love them sauteed, alone or with other veggies, and sometimes fry up a little bacon first, then throw in the brussel sprouts, alone or with other veggies.
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I saute them in a little olive oil with onions and red peppers. I season with curry and paprika. Oh so delicious!
Gail Marlene
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