by Silvana Nardone in Healthy Recipes, October 19, 2016
by Emily Lee in Healthy Recipes, November 5, 2015
This trio of healthy Brussels sprouts recipes is delicious enough to convert even those who feel dubious about this vitamin C-packed cruciferous veggie. Here, the leafy sprouts get their moment in the spotlight first as the star ingredient in a delicately crunchy raw salad, then tossed into a peppery pasta carbonara and finally topped onto a shiitake-sesame rice bowl and drizzled with a smoky tahini dressing.
Brussels Sprouts Carbonara (pictured above)
8 ounces quinoa spaghetti
4 strips bacon, cut into 1/2-inch pieces
1 clove garlic, smashed
8 ounces shredded Brussels sprouts
2 large eggs, at room temperature
Freshly ground black pepper
1/4 cup pecorino, optional
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
In a large bowl, whisk together the eggs and season with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the cheese, if using.
Per serving: Calories 285.5; Fat 6.3 g (Saturated 1.8 g); Cholesterol 98 mg; Sodium 190 mg; Carbohydrate 48.2 g; Fiber 4.8 g; Sugars 1.6 g; Protein 10.1 g Read more
by Dana Angelo White in In Season, June 23, 2015
Brussels sprouts are a pretty divisive vegetable: You either love them or hate them. But developing a love of these cabbagelike little bundles really comes down to finding a preparation method that suits your tastes. Some eaters adore the nutty intensity of roasted whole Brussels sprouts. Others might prefer them deconstructed in a salad, or doctored up with nuts or bacon. Taking the time to find your favorite preparation method is well worth the effort, since Brussels sprouts can produce some of the easiest, most-affordable side dishes around. Here are a few renditions that you’ll definitely want to tuck away in your recipe book, especially with Thanksgiving right around the corner.
Add (a little) Bacon
Food Network Kitchen knows that salty, crispy bacon makes everything better. When served warm, their Brussels Sprouts with Bacon are welcome at any holiday meal. Since the recipe doesn’t go wild with added butter or oil (there’s enough fat in the bacon), it clocks in at a reasonable 252 calories per serving.
by Alia Akkam in Chefs and Restaurants, Trends, August 28, 2014
Leave it to a local farmer to give new life to a part of a plant that is usually tossed in the trash (or the compost). Discover the seasonal beauty of the leaves of the Brussels sprout plant. Read more
by Samantha Seneviratne in Uncategorized, May 17, 2014
They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of green vegetables don’t require nose-holding or the camouflage of cheese in order to win over legions of fans. From the once-maligned spinach that only Popeye fancied to the leafy kale that went on to wildly successful oversaturation, here’s a passel of formerly shunned vegetables (and a few equally undesirable fruits) that chefs have helped give miraculous makeovers. Read more
by Toby Amidor in In Season, October 26, 2013
I don’t know about you, but if I’m eating a salad as a meal, I want it to have some heft. I can’t last until my next meal on mixed greens alone. Enter wheat berries and Brussels sprouts. Together with some nuts and cheese, they make tasty a salad filled with protein and fiber, which does wonders for satiety.
by Amie Valpone in Gluten-Free, Healthy Recipes, March 15, 2013
Studies have found that these members of the cabbage family, which are now in season, may help reduce the risk of cancer. Pick up a bunch on your next trip to the market, and show them off in any of these recipes.
by Katie Cavuto-Boyle in Healthy Recipes, February 7, 2013
When you think of St. Patrick’s Day, what comes to mind? The color green? Beer? Leprechauns? Well, this recipe has St. Paddy’s Day written all over it. These Brussels sprouts are doused in beer to give them a savory, hoppy taste (made with gluten-free beer so if you have a gluten sensitivity you can still enjoy them). I love roasting and steaming veggies to get food on the table fast, but I decided to create this recipe on the stovetop. You can also toss all of the ingredients into a baking dish and bake for 20 minutes at 350 degrees F if you prefer to roast them. There are only 5 pantry staples in this recipe so you’ll have these sprouts on the table with minimal effort.
by Dana Angelo White in Uncategorized, December 2, 2012
I often find myself cravings salads even in the heart of these cold winter months. In an attempt to nourish my body with seasonal ingredients I have been gravitating towards winter greens. This salad pairs raw lacinato kale with shredded Brussels sprouts, seasonal fruit and a few nuts for crunch. Not sure about raw kale? I say give this salad a try. It has been a life-changer for several people in my world.
by Amie Valpone in Thanksgiving, November 19, 2012
Seasonal, delicious and oh so good for you. My holiday table wouldn’t be complete without this cruciferous super food.
The simplest side dish imaginable – roasted and done!
Recipe: Roasted Brussels Sprouts (pictured above)
Shred and sauté with crunchy walnuts and a hint of smoky bacon.
Recipe: Brussels Sprouts With Bacon and Walnuts
Even kids will eat Brussels sprouts when they are slathered in a sweet dressing! This recipe is a great way to bring a bit of green to your holiday table. You can enjoy these Brussels sprouts as is, or add them to a medley of Roasted Vegetables such as cauliflower, broccoli, parsnips and carrots. The sweet aroma from these sprouts will even tempt the pickiest of eaters. You can also toss these Brussels sprouts with quick-cooking quinoa for an easy protein-packed gluten-free side dish.