Tag: brussels sprouts

5 Healthier Ways to Spruce Up Brussels Sprouts

by in Healthy Recipes, November 3, 2016

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.

Winter Slaw
Similar to a coleslaw but so much lighter, Ina Garten’s autumnal side dish includes Brussels sprouts, radicchio and kale, which are all finely shredded and tossed in a lemon vinaigrette with dried cranberries and Parmesan cheese.

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Brussels Sprouts, 3 Ways

by in Healthy Recipes, October 19, 2016

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)
Serves 4

Salt
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

6 Ways to Never Get Bored of Brussels Sprouts — Fall Fest

by in Healthy Recipes, November 5, 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.

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Market Watch: Brussels Sprout Leaves

by in In Season, June 23, 2015

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

The 10 Best Comeback Foods (and the Chefs Who Love Them)

by in Chefs and Restaurants, Trends, August 28, 2014

brussels sprout
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

A Salad and a Meal, All In One: Wheat Berries and Brussels Sprouts

by in Uncategorized, May 17, 2014

wheat berry salad

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.

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12 Delicious Brussels Sprouts Recipes

by in In Season, October 26, 2013

brussels sprouts
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.

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Beer Brussels Sprouts

by in Gluten-Free, Healthy Recipes, March 15, 2013

brussels sprouts
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.

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Raw Kale and Brussels Sprout Salad

by in Healthy Recipes, February 7, 2013

brussels sprout salad

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.

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Brussels Sprouts, 5 Ways

by in Uncategorized, December 2, 2012

Brussels sprouts
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

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