Tag Archives: Brussels sprouts

Roasted Brussels Sprouts

28 Jan

 

I had almost forgotten about these Brussels sprouts from last week, but they still looked great from being in my vegetable crisper all week.  Instead of shredding them, I wanted to try them roasted.  I’ve roasted many veggies this way, all delicious, and the Brussels sprouts were delicious too!  These pretty much melted in my mouth and didn’t taste as bitter as Brussels sprouts sometimes can be.

 

Roasted Brussels Sprouts

What you need:

1 pound Brussels sprouts
Olive oil (about 3 Tbsp)
Salt
Pepper
Balsamic vinegar (optional)

How to make it:

Preheat oven to 450 F.  Line a baking sheet with foil.

Remove the outer layer of leaves from each Brussels sprout.  Cut each in half.  Put in a zipper bag with the olive oil, and the salt and pepper to your taste.  Place Brussels sprouts in a single layer on baking sheet.

Bake in the preheated oven for 10-15 minutes, or until the Brussels sprouts just start to blacken on the outer layer.

If desired, drizzle balsamic vinegar over roasted Brussels sprouts.

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Shredded Brussels Sprouts

15 Jan

 

The last time I got Brussels sprouts from Bountiful Baskets, I had to figure out how to cook them. I’m not a big fan of them just steamed, so I came across this recipe.  It’s not the healthiest way to eat these, but it’s definitely tasty.  I do use turkey bacon for the bacon, just because we prefer turkey bacon.  With turkey bacon, you won’t have the grease to set aside like with regular bacon, but it’s ok, there is still plenty of butter.  The original recipe also calls for pine nuts, but I didn’t used them and I don’t think it’s missing them.

 

Shredded Brussels Sprouts

What you need:

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts (optional)
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

How to make it:

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts (if using), and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

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