Looking for a hearty and healthy side dish to serve at your next meal? Look no further than Brussel sprouts! These little veggies are packed with fiber, vitamins, and minerals, and they can be prepared in a variety of ways.
Check out these four simple recipes that will make a believer out of anyone!
Roasted Brussels Sprouts With Garlic
If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that are guaranteed to please those taste buds. Makes 4 servings
- 500g brussels sprouts
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Heat oven to 200 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Roasted Brussels Sprouts With Nuts
Sautéed brussels sprouts are quick and easy to make. The addition of walnuts and spicy chili flakes make this a super special dish for holidays, weeknights, or any meal.Makes 4 servings
- 500g Brussel Sprouts Ends trimmed off, wilted leaves removed, and cult in half
- 1 Medium Yellow Onion Peeled and thinly sliced
- 3 cloves Garlic Peeled and thinly sliced
- 1/2 tsp spicy red pepper flakes
- 1/4 Cup Toasted Walnuts, Pecans, Pine Nuts, Sunflower Seeds, or Pumpkin Seeds Roughly chopped
- 2 Tbsp Olive Oil
- 1/4 C Water
- Salt and Pepper to taste
- Add Brussels sprouts to a large sauté pan cut side down. Add water and a few pinches of salt. Cook on medium high for about 10 - 15 minutes, adding more water if necessary.
- NOTE: Don't over cook your Brussels sprouts. They should be tinder but still have a bite.
- Remove Brussels sprouts from the pan and drain off any remaining water.
- Return sauté pan to the stove on medium low heat. Add olive oil, onions, garlic, red pepper flakes, and a few pinches of salt.
- Sauté until the onions are golden brown and soft.
- Turn heat up to medium high and add the Brussels sprouts. Cook for 5 minutes, stir, and continue to cook until sprouts are browned. Add more olive oil if necessary.
- Add the nuts, stir, and sauté for two more minutes.
- Remove from heat and serve.
Kung Pao Brussels Sprouts
Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetiser or side dish inspired by a popular Chinese dish. Recipe yields 4 side servings.
Kung Pao sauce
- 2 tablespoon soy sauce
- 2 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- ½ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
- ⅓ cup roasted peanuts (either salted or unsalted)
- ⅓ cup chopped green onion (both green and white parts), about 3 green onions
- 2 tablespoon fresh cilantro leaves, chopped (optional)
- Red pepper flakes (optional)
- To prepare the Brussels sprouts: Preheat oven to 200 degrees. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
- Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
Chilli-charred Brussel Sprouts
Spruce up some Brussels sprouts for your next family feast with the addition of garlic, lemon and chilli. The result is a flavourful side dish that's healthy too!
- 600g Brussels sprouts , trimmed at the base
- 60ml olive oil
- 4 garlic cloves , peeled and bashed
- 1-2 tsp chilli flakes
- 1 lemon , zested and juiced
- Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
- Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
- Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
And that’s just about it for this blog! If you want to convert yourself or your family into Brussels sprouts lovers then try out any of these recipes and let us know what you think!
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