Brussels sprouts have gotten a bad rap for many years, most likely because the only way that they were served was to take a package of frozen and cook them in water making a soggy, gross, mushy mess.
Now when you see Brussels sprouts on the menu at a restaurant, many of us get excited because chefs all around the country have found wonderfully delicious ways to serve them!
AND…guess what? Brussels sprouts are power foods. They are low in calories, high in nutrients and fiber. They are especially high in antioxidants that help promote iron absorption and tissue repair, as well as enhance immune function.
So, give Brussels sprouts a try! Here are a few of our favorite recipes:
Honey Mustard Brussels Sprouts
What you need: 3 pounds Brussels sprouts, trimmed and halved, ¼ cup olive oil, 1 tsp kosher salt, ¼ tsp fresh ground black pepper, 2 Tbsp apple cider vinegar, 2 Tbsp honey, 2 Tbsp whole grain mustard, 2 tsp soy sauce or tamari.
What to do: Preheat oven to 400. Place baking sheet in oven. Place sprouts in a bowl and drizzle with olive oil, sprinkle with salt and pepper, toss to combine. Arrange sprouts onto heated baking sheet and roast for about 20 minutes, or longer if you like them more browned. Make the glaze by whisking together vinegar, honey, mustard, and soy sauce in a small bowl. Remove the baking sheets, turn off oven, drizzle glaze over the sprouts and stir to combine. Return to oven and let sit until the sprouts absorb some of the glaze, approximately 2 more minutes. Remove from oven and place in a bowl and serve.
Balsamic Roasted Brussels Sprouts
What you need: 2 pounds Brussels sprouts, trimmed and halved, ¼ cup olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp honey, 1 ¼ tsp kosher salt, 3 large garlic cloves, finely grated, fresh cracked pepper, additional flaky sea salt to taste
What to do: Preheat oven to 425. Place baking sheet in oven. In a medium bowl, whisk together all ingredients for glaze, tasting and adding more honey if needed. Add sprouts and toss to coat. Arrange sprouts cut side down on warmed baking sheet and roast until deeply browned and tender, approximately 25-30 minutes. Sprinkle with flaky sea salt to taste. Serve with a drizzle of balsamic.
Bacon, Pecan, Cranberry Brussels Sprouts
What you need: 2 pounds Brussels sprouts, trimmed and halved, ¼ cup olive oil, ¼ tsp kosher salt, 4 slices bacon cooked and chopped, 1 cup pecans, ½ cup dried cranberries
What to do: Preheat oven to 400. Place baking sheet in oven. In a medium bowl combine sprouts, olive oil, and salt, tossing to combine. Place on heated baking sheet cut side down and roast for approximately 25 minutes. During the last 5-10 minutes of roasting, turn them for even browning, watching that they are charred but not black. While sprouts are roasting, cook bacon in the same oven on a baking sheet. Drain the fat and save and crumble the bacon into bite-sized pieces. Roast pecans in oven on a parchment paper lined baking sheet for about 5 minutes (you can do these at the end), or you can do a quick roast on top of the stove in a pan. Assembly: combine roasted sprouts, warm bacon pieces, toasted pecans, and dried cranberries. (Some recipes recommend soaking the cranberries in hot water for 10 minutes for optimal results if your berries appear dry.) Add some saved bacon grease and/or olive oil if you like it a little wetter. Serve. Drizzle with balsamic glaze if you like a little extra flavor!