Cherry On My Sundae
Brussels sprouts have a bad reputation among the little ones as being a vegetable that tastes bad, but if cooked correctly they are quite delicious. You can use them in a salad, turn them into a roasted side dish with honey and Dijon, and you can even make Brussels sprouts with an Asian twist. Brussels sprouts are the perfect vegetable to make during the colder months — they make the perfect winter side dish. Brussels sprouts are in season from September to mid-February so if you’ve been on the fence about trying a recipe now is your chance. That’s why we made Brussels sprouts the theme of this week’s SWAT (Sharing With A Theme).
Here are this week’s highlights:
Shaved Brussels Sprout Salad
This is a simple salad recipe that is packed with flavor. Kit Graham, blogger of The Kittchen, made a simple shaved Brussels sprout salad with cranberries, walnuts, Parmigiano-Reggiano, and a mustard dressing. What made this recipe irresistible? Bacon.
Winter Risotto with Farro and Arborio Rice
Brussels Sprouts in a Honey Mustard Glaze
If you want a simple Brussels sprout recipe, then look no further. Christine Ma of Cherry On My Sundae blog simply roasted the Brussel sprouts and added a glaze on top. This recipe is full of flavor, but still very easy to make, which is the reason why Christine Ma is the winner of this week’s SWAT.
With the right dressing and toppings, Brussels sprouts are a great side to your main attraction. This recipe roasts the sprout and dresses it in a honey mustard dressing. It gets garnished with walnuts for crunch and Parmigiano-Reggiano cheese.