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).
Chewing the Fat
In this recipe, Brussels sprouts are made two ways: shredded and roasted. Enjoy the recipe with juicy pork chops that gets topped with a tangy Dijon mustard sauce.
I Can Cook That
This is a complex risotto dish made with two grains — farro and rice — that gets filled with seasonal vegetables: sweet potatoes and Brussels sprouts.
Cherry On My Sundae
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.
A Calculated Whisk
This recipe creates an easy glaze with fresh orange juice and zest, coconut, and chili paste. The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges. — A Calculated Whisk
Add some flavor to your Brussels sprouts by including maple syrup, miso, and sesame seeds.
No Spoon Necessary
This recipe combines salty bacon, crumbled goat cheese, and a creamy Dijon-Caesar dressing. What makes this recipe sensational is the poached egg on top — one bite and your Brussels sprouts will be covered in warm yolk.
A Dash of Megnut
This recipe combines Brussels sprouts and apples for a hearty winter salad.
Tumeric N' Spice
This is a super simple Brussel sprouts recipe that won’t take you long to make at all. All you’ll have to do: In a pan heat the olive oil, add the ginger, sauté for a minute, and add the finely sliced Brussels sprouts. Roast until it is nice and crisp, add salt, red pepper flakes, and honey, and toss. Serve hot.
The walnuts add a nice crunch, the cranberries lend sweetness, and each bite has a hint of Parmesan. The mustard dressing was a great pairing, and the bacon was the magic ingredient that took the salad from being good to irresistible. — The Kittchen