I can vividly recall my first introduction to Brussels sprouts. As a young child, my father would steam them in the microwave, and the odor produced was enough for me to put them on my will-not-eat list until, in my early adult life, I had a habit-changing dish: crispy, roasted Brussels sprouts with bacon tossed in a sauce of apple cider, honey, and Sriracha.
It was hard to believe this was the same vegetable from my childhood. So, I tried them another way, this time with buffalo sauce, celery, and bleu cheese. Then, raw and thinly shaved in a salad with nuts, grapes, Parmesan, olive oil, and balsamic vinegar. It wasn’t long before Brussels sprouts became part of my regular rotation.
While I give kudos to my dad for genuinely enjoying plain, steamed Brussels sprouts, if you’re like me and could use a little more excitement, know that with certain cooking methods and flavorings, Brussels sprouts can be fantastic. And as a member of the cruciferous vegetable family, offer impressive health benefits.
I encourage you to try one of these preparations.
Bacon-Wrapped Brussels Sprouts
Makes four servings
Prep time: 10 minutes
Cook time: 40 to 45 minutes
Ingredients
- 15 to 16 Brussels sprouts
- 1 package of nitrate-free bacon
- Toothpicks
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Take each sprout and wrap a piece of bacon around it, securing with a toothpick. Place on the baking sheet in a single layer.
- Bake until the sprouts are tender and the bacon looks crispy, about 40 to 45 minutes. Let cool.
Source: Life Time 60day Challenge
Sweet Potato, Apple, and Maple Turkey Skillet
Makes six servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 4 cups Brussels sprouts
- 2 medium sweet potatoes, cubed
- Avocado or coconut oil cooking spray
- 2 tbs. coconut oil
- 2 lbs. ground turkey
- 4 garlic cloves, minced
- 1 apple, cored and chopped
- 4 to 5 cups raw spinach
- 2 tsp. pure maple syrup
- 1 tbs. cinnamon
- Salt to taste
Directions
- Preheat the oven to 400 degrees F.
- Wash, trim, and halve the Brussels sprouts. Wash and chop the sweet potatoes.
- Grease a sheet pan with the cooking spray. Add the Brussels sprouts and sweet potatoes. Gently salt and mix, spraying any dry areas with the cooking spray. Spread into an even layer and bake for 20 to 25 minutes, or until the outer leaves on the sprouts turn bronze.
- While the sprouts and potatoes are roasting, heat the coconut oil in a large stockpot over medium heat. Add the turkey, garlic, and salt to taste and cook until browned. Add in the apples about halfway through cooking.
- Once the turkey is cooked through, mix in the spinach, maple syrup, cinnamon, and salt to taste.
- Combine the turkey mixture with the sweet potatoes and Brussels sprouts and enjoy.
Source: Life Time 60day Challenge
Harvest Chicken Salad
Makes six servings
Prep time: 10 minutes
Cook time: 30 minutes refrigeration time
Ingredients
For the dressing:
- 1/2 cup mayo
- 1 tsp. dried rosemary
- 1/2 tsp. dried sage
- 1/2 tsp. dried thyme, minced
- 2 cloves garlic, minced
- 1/2 tsp. lemon juice
For the salad:
- 1 lb. chicken breast, cooked and shredded
- 1/8 red onion, chopped
- 1 Honeycrisp or fuji apple, diced
- 1/3 cup Brussels sprouts, chopped or shredded
- 1/4 cup dried cranberries (no sugar added)
- 1/4 cup walnuts, chopped
- Salt and pepper to taste
Directions
- Mix the dressing ingredients together in a small bowl.
- Combine the salad mixture ingredients together in a large bowl.
- Add the dressing to the salad mixture and stir until evenly coated. Cover and refrigerate for at least 30 minutes.
Source: Holiday Hustle
Breakfast Sheet Pan
Makes six servings
Prep time: 10 minutes
Cook time: 32 to 34 minutes
Ingredients
- 1 lb. sweet potatoes
- 1 lb. Brussels sprouts, halved
- 4 shallots, quartered
- 4 garlic cloves, peeled and crushed
- 2 tbs. olive oil, separated
- Salt to taste
- 1/2 tsp. black pepper
- 3 handfuls spinach
- 8 large eggs
- 1/4 tsp. crushed red pepper flakes
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the sweet potatoes, Brussels sprouts, shallots, and garlic to the baking sheet. Toss with two tablespoons olive oil and salt and pepper. Spread in an even layer. Transfer to the oven and roast until the sprouts are crispy and the potatoes are just tender, about 25 minutes, stirring halfway through.
- Toss the spinach with one tablespoon olive oil and salt and pepper and add to the baking sheet, stirring into the sprouts and potatoes mixture.
- Crack the eggs over the mixture and return the baking sheet to the oven. Cook until the egg whites are set, about seven to nine minutes (closer to seven minutes will yield runny yolks, closer to nine minutes will result in firm yolks).
- Season with salt, pepper, and crushed red pepper flakes. Serve.
Source: Sugar Fix
