I’m not crazy for green beans because they tend to be a little bland, however Brussels Sprouts I can really get my head around because they have such personality and flavor.
Brussels Sprout are those mini green cabbage looking balls that grow on stalks and are harvested during late fall and winter seasons. They are mild in taste and sweeten slightly, especially when roasted in a hot oven. I like to prepare them with different types of sauces because I think they absorb the flavors so beautifully and can tolerate many different cooking methods. Searing Brussels Sprouts in a pan on high heat also does wonders to this vegetable as well as shaving them into salads and eaten raw.
There are so many fantastic ways to enjoy Brussels Sprouts and here are a few of my favorites.
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Shaved Brussels Sprouts & Shiitakes with Asian Flavors – Recipe!
Sheet Pan Brussels Sprouts with Lemon Ricotta – Recipe!
Roasted Brussels Sprouts in Chili Lime Sauce – Recipe!
Shaved Brussels Sprout & Kale Salad with Pecorino – Recipe!
Roasted Balsamic Brussels Sprouts – Recipe!
Shaved Brussels Sprout Salad with Apples, Dried Cranberries and Pecorino – Recipe!
Kale & Brussels Sprout Salad with Fresh Figs – Recipe
Roasted Brussels Sprouts, Cherry Tomatoes & Salami – Recipe!
Maple-Mustard Glazed Brussels Sprouts with Bacon – Recipe!
Brussels Sprout and Chicken Sausage Hash with Eggs – Recipe!
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