Brussel Sprout Ideas!

My new favorite is to boil or steam them, and then add enough zesty Italian dressing to coat them, sprinkle with Parmesan cheese, and enjoy!

I love roasting my brussels. Just clean them, leave them whole or cut in half, however you like. I usually put them in a large bowl and add about 1 TBS of olive oil and whatever herbs and spices I feel like that day.... the varieties are endless.... but I almost always use Mrs. Dash's Spicy. Then spread them on a pan, put in a 400 degree oven and roast for 20-30 minutes (depending on size). I usually take them out when they start to brown.

Yum...... now I'm in the mood for brussels!

I boil my sprouts for 5 minutes then saute till golden with olive oil. Add Red Onion about 2 mins before they are done. Add garlic about 30 seconds before they are done. YUM!

I love roasting my brussels. Just clean them, leave them whole or cut in half, however you like. I usually put them in a large bowl and add about 1 TBS of olive oil and whatever herbs and spices I feel like that day.... the varieties are endless.... but I almost always use Mrs. Dash's Spicy. Then spread them on a pan, put in a 400 degree oven and roast for 20-30 minutes (depending on size). I usually take them out when they start to brown.

Yum...... now I'm in the mood for brussels!

This is how I cook mine and LOVE IT!

I like to peel the leaves off and then cook them in butter and pancetta.

I love baking mine in the oven. I cut them in quarters. When they are almost done I add some sauteed onions and leave them in for baking a little longer. I also love to combine the brussels sprouts with asparagus, zucchini, summer squash and pepper. All baked in the oven! I usually like to do them plain, but you can always toss them in a little bit of olive oil or a balsamic vinaigrette.

Clean brussels, coat with olive oil and bake 450 for 25 minutes. Make sure to toss/flip every 10 minutes. During the last 5 minutes, coat with crushed garlic! Yummy

Total baking time 30 minutes.

PS: works for cauliflower also

Shredded and then sauteed in coconut oil with Shiitake Mushrooms, and maybe throw in some pecans

Yes! I have a recipe for a simply, healthy Brussel Sprout soup that I need to make large quantities of because everyone in the house - including the kids - are crazy about it. It is absolutely delicious!

Ingredients:
1 diced medium onion
1 chopped carrot
1 diced potato (use a small dice so it cooks fast)
about 15-20 brussel sprouts (more is fine)
1 block firm or extra firm tofu, drained & diced small (same dice as the potato)
Better than Boullion veggie broth concentrate, or, vegetable broth, or any other broth you have on hand
dried rosemary
sea salt
black pepper

First, lightly saute' the onion in a large soup pot with some nonstick spray.

Next, add about 8 cups of water or broth to the pot and cover to bring to a boil. If you are using water, add the Better than Boullion to the pot after the water boils and dissolve. Add 1 tsp dried rosemary and 1/2 tsp black pepper.

Add the potatoes and put a lid on the pot. Meanwhile, prepare the diced carrots. Add the carrots to the pot.

Prepare the brussel sprouts by quartering them lengthwise (don't trim off the base). Add the brussel sprouts to the pot. Make sure there is plenty of broth or water to cover all the ingredients - add more if needed.

Cook for about five minutes then add the diced tofu. Cook two more minutes then sample the soup to make sure all veggies are cooked through and that the flavor is nice (This soup cooks fast). If necessary, add more salt and black pepper.

I put them in a microwave glass bowl with a little water on the bottom and microwave covered for 3 minutes. Then drain off the water, add some lemon and salt and ready to eat. Of course, a little butter adds some great flavor.

I grew up thinking the only way to eat brussel sprouts was boiled. Then I discovered roasting them..a little olive oil, dash of dijon mustard, salt and pepper. I think I roast all vegetables now...carrots, potatoes, asparagus...you name it I'll try roasting it!

Me too! I'd only had them boiled until about 2 years ago (I'm 50) and always hated them. Now they are on my most used food list. All those years wasted without my favorite veggies. Tragic!

I roast everything now too. Cauliflower, broccoli, carrots, parsnips, rutabaga, turnips, sweet potatoes ... just about anything that isn't leafy. I've been thinking lately about trying roasted cabbage.

Steam for 5-7 minutes, then grill them slowly, tossed in olive oil, balsamic vinegar, salt and pepper -- oh my!

EDIT: Use a veggie grill pan!

also you could broil at 450 if you don't have a grill or weather's not right

Bump! I have some that are in the freezer and they need to be used up before they're freezer burned. haha

I love cooking brussel sprouts like this...
http://thismamamakesstuff.com/2010/01/brussel-sprouts-on-a-stalk/