How did these delicious teeny tiny cabbages ever get such a bad reputation!  Who knows but I used to be one of those people…yes, I was no way ever going to try a brussels sprout!! Not sure why but mostly I think my Grandmother tended to overcook them winding up with some soggy looking baby cabbage.  But no more there are some many ways to cook brussels sprouts to bring out the sweet and sharp flavors of the winter vegetable. 

One of the last veggies to be harvested in early winter, Brussels sprouts bring the gardening year to a delicious close. They look like and taste much like a mini cabbage.  They generally range from 1 to ½ inches in diameter.  To cook and eat them, first wash each Brussels sprout and pat dry, removing any loose leaves. Then, trim the stem ends and make a shallow "X" in the sprouts; this allows the heat to penetrate more effectively and cook the veggies more evenly. Brussels sprouts should be cooked only for about 10 minutes until tender but still slightly crisp. Their color should remain intense; olive-drab sprouts have been overcooked. To check doneness, pierce the stem end with a fork―it should penetrate easily. 

Roasted Garlic Brussels Sprouts

These are soooo yummy!!

1 tablespoon honey

3 tablespoons balsamic vinegar, divided

2 pounds brussels sprouts, halved

1 tablespoon olive oil

4 Slices bacon, diced

4 cloves garlic, minced

Salt and pepper to taste

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with non-stick spray.  In a small bowl, whisk together honey and 1 tablespoon balsamic vinegar, set aside.  Place brussels sprouts in a single layer onto prepared baking sheet.  Add remaining 2 tablespoons balsamic vinegar, olive oil, bacon and garlic for 12-14 minutes, or until tender.  Stir in honey mixture.  Serve immediately.  Serves 6.  

Brussels Sprouts Gratin

2 hickory-smoked bacon slices

1 small onion thinly sliced

2 pounds Brussels sprouts, trimmed and halved

1 cup water

½ teaspoon salt, divided

¼ teaspoon freshly ground pepper

2 ounces panko or crushed pork skins

3 tablespoons butter

Preheat broiler.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, reserving drippings; crumble.  Increase heat to medium-high.  Add onions to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Serves 6, each serving contains; Calories 133, Fat 5.8 g, Protein 5.9 g, Carbohydrate 17.9 g, 

Fiber 4.6 g, Cholesterol 14 mg, Iron 2.1 mg, Sodium 280 mg, Calcium 57 mg. 

Brussels Sprouts Bacon Salad

6 slices Hardwood Smoked Sliced Bacon, diced 

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife 

1/4 cup sliced almonds 

For the lemon vinaigrette 

1/4 cup olive oil 

1/4 cup apple cider vinegar 

Juice of 1 lemon 

2 tablespoons sugar

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, and sugar in a small bowl; set aside.  Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. 

To assemble the salad, place brussels sprouts in a large bowl; top with bacon and almonds. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

Pasta With Roasted Brussels Sprouts and Cauliflower 

1 lb. Brussels sprouts, trimmed and halved

1 lb. cauliflower, cut into small florets (about ½ medium head)

1 large carrot, peeled and diced small

3 large shallots, chopped

3 tbsp. olive oil, divided

12 oz. whole-grain pasta (fusilli, or rigatoni)

½ cup panko breadcrumbs

½ cup chopped fresh

Italian parsley, divided

Freshly ground pepper

½ tsp. salt

Juice of ½ lemon

2 tbsp. feta cheese

Preheat oven to 450°F. Fill a large, heavy-bottomed pot with water and heat to boiling.  In a large bowl, toss Brussels sprouts, cauliflower, carrot, and shallots with 2 tbsp. olive oil. Place vegetables in a single layer on an 11x17-inch baking sheet. Roast 25–30 minutes until soft and golden brown, stirring once or twice during cooking.

Cook pasta in the boiling water according to package directions. Drain well, reserving 1 cup of pasta water. Pour remaining tablespoon of olive oil into a small skillet. Add breadcrumbs and toast over medium heat until golden brown (about 4 minutes). Transfer breadcrumbs to a small bowl and combine with 2 tbsp. parsley. Set aside.

In a large serving bowl, toss together pasta, roasted vegetables, remaining parsley, pepper and salt, and lemon juice. Gradually add reserved pasta water as needed to achieve desired consistency. Garnish with breadcrumb mixture and feta cheese. Serve immediately.

Serves 6, each serving contains; Calories 353, Protein 14g, Carbohydrate 60g, Fat 10g, Cholesterol 6mg, Fiber 10g, Sugar 5g, Sodium 326mg. 

Brussels Sprout Quesadilla Recipe (Vegan)

1 whole flour tortilla 

1 whole shallot 

5 whole brussels sprouts 

2 whole garlic cloves (chopped) 

1/2 teaspoon smoked paprika 

1 tablespoon flat leaf parsley (freshly chopped) 

1 teaspoon Dijon mustard 

1 tablespoon hummus 

1 tablespoon olive oil 

1 pinch sea salt 

Heat the olive oil in a pan.  Slice the shallot and add to pan. Sprinkle salt over the shallots and sauté until softened, about two minutes.

Finely slice the sprouts, add them to pan and cook for 3 minutes before adding salt and the sliced garlic cloves. Cook for 2 or 3 minutes more before sprinkling the smoked paprika over the mixture. Mix thoroughly, allowing the flavors to infuse before stirring in the parsley and transferring to a bowl.

Heat the tortilla in a pan for a few minutes before spreading the mustard all over, the hummus over half and then topping with the Brussels sprout mix. Fold and cook in the already heated pan until toasty on one side before turning over. Once the other side is toasted, cut into three triangles and serve. Serves 1. 

Brussels Sprouts Slaw with Apples, Raisins, and Walnuts

Dressing

2 tbsp. extra virgin olive oil

2 tbsp. fresh lemon juice

1 tbsp. honey

1 tsp. Dijon mustard

½ tsp. salt

Freshly ground pepper

Slaw

1½ lbs. Brussels sprouts, cleaned and shredded or thinly sliced

1 large apple, thinly sliced

¼ cup raisins

¼ cup chopped walnuts, toasted

First, make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, mustard, and salt and pepper.

In a large bowl, combine Brussels sprouts, apple, currants, and walnuts. Add salad dressing and toss thoroughly. Refrigerate 1-2 hours before serving.

Serves 6, each serving contains; Calories 156, Protein 5g, Carbohydrate 20g, Fat 8g, Fiber 6g, Sugar 9g, Sodium 232mg.