Tag Archive for Brussels Sprouts

Farro and Brussels Sprout Salad

Brussels Sprouts Salad with Farro

With all the rage being to eat as many super foods at one sitting as you can, I constantly feel the pressure of not eating enough of them! Well, I saw this salad in a recent Food Network magazine and adapted it a bit for me. It was hearty but still light. A bit refreshing but more substantive than a traditional salad and it had a whole grain and Brussles sprouts together! Add my variation of adding blueberries and chalk up another super food! Yay me! Try this Farro and Brussels Sprout Salad next time you are looking to be healthy and impressive.

Level of Difficulty: Easy
Time Required:Prep Time – 40min

Ingredients:

14oz of Farro (I used a bag of Earthly Choice,  Italian Pearled Farro – it was also organic)

3 cups Brussels sprouts, sliced thinly

Juice of 2 limes

Juice of 2 lemons

1/2 red onion

1 cup chopped and toasted walnuts

olive oil

salt and pepper

Preparing Farro and Brussels Sprout Salad:

Slice the Brussels sprouts into thin strips. Place on a baking sheet. Add salt and pepper and toss with a bit of olive oil. Cook for about 7 minutes in a 450 degree oven just to help them soften up.

Cook the farro according to the package directions. In general it takes a lot of water and about 30-40 minutes.

While that cooks, chop your remaining vegetables and the walnuts, juice your fruit and combine everything together as it becomes ready. Stir together and chill.

Brussels Sprouts Salad with Farro

Variations:

I think this would be great to add blueberries to as well. I also think it would be great to substitute the citrus and olive oil with the Girard’s Champagne Vinaigrette dressing too! Next time!

Meat and Potatoes Menu Idea – Comfort Food

meatloaf, mashed potatoes and brussels sprouts

Just a couple of days ago, it was supposed to be Spring already but the weather was just not cooperating. On yet another too cold and too wet day here in Atlanta, I needed something comforting. Meat and potatoes go together like Tweedledee and Tweedledum and they make me happy.

So, dinner consisted of me deciding to eat a couple of Denise’s recipes because we don’t get to try each others food very often and serve it with some deliciously creamy mashed potatoes.

If you are still somewhere cold, this may be just the meal for you tonight because it just doesn’t taste the same when it is 83 and sunny (the weather today in Atlanta).

meatloaf, mashed potatoes and brussels sprouts

Meatloaf  (without the bacon since I was adding prosciutto to the sprouts)

Brussels Sprouts with Prosciutto – because if I’m going to have a green veggie with my meat and potatoes menu then it needs to have some pork!

Mashed Potatoes (I wanted something more comforting so I made them with cream and butter and milk instead of Greek yogurt and chicken stock like I usually do…sometimes you just need the fat to warm you up!)

Ahhh. This was just what the doctor ordered. I’ll hit the gym extra hard tomorrow!!

Roasted Rutabaga and Brussels Sprouts

Roasted Rutabaga and Brussels Sprouts

I’ll be honest. I’ve never eaten or cooked a rutabaga. I was told that it is similar to a turnip. GAME ON!  I love turnips and know exactly how to make them. I knew Melissa would want to throw in something green so I decided to make roasted rutabaga and Brussels sprouts. Thank you, Kayla for turning me on to this amazing vegetable!

Level of Difficulty:Easy
Time Required: Prep Time – 15 min; Cook Time – 45 min

Ingredients:

1 rutabaga

2 T. olive oil

1 tsp. each salt, pepper and thyme

12 Brussels Sprouts, cleaned and quartered

1 T. olive oil

1/2 tsp. each salt, pepper and thyme

Preparing Roasted Rutabaga and Brussels Sprouts:

Preheat oven to 425 Degrees. Cut the skin off of the rutabaga and chop into bit size pieces. Put in a large mixing bowl. Add 2 T. olive oil, 1 tsp. each salt, pepper and thyme.

Roasted Rutabaga and Brussels Sprouts

Mix well and put on baking sheet. Bake for 15 minutes. Meanwhile, prepare the Brussels sprouts. After they are quartered, put in a large mixing bowl and add oil, salt, pepper and thyme. When the rutabagas have cooked for 15 minutes, add the Brussels sprouts. Continue cooking for 30 minutes. Serve hot. 

Roasted Rutabaga and Brussels Sprouts

Important Tips:

Don’t cook them together for the whole time like I did. The Brussels sprouts really do take less time and will start to get too crispy if you cook them for 45 minutes.

Meal Ideas:

I served this with chipotle beer braised short ribs and blue cheese filled puff pastry with blackberry sauce. Delish!!

Huh, what do you know! Denise roasted a root vegetable! ~Melissa

I roast them all the time, silly goose! ~Denise

Exactly my point, Deary. ~Melissa

Whatever! I never roasted a rutabaga so one new thing at a time for me. I still want to serve an edible dinner. ~Denise

Brussels Sprouts with Bacon

bacon brussels sprouts

If everything goes better with bacon, then Brussels Sprouts with Bacon must be good too, right?!

So during the “Ice-ma-geddon” in Atlanta the other day, I decided to make pancakes and bacon for breakfast. Well, what do you do when you make enough bacon for an army and have the decency to not eat an entire pound of it all by yourself? Well, then you have leftovers. Leftovers means Brussels Sprouts with Bacon. Simple and delicious. Maybe a tiny bit healthy still? Not sure about that.

bacon brussels sprouts

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 30 min

Ingredients for 6 people:

1/2 lb bacon, cooked (not eaten yet!!), crumbled (seriously, don’t eat it) with fat (aka grease) reserved. If you need to, cook an entire lb of bacon (1/2 to eat and 1/2 to use in the dish)

2lbs Brussels Sprouts

Salt and Pepper

How to make Brussels Sprouts with Bacon:

Cook the bacon until crisp. Drain on paper towels. Set aside under lock and key.

Trim the bottom off the Brussels Sprouts. Slice them into 4-5 slices per sprout.

Place 2-3T of reserved bacon fat in a skillet over medium heat. Add the Brussels Sprouts. Saute for about 15 minutes until crisp tender. Taste and add salt and pepper as desired.

Place on serving dish and top with the crumbled bacon. You will want to stir it in a little bit so people don’t scoop just the bacon off the top because you know they will!! I would!!

Meal Ideas:

This is a great side dish to just about anything but maybe best with bacon wrapped beef tenderloin, bacon wrapped green beans and bacon and cheddar biscuits!!! Ha ha! Oink! Oink! Don’t tell your doctor I suggested that!!

Brussels Sprouts for Kids

Kid Friendly Brussels sprouts

My 11 year old asked if she could make Brussels sprouts for dinner one night. I was a bit shocked. Not because she wanted to cook, but because she wanted to make Brussels sprouts. Since I encourage my kids to cook (and eat vegetables), I agreed. She told me she wanted to do everything herself. I will be honest. They were really good! I loved them, so did she! I think when it comes it trying new foods, sometimes kids are more willing to take the plunge if they do all the prep and cooking themselves!

Level of Difficulty: Easy
Time Required: Prep Time – 20min; Cook Time – 30 min.

Ingredients:

3 T. Olive oil

1 T. Salted Butter

8 garlic cloves, crushed

Brussels Sprouts

Diced Pancetta

Special Equipment and Other Items Needed:

Saute Pan

Preparing Brussels Sprouts for Kids:

Put the olive oil and butter in sauté pan over medium heat. When the butter is melted, add the Brussels sprouts. Cook for about 10 minutes, stirring frequently. Add pancetta and garlic. Cook until pancetta is done and sprouts are to your desired doneness, most likely 15 minutes. Add salt and pepper to taste.

Kid Friendly Brussels sprouts

Important Tips:

Whenever kids are in the kitchen, always keep an eye on them.

 

Wow! A mini-McNack in the making!! Can’t wait to try them. -Melissa

Menu Idea: Smothered Pork Chops, Salad, Brussels Sprouts and Corn Souffle

Easy Menu Ideas
Here is a great menu that doesn’t require to much “hands on” time. The only dish you have to really tend to is the pork chops.

Menu:

Smothered Pork Chops
Fresh Salad with Manuka Honey Vinaigrette
Balsamic Roasted Brussels Sprouts
Corn Soufflé

Total Cook Time:

To make the whole menu from start to finish, it will take about an hour to an hour and 15 minutes. It all depends on how fast you prep your food. This includes the 45 minutes of cooking time.

Shopping List:

Eggs
Heavy Cream
Fat Free Milk
Dijon Mustard
Fresh or Frozen Corn
Lemons
Brussels Sprouts
Beef Broth
Onion
Parsley
Pork Chops
Lettuce
Salad Ingredients of your choice

Do you have this in your pantry, if not, add to shopping list:

Sugar
Flour
Salt and Pepper
Baking Powder
Manuka Honey (or regular honey)
Paprika
Thyme
Champagne Vinegar
Balsamic Vinegar

Process:

Detail preparation instructions can be found in the links to each individual recipe.

1. Make the Manuka Honey Dressing for the Salad. Can be made ahead of time. You can wash and spin your lettuce (if needed) and go ahead and put in the serving bowl too. Just keep in fridge until you are ready.

2. Preheat oven to 350 Degrees. If you have 2 ovens, set the top one to 350 Degrees and the bottom oven to 400 Degrees.

3. Prepare the Brussels Sprouts and put on baking sheet.

4. Prepare the Corn Soufflé and put in the oven. If you are only using one oven (at 350 degrees), go ahead and but the Brussels spouts in. Make sure you put the soufflé on the top rack and the sprouts on the bottom rack.

5. Prepare the pork chops. If you are using two separate ovens, go ahead and put the Brussels Sprouts in the oven after the pork chops are prepared, but before you cook them.

6. Cook the pork chops. When the chops are simmering in the pan, toss your salad.

7. Take the soufflé out when it is ready, as well as the Brussels sprouts. Plate and garnish the pork chops.

8. Enjoy!!

Balsamic Roasted Brussels Sprouts

Brussels Sprouts

We’ve received a lot of feedback on the ‘Making Icky Things Yummy’ category of our recipes. We think that a huge part of becoming a good cook is to learn some of the best ways to prepare a large assortment of foods. Even in the short time this blog has been around, you may have noticed one of our favorite methods of preparing vegetables is roasting. It really is one of the best ways to accentuate the truest and deepest flavors of so many foods.

This is the first way I learned to like Brussels Sprouts. I never grew up eating them because my mom did not like them. Funny how that is…the cook is the one generally deciding the menu 😉 On a whim one day, I decided to make them and tried this method.

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time 20-25 min

Ingredients:

Brussels Sprouts (I usually plan for about 4 sprouts per person)
2-4 T Extra Virgin Olive Oil to coat
2-4 T Balsamic Vinegar
Salt and Pepper to taste

Preparing Balsamic Roasted Brussels Sprouts:

Preheat oven to 400 degrees. Wash sprouts, pull off any unsightly leaves and cut in half through the ‘core’. Sprinkle with salt, pepper, vinegar, and olive oil. Toss to coat.
Roasted Brussels Sprouts
Place on baking sheet and put in oven for about 20-25 minutes or until done. Serve and enjoy.

Important Tips:

If the sprouts are a bit ‘limp’, you can always soak in ice water for a bit.

Variations:

If the bitterness is what you don’t like about sprouts, you can add a sprinkle of brown sugar too.