This humble vegetable, hated by some and enjoyed by others, is a staple in our household during the cold months. Rich in fiber, an excellent source of vitamins C, K, and potassium is always on our holiday table. We want to share some of our favorite simple recipes collected through the years.
Brussels Sprouts Caesar Salad
½ c of thick cashew cream or mayonnaise - we use Hellmann's vegan spread
1T dijon mustard
1T fresh lemon juice (or more, if desired)
1t A1 sauce
1/4c parmesan – we use Follow Your Heart
Mix all ingredients in a large bowl.
Shave about 4 cups of clean Brussels sprouts on a mandolin (or cut in a food processor or use a knife). Place into the bowl with the dressing, and toss till well coated.
Serve with some more parmesan and your favorite toppings:
croutons, red onion, avocado, tomatoes etc.
Brussel Sprouts Slaw
1 c pecans
¼ c of maple syrup
½ t cumin
pinch of cayenne
Preheat oven to 325F. Toss pecans with maple syrup and spices. Spread in a single layer on a lightly oiled baking sheet and bake for 5 min; stir and bake for another 5-7 min till bubbly.
Transfer to a plate, separate and cool.
¼ c of olive oil
¼ c of dijon mustard
3T of maple syrup
One minced garlic
2T of apple cider vinegar
One minced garlic
Mix all the ingredients in a large bowl. Season with salt and pepper.
Shave about 6-8 c of cleaned Brussels sprouts on a mandolin (food processor or knife), add into the bowl with the dressing, toss till well coated, and let rest in a fridge for 30-60 min. Fold in pecans, and serve.
Roasted Brussel Sprouts
Preheat oven to 425F.
In a large bowl, mix:
1T olive oil
2T apricot jam
2T soy sauce
½ T coconut or brown sugar (skip if you would like your sprouts to have some kick)
Toss about 4 c of cleaned halved Brussels sprouts with the dressing, evenly spread on a baking sheet and roast 20-30 min till golden crisp, shaking the pan from time to time for even roasting.
Season with kosher salt; if desired, serve.
We always end up with a bunch of loose leave after cleaning and trimming our Brussels sprouts.
What to do with these pesky loose leaves?
We make Brussels sprouts chips!
Simply toss leaves with some olive oil and spices of your choice; we like salt, pepper, and garlic powder, spread in a single layer on a baking sheet and bake at 350 F for about 7-10 min or till golden and crisp, tossing leaves around occasionally for even baking.
These chips shrink as they bake and somehow disappear real quick from a serving bowl, so more leaves from cleaning left the merrier.
Humbly, Chip and Kale