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Take a Chance on Us and Cook With Brussels Sprouts

It was the most hated vegetable in America, according to a 2008 Heinz study. But this cruciferous veggie deserves your love and attention thanks to its numerous health benefits and untapped kitchen potential. So give it a chance and cook with Brussels sprouts. ASAP! They have more vitamin C than oranges, per serving. They’re rich […]

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Ricotta Toast With Brussels Sprouts and Pancetta

Crunchy and soft, creamy and meaty. All these on your morning toast? But of course. It takes a few slices of whole grain bread baked in the oven, low-fat ricotta, and sautéed pancetta with Brussels sprouts. Have a wonderful morning!

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Ingredients Needed for Ricotta Toast With Brussels Sprouts and Pancetta

6 whole-grain bread slices
1 tablespoon olive oil
2 ounces of pancetta, chopped
2 tablespoons of chicken stock
1 cup Brussels sprouts, quartered
salt
1 tablespoon olive oil
1 garlic clove
⅓ cup low-fat ricotta
pepper

How to Make Ricotta Toast With Brussels Sprouts and Pancetta

Line a baking tray with parchment paper and place the slices of bread on it. Coat each one with olive oil using a kitchen brush. Bake for 10 minutes at 400⁰F/200⁰C.
Heat a skillet over medium heat and add the pancetta. Cook and stir until fat is rendered. Add the chicken stock and stir in.
Add the Brussels sprouts and stir them in. Season with salt, add the olive oil and stir some more. Remove from heat.
Cut the garlic clove in half. Use it to smear the slices of bread, then spread them with ricotta. Season with pepper and top with Brussels sprout and pancetta mixture.

Ricotta, Bacon and Brussels Sprouts Pizza

OK, so you bought yourself a pizza dough and now you want a quick pizza. What to do? We say, pan-cook it first, for a crispier crust. Top it with delicious sauteed Brussel sprouts and bacon and with two types of cheese that will ensure the gooey factor. Then do some baking and enjoy it.

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Ingredients Needed for Ricotta, Bacon and Brussels Sprouts Pizza

1 tablespoon vegetable oil
7 ounces of brussels sprouts
1 store-bought pizza dough
5 ounces of ricotta
1 cup low moisture mozzarella, grated
3 ounces of bacon, chopped
salt
pepper

How to Make Ricotta, Bacon and Brussels Sprouts Pizza

Heat 2 teaspoons of vegetable oil in a skillet over low heat, then add the Brussel sprouts. Cook and stir for 8 minutes.
Coat a pan with the remaining teaspoon of oil and add the pizza dough. If needed, fit it inside by folding and rolling its edges towards the inside a little. This will ensure the pizza will have an outer rim.
Evenly spread the ricotta over the dough. Top with the mozzarella, bacon, and cooked Brussel sprouts. Season with salt and pepper.
Fry for 2 – 3 minutes over low heat, then bake for 20 minutes at 430⁰F/220⁰C.

Pan-Fried Smoked Trout With Brussels Sprouts and Creamy Sauce

Roll up your sleeves for the next 45 or so minutes. After cleaning the fish, we’ll smoke it using a baking pot, some sawdust, and the kitchen blowtorch. Then we’re going to do some pan searing and frying, not to mention the blanching. We’ll be left with delicious and aromatic tender trout fillets. And Brussels sprouts. Serve them with a creamy buttery sauce spiked with lime. It’s totally worth the effort.

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Ingredients Needed for Pan-Fried Smoked Trout With Brussels Sprouts and Creamy Sauce

2 gutted trouts 1 pound each
8 ounces of Brussels sprouts, halved
2 tablespoons of olive oil
salt
pepper
2 ounces of butter
1 fresh rosemary sprig
1 garlic head
2 tablespoons of lime juice
¼ cup heavy cream

How to Make Pan-Fried Smoked Trout With Brussels Sprouts and Creamy Sauce

Place a trout on the work surface. Make a deep cut just behind the gills. Horizontally cut off one side of the fish trying to avoid the backbone. Flip the fish and do the same for the other side. Remove the rib cage and any other bones and cut off the bony edges.
Follow the same step with the other trout. You’ll be left with 4 fillets 4 or 5-ounce each.
Place the fillets into a roomy baking pot. Make room for a metal cup where you’ll add the sawdust.
Season the fillets with salt, light up the sawdust using a blowtorch, and cover the pot with the lid. Smoke for 5 minutes.
Fill a cooking pot halfway with water and bring it to a boil. Add the halved Brussels sprouts to a spider strainer and simmer for 3 minutes.
Transfer the sprouts to a bowl with iced water to blanch them.
Heat 1 tablespoon of olive oil in a skillet over low heat. Add the blanched Brussels sprouts.
Season with salt and pepper, add 1 tablespoon of butter and saute for 30 seconds. Fry for 3 minutes more. Set aside.
Heat the remaining tablespoon of olive oil in a skillet over low heat. Season with salt, add the rosemary sprig and garlic head.
Add the fillets with the skin side down and fry for 4 minutes. Flip and fry for up to 2 minutes more. Set aside.
Heat a smaller saucepan over low heat. Add the heavy cream and the remaining butter (some 3 tablespoons).
Season with salt and pepper and drizzle with the remaining tablespoon of lime juice. Simmer for 4 – 5 minutes while continuously whisking.
Serve the trout and the Brussels sprouts covered with creamy sauce.

Brussels Sprouts With Bacon and Breadcrumbs

Sure brussels sprouts is not exactly the most mouthwatering ingredient, but its health benefits really should make you include it into your diet as often as possible. To give it the best flavor possible, try pairing it with bacon. We know most of you are going to be pretty pleased with this combo.

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Ingredients Needed for Brussels Sprouts With Bacon and Breadcrumbs

5 ounces of bacon, chopped
3.5 ounces of breadcrumbs
2 teaspoons of lemon zest, shredded
2 tablespoons of lemon juice
1 pound brussels sprouts
salt
pepper
thyme

How to Make Brussels Sprouts With Bacon and Breadcrumbs

Add the bacon inside a blender so it can be chopped really well.
Heat a skillet over medium heat. Add the bacon in it and cook it for 1-2 minutes.
Add the breadcrumbs, stir, and cook for 1 more minute.
Move the mixture on a paper towel and pat it dry. Next, add it in a large bowl.
Add the lemon zest, lemon juice, and give it a good stir.
Lay the once again the skillet in which you have cooked the bacon over medium heat. Add the Brussels sprouts and season them with salt and pepper. Cook for 2 minutes.
Add the bacon and breadcrumb mixture and season with fresh thyme. Cook for 1-2 more minutes before removing from heat.

Sauteed Brussels Sprouts With Bacon

Besides looking like tiny, miniature cabbages, Brussels sprouts also have lots of health benefits. They are low in calories, but rich in nutrients and antioxidants so they are perfect for a light meal. Consider them as a side in this delicious dish, which sees them paired with some smoky, fried bacon. Isn’t this a match made in heaven?

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Ingredients Needed for Sauteed Brussels Sprouts With Bacon

7 ounces of brussels sprout
5 slices of bacon, chopped
1 teaspoon butter
1 onion, chopped
salt
pepper

How to Make Sauteed Brussels Sprouts With Bacon

Lay the brussels sprouts on your wooden board. Remove the rough parts and cut them in halves.
Heat a skillet over medium heat, and add the bacon in it. Cook it for 1-2 minute.
Add the butter in the skillet and melt it. Also, add the onion and cook it until soft.
Add the brussels sprouts, season with salt and pepper.
Cook everything for 4-5 more minutes.

Roasted Brussels Sprouts and Butternut Squash

We would use two words to describe this vegetarian dish: deliciously delicious. It’s all about roasting Brussels sprouts and butternut squash separately, in olive oil. For the squash, we wanted some more extra flavor so we added cinnamon and maple syrup, too. When serving, garnish them with pecans and cranberries and be generous with maple syrup.

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Ingredients Needed for Roasted Brussels Sprouts and Butternut Squash

Roasting the Brussels sprouts:

4 ounces of brussels sprouts
½ tablespoon olive oil
salt

Roasting the squash:

½ butternut squash, diced
½ tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon

For garnishing:

2 tablespoons of dried cranberries
½ cup pecan nuts
1 tablespoon maple syrup

How to Make Roasted Brussels Sprouts and Butternut Squash

Add the Brussels sprouts on a tray lined with parchment paper, drizzle with olive oil, season with salt, and roast for 25 minutes at 400⁰F/200⁰C. Set aside.
Add the diced squash on a tray lined with parchment paper, drizzle with olive oil and maple syrup, sprinkle with cinnamon, toss a little with your hands, then roast for 25 minutes at 400⁰F/200⁰C.
Serve them together on a flat plate, garnished with dried cranberries and pecans, and drizzled with maple syrup.

Roasted Brussels Sprouts and Carrots

Care for a meatless dinner? If you’re thinking a salad can be your go-to, try a warm one – it’s cold outside and your body needs warming foods in order to work properly. For this salad, we’ve coated some carrots and Brussels sprouts with olive oil, balsamic vinegar and lots of fresh herbs and then roasted them in the oven for half an hour.

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Ingredients Needed for Roasted Brussels Sprouts and Carrots

1 pound brussels sprouts
2 large carrots, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 fresh rosemary leaves
2 fresh thyme sprigs
salt
pepper
½ cup pecan nuts
dried cranberries for topping

How to Make Roasted Brussels Sprouts and Carrots

Preheat the oven to 400°F/200°C.
Add the brussels sprouts and sliced carrots to a large bowl.
Pour the olive oil, balsamic vinegar, and maple syrup.
Add the rosemary, thyme, and season with salt and pepper. Mix.
Line a baking tray with parchment paper. Lay the veggies over it.
Slide the tray into the oven for the next 25 minutes. Don’t turn off the heat.
Take out the tray and spread the pecan nuts evenly into the tray.
Slide the tray into the oven for 10 more minutes.
Serve topped with dried cranberries.

Brussels Sprouts Gratin

This recipe may not be the healthiest way of eating brussels sprouts, but it’s a perfect way to bring non-fans into the fold. Boil the brussels sprouts first and then cook them in the oven in a rich, creamy sauce, topped with some grated mozzarella. You will surely enjoy it.

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Ingredients Needed for Brussels Sprouts Gratin

12 ounces of brussels sprout
2 teaspoons of butter
2 garlic cloves, crushed
1 teaspoon flour
½ cup heavy cream
salt
pepper
3 tablespoons of milk
3 ounces of low moisture mozzarella, shredded

How to Make Brussels Sprouts Gratin

Add water in a saucepan and bring it to a boil.
Add the brussels sprouts and cook them for 15 minutes.
Preheat the oven to 340°F/170°C.
Heat a skillet over medium heat, add 1 teaspoon of butter and melt it.
Add the garlic, flour, and heavy cream. Stir constantly using a wooden spoon.
Season with salt and pepper. Stir until you obtain a thick, light golden color. Pour a bit of milk and stir until smooth, then add the cooked brussels sprouts and coat them with the white sauce.
Grease with the remaining butter a small ceramic baking dish.
Transfer the brussels sprouts and white sauce in the baking dish.
Top with shredded mozzarella and bake for 25 minutes.

Smoked Mackerel Salad With Sauteed Brussels Sprouts

Smoked mackerel have a strong taste, that’s why you should combine it with raw vegetables and lemon juice, to mild its taste. So, make a salad! Now, are you wondering what vegetables to serve it with? What about sautéed Brussels sprouts? Quick to cook and tasty!

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Ingredients Needed for Smoked Mackerel Salad With Sauteed Brussels Sprouts

1 smoked mackerel
½ red onion, diced
½ red bell pepper, diced
0.25 green bell pepper, diced
1 parsley, chopped
3 tablespoons of lemon juice
1 tablespoon olive oil
salt
pepper
4 brussels sprouts
2 tablespoons of vegetable oil

How to Make Smoked Mackerel Salad With Sauteed Brussels Sprouts

Chop the smoked mackerel fillet and add it in a bowl.
Add the red onion, red bell pepper, and green bell pepper.
Add the lemon juice and olive oil and season with salt and pepper.
Wash the Brussels sprouts and remove the outer layer of leaves. Cut off the brown stubs and slice them in half.
Heat the vegetable oil in a skillet. Add the Brussels sprouts, and sprinkle salt and pepper.
Mix the Brussels sprouts and add a few drops of lemon juice.
Sauté the Brussels sprouts cooking them for about 5 minutes one side, until they’re golden brown. Turn them over to the other side and continue cooking for another 5 minutes. Remove them from the stove.
Serve the fish salad with sautéed Brussels sprouts.

Sauteed Brussels Sprouts With Toasted Nuts

Sauteed Brussels sprouts may seem like a boring dish. But if you give them a chance, they might surprise you with their mild sweetness. Especially when combined with walnuts, sunflower seeds, and pine nuts, which have a slightly nutty flavor. Add more to the textured result with garlic and parmesan! Have we convinced you?

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Ingredients Needed for Sauteed Brussels Sprouts With Toasted Nuts

10 brussels sprouts
1 ounce pine nut
1 ounce walnut
1 tablespoon vegetable oil
1 teaspoon brown sugar
½ cup water
salt
pepper
1 ounce mixed seeds
1 teaspoon turmeric
2 garlic cloves
2 tablespoons of lemon juice
1 ounce parmesan

How to Make Sauteed Brussels Sprouts With Toasted Nuts

Wash the Brussels sprouts and remove the outer layer of leaves. Cut off the brown stubs and slice in half.
Heat a skillet and put in it the pine nuts.
Crush the walnuts and add them too.
Toast the pine nuts and the walnuts. From time to time, mix using a wooden spoon.
Put another skillet on medium heat. Pour the vegetable oil in it and sprinkle the brown sugar, then mix.
Add the Brussels sprouts and mix. Sauté the Brussels sprouts. Cook them on one side for about 5 minutes until they’re golden brown, and then turn them over to the other side.
Add water, then season with salt and pepper by taste.
Cover the skillet for about 5 minutes. Then, remove the lid and cook the Brussels sprouts until the liquid has evaporated and they’re cooked through.
Add seed mix and the toasted walnuts and pine nuts.
Crush the garlic and add it to the dish, then add lemon juice, and mix.
Grate parmesan on the dish, just before serving it, warm.

Chicken With Brussels Sprouts and Sweet Potatoes

If you are on a diet, here’s an idea for a healthy dinner! Chicken breast is leaner and healthier than pork meat. Plus, the vegetables are low in calories!

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Ingredients Needed for Chicken With Brussels Sprouts and Sweet Potatoes

1 tablespoon olive oil
6 ounces of brussels sprout
2 chicken breasts
2 sweet potatoes, peeled and cut into cubes
sea salt
pepper
paprika
thyme
2 tablespoons of shredded mozzarella

How to Make Chicken With Brussels Sprouts and Sweet Potatoes

Preheat the oven to 350 degrees F/180 degrees C. Line a baking tray with parchment paper. Drizzle it with olive oil.
In the middle, put the 2 chicken breasts; in one end, put the Brussels sprouts, and in the other, put the sweet potatoes.
Season it with sea salt, freshly ground pepper, and paprika. Put on top a few thyme leaves.
Bake it for 40 minutes.
Spread the mozzarella on top of it and serve.

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