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Chicken and Brussels Sprouts Tricolor Penne

Want a quick and healthy dish for dinner? Make this Chicken and Brussels Sprouts Tricolor Penne, in less than 30 minutes! Brussels sprouts are low in calories and high in nutrients and proteins. What about the flavor? Joggle with chili flakes, lemon juice, coriander, and parmesan!

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Ingredients Needed for Chicken and Brussels Sprouts Tricolor Penne

1 tablespoon vegetable oil
1 chicken breast, around 5 ounces
salt
pepper
½ teaspoon chili flakes
1 teaspoon butter
10 brussels sprouts
2 tablespoons of lemon juice
1 chili
2 ounces of tricolor penne
1 coriander
1 teaspoon parmesan, grated

How to Make Chicken and Brussels Sprouts Tricolor Penne

  1. Heat the vegetable oil in a skillet.
  2. Cut the chicken breast into stripes and add them to the skillet.
  3. Cook the chicken until it turns an white opaque color, then add salt and pepper.
  4. Continue to cook the chicken, stirring occasionally.
  5. Add chili flakes by taste and cook until chicken turns golden-brown. Remove it from the stove and set it aside.
  6. Meanwhile, wash the Brussels sprouts and remove the outer layer of leaves. Cut off the brown stubs and slice in half.
  7. Melt the butter in a large skillet.
  8. Add the Brussels sprouts, season them with salt and pepper, and mix.
  9. Add the lemon juice and stir.
  10. Add the chicken and chili slices. Mix to combine the flavors.
  11. Bring a large pot of water to a boil and cook the penne, according to the instructions on the package.
  12. Strain the pasta and add them to the skillet.
  13. Add the coriander and mix.
  14. Serve the pasta with grated parmesan on top!

Warm Brussels Sprout Salad

Sometimes, especially when autumn comes around, all you need is a warm salad. Make it simple: stir-fry some boiled Brussels sprouts with garlic and lemon zest! Then, get in bed and enjoy this simple yet flavorful dish! Still cold? Guess not!

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Ingredients Needed for Warm Brussels Sprout Salad

7 ounces of brussels sprout
2 tablespoons of vegetable oil
salt
pepper
2 garlic cloves
½ teaspoon lemon zest

How to Make Warm Brussels Sprout Salad

  1. Wash the Brussels sprouts and remove the outer layer of the leaves. Cut off the brown stubs and slice them in half.
  2. Fill a large pot with water, put it on high heat, and bring it to a boil.
  3. Add the Brussels sprouts in the boiling water.
  4. Boil them for 10-15 minutes, until they’re tender. That means you should be able to stick a fork in them. Remove the Brussels sprouts from the hot water.
  5. Heat the vegetable oil in a skillet over medium-high heat.
  6. Add the boiled Brussel sprouts and sprinkle salt and pepper over them. Toss well.
  7. Slice the garlic and add it to the skillet. Add the lemon zest.
  8. Gently stir the Brussels sprouts to mix them with the other ingredients. Cook the Brussels sprouts for 3-5 minutes, or until they begin to look golden-brown. Done!

Bacon and Brussels Sprout Skewers

Everybody likes skewers, and how could they not? You can put lots of things on them and you can make your own amazing combos! We already thought of a combination: bacon and brussels sprouts! To make things even better, we’ve added a sweet glaze, made with some brown sugar and a splash of cognac. They’re simply amazing! Try and see for yourself!

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Ingredients Needed for Bacon and Brussels Sprout Skewers

3.5 ounces of bacon
12 brussels sprouts
3.5 ounces of butter
⅔ cup brown sugar
1 tablespoon cognac
salt

How to Make Bacon and Brussels Sprout Skewers

  1. Cut the bacon into small, but thick chunks.
  2. Use wooden skewers and slide bacon chunks and brussels sprouts in turns.
  3. Place the skewers on a heated grill and cook them for about 1-2 minutes per side.
  4. Separately, heat a saucepan and add the brown sugar. When it starts caramelizing, add the butter. Pour cognac and a pinch of salt and bring it to a boil. Cook it until the mixture turns into a smooth sauce.
  5. Use a brush to spread this sweet glaze over the skewers.
  6. Enjoy!

Smoked Whitefish and Brussels Sprout Stir-Fry

An excellent dish is never about the taste of the ingredients, but how they work together to enhance flavors. As bland as Brussels sprouts may seem, they come alive when you pair them with a tender, smoky fish. Add some chili and garlic, and the plate in front of you will leave you catching your breath!

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Ingredients Needed for Smoked Whitefish and Brussels Sprout Stir-Fry

1 tablespoon vegetable oil
1 white onion, sliced
1 garlic clove, sliced
7 ounces of brussels sprout
7 ounces of smoked whitefish
1 chili pepper, sliced
salt
pepper
chili flakes

How to Make Smoked Whitefish and Brussels Sprout Stir-Fry

  1. Heat the vegetable oil in a skillet.
  2. Add the onion and cook it until softened and golden.
  3. Add the garlic.
  4. Remove the outer layer of the Brussels sprouts. Cut off the brown stubs and slice them in half.
  5. Add the Brussels sprouts to the skillet.
  6. Remove the skin and bones from the fish. Wash and crumble it with your fingers or using a fork.
  7. Add the fish to the pan, give it a good stir and cook it for about 3-4 minutes.
  8. Add the chili and season with salt and pepper.
  9. Cook the Brussels sprouts about 10 minutes until they’re cooked through. Test them regularly by piercing with a knife.
  10. Serve the stir-fry warm.

Brussels Sprout Pizza

Have you tried Brussels sprouts on pizza before? They are delicious, and they match perfectly with mozzarella.

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Ingredients Needed for Brussels Sprout Pizza

1 pizza crust
1 cup mozzarella
1 red bell pepper, sliced
1 yellow bell pepper, sliced
15 brussels sprouts

How to Make Brussels Sprout Pizza

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Top the pizza crust with mozzarella, red and yellow bell pepper slices, add Brussels sprouts and again mozzarella.
  3. Season it with pepper.
  4. Bake for 20 minutes.
Red Cabbage and Brussels Sprout Hot Salad

Red Cabbage and Brussels Sprout Hot Salad

What about a nutritious coleslaw with mildly sweet Brussels sprouts? Increase the crispiness factor of the red cabbage by adding carrot strips. Give it a kick with a hot vinaigrette and red onion. And there you have it: a colorful and healthy salad and side-dish.

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Ingredients Needed for Red Cabbage and Brussels Sprout Hot Salad


For the Brussels sprout:

1 teaspoon vegetable oil
4 ounces of brussels sprouts, quartered and halved
salt
pepper

For the hot vinaigrette:

1 tablespoon vegetable oil
2 teaspoons of apple cider vinegar
2 teaspoons of hot chili sauce
salt
pepper

For the salad:

¼ red cabbage, chopped
2 medium carrots, cut into thin strips
½ medium red onion

How to Make Red Cabbage and Brussels Sprout Hot Salad

  1. For the Brussels sprout:

    Heat the vegetable oil in a skillet over low heat. Add the Brussels sprouts and stir for 30 seconds.

  2. Season with salt and pepper. Cook and stir for up to 2 minutes. Set aside.
  3. For the dressing:

    Add the ingredients for the dressing to a small bowl, season with salt and pepper and mix.

  4. For the salad:

    Add the red cabbage, cooked Brussels sprouts, carrot strips, red onion, and the dressing to a bowl. Mix until even.

Chicken With Warm Brussels Sprout Salad

Brussels sprouts are the cute and healthy miniature cabbages that parents usually try feeding their kids. If you want to try it in a savory salad, we recommend this one with hot chili sauce, crunchy walnuts, Dijon mustard, and a touch of blueberries and pomegranate.

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Ingredients Needed for Chicken With Warm Brussels Sprout Salad

1 tablespoon vegetable oil
10 ounces of chicken breast, thinly sliced
salt
pepper
1 teaspoon chili sauce
4 ounces of brussels sprout
1 ounce walnut
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon olive oil
½ orange
1 ounce blueberry
1 tablespoon pomegranate seed

How to Make Chicken With Warm Brussels Sprout Salad

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken breast. Season it with salt, pepper, and chili sauce.
  3. Cook it until it’s ready, about 15-20 minutes.
  4. In the meantime, add water in a saucepan and bring it to a boil. Add the brussels sprouts and cook them for around 5 minutes.
  5. Toast the walnuts in a skillet for 2 minutes. Add a bit of salt.
  6. Prepare the Dijon dressing. Grab a small bowl and add Dijon, honey, salt, pepper, olive oil, and orange juice. Mix it until smooth.
  7. Add the sprouts in a large bowl, add the walnuts and pour the Dijon dressing.
  8. Place the chicken on a plate, next to the brussels sprout salad. Top it with blueberries and pomegranate seeds.
Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole

Chicken goes excellent with rice, especially when they’re cooked together in the oven in a delicious casserole, like the one below. This casserole also has sweet potato and brussels sprouts, and they’re accompanied by the delicious flavors of thyme, paprika, and cranberries.

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Ingredients Needed for Healthy Chicken and Rice Casserole

1 tablespoon vegetable oil
12 ounces of chicken breast, small chunks
salt
pepper
½ teaspoon paprika
1 red onion, chopped
1 sweet potato, small cubes
½ teaspoon dried thyme
1 cup chicken stock
3 ounces of brussels sprouts, halved
1 cup wild rice, cooked
2 tablespoons of dried cranberry
1 ounce almonds

How to Make Healthy Chicken and Rice Casserole

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with salt, pepper, and paprika.
  3. Cook the chicken until evenly browned.
  4. Add the red onion in the remaining fat.
  5. Cook it for 1 minute and add the butternut squash, and season with thyme, salt, and pepper.
  6. Pour the chicken stock and simmer everything for 20 minutes.
  7. Remove the lid, add the brussels sprouts and simmer for 15 more minutes, lid on.
  8. Add the chicken, rice, cranberries, and give it a good stir.
  9. If you aren’t familiar on how to cook rice, here is a small tutorial.
  10. Next, move the dish in a baking tray and cook it for 35 minutes at 350 degrees F/175 degrees C.

Mussel and Sausage Stew

Fresh steamed mussels and flavorful sausage, cooked alongside Brussels sprouts, baby carrot and bell pepper in a delicious tomato sauce – this stew is everything you need when looking for some comfort food.

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Ingredients Needed for Mussel and Sausage Stew

1 white onion, julienne sliced
2 tablespoons of vegetable oil
1 pork sausage, sliced
5 ounces of brussels sprout
½ red bell pepper, sliced
½ yellow bell pepper, sliced
3 ounces of baby carrot
20 mussels
¼ cup vegetable stock
½ cup tomato sauce

How to Make Mussel and Sausage Stew

  1. Heat the vegetable oil in a skillet and cook the onion until translucent.
  2. Add the sausage and cook it for 1-2 minutes.
  3. Add the brussels sprouts, bell pepper, and baby carrots. Stir and cook them together.
  4. Add the mussels and the vegetable stock.
  5. Cover with a lid and simmer for 15 minutes.
  6. When the time’s up, add the tomato sauce, salt, and pepper.
  7. Cook for 2-3 more minutes.
  8. Enjoy!

Roasted Veggie Salad Topped With Avocado Dressing

Want to enjoy an all-veggie meal tonight? Then grab some pumpkin, brussels sprouts, bell pepper, and roast them in the oven. Then, serve the roasted vegetables in a lettuce salad, topped with a creamy avocado dressing. It’s fresh, healthy, and perfect for a light dinner!

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Ingredients Needed for Roasted Veggie Salad Topped With Avocado Dressing

1 avocado, pit removed
1 garlic clove, chopped
salt
pepper
1 tablespoon olive oil
1 lime
4 ounces of pumpkin, diced
3.5 ounces of brussels sprout
½ red bell pepper, diced
1 tablespoon olive oil
1 teaspoon oregano
½ lettuce
1 ounce baby spinach
basil

How to Make Roasted Veggie Salad Topped With Avocado Dressing

  1. Preheat the oven to 400°F/200°C.
  2. You can start with the dressing. Grab a tall glass container and add the avocado, garlic, salt, pepper, olive oil, and the juice of a lime.
  3. Blend all of the ingredients until smooth.
  4. Add water in a medium saucepan and throw in the diced pumpkin. Bring it to a boil and cook it until it’s slightly tender.
  5. Line a baking tray with parchment paper. Add the cooked pumpkin, brussels sprouts, bell pepper, olive oil. Season with salt, pepper, and dried oregano.
  6. Roast the veggies for the next 40 minutes.
  7. Place the lettuce and spinach in a bowl or plate. Top it with roasted veggies and pour the avocado dressing.
blanching

5 Recipes That Involve Blanching to Take Your Cooking to the Next Level

Sometimes I think we don’t blanch enough. Shortly scalding your vegetables in boiling water and then plunging them into ice-cold water, not only preserves texture and color but also avoids depleting those greenies of their nutrients. So why don’t we do it more often? And it’s not only green vegetables that can be blanched. You

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