The Sweet and Savory Brussels Sprouts Slaw That I Can’t Stop Making.

I cannot stop making (and eating!) this brussels sprouts slaw! Oh my gosh. It’s sweet. And savory. It’s chewy. And crunchy. It has all the flavor and texture that I love.  It doesn’t look that exciting for a Monday, but I promise that it’s going to be a staple in your fridge. Have you ever […]

The post The Sweet and Savory Brussels Sprouts Slaw That I Can’t Stop Making. appeared first on How Sweet Eats.

I cannot stop making (and eating!) this brussels sprouts slaw!

sweet and savory brussels sprouts slaw

Oh my gosh.

It’s sweet. And savory. It’s chewy. And crunchy. It has all the flavor and texture that I love. 

thinly sliced brussels sprouts

It doesn’t look that exciting for a Monday, but I promise that it’s going to be a staple in your fridge. Have you ever tried the brussels slaw from whole foods? This is kind of like that, but better. I mean, their version has celery so I WOULD NEVER but this is crunchy and savory and everything you need it to be.

So are we still eating brussels sprouts? I know it’s practically spring and all, but I’m still eating them and loving them. And judging from this slaw-salad hybrid, I’m going to be eating them as long as I can.

bowl of brussels sprouts, almonds, cheese and cherries

Yes, by now I think we all know that I love brussels sprouts. This recipe uses them RAW! It does.

Don’t freak out.

Just like many kale salads, we’re going to “marinate” our brussels for a few minutes in a dressing that removes the bitterness. Promise it changes everything. You can make this ahead of time or save the leftovers and it gets even better as it sits. 

Now if those chewy bitter greens aren’t really your thing, you will probably prefer this after it has sat for a bit. If you love kale salads, then you’ll probably love it immediately.

For instance, Eddie didn’t LOVE it at first, right after it was made. He found it a bit too pungent and brussels-y, however he also doesn’t love dried cherries and almonds like I do. Ha!

But!

After it had sat for a bit in the fridge, he really loved it. It goes with everything.

lemon juice, dijon, honey for vinaigrette

I would suggest not going absolutely crazy with the dressing at first. The brussels slaw wilts as it sits and basically gets “wetter” as it sits. It’s so, so good that way, but you don’t want it swimming in a troth of dressing. So I suggest saving a bit of dressing in a separate container and adding it if needed. You do want the slaw to be “wet” when you make it, but just know that it will get more wet in the fridge as it sits. I love it both ways! 

pouring dressing on brussels sprouts slaw

The biggest reason that I love this so much? It is so incredibly versatile. You can serve this slaw as a salad. You can serve it as a side, or even as a topping on something like grilled chicken or pork. And of course, you can serve it on sandwiches! Pulled pork or chicken, even grilled cheese.

Seriously, it is perfect every single way.

sweet and savory brussels sprouts slaw

You can swap out the cherries for cranberries, or even apricots or dried figs. Don’t have almonds? Use chopped walnuts or pecans or even pistachios. You could even probably grate some cheddar instead of parm!

While this original version is my all-time favorite – I adore cherries, the parm is nutty and savory and sliced almonds are ideal – you can definitely make subs if needed without seriously comprising the recipe.

sweet and savory brussels sprouts slaw

Look at all that crunch!

close up of sweet and savory brussels sprouts slaw

Have I convinced you yet!?!

sweet and savory brussels sprouts slaw

Brussels Sprouts Slaw

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Brussels Sprouts Slaw

This brussels sprouts slaw is filled with dried cherries, parmesan, sliced almonds and tossed in a homemade vinaigrette. Super versatile!
Course Salad, Side Dish
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound raw brussels sprouts, stems removed and thinly sliced or shredded
  • 1 cup dried cherries, (or cranberries, figs, etc)
  • cup sliced almonds, (these can be toasted or honey roasted)
  • 1/2 cup grated parmesan cheese
  • kosher salt and pepper

vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • big pinch of kosher salt and pepper
  • cup olive oil

Instructions

  • Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better. Think cole slaw strips!
  • Place the brussels in a bowl. Add a big pinch of salt and pepper and toss. Add in the cherries, almonds and parmesan cheese. Drizzle in half of the vinaigrette. Toss the slaw and let it sit for 15 minutes at room temperature. If you’re making it ahead of time, stick it in the fridge until you’re ready to use (along with the remaining dressing, in a separate container).
  • After 15 minutes, toss the slaw again. Taste and season with more salt and pepper (you may need it!) and drizzle on more dressing as you’d like. Serve as a salad, a side or on top of sandwiches.
  • Save any leftovers in a sealed container in the fridge. I LOVE this the next day!

vinaigrette

  • Whisk together the lemon juice, honey, dijon, garlic, salt and pepper until combined. Whisk in the olive oil until the mixture is emulsified. This stays great in the fridge for a few days, just whisk or shake before using.

sweet and savory brussels sprouts slaw

Want to live inside that crispy, crunchy bowl!

The post The Sweet and Savory Brussels Sprouts Slaw That I Can’t Stop Making. appeared first on How Sweet Eats.

Brussels, Caramelized Onion and Pistachio Pizza.

I live for a brussels sprouts pistachio pizza! It has been SO LONG since I shared a pizza recipe!! It’s crazy – pizza is one of my favorite things to make and I love trying new toppings and different varieties. This one is really extra delish. This version had a little help. A few years […]

The post Brussels, Caramelized Onion and Pistachio Pizza. appeared first on How Sweet Eats.

I live for a brussels sprouts pistachio pizza!

brussels, caramelized onion and pistachio pizza

It has been SO LONG since I shared a pizza recipe!!

It’s crazy – pizza is one of my favorite things to make and I love trying new toppings and different varieties. This one is really extra delish.

pizza dough

This version had a little help. A few years ago I made this brussels pistachio tart that is incredible. I mean, it is so flavorful and fantastic that I could eat it once a week.

So I knew I wanted to do another brussels + pistachio combo, but this time on legit pizza crust and not puff pastry.

As a side note, I use puff pastry as my cheaters pizza crust all the time! We love a flakey crust like puff pastry because it mimics a few of our favorite local pizza places here. It’s a really great option if you’re in a pinch!

Regardless, I still wanted to make a larger, more traditional pizza with said combo. So here we are!

caramelized onions

These flavors are unreal. Together, it’s like a delicious loaded brussels sprouts pizza explosion. The whole thing starts with caramelized onions, then we also have sharp cheddar and parmesan. Brussels sprouts, of course, and then chopped pistachios for crunchy sprinkle on top. The pistachios add such a wonderful nutty flavor and the tiniest bit of crunch too.

It’s all just so good!

pizza dough with toppings

P.S. baby bump alert! It’s kind of hindering some photos at this point. Ha!

When we do pizza night, which frankly tends to be more in spring, summer and fall because I use the grill or our ooni oven outdoors, I almost always make two different kinds of pizza.

All of us always want “at least a bite” of a more traditional pizza, so I’ll do cheese, pepperoni and maybe roasted red peppers. Even if we only eat one slice of it, it’s the perfect pizza for our leftovers.

Then I also always make another fancier pizza that isn’t “regular,” as my fam likes to call it. It ranges from buffalo chicken, to mushroom fontina, to lemon hot honey. In the winter, my favorite is always a brussels sprouts version. Brussels bacon is pretty classic these days and we all love that one too. But this one also really takes the cake! 

brussels, caramelized onion and pistachio pizza

This pizza has everything. It has sweet and savory flavor from the caramelized onions, tons of cheese, flavor and a slight chew from the shredded brussels and of course, the pistachios! Every bite is loaded which is the best kind to make. Each bite has flavor, texture and cheesy goodness.

It’s a pizza dream. 

brussels, caramelized onion and pistachio pizza

Brussels Sprouts Pistachio Pizza

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Brussels, Caramelized Onion and Pistachio Pizza

This brussels sprouts pistachio pizza is divine! Loaded with caramelized onions, sharp cheddar, parmesan and pistachios. It's so good!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

crust

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting

topping

  • 3 tablespoons unsalted butter
  • 2 large sweet onions, thinly sliced
  • kosher salt and pepper
  • 1 pound brussels sprouts, stems removed and thinly sliced
  • 1 tablespoon olive oil
  • 1 cup freshly grated sharp white cheddar cheese
  • ½ cup freshly grated parmesan cheese, plus more for topping
  • ¼ cup chopped roasted pistachios
  • fresh herbs like parsley or basil for topping, if desired

Instructions

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • While the dough rises, heat 2 tablespoons of the butter in a skillet over medium heat. Add in the sliced onions with a big pinch of salt and pepper. Cook, stirring often, for 10 minutes, until the onions soften. Turn the heat down to low and continue to cook, stirring often, until the onions become golden and caramely, about 20 to 25 more minutes. I don’t over-caramelized them, because they will still cook in the oven!
  • Preheat the oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.
  • Remove the onions from the skillet and place them in a bowl. Add the remaining tablespoon of butter to the skillet over medium heat. Add in the brussels sprouts and the garlic with another pinch of salt and pepper. Cook, stirring often, until the brussels are softened and bright green, about 6 to 8 minutes.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. For this recipe, I just rolled out the dough to fit a 10x15 baking sheet. Nothing specific, just rolled to fit!
  • Brush the dough with a tablespoon of olive oil, cover all over to the edges. Top with a sprinkling of the cheddar cheese. Add on the caramelized onions, then the brussels sprouts. Top with the remaining cheddar and parmesan. Top with the pistachios.
  • Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing.
  • Top with a few fresh herbs if you’d like and some grated parmesan!

 

brussels, caramelized onion and pistachio pizza

Obsessed.

The post Brussels, Caramelized Onion and Pistachio Pizza. appeared first on How Sweet Eats.

Brussels Sprout Salad

This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish. Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding? Ingredients for Brussels sprout salad There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad: Shaved Brussels sprouts: see below for how to do it, or buy them pre-shaved Crunchy leafy green: we used escarole, but it’s optional Apple: Apple and Brussels are a classic combination Dried cherries: Use tart cherries with no added sugar if you can find them Almonds: Marcona almonds have great flavor, or use whatever you […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish.

Brussels sprout salad

Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?

Ingredients for Brussels sprout salad

There are so many ways to make a killer Brussels sprout salad recipe: here’s our favorite — and we’ll offer some variations and options below. Here’s what we put in our salad:

  • Shaved Brussels sprouts: see below for how to do it, or buy them pre-shaved
  • Crunchy leafy green: we used escarole, but it’s optional
  • Apple: Apple and Brussels are a classic combination
  • Dried cherries: Use tart cherries with no added sugar if you can find them
  • Almonds: Marcona almonds have great flavor, or use whatever you can find
  • Feta crumbles, optional: Feta is tasty, but this salad is just as good without
  • Dijon dressing: Top with our favorite Dijon mustard dressing for all the goodness
Brussels sprout salad

How to shred Brussels sprouts

The most time consuming part of Brussels sprout salad is…shaving the Brussels sprouts! There are a few ways to do it: and all you need is a Chef’s knife. However, if you have fancy equipment, it makes the process much faster. Here’s what to know:

  • Knife: Remove any tough outer layers with your fingers. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
  • Food processor: Use the slicing disc of a food processor. Place the Brussels sprout in top down one at a time, which creates long thin ribbons.
  • Mandoline: Put on the protective gloves that came with the mandoline. Shave each sprout from the tip to the end, using the mandoline attachment.
How to shred Brussels sprouts

Variations: other salad mix-ins!

Shaved Brussels sprouts aren’t bitter as you’d expect. They have a sweet flavor and a beautifully feathery texture. You can add just about anything to your Brussels sprout salad and it will taste good! Here are a few more ideas for mix-ins:

  • Pomegranate seeds add a beautiful crunch (here’s how to seed one)
  • Dried fruit like cranberries or raisins can stand in for the cherries
  • Pear can stand in for apple
  • Walnuts, pecans or pistachios work instead of almonds
  • Pumpkin seeds add additional crunch
  • Parmesan or Pecorino Romano cheese adds a savory note instead of feta

Salad dressing variations

You can also vary the dressing in this salad! We love it with our Dijon mustard dressing. But there are a few other dressing that work based on the ingredients you have on hand. Here are a few other options:

Another idea? Try tossing this salad with a sticky reduction sauce after the dressing, like Balsamic Reduction or Pomegranate Molasses.

Brussels sprout salad recipe

More Brussels sprouts recipes

The humble Brussels sprout has grown into one of our favorite foods. In the last several years, it’s grown massively in popularity on restaurant menus. We’re so glad it’s enjoying the spotlight it deserves! Here are a few more great Brussels sprout recipes:

This Brussels sprout salad recipe is…

Vegetarian, vegan, plant-based, diary-free and gluten-free.

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Brussels sprout salad

Easy Brussels Sprout Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This Brussels sprout salad has the best fresh flavors and zingy dressing! Pair it with apples, almonds and dried cherries for a tasty side.


Ingredients

For the salad

  • 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded) 
  • 1 1/2 cups chopped escarole or other crunchy leafy green, optional
  • 1 large crisp tart red apple (like Honeycrisp)
  • 1/2 cup dried tart cherries
  • 1/2 cup almonds (Marcona almonds, if possible)
  • 1/4 teaspoon kosher salt
  • 1 recipe Dijon Mustard Dressing
  • Feta cheese crumbles, optional (omit for vegan)

Instructions

  1. Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end. 
  2. Prep the vegetables: Chop the escarole or other leafy green. Dice the apple. 
  3. Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. 
  4. Assemble the salad: Mix together all salad ingredients. Mix with 1/2 cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve. 
  • Category: Side
  • Method: Raw
  • Cuisine: Salad

Keywords: Brussels sprout salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Buffalo Brussels Sprouts

Buffalo sauce on Brussels sprouts? Yes. Yes indeed, a very good idea. I only thought to try this combination after, oh, eight failed attempts at buffalo cauliflower.…

The post Buffalo Brussels Sprouts appeared first on Cookie and Kate.

Buffalo Brussels sprouts appetizer recipe

Buffalo sauce on Brussels sprouts? Yes. Yes indeed, a very good idea. I only thought to try this combination after, oh, eight failed attempts at buffalo cauliflower. (I think I’ve just figured out the trick to that one, but trust me, you’ll definitely want to give these sprouts a try this weekend.)

These buffalo Brussels sprouts are a fantastic Super Bowl appetizer. They’re fresh and irresistibly spicy at the same time. You can have your fill of these and feel good about it later.

Buffalo Brussels sprouts ingredients

This recipe starts off with a base of golden, roasted Brussels sprouts drizzled with a simple, three-ingredient homemade buffalo sauce. Top them off with ripe avocado or blue cheese (your choice, both optional) and fresh herbs.

These sprouts will offer some balance to a full-blown snack spread. I hope you love them as much as I do!

Continue to the recipe...

The post Buffalo Brussels Sprouts appeared first on Cookie and Kate.

Warm Brussels Crunch Salad.

Raise your hand if you’re up for a brussels crunch salad! This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer! I adore […]

The post Warm Brussels Crunch Salad. appeared first on How Sweet Eats.

Raise your hand if you’re up for a brussels crunch salad!

brussels crunch salad

This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer!

sautéed brussels sprouts

I adore this salad. It comes together pretty quickly too. It’s a great one to make if you have leftover grains, as the base in quinoa. If you don’t, you can make a small batch of quinoa in 15 minutes, so no biggie there.

brussels crunch salad and quinoa

We also use a lemon vinaigrette here, which is one of my favorite things to meal prep at the beginning of the week. If you can prep the quinoa and vinaigrette ahead of time, this bowl will take about 15 or 20 minutes to come together, tops.

brussels crunch salad with parmesan cheese

It’s loaded with flavor, we already discussed texture and it’s pretty darn filling too. I love it as a main meal, specifically lunch. But Eddie loves it as a side and it goes a long way there too. My personal preference is to serve it warm, however it’s also wonderful cold. Leftovers are even more flavorful from the lemon vinaigrette, making this the ideal work lunch for life! 

Can you tell I’m hooked?!

brussels crunch salad

I saute the brussels in a skillet, but you could take the prep another step ahead and roast some and throw this together. Anything goes here, as long as you get the flavors and crunch topping right.

For the crunch topping, we’re talking:

Nuts! I like to use marcona almonds. I’d probably use regular almonds or pine nuts too.

Toasty breadcrumbs! One of my go-tos for the last decade has been panko toasted in a bit of butter. It gets golden and crispy crunchy and adds so much to salads. And, well… everything else. 

These two things together make the bowl ridiculously crunchy. It’s fantastic! 

brussels crunch salad

Parmesan cheese is also a major player too. You can finely grate it or even shave it. I toss a bit of it with the brussels and quinoa mix, then I throw the rest on top. It adds a wonderful savory, nutty, salty flavor that only parmesan can. It’s essential. 

This is super versatile, seasonally delish and everything I want to enjoy!

brussels crunch salad

Warm Brussels Crunch Salad

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Warm Brussels Crunch Salad

This warm brussels crunch salad is loaded with texture and flavor! Toasty breadcrumbs, marcona almonds and parmesan make this delish!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 cup cooked quinoa
  • 1 tablespoon unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • 1 pound brussels sprouts, stems removed and sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • cup marcona almonds, chopped
  • ¼ cup freshly grated parmesan cheese

lemon vinaigrette

  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • I love using leftover quinoa for this. If you don’t have leftovers, make a batch of quinoa! It will only take 15 minutes. You can also use another favorite grain for this.
  • I like to prep by making the lemon vinaigrette first. You can make this ahead of time and store it in the fridge, it will last a few days. You can also make it fresh. Shake it up before using.
  • I also like to make the breadcrumbs too, this way everything is ready to go. Heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
  • Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
  • Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted breadcrumbs. Serve immediately while warm. Leftovers are good cold too!

lemon vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

brussels crunch salad

So much crunch.

The post Warm Brussels Crunch Salad. appeared first on How Sweet Eats.

Roasted Vegetables

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…

The post Roasted Vegetables appeared first on Two Peas & Their Pod.

Roasted Buffalo Wing Brussels Sprouts.

Buffalo brussels sprouts are on the menu this weekend!  Crispy, golden brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and maybe a drizzle of ranch.  Can you say HEAVEN!  It’s no secret that I love buffalo wing inspired everything. The slightly hot, tangy wing sauce combined with cheese and ranch seasonings […]

The post Roasted Buffalo Wing Brussels Sprouts. appeared first on How Sweet Eats.

Buffalo brussels sprouts are on the menu this weekend! 

roasted buffalo wing brussels sprouts

Crispy, golden brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and maybe a drizzle of ranch. 

Can you say HEAVEN! 

chopped brussels sprouts

It’s no secret that I love buffalo wing inspired everything. The slightly hot, tangy wing sauce combined with cheese and ranch seasonings and some green onions and all that jazz – I LOVE IT. One of my favorite flavor combos for sure. I will gladly trash up my vegetables with some wing sauce! 

P.S. my fave may be this buffalo cauliflower flatbread from The Pretty Dish. It can’t be beat! 

brussels sprouts ready for roasting

My love for brussels also knows no bounds. They are one of my favorite vegetables – which is crazy – but also, my hate-to-love for vegetables has literally been documented on this blog from day on. Remember the first time I made brussels sprouts and fell in love? That was over a decade ago!

I’ve never looked back. I’m so glad they became somewhat trendy at a point because I’m not sure if I would have had the guts to try them otherwise.

If you know someone like that, start with this recipe! 

roasted buffalo wing brussels sprouts

Now, this recipe is inspired by one from a favorite local restaurant – one we ALWAYS went to for lunch before the shut downs happened. We’d always get these brussels as a starter (and this hummus platter!) and they were just so.darn.good.

Once our restaurants closed and started offering takeout only, this item went off the pickup menu! I was so bummed because it’s DELISH. I actually made a version of it last year at this time and never ended up sharing it. However, I love to make it for us all the time.

roasted buffalo wing brussels sprouts

It’s a great side dish, but I really like to make it as an appetizer or a snack. Like it would be perfect as a game day snack or something special for the super bowl. I mean let’s just go ahead and buffalo wing all the things!

But for real, I would gladly make a large pan of this and eat it as my meal. Adore. 

roasted buffalo wing brussels sprouts

Buffalo Brussels Sprouts

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Roasted Buffalo Wing Brussels Sprouts

These buffalo brussels sprouts are crispy bits of goodness! Buffalo wing sauce, blue cheese, scallions, cilantro and chives make these delish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 1 pound brussels sprouts, stems removed and quartered
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • cup buffalo wing sauce
  • ½ cup crumbled blue cheese
  • 4 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped chives
  • quick pickled onions, for topping
  • ranch dressing, for drizzling

Instructions

  • Place the brussels on a baking sheet. Toss with the olive oil and a big pinch of salt and pepper. Roast for 15 to 20 minutes, or until golden. If your brussels are smaller, you may need to roast for less time! I like to make sure mine get a few golden crispy bits for texture.
  • Remove the pan from the oven and drizzle with 2 to 3 tablespoons of wing sauce. Cover with half of the crumbled cheese. Place the pan back in the oven for 5 minutes, so the sauce and cheese warms up.
  • Remove the pan and drizzle with more wing sauce. Top with the remaining cheese. Sprinkle on the chopped cilantro, chives and green onions. Top with pickled onions, drizzle with ranch if you’d like and serve!

roasted buffalo wing brussels sprouts

Melty cheese on the baking sheet is all mine!

The post Roasted Buffalo Wing Brussels Sprouts. appeared first on How Sweet Eats.

brussels sprout and bacon frittata

As a Content Creator (appended with a saracastic ™), I can tell you that December is a weird time. All we want are buttery cookies, heavily spiced cakes, and luxe cocktails and if sparkly string lights were edible, probably that too. Who can b…

As a Content Creator (appended with a saracastic ™), I can tell you that December is a weird time. All we want are buttery cookies, heavily spiced cakes, and luxe cocktails and if sparkly string lights were edible, probably that too. Who can blame us? This year — as we try, against what sometimes feels like stacked odds, to find cheer and festivity wherever we can concoct it — the singular devotion to December decadence seems even stronger. I can put the whole internet to sleep merely by saying, “So, how about some salad?”

all preppeda not-small amount of baconadd shallotsthen brussels

But what about dinner? It’s still happening, right? [I didn’t say breakfast. That will be a jelly doughnut with a latke chaser, obviously.] Much as I try to ignore it some days, 5pm arrives and with it the “Wait, we don’t have a dinner plan?” conversation as we go through the list of things we have and try to find those in the very narrow Venn diagram of what most of us want to eat or want to cook, 5pm becomes 6pm and the Small and Hangry are demanding treats.

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Sheet Pan Cranberry Chicken Dinner

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier.

The post Sheet Pan Cranberry Chicken Dinner appeared first on Budget Bytes.

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier. I hope you get plenty of use out of this super easy, fall/winter-inspired sheet pan meal!

Cranberry chicken on a plate with roasted Brussels sprouts and sweet potatoes

What’s That Sauce?

As I mentioned above, I made a super simple balsamic cranberry sauce to drench the chicken with flavor. The sauce is simple: whole berry cranberry sauce (canned), balsamic vinegar, and butter. It makes the most deliciously sweet, tangy, and rich sauce that you’ll want to spoon over everything!

Can I Use Bone-In Chicken?

The cooking times and temperatures below are for boneless, skinless chicken breasts that have been pounded to a ¾ to 1-inch thickness. This allows them to cook quickly and evenly. Bone-in chicken takes much longer to cook and it would be best if they are roasted separately. For example purposes, here is a recipe for roasted bone-in chicken breasts.

Meal Prep It!

Sheet pan meals like this are perfect for meal prep! Just portion everything up into individual containers after baking and keep refrigerated for 3-4 days for quick lunches (reheat in the microwave).

Sheet pan cranberry chicken dinner on a plate with a fork lifting a bite of chicken
Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
Total Cost $13.26 recipe / $3.32 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 552.53kcal
Author Beth – Budget Bytes

Ingredients

Roasted Vegetables

  • 1 lb. Brussels sprouts $1.99
  • 1.5 lbs. sweet potatoes $1.79
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly crackd black pepper $0.03
  • 1/4 tsp garlic powder $0.03

Herb Baked Chicken Breasts

  • 2 boneless, skinless chicken breasts (1.33 lbs. total) $7.70*
  • 2 Tbsp butter, room temperature $0.28
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/8 tsp garlic powder $0.01
  • 1/4 tsp salt $0.02

Cranberry Balsamic Glaze

  • 1/2 cup whole berry cranberry sauce (canned) $0.30
  • 1/4 cup balsamic vinegar $0.55
  • 1 Tbsp butter $0.14

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
  • Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they're coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.
  • While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.
  • Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.
  • Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it's okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.
  • While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.
  • After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it's not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF. If the vegetables are done before the chicken, simply remove them from the baking sheet before returning the chicken to the oven.
  • To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

Notes

*This price was for organic chicken breasts.

Nutrition

Serving: 1serving | Calories: 552.53kcal | Carbohydrates: 42.33g | Protein: 35.98g | Fat: 26.03g | Sodium: 779.7mg | Fiber: 4.23g

How to Make Sheet Pan Cranberry Chicken Dinner – Step by Step Photos

Prepped Brussels sprouts and sweet potatoes on a baking sheet

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts and slice them in half. Peel and dice 1.5 lbs. sweet potatoes into ½ to ¾-inch cubes. Place them on a large baking sheet, keeping each on its own side. Drizzle with 2 Tbsp olive oil and season with ¼ tsp each of salt and pepper. Add ¼ tsp garlic powder to just the Brussels sprouts. Toss the vegetables, keeping them separate, until they’re coated in oil and seasoning. Transfer to the preheated oven and roast for 15 minutes.

Butter and herbs in a bowl

While the vegetables are roasting, prepare the herb butter baked chicken. In a small bowl, combine 2 Tbsp room temperature butter, ½ tsp dried sage, ¼ tsp dried thyme, ⅛ tsp garlic powder, and ¼ tsp salt. Stir them together until it forms an herb-butter paste.

Chicken breast on a cutting board being pounded with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to pound the chicken into an even ¾-inch thickness. This helps it cook quickly and evenly.

Herb butter being spread over the chicken breasts

Cut each chicken breast into two pieces. Pat them dry, then spread the herb butter over the surface of each piece.

Chicken added to the baking sheet with the roasted vegetables

After the vegetables have roasted for 15 minutes, remove the baking sheet and give them a good stir. Push them to the sides (it’s okay if they pile up now) to make room for the chicken. Place the herb-butter coated chicken in the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.

Cranberry sauce and balsamic vinegar in a small sacuepot

While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add ½ cup whole berry cranberry sauce and ¼ cup balsamic vinegar to a small sauce pot. Cook and stir over medium heat until it comes up to a simmer. Then, reduce the heat slightly and allow the sauce to simmer for about 10 minutes, stirring occasionally.

Butter added to the cranberry balsamic sauce

After the sauce has simmered for about 10 minutes, remove it from the heat and stir in 1 Tbsp butter until melted. Set the sauce aside.

Baked chicken and vegetables on the baking sheet

After bakind 20 minutes, the internal temperature of the chicken breast pieces should be 165ºF. If it’s not, simply bake for an additional 5-10 minutes, or until it does reach 165ºF. If the vegetables finish roasting before the chicken, just remove it from the baking sheet before returning the chicken to the oven.

Cranberry balsamic sauce being spooned over the chicken on the baking sheet

Finally, spoon the cranberry balsamic sauce over the baked chicken. To serve, divide the Brussels sprouts and sweet potatoes between four plates, then add one piece of chicken to each.

Cranberry Chicken Dinner on a plate with a black fork

Delish!

The post Sheet Pan Cranberry Chicken Dinner appeared first on Budget Bytes.

Brussels Sprouts Casserole

This one-skillet Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping. I know that Brussels Sprouts Casserole doesn’t sound that exciting or like a dish your kids wil…

This one-skillet Brussels Sprouts Casserole will become the unexpected star of your Thanksgiving table with bacon, cheese, and a crispy panko topping. I know that Brussels Sprouts Casserole doesn’t sound that exciting or like a dish your kids will eat, but hear me out! We’ve added in bacon, cheese, and a crispy panko topping that…

The post Brussels Sprouts Casserole appeared first on Two Peas & Their Pod.