Winter Brussels Bowl with Toasted Farro

This brussels sprouts farro bowl is the perfect winter meal. Toasted farro, roasted brussels sprouts with pine nuts and citrus and feta, all drizzled in a delicious vinaigrette! Oh how I love a good grain bowl in the winter! This one is loaded with toasted grains, roasty, toasty brussels sprouts, my favorite nuts, a hint […]

The post Winter Brussels Bowl with Toasted Farro appeared first on How Sweet Eats.

This brussels sprouts farro bowl is the perfect winter meal. Toasted farro, roasted brussels sprouts with pine nuts and citrus and feta, all drizzled in a delicious vinaigrette!

Oh how I love a good grain bowl in the winter!

brussels sprouts farro bowl

This one is loaded with toasted grains, roasty, toasty brussels sprouts, my favorite nuts, a hint of citrus and the most delicious dressing. Farro is one of my go-to winter ingredients and this bowl is perfect to add to your rotation.

I live for dressings, especially all the different vinaigrettes I make. They add so much to roasted vegetables, grain bowls, salads and marinades. Definitely a key secret for making good meals throughout the week.

brussels sprouts, onions, pine nuts

This farro bowl is a dish that you can easily prep ahead of time for lunches for the week or even a quick and easy dinner. It’s also simple enough that you don’t NEED to prep any of it ahead. Of course, I am always pro-prepping things like grains ahead of time. But I prefer my vegetables freshly roasted. So I may mix it up and do half and half. Either way, it comes together fast. 

dry farro

There are so many things that I love about this bowl!

Beginning with flavor and crunch.

roasted brussels sprouts, onion, pine nuts

Here’s how it goes down!

The toasted farro has so much flavor. It is slightly high-maintenance because it has a few steps, but it’s not difficult. I soak the farro, then cook it. Then I add it to a skillet with some olive oil and toast it to maximize the flavor and give it some crispy bits. It’s incredible this way and I would love to eat it like this every time. 

The roasted vegetables are super simple too! I use a big sheet pan and do brussels sprout, red onion and pine nuts. I’m obsessed with pine nuts and can eat them on anything. I love their flavor and crunch. Roasting these together gets them all caramely and toasty. 

toasted farro in a skillet

Citrus!! We’re in the height of citrus season and it’s just so good. Our family can go through a bag of clementines in mere days, we all love it so much. I used cara cara oranges for this bowl, but you can use any orange you have on hand. It brings the brightest pop to the bowl.

segmented citrus

Cheese, of course? I mean I guess it wouldn’t be one of my recipes without a sprinkle of cheese! I like to do crumbled feta here. It’s tangy and crumbles so nicely that you can get a bite in each forkful. You could also do goat cheese or even parmesan. Or leave out the cheese entirely if you wish.

The citrus vinaigrette is dreamy. I like to use both freshly squeezed lemon and orange juices. And I also use dill. I find that when dill is used in a dressing or recipe, it often gives you that “ooooh what is that amazing flavor that I can’t put my finger on?” thought. Makes it really delish. 

roasted vegetables, farro, oranges

It comes together fast and of course you can use it as a clean-out-the-fridge meal! Anything wintery that you have – sweet potatoes, squash, more citrus, even herbs. Make it your own! (more…)

The post Winter Brussels Bowl with Toasted Farro appeared first on How Sweet Eats.

Easy Chicken and Vegetable Meal Prep

This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it’s customizable!

The post Easy Chicken and Vegetable Meal Prep appeared first on Budget Bytes.

It’s January again and this time of year there are a LOT of people experimenting with meal prep, whether it be for budget reasons, health reasons, or maybe you’re just trying to work on organization and time management. Well, this blog post is simply to remind you that meal prep doesn’t have to be complicated. This Easy Chicken and Vegetable Meal Prep is what I make when I don’t want to think too hard. It’s easy, always satisfying, and there is plenty of room for customization.

Four rectangular glass meal prep containers with chicken, brussels sprouts and sweet potato

The Meal Prep Formula

The easiest way to meal prep is to use a simple formula and just plug ingredients into the formula. So for this meal prep, I used the protein + veg + veg formula. Sometimes I do a protein + veg + grain. Either way, I keep the cooking method and seasonings simple to reduce effort.

A third formula that I use sometimes is refrigerator salad + protein. This formula is a little more involved, in my opinion, because salads tend to take a little more prep work than a simple roasted vegetable.

Other Vegetable Options

As mentioned above, one of the reasons I love this simple meal prep is that it’s super customizable. If you’re not a fan of the vegetables I used, you can swap them out with just about anything. Here are some options:

Keep the Seasonings Simple

One of the keys to keeping this meal prep fast and easy is to not overthink the seasonings. This is one time when I usually lean heavily on pre-made seasoning blends. I don’t want to pull out ten bottles of herbs and spices, I just want to add a sprinkle-sprinkle of one thing and that and be done with it. Some great seasoning options are steak seasoning, cajun seasoning, taco seasoning, chili seasoning, za’atar, curry powder, garlic herb seasoning, lemon pepper, or Greek seasoning.

I usually season the protein heavily, and then keep the seasonings for the vegetables quite simple (salt, pepper, maybe garlic powder) so they aren’t competing too much.

Bulk it Up

A great way to bulk this meal up a bit without adding too much to the cost is to add a grain. Try rice, quinoa, bulgur, farro, or barley are all great options. Try cooking your grain in broth instead of water for an easy extra dose of flavor.

lineup of meal prep containers with chicken, brussels sprouts, and sweet potatoes
lineup of meal prep containers with chicken, brussels sprouts, and sweet potatoes

Chicken and Vegetable Meal Prep

This simple chicken and vegetable meal prep is an easy way to prepare meals ahead to save time and money, plus it's customizable!
Course Dinner, Lunch
Cuisine American
Total Cost $10.59 recipe / $2.65 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 461kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. Brussels sprouts $1.99
  • 1.25 lbs. sweet potato* $1.25
  • 3 Tbsp cooking oil, divided $0.12
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.3 lb. boneless, skinless chicken breast $6.79
  • 2 tsp steak seasoning $0.20
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp sweet paprika $0.05
  • 1 Tbsp butter $0.10

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and slice them in half. Place them on a parchment-lined baking sheet, drizzle with 1 Tbsp oil, and add a pinch of salt and pepper. Toss to coat.
  • Wash the sweet potato then slice it in half lengthwise. Prick the outside surface with a fork. Rub 1 Tbsp oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.
  • Transfer the baking sheet to the oven and roast for 20 minutes. After 20 minutes, stir the Brussels sprouts, then return the baking sheet to the oven for 10-15 minutes, or until the Brussels sprouts have reached your desired level of browning. If the sweet potato is not softened all the way through at this point, just remove the sprouts and return the sweet potato to the oven.
  • While the vegetables are roasting, prepare the chicken breast. Combine the steak seasoning, smoked paprika, and sweet paprika in a bowl. Coat the chicken breasts in the seasoning mixture.
  • Heat the remaining tablespoon of oil in a large skillet over medium-low heat. Once hot, add the chicken breasts.
  • Cook the chicken breasts, without flipping, for about 8 minutes, or until well browned on the bottom. Flip the breasts and cook on the second side until well browned and cooked through (internal temperature 165ºF). Cooking time will vary with the thickness of the chicken.
  • Transfer the cooked chicken breast to a clean cutting board to rest for five minutes before slicing.
  • Cut the sweet potato halves in half once again to create four portions. Divide the sweet potatoes, Brussels sprouts, and sliced chicken between four containers. Add a pat of butter to each piece of sweet potato. Refrigerate up to four days.

Notes

*I had one very large sweet potato and used ¼ of the potato per portion. You could also use two smaller sweet potatoes and use ½ of each per meal prep.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 40g | Protein: 38g | Fat: 18g | Sodium: 448mg | Fiber: 9g

How to Make Chicken and Vegetable Meal Prep – Step by Step Photos

Prepped Brussels sprouts on a baking sheet

Preheat the oven to 400ºF. Rinse one pound of Brussels sprouts and slice them in half. Place them on a parchment lined baking sheet, drizzle with 1 Tbsp cooking oil, and add a pinch of salt and pepper. Toss to coat the Brussels sprouts.

Prepped sweet potatoes on the baking sheet with Brussels sprouts

Wash a sweet potato (or two) and slice it in half length-wise. Use a fork to prick the outer skin. Rub a tablespoon of cooking oil over all surfaces of the sweet potato. Place the sweet potato, cut sides down, on the baking sheet with the Brussels sprouts.

Roasted Brussels Sprouts and Sweet Potato

Roast the vegetables for 20 minutes, then stir the Brussels sprouts and return everything to the oven for another 10-15 minutes, or until the Brussels have browned to your liking. If the sweet potatoes are not softened all the way through, simply remove the Brussels and return the sweet potato to the oven until tender.

Seasoned chicken breasts on a cutting board

While the vegetables are in the oven, prepare the chicken. Coat the outside of two boneless, skinless chicken breasts with a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika.

oil being added to the skillet

Add 1 Tbsp cooking oil to a large skillet and heat over medium-low.

Cooked Chicken breasts in the skillet

Once the skillet and oil are hot, add the seasoned chicken breasts. Cook on one side, without flipping, for about 8 minutes or until well browned on the bottom. Flip the chicken breasts and cook on the second side until well browned and cooked through (internal temperature of 165º).

Sliced chicken breasts

Transfer the chicken breast to a clean cutting board and let it rest for 5 minutes before slicing.

meal prep containers full of chicken, Brussels sprouts, and sweet potato scattered on the surface

Divide the Brussels sprouts, sweet potato, and chicken between four meal prep containers. Add a pat of butter to each sweet potato. Refrigerate up to four days.

The post Easy Chicken and Vegetable Meal Prep appeared first on Budget Bytes.

Roasted Brussels Sprouts

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven…

A Couple Cooks – Recipes worth repeating.

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.

Roasted Brussels Sprouts

When it comes to vegetables, there’s nothing quite like the crispy perfection of Roasted Brussels Sprouts! The humble sprout has come a long way in the last few decades, from a hated vegetable to the trendiest one on the block. Here’s our very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of these veggies to your home. Make it them way and you’ll never need another recipe!

How to make roasted Brussels sprouts: a few tips

Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:

  • Use high heat: 450 degrees Fahrenheit. High heat makes them tender on the inside and crispy on the outside.
  • Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
  • Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
  • Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
Roasted Brussel Sprouts recipe

Keep other pans out of the oven

One rule of thumb for roasted Brussels sprouts: have no other pans in the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but we’ve had them come out soggy when we try to cook other foods at the same time.

Ways to season this roasted Brussels sprouts recipe

Here’s the thing: roasted Brussels sprouts taste amazing with no added seasoning! We like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. But while some other vegetables need additional help, Brussels need almost nothing. Here are a few more ideas you might consider, but they taste fantastic as is:

  • Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
  • Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
  • Balsamic glaze: Drizzle with a Balsamic Reduction
  • Maple glaze: Try this Brussels with Maple Glaze recipe
  • Honey: Simply drizzle with a little honey before serving
  • Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
  • Pecans: Top with chopped pecans or candied pecans
  • Bacon: Add bits of cooked bacon or candied bacon
Oven roasted Brussels sprouts

More ways to cook Brussels sprouts

Brussels sprouts are a big favorite over here, so we’ve tried just about every way to cook them. Here are a few additional Brussels sprouts recipes and some notes on the pros and cons:

This roasted Brussels sprouts recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Print
Roasted Brussels Sprouts

Roasted Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.


Ingredients

  • 1 1/2 pounds Brussels sprouts (off the stalk)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese, for serving (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, Parmesan cheese, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 20 to 25 minutes until very browned and tender, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Roasted Brussels Sprouts, Roasted Brussel Sprouts Recipe, Oven Roasted Brussels Sprouts

A Couple Cooks - Recipes worth repeating.

Brussels Sprout Casserole

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy…

A Couple Cooks – Recipes worth repeating.

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.

Brussels Sprouts Casserole

Here’s a rich and delicious side dish that will have everyone talking about it: this perfect Brussels Sprout Casserole! Because what’s better than making Brussels that taste like mac and cheese? Bake up those tender sprouts with a rich and creamy white cheddar cheese sauce, then top it with crunchy breadcrumbs toasted until they’re golden brown. It’s truly sublime (and we’re not just saying that!). This is our go-to for a cozy homey side dish that everyone will go crazy over.

Ingredients in Brussels sprout casserole

This Brussels sprout casserole has three basic elements that make its magic: sauteed Brussels sprouts with shallots and garlic, a white cheddar cheese sauce, and a crunchy breadcrumb topping. It’s perfect for Thanksgiving, Christmas, or any festive fall or winter meal. Use it as a side dish or even a vegetarian main dish! Here’s what you need:

  • Brussels sprouts, shallots and garlic
  • Olive oil
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Onion powder and garlic powder
  • White cheddar
  • Pecorino Romano cheese: an aged cheese like a saltier version of Parmesan! If desired, substitute Parmesan cheese and another pinch of salt
  • Panko
Brussels sprout casserole

How to prepare the Brussels sprouts

For this Brussels sprouts recipe, you’ll to slice the Brussels sprouts into quarters. Here’s why, and a few tips:

  • Slicing into quarters makes them easier to saute. The first step is to make sautéed Brussels sprouts, and they cook faster and more evenly in smaller pieces.
  • Got super large Brussels sprouts? We’ve gotten some massive ones at the store. Cut them in half, then into thirds to make sixths. Very small Brussels can likely just go in half. The goal is to have everything in similar sized pieces.
  • Remember the weight for the sprouts is off the stem. It’s easiest to buy them in bags from the store: usually you can find one pound bags.
 Brussels sprouts

Making the white cheddar cheese sauce

This Brussels sprout casserole features a white cheddar cheese sauce that’s made like a traditional mac and cheese sauce using a roux. A “roux” (pronounced “Roo“) is a way to thicken sauces by cooking equal parts flour and butter. It results in a thick and creamy sauce. There are a few important things to note about making a roux:

  • Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which “means everything in its place”.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily! Stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Then add the cheese and stir until it melts.
Brussels sprout casserole

Ways to serve Brussels sprouts casserole

There are so many ways to serve this Brussels sprouts casserole: it works as a side dish or a main dish! It’s just like mac and cheese but using Brussels sprouts instead of pasta, so it’s the ideal vegetarian main dish. Use it in the following ways:

Make ahead tips

Want to make this Brussels sprouts casserole for a big meal and make some portions ahead of time? Here’s what to do:

  • Sauté the Brussels sprouts in advance, then refrigerate until ready to prepare. Re-warm them in the skillet for a few minutes prior to adding the sauce.
  • Make the cheese sauce in advance, then refrigerate. The sauce will thicken in the refrigerator. Before preparing the casserole, re-warm the sauce with the Brussels sprouts in the skillet.

More Brussels sprouts recipes

In love with the mighty Brussel sprout? Here are a few more top Brussels sprouts recipes for serving this versatile veggie:

This Brussels sprout casserole recipe is…

Vegetarian.

Print
Brussels Sprouts Casserole

Brussels Sprout Casserole


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 10, as a side
  • Diet: Vegetarian

Description

This Brussels sprout casserole is pure bliss! Bake tender sprouts with a white cheddar cheese sauce and top with crunchy breadcrumbs.


Ingredients

  • 2 tablespoons olive oil
  • 2 pounds Brussels sprouts, off the stem
  • 2 large shallots
  • 4 garlic cloves
  • 1 ⅛ teaspoons kosher salt, divided
  • Fresh ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups whole or 2% milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup (about 4 ounces) grated sharp white cheddar cheese
  • ½ cup Pecorino Romano cheese (or Parmesan cheese, with an extra pinch salt)
  • ½ cup plain panko (or breadcrumbs)
  • Paprika, optional

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Chop: Slice off the tough ends of the Brussels sprouts and cut them into quarters, discarding any discolored outer leaves (cut any very large sprouts into sixths). Thinly slice the shallot. Mince the garlic.
  3. Sauté: Heat the olive oil in oven-proof skillet or cast iron pan over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, stirring occasionally, until tender and fragrant. Add the Brussels sprouts, 1 teaspoon kosher salt, and fresh ground black pepper and sauté on medium high heat for 3 minutes. Add ¼ cup water and continue cooking until tender and starting to brown, another 6 to 7 minutes. Remove from the heat.
  4. Meanwhile, make the cheese sauce: Grate the white cheddar cheese (if necessary). Measure out the butter, flour, milk, ⅛ teaspoon salt, onion powder, and garlic powder. In a saucepan, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. When the color starts to turn light brown, immediately reduce the heat to low. Add the milk very slowly: whisking constantly until the mixture is completely smooth before adding more. Then add the salt, onion powder, and garlic powder and continue cooking on low heat for about 2 minutes, whisking frequently. Gradually add the sharp cheddar cheese and Pecorino Romano cheese, and keep stirring until it is fully melted and the sauce is smooth.
  5. Bake: Stir the cheese sauce into the cooked Brussels sprouts. Sprinkle with panko and bake 20 minutes until golden brown. If desired, dust with a pinch of paprika. Serve warm.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts casserole

A Couple Cooks - Recipes worth repeating.

How to Make Thanksgiving Dinner for Two

Make these easy scaled-down recipes for turkey and stuffing, mashed potatoes, gravy, and more to make a classic Thanksgiving dinner for two.

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Huge Thanksgiving dinners with tons of family and loved ones are awesome, but not everyone has the option to travel or the family to get together with. If for one reason or another you find yourself alone or celebrating Thanksgiving with just one other person, you can still enjoy a classic Thanksgiving dinner on a smaller scale. I’ve crafted this smaller-sized meal that can be prepared in about two hours, so you can enjoy all those delicious thanksgiving recipes without a huge production. :)

Thanksgiving for two spread as seen from above

What’s Included in This Thanksgiving Dinner for Two

This smaller Thanksgiving dinner menu includes the following scaled-down classic Thanksgiving recipes:

  • Roasted Turkey Breast and Stuffing
  • Candied Sweet Potatoes
  • Roasted Brussels Sprouts
  • Mashed Potatoes
  • Green Bean “Casserole” (stove top version)
  • Mushroom Herb Gravy

Each recipe makes about 2-4 servings, so you’ll still have a few leftovers, but not as much as if you had cooked regular-sized Thanksgiving dinner (we’re all about reducing food waste here at Budget Bytes).

Three recipes will be prepared in the oven (at the same time and same temperature) and three will be prepared on the stove top while the other recipes are doing their thing in the oven.

In addition to the recipes listed above, here are a couple optional extras you can add, either homemade or store-bought. You can make homemade cranberry sauce or mini pumpkin pies the day before. You might want to prepare a quick Thanksgiving grazing board to snack on earlier in the day, or maybe some cranberry cream cheese dip with crackers. And don’t forget to make a couple of Apple Cider Mimosas!

How Long Does it Take to Prepare?

I was able to make this meal in about two hours. The turkey and stuffing takes approximately 1.5 hours to roast, and I was able to prepare the rest of the sides while they were in the oven. I’m probably a bit faster than the average home cook and very well accustomed to multi-tasking in the kitchen, but I also paused to take all of my photographs in that time, so I think 2-3 hours is reasonable for most people. Beginners may wan to allow for extra time.

NOTE: The most important part of being able to prepare this meal in a decent amount of time is to read through the plan thoroughly before beginning. You need to understand how to execute each recipe and in which order before you begin so you don’t get lost. Making a Thanksgiving dinner, any Thanksgiving dinner, takes coordination and multi-tasking skills.

What You Need

For this entire meal you’ll need the following equipment:

  • 8×8″ casserole dish
  • Large baking sheet (about 16″x13″)
  • Medium saucepot (2.5 qt.)
  • 3 qt. covered sauté pan or pot
  • 10″ skillet
  • Chef’s knife
  • Cutting board
  • Colander
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

In addition to the equipment listed above, you’ll need the following ingredients:

  • 2.5 lbs. bone-in, skin-on turkey breast
  • ½ lb. Brussels sprouts
  • ¾ lb. sweet potato
  • 1 lb. russet potato
  • 8 oz. mushrooms
  • 12 oz. frozen cut green beans
  • 2 cloves garlic
  • 1 6oz. box stuffing mix
  • 1 Tbsp brown sugar
  • 3 ½ Tbsps all-purpose flour
  • ½ cup French fried onions (packaged)
  • 2 cups vegetable broth
  • 1 ¼ cup milk
  • 11 Tbsp butter
  • 1 ¼ tsp rubbed sage
  • 1 tsp dried rosemary
  • 1 ⅛ tsp dried thyme
  • ¼ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • Salt, pepper, and olive oil
Thanksgiving dinner for two on a plate with a fork

How to Make Thanksgiving for Two – Step by Step Instructions

Okay, let’s get into it! I have the process divided into steps below. Each recipe is its own step so you can skip recipes you don’t like or even scale up recipes that you may want more of. You’ll be cooking most of these simultaneously, but they are listed in order of execution. Keep in mind that the cooking times will overlap. Make sure to read through the instructions thoroughly before beginning. Understanding the process for each recipe and the sequence is critical to executing a Thanksgiving dinner!

NOTE: Before beginning, adjust the racks in your oven so the top rack is slightly above the middle position and the lower rack is just below the middle position (not on the lowest position). The bottom rack only needs enough vertical room for a sheet pan, while the top rack needs enough height for the casserole dish and turkey breast.

1. Turkey and Stuffing

Sliced roasted turkey and stuffing on a plate

This turkey turns out so incredibly juicy and so so much easier than roasting a whole bird. The stuffing absorbs the juices and fat from the turkey as it roasts, making it even more flavorful!

The turkey and stuffing take the longest to cook (about 1.5 hours), so you’ll want to begin this first. The rest of the sides can be prepared while the turkey and stuffing are in the oven.

Sliced roasted turkey and stuffing on a plate

Roasted Turkey Breast with Stuffing

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.
Total Cost $13.85 recipe / $4.62 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 to 4
Calories 552kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 6oz. box stuffing mix $0.89
  • 1.5 cups water $0.00
  • 4 Tbsp butter, room temperature $0.40
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • 3/4 tsp salt $0.05
  • 2.5 lb. bone-in, skin on turkey breast $12.21

Instructions

  • Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.
  • Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.
  • Pat the turkey breast dry, then spread the herb butter mixture all over the surface.
  • Transfer the stuffing to the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.
  • Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.
  • After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 33g | Protein: 66g | Fat: 18g | Sodium: 1722mg | Fiber: 1g

Turkey and Stuffing Step by Step Photos

  1. Preheat the oven to 350ºF. Place the contents of one 6oz. box of stuffing mix in a bowl and add 1.5 cups of warm water. Stir to combine, then set it aside to soak as you prepare the turkey.
  2. Combine 4 Tbsp room temperature butter with 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and ¾ tsp salt. Pat a 2.5 lb. bone-in, skin-on turkey breast dry, then smear the herb butter over the surface (if the turkey breast is wet, the butter won’t stick, so dry it well).
  3. Place the hydrated stuffing mix in the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover most of the stuffing. If there are any large portions of stuffing exposed, you may want to cover the exposed portions with foil to prevent them from browning too much as the dish is in the oven. Do not cover the turkey with foil.
  4. Roast the turkey and stuffing in the preheated 350ºF oven for about 1.5 hours, or until the internal temperature of the turkey reaches 165ºF. Let the turkey rest for about 10-15 minutes before slicing and serving.
  5. The stuffing under the turkey will have absorbed a lot of moisture from the turkey as it roasts while the stuffing on the outer edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes for the moisture levels to equalize.

Once the turkey and stuffing are in the oven, move on to recipe #2, Candied Sweet Potatoes and Roasted Brussels Sprouts.

2. Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

While the turkey and stuffing are roasting, begin the candied sweet potatoes and roasted Brussels sprouts. These will cook together on one sheet pan in the oven at the same time as the turkey and stuffing. The sweet potatoes and Brussels sprouts take about 40 minutes to cook, so you can prepare them on the sheet pan and then wait to put them into the oven until the turkey has about 40 minutes to go.

These candied sweet potatoes were so delicious it was all I could do to keep from eating them ALL myself. :o

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied sweet potatoes and roasted Brussels sprouts cook together on one sheet pan for a 2-in-1 easy Thanksgiving side dish.
Total Cost $3.19 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 356kcal
Author Beth – Budget Bytes

Ingredients

Candied Sweet Potatoes

  • 3/4 lb. sweet potato $0.75
  • 1.5 Tbsp butter $0.15
  • 1 Tbsp brown sugar $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp salt $0.02

Roasted Brussels Sprouts

  • 1/2 lb. Brussels sprouts $2.00
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp each salt and pepper $0.03

Instructions

  • Peel and slice the sweet potatoes into ½-inch thick rounds. Place the sliced sweet potatoes in a bowl.
  • Melt the butter and then stir in the cinnamon, cloves, and salt. Pour the sweet butter over the sliced sweet potatoes and stir to combine.
  • Cut off any dry ends from the Brussels sprouts, then slice them in half. Drizzle with olive oil, salt, and pepper, then toss to coat.
  • Line a baking sheet with parchment paper then lay the butter-coated sweet potatoes out over half of the baking sheet. Try to get as much of the butter mixture out of the bowl onto the sweet potatoes as possible. Spread the Brussels sprouts over the other half of the baking sheet.
  • Transfer the baking sheet to the oven, placing it on the rack below the turkey. Roast the sweet potatoes and Brussels sprouts in the oven for about 40 minutes, or until browned and tender, flipping once halfway through.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Sodium: 490mg | Fiber: 10g

Candied Sweet Potatoes and Roasted Brussels Sprouts Step by Step Photos

  1. Peel and slice one ¾ lb. sweet potato into ½-inch thick rounds. Melt 1.5 Tbsp butter, then stir in 1 Tbsp brown sugar, ¼ tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp salt. Pour the butter mixture over the sweet potatoes and stir until they’re coated.
  2. Cut off the dry stem end of ½ lb. Brussels sprouts, then slice them in half. Add 1 Tbsp olive oil and ⅛ tsp each of salt and pepper, then toss to coat. Place the Brussels sprouts and sweet potatoes on a parchment-lined sweet pan. Make sure to get as much of that butter mixture from the bowl onto the sweet potatoes.
  3. The vegetables only take about 40 minutes to roast, so you may want to leave them prepped on the sheet pan until the last 40 minutes or so of the turkey’s baking time so they’re not done too early. Transfer the baking sheet to the oven (lower rack) and roast the vegetables for about 40 minutes, or until browned and tender, flipping them once halfway through.

Once the sweet potatoes and Brussels sprouts are on the sheet pan and prepared to go into the oven, you can move on to preparing the next recipe, mashed potatoes. When the sweet potatoes and Brussels sprouts are in the oven you can prepare the last two recipes, green bean “casserole” and mushroom herb gravy.

3. Mashed Potatoes

mashed potatoes in a bowl with melted butter on top

You can prepare the mashed potatoes while you’re waiting to put the sweet potatoes and Brussels sprouts in the oven. They’re pretty quick to prepare, then they can sit on the stovetop with a lid on to stay warm while you finish the rest of the side dishes.

This recipe is also pretty flexible, so if there are other ingredients that you like to add to your mashed potatoes, like sour cream, cheese, or herbs, feel free to stir them in at the end!

Small-Batch Mashed Potatoes

This smaller batch of mashed potatoes is perfect for a Thanksgiving for Two or any quick weeknight dinner when you don't want leftovers.
Total Cost $1.25 recipe / $0.42 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 133kcal
Author Beth – Budget Bytes

Equipment

  • Medium Saucepot

Ingredients

  • 1 lb. russet potato $0.99
  • 3/4 tsp salt, divided $0.02
  • 1/4 cup milk $0.11
  • 2 Tbsp butter $0.20
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Peel the potato then dice into ½-inch cubes. Rinse the diced potatoes with cool water in a colander to remove excess starch.
  • Place the cubed potatoes in a medium pot and cover with one inch of water. Add ½ tsp salt. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender.
  • Drain the potatoes in a colander and then give them another brief rinse.
  • Add the butter, milk, garlic powder, and pepper to the pot used to boil the potatoes. Heat over low until the milk is hot and the butter is melted. Return the drained potatoes to the pot and mash. Taste the mashed potatoes and add salt, if needed (I added ¼ tsp).
  • Place a lid on the pot then move it to a back burner (not turned on) to stay warm while you prepare the rest of the sides.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Sodium: 598mg | Fiber: 2g

Small Batch Mashed Potatoes Step by Step Photos

  1. Peel and dice a one pound russet potato into ½-inch pieces. Rinse the pieces briefly in a colander to remove excess starch. Place the cubed potato in a medium pot and cover with water. Add 1/2 tsp salt to the water. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender. Drain the potatoes in a colander and give them another brief rinse.
  2. Add 2 Tbsp butter, ¼ cup milk, and ¼ tsp garlic powder, and ⅛ tsp pepper to the pot used to boil the potatoes. Heat the milk and butter mixture over low until the milk is hot and butter is mostly melted. Add the drained potatoes back to the pot.
  3. Mash the potatoes until mostly smooth. Taste and add salt if needed (I added ¼ tsp). Place a lid on the pot and move the pot full of potatoes to an unused burner (heat turned off) to stay warm until the rest of the meal is finished.

4. Green Bean “Casserole”

A bowl of creamy green beans with fried onion topping

Once your potatoes are mashed and are resting on the back of the stove, begin the green bean “casserole”. This is essentially a quick stovetop version of the classic baked casserole. Tender green beans coated in a creamy mushroom sauce and topped with French fried onions. You can bake this in the oven after assembly if you prefer, but I was aiming for speed and simplicity with this recipe, so I skipped the baking step.

A bowl of creamy green beans with fried onion topping

Stove Top Green Bean “Casserole”

A quick stove top version of the classic baked green bean casserole. Tender green beans with a creamy mushroom sauce and French fried onions.
Total Cost $2.99 recipe / $1.00 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 242kcal
Author Beth – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 12 oz. frozen cut green beans $1.00
  • 2 Tbsp butter $0.20
  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 cup milk $0.44
  • 1 cup vegetable broth $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1/2 cup Fried Onions* $0.32

Instructions

  • Add the frozen green beans to a pot and cover with water. Place a lid on the pot, then bring the water up to a boil over high heat. Boil the green beans for about 5 minutes, or until tender, then drain in a colander.
  • While the green beans are boiling, slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, and butter to the pot used to boil the green beans. Sauté over medium heat. Once the mushrooms have released all their water and all of it has evaporated off the bottom of the pot, add the flour and continue to stir and cook for about one minute more.
  • Whisk in the milk, vegetable broth, salt, and pepper. Make sure to whisk until all of the flour has dissolved off the bottom of the pot. Allow the milk mixture to return to a boil, stirring occasionally. Once it reaches a boil, it will thicken into a sauce.
  • Return the drained green beans to the pot with the sauce and stir to combine. Turn the heat down to its lowest setting and allow the green beans to remain heating over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). The sauce will continue to thicken as it heats over low.
  • When you're ready to serve the green beans, transfer them to a bowl and top with the fried onions.

Notes

*This is a store bought product, like French’s Crispy Fried Onions

Nutrition

Serving: 0.75cup | Calories: 242kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sodium: 695mg | Fiber: 4g

Stove Top Green Bean Casserole Step by Step Photos

  1. Add 12oz. frozen green beans to a pot and cover with water. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Boil the green beans until tender (about 5 minutes). Drain the green beans in a colander.
  2. While the beans are boiling, slice 4oz. mushrooms and mince one clove of garlic. Add the mushrooms, garlic, and 2 Tbsp butter to the pot that was used to boil the beans (after draining them). Sauté over medium heat until the mushrooms have released all of their water and it has completely evaporated off the bottom of the pot.
  3. Once there is no more water pooling on the bottom of the pot, add 2 Tbsp all-purpose flour and continue to stir and cook over medium heat for about a minute more.
  4. Whisk in one cup milk, one cup vegetable broth, ¼ tsp salt, and ¼ tsp pepper. Make sure to keep whisking until all of the flour has dissolved off the bottom of the pot.
  5. Allow the liquid to return to a boil, stirring occasionally, at which point it will thicken to a sauce.
  6. Stir the drained green beans back into the sauce. Turn the heat down to low and let the green beans heat over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). When ready to serve, top with ½ cup fried onions.

5. Mushroom Herb Gravy

mushroom herb gravy in a bowl with a spoon

This mushroom herb gravy only takes a few minutes to make, so it’s best to make it last just before you serve your Thanksgiving dinner. Gravies tend to gel up even more as they cool, so if you find your gravy becoming too thick after it begins to cool, simply stir in a tablespoon or two of warm water to loosen it back up.

mushroom herb gravy in a bowl with a spoon

Mushroom Herb Gravy

This small batch of mushroom herb gravy takes minutes to prepare and is full of delicious savory flavor!
Total Cost $1.23 recipe / $0.41 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 ½ cup each
Calories 78kcal
Author Beth – Budget Bytes

Equipment

  • 10" skillet

Ingredients

  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 1.5 Tbsp butter $0.15
  • 1.5 Tbsp all-purpose flour $0.02
  • 1 cup vegetable broth $0.13
  • 1/4 tsp rubbed sage $0.03
  • 1/8 tsp dried thyme (or one sprig fresh) $0.03
  • 1/8 tsp pepper $0.02

Instructions

  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, and butter to a small skillet and sauté over medium heat until the mushrooms have released all of their water and the water has completely evaporated off the bottom of the skillet.
  • When there is no more water pooling on the bottom of the skillet, add the flour and continue to stir and cook for about one minute more.
  • Add the vegetable broth and whisk well until all of the flour has dissolved off the bottom of the skillet. Also add the sage, thyme, and pepper. Allow the broth to come up to a simmer, stirring occasionally, at which point it will thicken to a gravy.
  • Taste the gravy and add salt if needed. Serve immediately.

Notes

If the gravy becomes too thick as it cools down, simply whisk a tablespoon of water into the gravy until smooth to loosen it up.

Nutrition

Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 365mg | Fiber: 1g

Mushroom Herb Gravy Step by Step Photos

  1. The gravy starts out the same as the green bean casserole. Slice 4oz. mushrooms and mince one clove of garlic. Sauté the mushrooms and garlic in 1.5 Tbsp butter over medium heat until the mushrooms have released all their moisture and it has evaporated off the bottom of the skillet. Once no more water is left on the bottom of the skillet, add 1.5 Tbsp flour and continue to stir and cook for about a minute more.
  2. Whisk in 1 cup vegetable broth. Make sure to keep whisking until all of the flour has dissolved off the bottom of the skillet. Also add ¼ tsp rubbed sage, ⅛ tsp dried thyme, and ⅛ tsp pepper.
  3. Allow the broth to come up to a simmer, stirring occasionally. Once it begins to simmer it will thicken into a gravy. Taste and add salt if needed. Serve immediately.
Thanksgiving dinner for two all the dishes spread out in display

And there you have it! By the time you’re finished making the gravy, the rest of the dishes should be done and waiting to be served. This meal should provide two people with generous helpings, plus a little leftover for the next day. ;) If you make this meal make sure to take a photo and tag us on social media! I want to see your masterpiece!

Thanksgiving for two plated with a fork and bowl of gravy on the side

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.
This salad helps these veggies shine and has all the c…

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.

This salad helps these veggies shine and has all the components of an amazing dish — it’s easy to prepare (just 9 ingredients!), incredibly delicious, and includes the perfect balance of crunchy, sweet, and savory elements. Plus, it’s beautiful and just dying to be on your fall and holiday table!

Roasted Fennel Brussels Sprout Salad from Minimalist Baker →

Smashed Brussels Sprouts

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender…

A Couple Cooks – Recipes worth repeating.

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.

Smashed Brussels Sprouts

You’ve cooked your Brussels sprouts every which way: roasted, boiled, sauteed, and raw. But have you tried Smashed Brussels Sprouts? If you’re a Brussels lover, this recipe is a must-try. Boil them, smash them, then roast them with Parmesan cheese until they’re crispy at the edges. It’s like roasted Brussels sprouts taken up two notches, because the interior is creamy and smooth. Here’s how to make them!

Ingredients for smashed Brussels sprouts

Smashed Brussels sprouts are boiled then smashed and roasted in the oven until crispy, much like a smashed potato. It makes them extremely tender and smooth on the inside, and crispy on the outside. Parmesan cheese helps to get even more crisp exterior, and makes little roasty bits where it falls onto the baking sheet. We think it’s a must! Here’s what you’ll need for this recipe:

  • Brussels sprouts
  • Olive oil
  • Garlic powder
  • Onion powder
  • Salt and pepper
  • Parmesan cheese: you can go without it for vegan and dairy free, but we highly recommend using it for the ideal crunchy texture
Smashed Brussels sprouts recipe

How to make smashed Brussels sprouts: a few tips!

This smashed Brussels sprouts recipe requires two major steps, so you’ll want to save it for when you have a little extra time. If desired, you can do the boiling step in advance, then roast them when you’re ready to serve (more on that below). Because we’re all about simple cooking, we tried to find a way to get around the boiling step: but it’s required so that the sprouts are smashable. Here are a few tips:

  • Boil until just tender enough to smash. If you boil Brussels sprouts too long, they can become bitter. You’ll want to keep an eye on these: boil until just tender enough to smash but still bright green. Test one to see if it smashes, then immediately drain them!
  • Pat them dry. You’ll want the sprouts to be as dry as possible before coating them with oil and seasonings. If there’s too much moisture, the sprouts can’t get crispy!
  • Smash ’em! We like using a skillet to smash a few at a time. Just be gentle! Using too much force can mutilate them instead of smashing them.
  • Roast until crispy: no need to flip! Use high heat (450 degrees) and roast until browned and crispy, about 22 to 25 minutes. You don’t even need to flip them: they’ll still get beautifully brown.
Smashed Brussels Sprouts

A note on the Parmesan cheese

You can make smashed Brussels sprouts without cheese for a dairy-free or vegan spin: they’ll still taste good! But the Parmesan cheese really adds to the crispy texture and savory flavor. If you’re trying to go without, we recommend sprinkling with something savory: nutritional yeast or a vegan Parmesan cheese brand of your choice (or homemade vegan Parmesan).

Also we like shredded Parmesan: the kind that is long shreds! Grated Parmesan is the kind with the powdery texture: it works here, but it doesn’t get as crispy.

Make ahead info

These smashed Brussels sprouts are so delicious, and worth every minute of the prep time. But just like smashed potatoes, they’re a little labor intensive. They’re perfect for holidays like Thanksgiving or Christmas, but they take a bit of prep time. Here are a few notes on make ahead info and how to serve them to a crowd:

  • You can complete the boiling step in advance. This shaves off a bit of the prep time! Boil them, then refrigerate until you’re ready to roast.
  • Don’t roast them in advance! You’ll want to serve them right from the oven so they’re at peak crispiness.
  • Doubling the recipe? Add to the bake time. If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.
Smashed Brussels Sprouts

More Brussels sprouts recipes

Love the humble sprout? Here are a few more Brussels sprouts recipes you’ll love to whip up:

This smashed Brussels sprouts recipe is…

Vegetarian and gluten-free.

Print
Smashed Brussels Sprouts

Smashed Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Have you tried smashed Brussels sprouts? This recipe is truly special: they come out crispy on the outside and tender on the inside.


Ingredients

  • 1 1/2 pounds Brussels sprouts* (off the stem)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon each garlic powder and onion powder
  • Fresh ground black pepper
  • ⅓ cup shredded Parmesan cheese

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Add 1 tablespoon of kosher salt to a large pot of water and bring it to a boil.
  3. Slice off the tough ends of the Brussels sprouts. Boil the sprouts 6 to 8 minutes** until still bright green but very tender and able to smash gently with the back of a glass (remove one and test it). Drain the sprouts and allow them to steam in a strainer for 3 minutes.
  4. Pat the sprouts dry with a clean towel a few handfuls at a time, and place them in a large bowl (you’ll want them as dry as possible to get the oil to stick). Mix them with the olive oil, kosher salt, garlic powder, onion powder, and black pepper.
  5. Place the Brussels sprouts on a parchment lined-baking sheet. Use a small skillet to gently mash a few at a time until they are gently are smashed but not mutilated (if you smash too hard, they tend to fall apart). Top with the shredded Parmesan cheese.
  6. Place in the oven and bake the Brussels sprouts for 22 to 25 minutes* until they are browned and crispy: no need to flip. Taste and add another sprinkle of salt if necessary. Enjoy immediately. (We don’t recommend roasting these in advance: you’ll want to serve them right from the oven so they’re crispy.)

Notes

*If you double the recipe for entertaining, keep in mind it will take longer in the oven to get browned and crispy since there’s more surface area and moisture with two trays.

**Make ahead tip: you can boil the Brussels sprouts in advance and refrigerate until roasting. Make sure to pat dry before adding the oil and seasonings in Step 4.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Smashed Brussels sprouts, Smashed Brussels sprouts recipe

A Couple Cooks - Recipes worth repeating.

Shaved Brussels Sprout Salad with Apples and Dates

Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with …

Shaved Brussels Sprout Salad with Apples and Dates

Prepare your tastebuds, friends! While crafting this season’s collection of holiday sides (there’s good stuff coming), we realized we wanted a quick, fresh, and versatile salad featuring fall ingredients. Enter: this Shaved Brussels Sprout Salad (with kale, apples, and dates — oh my!).

Not only is this salad a delicious combination of savory, sweet, crunchy, and tart, but it comes together with just 10 ingredients in 20 minutes

Shaved Brussels Sprout Salad with Apples and Dates from Minimalist Baker →

Hot Honey Roasted Brussels Sprouts.

Hot honey brussels sprouts are the perfect side dish! Crispy brussels sprouts that are sweet & spicy, topped with feta and chives. So delicious enough to eat right off the pan. You are going to be obsessed with these hot honey brussels! That’s the only word I can use here. They are crispy and charred, […]

The post Hot Honey Roasted Brussels Sprouts. appeared first on How Sweet Eats.

Hot honey brussels sprouts are the perfect side dish! Crispy brussels sprouts that are sweet & spicy, topped with feta and chives. So delicious enough to eat right off the pan.

You are going to be obsessed with these hot honey brussels!

hot honey roasted brussels sprouts

That’s the only word I can use here. They are crispy and charred, sweet and spicy. Topped with crumbled feta and chives. The ultimate fall side dish! 

brussels sprouts on a sheet pan with honey

I loooovvvve brussels sprouts!

Every time I write that I still can’t believe it, and my seven year old self can’t believe it and neither can my 15 year old self or even my 21 year old self. But I do, I do! And I’m so glad.

drizzling hot honey on brussels sprouts

When it comes to the hot honey, you can either make your own or buy it in stores, I have lots of recipes here on the blog where I made my own – mostly because I wanted to start using it before it was sold anywhere in stores! 

These days, it’s pretty easy to find in grocery stores or speciality stores or even online. I’ve had the Mike’s hot honey before and usually keep a bottle in my pantry or fridge. I love to use it on dishes where it’s unexpected – pizza, burgers and now… brussels sprouts.

brussels sprouts ready to roast

While we love brussels in this house, I’m always looking for a new and exciting way to make them. Something unique or just different – you know, it’s the millennial in me. And I’m excited to tell you that these roasted brussels are legit. 

hot honey roasted brussels sprouts

They are also embarrassingly easy. We’re talking olive oil, hot honey, salt and pepper. Roast them until crispy and charred. Sprinkle with crumbled feta and chives.

Super simple and quick!

That’s it.

hot honey roasted brussels sprouts on a sheet pan

These are so good that I can’t help but eat them straight off the baking sheet. (more…)

The post Hot Honey Roasted Brussels Sprouts. appeared first on How Sweet Eats.

Honey Sriracha Brussels Sprouts

This article is from Delicious Everyday.
You only need 6 ingredients to make these Honey Sriracha Brussels Sprouts. These sweet and spicy sprouts will be the star of your meal! If you are a fan of Brussels sprouts, these halved and roasted sprouts rea…

This article is from Delicious Everyday.

You only need 6 ingredients to make these Honey Sriracha Brussels Sprouts. These sweet and spicy sprouts will be the star of your meal! If you are a fan of Brussels sprouts, these halved and roasted sprouts really ramp up the flavor in a whole new way. Change up your side dish options with these...

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