Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts

Brussels Sprouts are one of my favorite vegetables and I love serving them up in a variety of ways. Roasted, in salads, in a casserole, in tacos…the options are endless! This Sautéed Shredded Brussels Sprouts recipe is one of my favorites be…

Brussels Sprouts are one of my favorite vegetables and I love serving them up in a variety of ways. Roasted, in salads, in a casserole, in tacos…the options are endless! This Sautéed Shredded Brussels Sprouts recipe is one of my favorites because it is SO easy. It only takes 15 minutes to make and the…

Shaved Brussels Sprouts Salad

Brussels sprouts sometimes have a bad reputation, but they’re one of my favorite vegetables. They’re a go-to veggie in the fall and winter, and in my opinion should be included on any Thanksgiving or Christmas menu. This Shaved Brussels Spr…

Brussels sprouts sometimes have a bad reputation, but they’re one of my favorite vegetables. They’re a go-to veggie in the fall and winter, and in my opinion should be included on any Thanksgiving or Christmas menu. This Shaved Brussels Sprouts Salad is a great way to add a fresh element to a holiday meal. The…

Roasted Brussels Sprouts

  I know that some people don’t care for Brussels Sprouts, but they are one of my favorite vegetables. They’re hearty and fresh all at once and SO good when roasted in the oven. Roasted vegetables are always the best! The balsamic vine…

A white oval tray full of roasted brussels sprouts, with a serving spoon in it  I know that some people don’t care for Brussels Sprouts, but they are one of my favorite vegetables. They’re hearty and fresh all at once and SO good when roasted in the oven. Roasted vegetables are always the best! The balsamic vinegar in this recipe adds just the right amount of sweetness to balance…

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple dijon dressing.

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Every year I like to work something new and unique into my Thanksgiving meal, and this year it’s going to be this Roasted Brussels Sprouts Salad. Whether you’re planning a big family gathering this year, or something more cozy and intimate, this Roasted Brussels Sprouts Salad will steal the show. This gorgeous mix of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing is as gorgeous as it is delicious. And not only is it easy to make, but it was also super budget-friendly because I got all of the ingredients at ALDI—my favorite one-stop-shop for Thanksgiving. 🙌

Overhead view of a wooden bowl full of roasted Brussels sprouts salad with ingredients on the sides.

Keep Your Thanksgiving Budget In Check

Putting together a Thanksgiving meal takes a lot of planning and, if you’re working with a tight budget, you’ve got to be extra careful to keep those costs in check. Thankfully, ALDI is coming through for us again this year! ALDI has hit the rewind button on over 50 classic Thanksgiving ingredients, reducing their prices to the lowest level since 2019. SCORE! So if you’re nostalgic for the grocery prices from a few years ago, get to your local ALDI store pronto! (P.S. You can also do delivery or curb-side pick-up, which is super handy during the busy holiday season!)

What’s in Roasted Brussels Sprouts Salad

This salad is super simple, but totally elegant. It has a very short list of ingredients (all of which I got at ALDI), including the homemade maple dijon vinaigrette. Here’s what you’ll need for this salad:

  • Fresh Brussels sprouts*
  • Fresh sweet potatoes*
  • Southern Grove Chopped Pecans*
  • Emporium Selection Original Goat Cheese Log
  • Simply Nature Organic Extra Virgin Olive Oil
  • Salt & Pepper

*2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer are available at select ALDI stores.

And then the homemade vinaigrette is made with: Specially Selected 100% Pure Maple Syrup, Simply Nature Organic Apple Cider Vinegar, Burman’s Dijon Mustard, Simply Nature Organic Extra Virgin Olive Oil, Stonemill Garlic Powder, salt, and pepper. BOOM. So easy.

Ingredients for Roasted Brussels Sprouts Salad laid out on a surface.

How Much Does THis Make?

This recipe makes about 5 cups of salad or about 4-6 regular dinner-sized servings. If you want to make a bigger batch for a larger Thanksgiving, simply double the recipe and roast the Brussels Sprouts and Sweet Potatoes on two baking sheets (one for each).

What Else Can I Add?

If you want to take this salad up a notch, you have a few great options. Try browning some bacon in a skillet and using the bacon grease to oil up the Brussels and sweet potatoes before roasting, then crumble the bacon over the salad at the end. You can also add dried cranberries for a little extra sweetness.

Side view of a wooden bowl full of roasted brussels sprouts salad with ingredients in the back.
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.
Print

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.20 recipe / $1.44 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 1 cup each
Calories 366kcal

Ingredients

Salad

  • 1 lb. Brussels sprouts* $2.89
  • 1 lb. sweet potatoes* $0.86
  • 2 Tbsp extra virgin olive oil $0.26
  • 1/8 tsp salt $0.01
  • 1/8 tsp pepper $0.01
  • 1/3 cup Southern Grove Chopped Pecans* $0.78
  • 2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

  • 2 Tbsp maple syrup $0.64
  • 2 Tbsp apple cider vinegar $0.15
  • 1 tsp Dijon mustard $0.02
  • 1/4 cup extra virgin olive oil $0.52
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
  • Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
  • Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
  • While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
  • Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
  • Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
  • Crumble the goat cheese over the salad just before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location. 

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 301mg | Fiber: 7g
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.

How to Make Roasted Brussels Sprouts Salad – Step by Step Photos

Prepped Brussels sprouts on a cutting board.

Preheat the oven to 400ºF. Wash one pound of Brussels Sprouts and slice them in half.

Diced sweet potatoes on a cutting board.

Peel and dice one pound of sweet potatoes into ¾-inch cubes.

Brussels sprouts and sweet potatoes being seasoned on a sheet pan.

Place the prepared Brussels sprouts and sweet potatoes on a large sheet pan lined with parchment paper. Drizzle with 2 Tbsp olive oil and a pinch of salt and pepper. Toss each vegetable until well coated in oil, keeping the two vegetables separated on the sheet pan.

Vegetables on the sheet pan ready to roast.

Make sure the vegetables are spread out in a single layer on the sheet pan. Transfer the sheet pan to the preheated 400ºF oven and roast for 20 minutes, then stir, and roast for an additional 10 minutes, or until the Brussels sprouts are nicely browned and the sweet potatoes are tender. If one vegetable reaches doneness before the other, simply scoop it off the sheet pan and continue roasting the other until it reaches your desired level of doneness.

Maple Dijon vinaigrette in a small bowl with a fork.

While the vegetables are in the oven, prepare the maple Dijon vinaigrette. Whisk together 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ cup olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

Chopped pecans being toasted in a skillet.

Add ⅓ cup chopped pecans to a skillet and heat over medium, stirring often, for about 2-3 minutes or until the pecans begin to smell toasty. Remove them from the heat as soon as you begin to smell the nutty aroma.

Roasted vegetables on the sheet pan.

Once the sweet potatoes are tender and the Brussels sprouts are browned, remove them from the oven.

Dressing being poured over the bowl of vegetables with pecans.

Add the roasted vegetables to a large bowl, then add the toasted pecans. Drizzle half of the dressing over top, then gently toss until everything is combined. Add more dressing to your liking.

Overhead view of a bowl of Roasted Brussels Sprouts salad with ingredients on the sides.

Crumble about 2 oz. goat cheese over the salad just before serving. Enjoy!

Side view of a bowl of Roasted Brussels Sprouts Salad with ingredients in the back.

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

Crispy Roasted Brussels Sprouts with Dukkah & Honey

If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like a…

Crispy Roasted Brussels Sprouts with Dukkah & Honey

If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like at Aba in Austin)? Next level!

This 7-ingredient crowd-pleasing side comes together in just 30 minutes and is worthy of impressing dinner guests or serving at the holiday table.

Crispy Roasted Brussels Sprouts with Dukkah & Honey from Minimalist Baker →

Blueberry Brussels Sprouts Salad

Brussels Sprouts Salad Brussels sprouts are one of my favorite vegetables and I especially love them in salads. That’s right, you can finely chop or shave Brussels sprouts to make salad greens. They make the BEST base for salads. The shaved Bruss…

Brussels Sprouts Salad Brussels sprouts are one of my favorite vegetables and I especially love them in salads. That’s right, you can finely chop or shave Brussels sprouts to make salad greens. They make the BEST base for salads. The shaved Brussels sprouts are crisp, crunchy, and go great with so many salad fixings. I…

Easy Shaved Brussels Sprouts

This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick…

A Couple Cooks – Recipes worth repeating.

This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick and crowd-pleasing.

Shaved Brussels Sprouts

Want a quick and irresistibly tasty way to cook Brussels sprouts? Try these easy Shaved Brussels Sprouts, aka shredded Brussels! You might think first of roasting this popular veg, but here’s an alternative. Shred them up into thin slices, toss with Parmesan, garlic and shallots, and cook until browned. It turns out feathery and bursting with savory flavor, contrasting the nuttiness of the sprouts. It’s even quicker than roasting these babies and just as satisfying…if not more so! This side dish works for dinner or even breakfast with eggs: and it disappeared very quickly at our house.

Ingredients for shaved Brussels sprouts

Maybe you’ve had a shaved Brussels sprout salad? Then you know how delightfully feathery and sweet these sprouts become when they’re shredded. Guess what: you can sauté shredded Brussel sprouts as well! All you need are a few ingredients and a little know-how. Here’s what you’ll need for this recipe:

  • Brussels sprouts (to save time, you can also buy shaved Brussels sprouts pre-packaged)
  • Garlic
  • Shallot
  • Shredded Parmesan cheese (omit for vegan)
  • Olive oil
  • Salt and pepper
  • Italian panko, optional (see below!)
Shredded Brussels Sprouts

3 methods for how to shred Brussels sprouts

The trickiest part of this recipe? Shaving or shredding the sprouts! This process can take a little time, but it’s worth it for the end result. There are three main methods for how to shred Brussels sprouts:

  1. With a knife: No special equipment required! Takes about 10 minutes for 1 pound of Brussels. Remove any tough outer layers with your fingers. With a large Chef’s knife, 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.
  2. With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
  3. With a mandolin: Slice the whole Brussels sprouts with a mandolin, taking proper safety precautions to keep your fingers away from the blade. (Here’s a video.)

Ways to flavor shaved Brussels sprouts

Got those shaved Brussels sprouts? Throw them in a hot pan and sauté for about 4 minutes, then add minced garlic, shallot and Parmesan and cook about 3 minutes more. It adds the best savory nuance to the the feathery pieces! But there are lots of other ideas for flavoring. Here are some other options:

  • Butter instead of olive oil for even more savory flavor
  • Omit the Parmesan for vegan or add vegan Parmesan
  • Add soy sauce or tamari for more savory flavor
  • Add a squeeze of lemon at the end for brightness
  • Throw in chopped herbs like chives, basil or thyme
Shaved Brussels Sprouts

Add panko for a crunch

A fun adder we threw in to these shaved Brussels sprouts? Panko! Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture that adds a lovely texture to the sprouts once they’re sauteed. Here are some notes on finding Italian panko:

  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • Only have plain panko? Use that and just add a bit more salt.
  • Want to use homemade breadcrumbs? You can do that too. Go to How to Make Breadcrumbs.
  • What about for gluten-free? Omit the panko, or you can find gluten-free panko at stores or online.

More Brussels sprouts recipes

Shredded Brussels sprouts are one of our favorite ways to cook them because they’re so fast and easy! Here are a few more of our top ways to serve this tasty veggie:

This shaved Brussel sprouts recipe is…

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

Print
Shredded Brussels Sprouts

Easy Shaved Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4

Description

This shaved Brussels sprouts recipe make a tasty side dish that’s full of texture and flavor! Shredded Brussels are quick and crowd-pleasing.


Ingredients

  • 1 pound Brussels sprouts (off the stalk)
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • ¼ cup shredded Parmesan cheese (omit for vegan)
  • ½ teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil
  • ¼ cup Italian panko (optional, omit for gluten-free or use GF panko)

Instructions

  1. Shave the Brussels sprouts:
    1. With a knife: Remove any tough outer layers with your fingers. With a large Chef’s knife, 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.
    2. With a food processor (fastest!): Use a food processor with the shredding disc attachment blade. (Here’s a video.)
    3. With a mandolin: Slice the whole Brussels sprouts with a mandolin, taking proper safety precautions to keep your fingers away from the blade. (Here’s a video.)
  2. Stir together the shredded Brussels sprouts with the minced garlic, shallot, Parmesan cheese, and kosher salt.
  3. In a large skillet, heat the olive oil over medium high heat. Add the Brussels sprouts and cook for 4 minutes, stirring only occasionally, until tender and browned. Stir in the Parmesan mixture and cook additional 3 to 4 minutes until lightly browned and fragrant. Remove the heat and if desired, stir in the panko. Taste and add additional salt as necessary. 
  • Category: Side dish
  • Method: Shredded
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Shaved Brussels sprouts, Shaved Brussels sprouts recipe, shredded Brussel sprouts, shredded Brussels sprouts

A Couple Cooks - Recipes worth repeating.

Balsamic Brussels Sprouts

These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to…

A Couple Cooks – Recipes worth repeating.

These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to new heights!

Balsamic Brussels Sprouts

Ready to up your side dish game? Try these Roasted Balsamic Brussels Sprouts! These little nuggets of goodness are crisp roasted to perfection. Then toss them with an easy, super thick balsamic glaze to take them to new heights! The glaze itself is one for the books: it takes just 5 minutes to whip up and you’ll love the savory flavor: it works well on Brussels but also chicken, salmon, broccoli and more! Let’s get to it.

Tips for making balsamic Brussels sprouts

Let’s start with the Brussels sprouts. It can be tough to get perfectly crispy, browned Brussels sprouts unless you’re using a fryer. But our oven roasted Brussels sprout method does the trick! Here are some tips for getting the crispiest Brussels in the oven, then covering them in a balsamic glaze:

  • Use 1 pound Brussels sprouts per baking sheet. At the most, you can go up to 1 ½ pounds. But don’t use any more than that: space between the Brussels is key to getting them crispy.
  • Roast on a parchment lined baking sheet. We don’t recommend silicone mats, as that can make the Brussels soggy. Place them cut side down to maximize caramelization.
  • Roast at 450 degrees for 17 to 23 minutes. High heat makes them brown on the outsides. Pull them out when they’re browned and the outsides are crispy.
  • Toss with balsamic glaze. In our testing, we found that tossing with the glaze after roasting is the way to go. Baking with the glaze on made them come out soggier.
Roasted balsamic brussels sprouts

For the balsamic glaze

Many balsamic glaze recipes are essentially a balsamic reduction: where you cook balsamic vinegar until it reduces and becomes thick and sticky. But this type of recipe can be tricky: if you go too far, the glaze can become too sticky. It can also taste a little one-note when you use only balsamic. We created this balsamic glaze recipe to have intriguing, sweet savory flavor and be glossy and thick. Here are the ingredients you’ll need:

  • Balsamic vinegar
  • Maple syrup
  • Dijon mustard
  • Garlic powder
  • Cornstarch
  • Water

Simply simmer for 5 minutes while the roasted Brussels sprouts do their thing in the oven, and you’ll get a lusciously thick sauce that’s ideal for drizzling.

Balsamic brussel sprouts

Balsamic glaze storage and uses

For these balsamic Brussels sprouts, you’ll use half the balsamic glaze recipe. Store the remaining glaze refrigerated, and make sure to bring it to room temperature before serving.

What else to use the balsamic glaze for? Try it on salmon (like baked Salmon or broiled salmon), on chicken, as a drizzle for Crostini, or a sauce for a sheet pan pizza.

More Brussels sprout recipes

This balsamic Brussels sprouts recipe is our new favorite way to prepare this tasty cruciferous veggie! Here are a few more ideas:

This balsamic Brussel sprouts recipe is…

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

Print
Balsamic Brussels Sprouts

Balsamic Brussels Sprouts


Description

These roasted balsamic Brussels sprouts come out savory and crispy: then drizzle them with balsamic glaze to take them to new heights!


Ingredients

  • 1 pound Brussels sprouts (off the stalk)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons Balsamic Glaze (recipe below)

For the Balsamic Glaze

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ tablespoon cornstarch
  • 2 tablespoons water

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. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  3. Line a baking sheet with parchment paper (avoid using a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
  4. Roast for 17 to 23 minutes until very browned and tender, stirring once (timing depends on the brussels sprouts and your oven).
  5. Meanwhile, make the balsamic glaze: In a small saucepan, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic powder. In a small bowl, combine the cornstarch with the water and whisk until dissolved, then pour it into the saucepan.
    Simmer the mixture for 5 to 6 minutes on medium low heat, until the sauce thickens and becomes glossy. (Store leftovers refrigerated for up to 2 weeks; bring to room temperature before serving.)
  6. Once the sprouts are roasted, cool them for 3 minutes. Then drizzle on 3 tablespoons of the glaze.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Balsamic brussel sprouts, roasted brussel sprouts with balsamic, balsamic glazed brussel sprouts, roasted brussel sprouts with balsamic glaze

A Couple Cooks - Recipes worth repeating.

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.