Sautéed Brussels Sprouts with Lemon & Parmesan

Sautéed Brussels Sprouts Brussels Sprouts are a completely underrated holiday side dish. A lot of people think of mushy, over-cooked veggies when they think of Brussels sprouts, but I promise when they’re done right, they are SO GOOD! I LOVE…

Sautéed Brussels Sprouts Brussels Sprouts are a completely underrated holiday side dish. A lot of people think of mushy, over-cooked veggies when they think of Brussels sprouts, but I promise when they’re done right, they are SO GOOD! I LOVE Roasted Brussels Sprouts, one of my all-time favorite vegetable side dishes and my Shaved Brussels…

The post Sautéed Brussels Sprouts with Lemon & Parmesan appeared first on Two Peas & Their Pod.

Side Dish Sundays: Cacio e Pepe Brussels Sprouts.

Newest obsession of life: cacio e pepe brussels sprouts! Oh my gosh, you guys. These are the best brussels I’ve had in my life. THE BEST. They are embarrassingly simple but have a ton of flavor. They’re salty, crispy and have a bit of a bite from the pepper. You will love them! Because cheese […]

The post Side Dish Sundays: Cacio e Pepe Brussels Sprouts. appeared first on How Sweet Eats.

Newest obsession of life: cacio e pepe brussels sprouts!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Oh my gosh, you guys.

These are the best brussels I’ve had in my life. THE BEST.

They are embarrassingly simple but have a ton of flavor. They’re salty, crispy and have a bit of a bite from the pepper. You will love them! Because cheese and pepper brussels sprouts are the only way to do it.

melted butter on brussels

Way back when I wrote Seriously Delish, I included a recipe for crispy salt and pepper brussels sprouts. You make them on the stovetop and they are quick and crispy and easy and a fave. The flavor is so good, but these… oh wow. These are the business. These take brussels to a whole new level.

The cacio e pepe brussels are roasted with tons of black pepper and pecorino. Instead of using olive oil, I use melted butter to really mimic that cacio e pepe flavor. The butter slightly browns in the oven which adds another whole dimension of flavor too. And the pecorino is extra salty so I find that I don’t even need a lot of salt – if any! 

The key is to pile a lot of pecorino on top so it bakes right on the baking sheet into that golden, crispy perfection. Then add another shower of pecorino on top after they come out of the oven. In addition to extra cracks of pepper!

WHAT.

Every time I make these, I want to devour the entire pan. Because, HELLO. They are completely addictive and everyone is a huge huge fan.

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Pecorino is the best choice for cheese, but parmesan can work too. Give the pan a big heavy handed throw!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

What we love to eat with cacio e pepe brussels:

These brussels are amazing as a side dish, but you can also toss them in roasted pastas and grain bowls!

Hot honey pretzel chicken.

Best ever lemon roasted chicken.

Applewood smoked turkey.

Brown sugar butter roasted chicken.

Maple BBQ salmon.

Hot honey roasted salmon.

Pomegranate braised short ribs.

Herb butter roasted beef tenderloin.

Cauliflower schnitzel sandwiches.

Homemade cauliflower gnocchi.

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Cacio e Pepe Brussels

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

  • 1 pound brussels sprouts, (stems removed and cut in half)
  • 3 tablespoons unsalted butter
  • ½ to 1 teaspoon freshly cracked black pepper
  • ⅓ cup freshly grated pecorino cheese, (plus extra for sprinkling)
  1. Preheat the oven to 425 degrees F.
  2. Place the brussels on a baking sheet. Pour the butter over top, then toss the brussels well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
  3. Roast for 15 to 20 minutes, until the brussels are slightly golden and the cheese is crisp on the baking sheet. Lift the brussels and crisped cheese off the sheet and onto a place. Top with additional pecorino and serve!
  4. Note: pecorino is super salty so I do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!

This cacio e pepe brussels are out of the world. Roasted until crisp, topped with tons of black pepper and salty pecorino cheese. Yum.

Most incredible plate of my life.

The post Side Dish Sundays: Cacio e Pepe Brussels Sprouts. appeared first on How Sweet Eats.

Miso-Glazed Roasted Brussels Sprouts

If you’ve been looking for a quick, reliable way to make crispy roasted Brussels sprouts, you’re in the right place!
We’ve perfected our method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sen…

Miso-Glazed Roasted Brussels Sprouts

If you’ve been looking for a quick, reliable way to make crispy roasted Brussels sprouts, you’re in the right place!

We’ve perfected our method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sends the flavor over the top. Let’s do this!

This recipe is simple, requiring just 30 minutes and 8 ingredients to make.

The Trick to Crispy Brussels Sprouts

  • Halved, seasoned Brussels sprouts cook first on the stovetop, then finish in the oven.

Miso-Glazed Roasted Brussels Sprouts from Minimalist Baker →

Honey Mustard Brussels Sprout Slaw

If you haven’t made this Brussels sprout slaw yet, you’ve been missing out! There’s a good chance you’ve missed this recipe, since it’s been hiding in the…

The post Honey Mustard Brussels Sprout Slaw appeared first on Cookie and Kate.

easy brussels sprout salad recipe

If you haven’t made this Brussels sprout slaw yet, you’ve been missing out! There’s a good chance you’ve missed this recipe, since it’s been hiding in the archives under some not-so-appetizing photos. I hope these are more enticing.

This slaw is irresistibly crisp and tangy, with a simple honey-mustard dressing. Freshly toasted almonds offer some savory crunch, and dried cherries (or cranberries) send it over the top.

brussels sprout slaw ingredients

This slaw stores well in the fridge for a few days, so it’s great to keep on hand for sandwiches, soups and quick meals.

It’s easy to make, too—especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the Brussels sprouts by hand. Let’s get to it!

Continue to the recipe...

The post Honey Mustard Brussels Sprout Slaw appeared first on Cookie and Kate.

Brussel Sprout, Tempeh & Soba Noodle Skillet

Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts. I have so many ideas for them and I want …

Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts. I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute! While everyone else is enjoying pumpkin and apples, I’ll be over in my corner with a bowl of delicious Brussels sprouts. And I won’t share them either! I wanted to do some kind of Brussels sprout stir fry and I remembered a recipe I pinned a while back from In Pursuit of More–a 15 Minute Brussels Sprout & Tempeh Stir Fry. I built upon that combination, adapting the stir fry sauce (which doubles as a marinade for the tempeh) and adding soba noodles at the end. It’s a one-bowl meal, which is always my favorite kinds of meal because who really wants to cook 2-3 things for dinner?! Roasting will always be my favorite way of cooking Brussels sprouts, but making them in a skillet is a close second. They’ll still get a little bit caramelized and the bitterness that so many […]

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.
There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love…

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.

There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love (even if that’s just y-o-u).

This little hash has all of our favorite things: crispy Brussels sprouts, tender roasted sweet potatoes, garlic, onion, sage, runny eggs, and currants for a little sweetness.

Breakfast Hash with Brussels Sprouts and Sweet Potatoes from Minimalist Baker →

Roasted Brussels Sprouts

Even the most adamant sprouts haters will love these roasted Brussels sprouts with garlic, olive oil, lemon juice, and Parmesan cheese. So crispy and delicious! Continue reading “Roasted Brussels Sprouts” »

Even the most adamant sprouts haters will love these roasted Brussels sprouts with garlic, olive oil, lemon juice, and Parmesan cheese. So crispy and delicious!

Continue reading "Roasted Brussels Sprouts" »

Crunchy Brussels Sprouts Salad with Brown Butter Dressing.

Happy Monday! Let’s let the crunchiest brussels sprouts apple salad save our soul today. Three of my favorite things! Apples, brussels and brown butter. Now this is a salad that I can get behind. I’ve made lots of brussels salads here before. Mostly because when I would find a vegetable that I actually liked, I […]

The post Crunchy Brussels Sprouts Salad with Brown Butter Dressing. appeared first on How Sweet Eats.

Happy Monday! Let’s let the crunchiest brussels sprouts apple salad save our soul today.

This crunchy brussels sprouts apple salad is filled with sprouts, apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing.

Three of my favorite things!

Apples, brussels and brown butter. Now this is a salad that I can get behind.

shredded brussels sprouts

I’ve made lots of brussels salads here before. Mostly because when I would find a vegetable that I actually liked, I would do everything to stretch it. Different salads and sides were a must!

So while I’ve made a shredded brussels salad, thai crunch brussels, a brussels panzanella and this winter crunch salad, along with my absolute favorite brussels caesar, I needed something else. I am a product of this generation so yes, I still needed another option.

No one wants to suffer from brussels sprouts boredom. 

This crunchy brussels sprouts apple salad is filled with sprouts, apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing.

This one is closest to my winter crunch salad, with a few exceptions. The winter crunch salad is definitely a full meal. At least for me. This salad here is meant to be a part of a meal. It’s slightly lighter without as much ooomph added in.

I mean, it’s not as EXTRA.

Except maybe it is super extra, because it’s covered in brown butter dressing? 

Probably. 

brown butter dressing

First, the brussels sprouts in this salad are RAW.

Eeeep! Remember the very first time I ate brussels sprouts and blogged about it? Who would have ever guessed that years (a decade?) later I would be eating them shaved raw in a salad by themselves.

Not me. 

Sure, the sweetness of the apple helps, but there’s not even bacon in this. Who am I and where did I go?!

But here’s the thing. Much like raw kale, once these shredded brussels are tossed with the dressing and kind of “marinate” for a few minutes, they soften, become less bitter and retain some crunch. Making them perfect for a salad. 

Especially when a honeycrisp is involved. And cinnamon toasted walnuts. And shaved parm!

This crunchy brussels sprouts apple salad is filled with sprouts, apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing.

This isn’t a super hearty salad – it obviously wouldn’t be enough for dinner if you’re very hungry. Eddie would take one look at this and laugh and be like “is this my starter?” 

But! If you need a light lunch or dinner, this is it.

It’s also obviously a DELISH side dish to any fall meal. 

Also, brown butter dressing, what?! Don’t freak out. It’s not as serious as hot bacon dressing, which to this day is still probably my mom’s favorite dressing. 

Here, we have a bit of brown butter whisked with garlic, vinegar and dijon. It’s drinkable. 

Everything I want in a brussels dish right here. Crunch crunch crunch.

This crunchy brussels sprouts apple salad is filled with sprouts, apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing.

Crunchy Brussels Sprouts Apple Salad

Crunchy Brussels Sprouts Salad with Brown Butter Dressing

This crunchy brussels sprouts salad is filled with apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing. It’s incredible!

  • ⅓ cup walnuts
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • 1 1/2 pounds brussels sprout, (stems removed)
  • 1 to 2 honeycrisp or golden delicious apples, (thinly sliced)
  • 1 shallot, (thinly sliced)
  • A few shavings of parmesan cheese

brown butter dressing

  • 4 tablespoons unsalted butter
  • 1 garlic clove, (minced)
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons grapeseed or avocado oil
  1. Heat a nonstick skillet over medium-low heat and add the walnuts, brown sugar and cinnamon. Stir constantly until the walnuts begin to toast and the sugar melts, about 5 to 6 minutes. Remove the walnuts and place them on a piece of parchment paper to cool. Once cool, chop them if you wish or break them into pieces.
  2. Slice the brussels into small pieces or shreds, placing them in a large bowl. Toss with a pinch of salt and pepper.
  3. In a separate bowl, place your sliced apples and shallots. Make the brown butter dressing below.
  4. Drizzle about 1 tablespoon of the dressing on the brussels sprouts and toss well. Let them sit for 5 minutes.
  5. After 5 minutes, toss together the brussels, apples and shallots. Add the rest of the dressing and toss well. Top with the parmesan and walnuts and serve!

brown butter dressing

  1. Place the butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately, add in the garlic and continue to whisk for another 30 seconds.
  2. Whisk in the lemon juice, dijon, salt, pepper and oil. You can let the dressing cool slightly, but it’s most delicious when served warm! Whisk it occasionally when serving because a bit of separation is normal.

recipe adapted from the kitchn

This crunchy brussels sprouts apple salad is filled with sprouts, apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing.

Feeling all the veggies.

The post Crunchy Brussels Sprouts Salad with Brown Butter Dressing. appeared first on How Sweet Eats.

Brussels Sprout and Green Apple Slaw with Pickled Cranberries

I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors… Read more »

I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors and dishes that Thanksgiving brings I am always eager for a bit of health and heft on the table.

This slaw is just ever-so-slightly creamy with the addition of a bit of mayonnaise in the dressing. The cranberries pop and cause a bit of a pleasant pucker from their bath in a sweet and spiced brine. Green apple carries another hit of sweet tang while heaps of fresh dill and scallion nudge the salad back toward the savory. All of this to say it’s a delicious salad that will sit beautifully on our holiday table next to our smoked turkey with a bourbon and bacon gravy and fresh corn and cornbread stuffing.

I hope you all have a wonderful Thanksgiving brimming with gratitude and grace.

 

Brussels Sprout and Green Apple Slaw with Pickled Cranberries

Ingredients

Pickled Cranberries

1 cup apple cider vinegar

1/2 cup brown sugar

3/4 cup water

1/4 teaspoon cinnamon

1/4 teaspoon ginger

4 cloves

Pinch salt

8 ounces cranberries ( about 2 cups)

Dressing

1/3 cup pickling liquid

3 tablespoons mayo

Salt

Salad

8 cups shredded Brussels (about 1 pound)

2 small green apples, diced or julienned

1 cup chopped dill

3 green onions, white and green parts thinly sliced

Instructions

Pickle the cranberries:

In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.

Make the dressing:

In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.

Assemble the salad:

In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.

Serve straightaway.