Brussel sprouts are definitely not a favorite among most people, especially kids. I never liked them until I became a chef and learned the various ways to prepare them. When roasted, they become sweet and nutty. Adding more nuts to bring out that flavor is one way to make them taste great!
Brussel sprouts are an excellent source of vitamin C, vitamin A and beta carotene. They are also a great source of fiber and folic acid as well. Brussels sprouts are in the cabbage family. They look like mini cabbages and are about 1 inch in diameter. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. Brussels sprouts are typically sage green with some varieties having a red hue. They are typically sold separately, but can sometimes be found in stores still attached to the stem. When choosing Brussels sprouts, choose ones that are firm and vivid green. They should be free of yellow or wilted leaves and should not be puffy or soft in texture. If you are buying the brussel sprouts individually, chose ones of equal size to ensure they will cook evenly. When home, store brussel sprouts in the vegetable drawer of your refrigerator. They will keep in a plastic bag for about 8 days. When you are ready to prepare, simply cut off the stem and take a few of the tougher outer leaves off. Rinse thoroughly and they are ready to go!
For this week’s recipe, I picked a warm salad that is a great introduction to brussels sprouts. This makes a great healthy side dish at any summertime barbeque. Bon Appétit!
Nutty Brussel Sprouts Salad
1 tablespoons olive oil, divided
1 clove garlic, minced
¼ cup whole wheat breadcrumbs
1 ½ tablespoon butter
¾ cup brussels sprouts, trimmed and halved
Salt and pepper to taste
¼ cup pecans
¼ cup parmesan cheese
Preheat oven to 350 degrees. On a rimmed baking sheet toss halved brussel sprouts with olive oil, salt and pepper. Roast brussel sprouts in oven for approximately 15-20 minutes or until tender. Meanwhile in a sauté pan, heat olive oil. Add garlic; cook 1 minute stirring constantly. Add breadcrumbs and cook until lightly browned. Transfer to a bowl. Wipe out pan and on low heat, sauté pecans 2 minutes or until toasted. Remove and finely chop. Remove brussel sprouts from oven and toss with pecans, parmesan cheese and breadcrumb mixture. Check seasoning and add salt and pepper if needed.
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10 Comments until now
I’ve tried to like brussels sprouts but just can’t seem to! They would certainly be better with the parmesan cheese and pecans though!! Thanks!
I really like brussels sprouts. We had a big garden when I was a kid and dad always made sure we grew the b. sprouts. They’re so good when they’re fresh from the garden, not at all bitter. Your recipe sounds good.
Yum!! Sounds fantastic!
That recipe sounds delicious! Yummy!
Thanks for inviting me to link up my blondie recipe, Amanda. All these other recipes are healthy…mine stands out like a sore thumb! It could be considered the finale.
I love the concept of this carnival. I will definitely be checking back to find ways to get more food into my youngest child!
I didn’t think I would like Brussels sprouts, but now they’re a favorite. Thanks for linking up your recipe. I just Stumbled it and followed you on Facebook.
Great idea, I will try it
My kids love Brussels sprouts … as long as they’re cooked just right. Your recipe looks like a definite winner!
I had an awesome recipe for brussel sprouts. It had onions, and vinegar ~ oh, it was terrific. Everyone loved it and now I can’t find it. Any ideas?
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