Even the pickiest of eaters will enjoy these Brussels Sprouts.
"What's for dinner tonight?...Brussels sprouts, you say?...Oh, ummm...I think I have to work late–don't worry I'll just pick something up for myself on the way home."
Let's face it...Brussels sprouts are often unjustly rejected by kids and adults alike at the dinner table. We're not sure when it became acceptable for all of humankind to hate on the poor little buggers, but we are here to try to change your mind with not one, but TWO (yep, we love 'em that much) recipes, and give these little cabbage nuggets another chance. Gardeners can easily grow these awesome-looking stalks in the EarthBox® gardening system, too!
Whether you like your veggies a little bit sweet or more savory, these recipes are sure to please even the pickiest of eaters.
RECIPE: Sweet or Savory Brussels Sprouts
For all of our recipes, we will try to list suitable substitutions for vegetarian/ vegan, and/or gluten-free diets if applicable.
Each recipe serves 8 as a side dish
What You'll Need:
- 24 oz. fresh Brussels sprouts
- Large skillet
- Wooden or silicone spoon
- Sharp knife
- Cutting board
- ¼ c. olive oil
- 2 lg. shallots, thinly sliced (or 1 med. yellow onion)
- 3 Tbsp. of brown sugar
- ¼ c. toasted almonds, slivered
- ¼ c. dried cranberries
- Salt, pinch
Let's Get Cookin'
- Trim, wash, and halve your Brussels sprouts.
- Peel and slice the shallots.
- In a skillet over medium heat, toast almond slivers, stirring constantly until golden brown. Remove from skillet and set aside.
- Add olive oil, Brussels sprouts, shallots, and a pinch of salt to skillet. Stir frequently over medium-high heat, letting Brussels sprouts soften and lightly brown.
- Add in brown sugar, and stir Brussels sprouts often, letting them carmelize until they are golden brown and soft.
- Remove from heat, mix in dried cranberries and almonds.
Enjoy your SWEET Sprouts!
- 6 slices bacon (if using non-pork bacon, you will need to add in ¼ c. olive oil in place of bacon fat, plus some Liquid Smoke®)
- 1 lg. yellow onion, diced
- 1-2 cloves garlic, minced
- ¹⁄3 c. malt vinegar (or apple cider vinegar)
- 2 tsp. granulated sugar (Vegan substitute Florida Crystals®)
- ½ tsp. Salt (smoked sea salt is best if you have it available)
- Fresh cracked black pepper
Let's Get Cookin'
- Trim, wash, and halve your Brussels sprouts. Peel and dice the onions.
- In a skillet over medium heat, cook bacon until slightly crispy. Remove from skillet and set aside to cool.
- In the same skillet, add Brussels sprouts, onions, and salt to the bacon grease. Stir frequently over medium-high heat, letting Brussels sprouts soften and lightly brown.
- Add in garlic, vinegar, sugar, and a drizzle of olive oil, stirring Brussels sprouts periodically and letting them carmelize until they are brown and soft.
- Remove from heat, crumble bacon over top, add pepper, and mix.
Enjoy your SAVORY Sprouts!
What are your thoughts on Brussels sprouts? What's your favorite way to make them?