This frittata is filled with shallots, bacon, brussels sprouts and of course some parmesan cheese. I like to serve it with a salad to round out the meal.
Tag: brussels sprouts
Quick to make, full for flavor, and great for a side or main dish this gruyere and brussels sprouts gratin is baked in a delightfully cheesy sauce that everyone will love.
An easy, hearty superfood weeknight meal full of flavor.
Their “pop-able” nature makes brussels sprouts a prime ingredient for appetizer trays, but there’s so much more to sprouts than that. They’re bite-sized and adorable, sure, but they’re just as delicious deconstructed and loaded into cheesy dips or piled atop flatbreads and crostini. Check out these 10 fun ways to work them into your holiday lineup.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
This crisp refreshing brussels sprout bowl, garnished with bacon and pecans and topped with an egg, will be the solution to brighten your morning.
With crispy bacon, leftover turkey, sweet pears, pickled brussels sprouts, and a sprinkling of cheddar cheese, this winter sandwich is anything but ordinary. Try it on game day.
Blue cheese adds a little twang to classic mac and cheese with crispy bacon, golden-brown brussels, and a touch of paprika for a real flavor explosion in an easy, one-dish meal that’s perfect for any busy summer night.
This inviting stew is a perfect home-style dinner. A ragout of winter veggies: turnip, carrots, brussels sprouts, tossed in tomato sauce with quinoa.
Every ingredient has a perfect pair and owners of restaurant Martha in Brooklyn are a perfect pair, too. Recreate their signature fried brussels sprouts.
Do not fear Brussels sprouts in this quick stir-fry with chicken sausage.
Make Brussel sprouts extra delicious with a warm black truffle salad.
This salad makes use of crunchy, nearly-raw brussels sprouts in addition to kale for a winter salad full of fresh flavors.
Brussels sprouts are often roasted with deep, smoky flavors for the holidays but this recipe has them pan-seared and paired with bright flavors like tart cranberries.
Adapt this recipe as you go, add more vegetables and replace what is here for those you have at hand – but keep the spices the same for a deep, bold flavor.
This cheesy, savory gratin makes a great vegetarian main, or you could save the recipe to serve as a luxurious holiday side dish.
The crunch and buttery flavor of the sprouts marries well with the spicy tender chicken that was marinated in yogurt for thirty minutes prior to cooking it.
There’s so much to love in this delightful Asian-inspired salad with California Avocado and a burst of delicious flavor in every bite.
Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
With spring in the air, everyone is looking for reasons to fire up that grill. Here is a great way to incorporate Indian flavors into this nutty vegetable.
Enjoy a healthy and super easy to make kale and brussels sprout salad recipe from Taylor Kadlec.
This dish puts a spin on pesto with a spicy and smoky chipotle kick.
Joy Wilson, aka Joy the Baker, introduces a delicious and unexpected flavor combination in this side dish recipe.
A simple side that reinvents a delicious but often maligned vegetable.
Chicken and brussels sprouts stir fry with a spicy kick. A great winter dish.
In every forkful, the nooks of the pasta hold in the bits of smoky pancetta and citrusy Brussels sprouts.
Olivia Caminiti with a brussels sprout recipe that can convert anyone into a lover.
A flavorful salad featuring raw kale and brussels sprouts tossed with a lemony vinaigrette.
Bad tasting Brussels sprouts is a thing of the past with this delicious recipe.
A unique side dish that combines shredded brussels sprouts and a vinegary dressing.
This Thanksgiving, Laura Bednarski was thankful for Brussel Sprouts.
When everybody else is reveling in spring food, Bria Helgersson turns to a good friend from the brassicae family.