Brussels Sprouts Prepared 4 Ways
You'll never be bored with these cruciferous vegetable variations
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Brussels sprouts are not only delicious and cancer fighting, they’re extremely versatile and can be paired with sweet, spicy and salty flavors. Whether you roast, sauté, or steam, Brussels sprouts can go from a side dish to a main entree with a bit of TLC and spices.
When buying fresh Brussels sprouts, try to pick uniformly sized bunches so that they will cook evenly. If you purchase pre-packed sprouts, they may come in a variety of sizes. Smaller sprouts tend to be sweeter while larger ones taste like cabbage.
It’s important to clean, trim and cut fresh Brussels sprouts. Remove the stem with a paring knife before peeling off the damaged outer leaves. Rinse remaining layers with cold water or soak them for about 20 minutes. If you intend to roast or sauté them, make sure to pat the spouts dry.
One trick to getting a full, thorough cook through the sprout is to cut the larger ones in half or cut a cross shape about 1/4-inch deep into the end where the stem was cut off.
Brussels sprouts prepared 4 ways
Asian Sesame Salad with Brussels Sprouts and Clementines
We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts.
Arugula & Brussels Sprouts Chicken Salad
This simple salad is jam-packed with textures and flavors that make every bite varied and satisfying.
Chicken Fingers with Brussels Sprouts & Fries
This crave-worthy combo (hello chicken fingers and fries!) gets a healthy kick from a nutritious quinoa coating, oven-baked fries and a side of roasted Brussels sprouts.
Balsamic Brussels Sprouts with Bacon & Shallots
Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds.