Roasted Brussels Sprouts With Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze is a delightful and savory side dish perfect for any fall dinner. The crispy, caramelized Brussels sprouts are enhanced with a rich glaze made from balsamic vinegar, adding depth and sweetness that complements the earthy flavors of the sprouts. This dish is simple to make and is sure to impress your guests or family around the dinner table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Balsamic vinegar | ¼ cup |
| Honey | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Parmesan cheese (optional) | ¼ cup (grated) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, then toss them in a bowl with olive oil, salt, and pepper.
- Spread the Brussels sprouts evenly on a baking sheet and roast for 20-25 minutes, until golden and crispy.
- While roasting, combine balsamic vinegar, honey, and minced garlic in a small saucepan and simmer for 5 minutes until slightly thickened.
- Drizzle the balsamic glaze over the roasted Brussels sprouts before serving, and sprinkle with grated Parmesan cheese if desired. Enjoy!
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Brussels Sprouts and Pancetta Pasta
Brussels Sprouts and Pancetta Pasta is a deliciously rich and hearty dish that combines the nutty flavor of Brussels sprouts with the savory goodness of pancetta. This pasta meal is perfect for fall, bringing together comforting flavors and textures that are sure to please anyone at the dinner table. It’s easy to prepare and can be enjoyed as a main course or a filling side dish.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine or penne) | 8 ounces |
| Brussels sprouts | 1 pound |
| Pancetta | 4 ounces |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Chicken or vegetable broth | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Red pepper flakes (optional) | ¼ teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Cook the pasta according to package instructions; drain and set aside.
- While the pasta cooks, trim and halve the Brussels sprouts. In a large skillet, cook the pancetta over medium heat until crispy, then add olive oil and minced garlic, sautéing for an additional minute.
- Add the Brussels sprouts to the skillet and cook until they are tender and caramelized, about 8-10 minutes.
- Pour in the chicken or vegetable broth and let it simmer for a few minutes, then mix in the cooked pasta and toss everything together. Season with salt, black pepper, and red pepper flakes if desired.
- Serve hot, topped with grated Parmesan cheese. Enjoy your comforting Brussels Sprouts and Pancetta Pasta!
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Maple-Glazed Brussels Sprouts With Pecans
Maple-Glazed Brussels Sprouts With Pecans is a wonderfully sweet and savory dish that showcases the natural flavor of Brussels sprouts, enhanced by the rich climate of fall. The maple syrup brings a delightful sweetness to the tender sprouts, while the toasted pecans add a satisfying crunch. This dish makes for a perfect side to any autumn meal or a standout addition to your holiday table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Maple syrup | ¼ cup |
| Olive oil | 2 tablespoons |
| Pecans (chopped) | ½ cup |
| Salt | to taste |
| Black pepper | to taste |
| Balsamic vinegar (optional) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim and halve the Brussels sprouts, then toss them in a bowl with olive oil, maple syrup, salt, and black pepper until well-coated.
- Spread the Brussels sprouts on the baking sheet and roast for about 20-25 minutes until caramelized and tender, stirring halfway through.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts.
- Remove from the oven, drizzle with balsamic vinegar if using, and serve warm. Enjoy your Maple-Glazed Brussels Sprouts With Pecans!
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Creamy Brussels Sprouts and Mushroom Risotto
Creamy Brussels Sprouts and Mushroom Risotto is a comforting and hearty dish that combines the earthy flavors of mushrooms with the vibrant taste of Brussels sprouts. This risotto is creamy and luscious, perfect for fall dining and sure to impress at any table. It’s a delightful way to enjoy the seasonal produce while indulging in a classic Italian favorite.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Brussels sprouts (trimmed and halved) | 1 pound |
| Mushrooms (sliced) | 8 ounces |
| Onion (finely chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| White wine (optional) | ½ cup |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a saucepan, heat vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat; add onion and garlic, sauté until translucent.
- Add mushrooms and Brussels sprouts, cooking until they are tender.
- Stir in the Arborio rice, toasting it for a few minutes, then pour in the white wine (if using) until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more, about 20 minutes in total.
- Once the rice is creamy and al dente, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
- Serve hot and enjoy your delicious Creamy Brussels Sprouts and Mushroom Risotto!
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Sautéed Brussels Sprouts With Garlic and Lemon
Sautéed Brussels Sprouts with Garlic and Lemon is a simple yet flavorful dish that highlights the unique taste of Brussels sprouts, complemented by the brightness of lemon and the aromatic touch of garlic. This quick-to-make recipe is perfect as a side dish for fall dinners and pairs wonderfully with roasted meats or can be served as a light vegetarian option.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Lemon (zested and juiced) | 1 |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a large skillet over medium heat.
- Add the Brussels sprouts, cut side down, and sauté for about 5-7 minutes until golden brown.
- Stir in the minced garlic and continue to cook for another 1-2 minutes until fragrant.
- Add the lemon juice and zest; toss to combine, seasoning with salt and black pepper to taste.
- Serve warm and enjoy the bright flavors of Sautéed Brussels Sprouts with Garlic and Lemon!
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Brussels Sprouts, Bacon, and Quinoa Salad
Brussels Sprouts, Bacon, and Quinoa Salad is a hearty and nutritious dish that combines the earthy flavors of roasted Brussels sprouts with crispy bacon and protein-packed quinoa. This salad not only makes for a perfect side dish but can also stand alone as a filling meal, making it an ideal choice for fall dinners. The combination of textures and flavors will satisfy your taste buds while providing a healthy and wholesome option.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Bacon (cut into small pieces) | 4 slices |
| Quinoa (uncooked) | 1 cup |
| Vegetable broth or water | 2 cups |
| Olive oil | 2 tablespoons |
| Red onion (diced) | 1/2 |
| Dried cranberries | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Balsamic vinegar | 2 tablespoons |
| Feta cheese (crumbled) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and golden brown.
- While the Brussels sprouts are roasting, cook quinoa according to package instructions in vegetable broth or water.
- In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
- In a large bowl, combine roasted Brussels sprouts, cooked quinoa, diced red onion, dried cranberries, and bacon.
- Drizzle with balsamic vinegar and toss gently. Top with crumbled feta cheese before serving. Enjoy your Brussels Sprouts, Bacon, and Quinoa Salad!
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Honey Mustard Brussels Sprouts Tacos
Honey Mustard Brussels Sprouts Tacos are a delightful and creative way to enjoy Brussels sprouts, ideal for a comforting fall dinner. These tacos unite the crunchy texture of roasted Brussels sprouts with a sweet and tangy honey mustard dressing, all nestled in warm tortillas. This vibrant dish not only brings an unexpected twist to taco night but also packs in nutritious ingredients for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Honey | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Corn tortillas | 8 |
| Avocado (sliced) | 1 |
| Red cabbage (shredded) | 1 cup |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime wedges | for serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the Brussels sprouts with olive oil, honey, mustard, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden.
- While the Brussels sprouts are roasting, warm the corn tortillas in another oven or skillet until pliable.
- To assemble the tacos, layer roasted Brussels sprouts on each tortilla, then top with sliced avocado, shredded red cabbage, and fresh cilantro.
- Serve with lime wedges for an extra burst of flavor. Enjoy your Honey Mustard Brussels Sprouts Tacos!
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Brussels Sprouts and Sweet Potato Hash
Brussels Sprouts and Sweet Potato Hash is a hearty and colorful dish that brings the best of fall flavors together in one skillet. This dish combines the nutty sweetness of roasted sweet potatoes with the earthy crunch of Brussels sprouts, creating a delightful medley that can be enjoyed as a brunch or a cozy dinner. It’s not only filling but also packed with nutrients, making it a perfect choice for a wholesome fall meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Sweet potatoes (peeled and diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | 1 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
| Balsamic vinegar | 1 tablespoon |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes until they start to soften.
- Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the Brussels sprouts, salt, black pepper, and paprika, cooking for an additional 10-15 minutes until everything is tender and slightly caramelized.
- Remove from heat, drizzle with balsamic vinegar, and sprinkle with fresh parsley before serving. Enjoy your Brussels Sprouts and Sweet Potato Hash!
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Brussels Sprouts Gratin With Cheddar Cheese
Brussels Sprouts Gratin with Cheddar Cheese is a comforting and indulgent dish that transforms the humble Brussels sprout into a creamy, cheesy delight. Perfect as a side dish for fall dinners, this gratin features layers of tender Brussels sprouts smothered in a rich cheese sauce, topped with a golden, crispy layer of cheddar that will please the entire family.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Heavy cream | 1 cup |
| Cheddar cheese (shredded) | 1 1/2 cups |
| Garlic (minced) | 2 cloves |
| Parmesan cheese (grated) | 1/4 cup |
| Butter | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Bread crumbs (for topping) | 1/2 cup |
| Fresh thyme (optional) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large pot, boil salted water and blanch the Brussels sprouts for 3-4 minutes until just tender; drain and set aside.
- In a saucepan, melt butter over medium heat, add garlic and sauté until fragrant, then stir in heavy cream and bring to a gentle simmer.
- Add 1 cup of cheddar cheese, salt, and pepper to the cream sauce; stir until melted and well combined.
- In a baking dish, combine the Brussels sprouts with the cheese sauce, mixing thoroughly.
- Top with remaining cheddar cheese, Parmesan, bread crumbs, and fresh thyme if using.
- Bake in the preheated oven for about 25-30 minutes or until bubbly and golden on top. Enjoy your Brussels Sprouts Gratin with Cheddar Cheese!
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Stuffed Brussels Sprouts With Ground Turkey
Stuffed Brussels Sprouts with Ground Turkey is a flavorful and healthy dish that turns Brussels sprouts into a hearty meal. These delightful bite-sized morsels are filled with a seasoned mixture of ground turkey, herbs, and spices, making them perfect as an appetizer or a main dish for fall dinners.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed) | 1 pound |
| Ground turkey | 1 pound |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Breadcrumbs | 1/2 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Fresh parsley (chopped, for garnish) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Blanch Brussels sprouts in boiling salted water for 3 minutes; drain and let cool slightly.
- Cut a small “X” at the base of each Brussels sprout and carefully scoop out the center using a small spoon, creating a cavity.
- In a skillet, heat olive oil and sauté onion and garlic until soft; add ground turkey, Italian seasoning, salt, and pepper, cooking until turkey is browned.
- Remove from heat and stir in breadcrumbs and Parmesan cheese until well combined.
- Stuff each Brussels sprout with the turkey mixture and place them in a baking dish.
- Bake in the preheated oven for 20-25 minutes, until the sprouts are tender and the filling is cooked through. Garnish with fresh parsley and serve warm. Enjoy!
Brussels Sprouts and Caramelized Onion Flatbread
Brussels Sprouts and Caramelized Onion Flatbread is a delicious and visually appealing dish that brings together the earthy flavors of Brussels sprouts and the sweetness of caramelized onions, all atop a crispy flatbread. This versatile dish can be served as an appetizer, side, or even a light meal, making it perfect for fall gatherings.
| Ingredients | Quantity |
|---|---|
| Flatbread (store-bought or homemade) | 1 large |
| Brussels sprouts (thinly sliced) | 1 cup |
| Onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Mozzarella cheese (shredded) | 1 cup |
| Fresh thyme (chopped, for garnish) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil and sauté the sliced onion over medium heat until caramelized, about 10-15 minutes. Season with salt, pepper, and balsamic vinegar.
- Add the sliced Brussels sprouts to the skillet and cook for an additional 5 minutes until slightly tender.
- Spread the Brussels sprout and onion mixture evenly over the flatbread and top with shredded mozzarella cheese.
- Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly.
- Remove from oven, garnish with fresh thyme, slice, and serve warm. Enjoy!
