Not surprisingly, Brussels Sprouts can be historically traced back to
Belgium in the 16th century, thus the name. Though they resemble
small cabbage heads, they are more closely related to broccoli, and
share some of the excellent health benefits they offer. In particular,
they are very high in potassium and Vitamin C. Whenever you cook
them, be careful not to overcook, as they can begin to emit an
unpleasant, sulfur-based odor common when these types of vegetables
steam for too long. Enjoying them frequently can lower your cholesterol, and fight cancer and thyroid disease. They are also a powerful anti-oxidant and anti-inflammatory. Share the health benefits with your family using one of these reicpes.
Cheesy Brussels Sprout Casserole
2 -3 lbs Brussels sprouts
1/4 cup butter
1/4 cup flour
1 cup chopped onion
2 cups warm milk
1 1/2 cups shredded cheddar cheese (divide in half)
1/2 teaspoon each, salt and pepper
1 teaspoon nutmeg
Parboil the brussel sprouts for 7 minutes and drain. Place into a 2-3 quart oven proof dish.
Saute the onion in butter until clear and then add the flour and stir. Add the warm milk, salt, pepper, nutmeg, 3/4 cup cheese and stir. Pour filling over brussel sprouts. Top with remaining 3/4 cup cheese and bake at 375 for 40 minutes.
This can be prepared ahead of time and frozen or refrigerated until needed.
Sweet and Savory Brussels Sprouts
4 (10 ounce) containers Brussels sprouts, trimmed and halved
4 slices bacon
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/4 cup orange-flavored dried cranberries
Over high heat, bring pot of salted water to boil. Add Brussels sprouts. Cover; cook until tender, 7-8 minutes. Drain.
Meanwhile, in nonstick skillet over medium-high heat, cook bacon until crisp; drain.
In bowl, whisk together maple syrup, mustard, vinegar, salt and pepper; gradually whisk in oil until smooth. Crumble bacon. Before serving, toss Brussels sprouts and cranberries with dressing; top with bacon.
Saucy Brussels Sprouts
2 -3 cups Brussels sprouts
1/4 cup butter
1/4 cup finely chopped onion
1 pinch sugar
1 tablespoon red wine
2 tablespoons chopped parsley
2 tablespoons Dijon mustard
salt and pepper to taste
Wash and trim brussels sprouts. Cook (uncovered) until tender, about 7-8 minutes.
Meanwhile, melt butter and saute onions until soft, but not brown. Add remaining ingredients and blend well. Pour over cooked sprouts and serve immediately.
Lemony-Dill Brussels Sprouts
1 1/2 cups water
3 (10 ounce) packages frozen Brussels sprouts
3/4 teaspoon salt
1/4 cup butter
1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1 (8 ounce) can sliced water chestnuts, drained
Combine water and salt in a large saucepan. Bring to a boil. Add sprouts. Cover and return water to boiling. Lower heat and simmer covered for 15 minutes. Drain and return to pan.
Meanwhile melt butter in a small saucepan. Add the dill, lemon juice and water chestnuts. Set aside.
To serve, pour the butter mixture over sprouts. Toss well and place in a serving bowl.
Return to Recipe Selector