Many are quick to judge Brussels sprouts; but by now, you know that these mini cabbages have suffered at the hands of cafeteria chefs who overcook them until they’re grey, mushy, and just not appealing. Instead, consider some of the very best in meatless Brussels sprouts recipes. These are our very favorites, culled from the Internet for your Meatless Monday menus!
Brussels sprouts are delicious when simply roasted; and they form an integral part of our very own organic roasted winter veggies. This recipe combines several different vegetables, each adding their own flavor to the dish. Roasting them brings out their natural sugars, adding a caramelized crust to each vegetable. The Brussels sprouts lend a pleasantly bitter flavor to the dish.
This recipe for pan-roasted Brussels sprouts with shiitakes and smoked paprika combines the tiny cabbages with a few new flavors. The meaty shiitake mushrooms add an interesting textural element, while the smoky paprika adds both flavor and color.
Our recipe for Brussels sprouts with shiitake mushrooms and crispy shallots brings the same mushroomy flavors to the sprouts, but the addition of the crispy shallots adds a sweet, umami flavor that makes it a completely different dish.
But for something truly different, compare these recipes to this Brussels sprouts subzi recipe. The traditionally Indian dish boasts a spiced tomato sauce coating tender Brussels sprouts.
If you’re trying to sneak Brussels sprouts into the diet of someone who thinks they’re not a fan, or if you’re simply looking for a new and exciting way to serve the vegetable, consider this shredded Brussels sprouts dish, which combines the sprouts with tofu, apples, maple syrup, pine nuts and lemon. This combination may seem strange, but the sweet and savory flavors marry together perfectly, for a dish that will have even the most devoted Brussels sprouts nay-sayers asking for seconds.