Remember when Brussels sprouts were the least popular dish on the table? Luckily, their reputation has changed, and now we can't get enough of these baby cabbages -- mostly because we've learned how to cook them properly. No longer the squidgy grey orbs of school cafeterias, Brussels sprouts have come into their own. This Meatless Monday, try some of our favorite Brussels sprouts recipes, be they roasted, braised, or simply raw in a salad -- just leave the steamer basket and boiling water behind, and you won't be able to get enough.
Roasting Brussels sprouts brings out both their natural sweetness and their nuttiness, which is why this pairing of Brussels sprouts with grapes and walnuts is pretty genious. A drizzle of balsamic vinegar gets nice and caramelized, adding even more sweetness to this delicious and easy-to-make dish.
Photos by Ally-Jane Grossan
Brussels sprouts are just as tasty raw as cooked; in this shaved Brussels sprout salad, they're paired with a flavorful lemon vinaigrette, a nice sprinkling of nutty pine nuts, and a bit of fresh dill and red onion. The best part? The salad only takes ten minutes to make from start to finish.
Brussels sprouts salad with cranberries image via Shutterstock
From the Organic Authority Files
For a salad with a bit more bulk, this warm millet and Brussels sprout salad is a great choice. The Brussels sprouts are first roasted before being tossed with walnuts, cranberries, and a maple-lemon-balsamic dressing. The final salad is positively bursting with flavors and colors and can easily add a bit of brightness to a winter dinner table.
Photo courtesy of the American Center for Cancer Research
If simplicity is more your style, this roasted Brussels sprout recipe can't be beat. Just a few ingredients like fresh lemon, nutty Parmesan, a quality extra-virgin olive oil, and a sprinkling of parsley are all these Brussels sprouts need to shine. Be sure to roast the sprouts until they're nicely caramelized, as this will help bring out their nuttier notes, which will pair nicely with the Parmesan cheese.
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Brussels sprouts with grapes, walnuts and balsamic image via Shutterstock