Shaved Brussels Sprouts with Whole Grain Mustard Sauce

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Shaved Brussels Sprouts with Whole Grain Mustard Sauce

Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.
Ingredients
  • 1 cup vegan mayo
  • 4 tbsp whole grain mustard
  • 2 tsp Salt
  • 2 tsp freshly ground pepper
  • 2 pounds Brussels sprouts
  • 4 tbsp olive oil
  • 4 tsp garlic minced
Instructions
  1. Trim stems of Brussels sprouts, remove 2 or 3 outer leaves.
  2. To make the sauce, whisk together the vegan mayo, mustard, 2 tablespoons water, 1 tsp of the salt and 1 teaspoon of the pepper in a small bowl. Set aside.
  3. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandolin.
  4. Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning. Add the remaining half teaspoon of salt and half teaspoon of pepper, then allow the Brussels sprouts to sear for 4-5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

Cream of Brussels Sprouts Soup

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Cream of Brussels Sprouts Soup

Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.
Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.

Brussels Sprouts baked with Sriracha

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Brussels Sprouts baked with Sriracha

Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Sweet ‘n savoury Brussels sprouts

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Sweet 'n savoury Brussels sprouts

Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Recipe Notes

Variation: Sprinkle with crumbled feta just before serving.

Oven Roasted Brussel Sprouts

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Oven Roasted Brussel Sprouts

Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.
Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!

Brussel Sprouts au Gratin with Parmesan Cheese

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Brussel Sprouts au Gratin with Parmesan Cheese

Ingredients
  • 1 kg Brussels sprouts
  • 150 g bacon
  • 200 mL liquid cream
  • 100 g Parmesan cheese
  • Pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Place Brussels sprouts in a baking dish, along with raw bacon.
  3. Add the liquid cream, pepper and cover with parmesan cheese.
  4. Put in the oven and broil for 30 min.
Ingredients
  • 1 kg Brussels sprouts
  • 150 g bacon
  • 200 mL liquid cream
  • 100 g Parmesan cheese
  • Pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Place Brussels sprouts in a baking dish, along with raw bacon.
  3. Add the liquid cream, pepper and cover with parmesan cheese.
  4. Put in the oven and broil for 30 min.

Balsamic Brussel Sprouts

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Balsamic Brussel Sprouts

Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.
Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.