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Brussels Sprouts: A Two for the Price of One Special!

Posted Oct 02 2008 4:20pm

I know most people's idea of a delicious dinner doesn't usually involve Brussels sprouts, and more than likely if someone told you they were having them for dinner you would turn up your nose. BUT...that's only because you've probably been served the bitter, flavor-cooked-out-of-them, boiled Brussels sprouts of yesterday's family kitchen.

BEHOLD!

This is a whole new era of the Brussels sprout! I shall share with you two of my favorite (one is a brand new favorite) recipes for Brussels sprouts that are sure to convert you from a Brussels hater to a Brussels lover.

The first is from allrecipes.com. Its not terribly healthy with the addition of bacon to the dish-but I've used turkey bacon to make it a little healthier and it was still yummy.

Shredded Brussels Sprouts

1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.


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The next one is an all new favorite-I made it for the first time this week. It was a filling dish-that could be used as a meatless main dish or still could be a simple side dish.

Brussels Sprouts with White Beans and Parmesan

2 tablespoons extra-virgin olive oil
1 package frozen Brussels sprouts, thawed, cut in half lengthwise
4 garlic cloves, minced
1 cup low-salt, low fat chicken broth
1 15-ounce can great northern beans, drained
1/4 cup grated Parmesan

Add oil to skillet, add garlic and Brussels sprouts and cook for about 5 minutes until sprouts just begin to brown.

Add broth and beans and cook down for about another 1-2 minutes. Stir in Parmesan and season with a pinch of salt and fresh ground pepper. Serve.


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