Brussels sprouts were our worst villain in childhood dinners. Whether your mother attempted to make you choke down these little balls of cabbage, or you just heard about them in a gag-inducing way in your Saturday morning cartoons. However, brussels sprouts earned their keep after becoming the new “it” veggie everyone wanted on their plates. With that trend came lots of exciting new ways to indulge. So if you haven’t hopped on the bandwagon yet, check out these recipes that will certainly change your tune.
Halved sprouts, olive oil, salt and pepper and some balsamic vinegar is all you need for this recipe. Sauteed until crispy, it will ease you into the world of brussels sprouts. When you saute or roast sprouts, their outer layers give a perfect crunch, with a flavorful center. This is a rather fool-proof way to introduce this as a new side in your dinner menu rotation. Added extra special touches, like sprinkle cheese or bacon on them as the recipe suggests!
http://tasteandsee.com/balsamic-glazed-brussels-sprouts/2/ Photo by: Taste and See
This idea involves very minimal prep, and it’s a fun kabob way of eating your veggies, not to mention that crispy crunchy outside while staying soft and delicious inside. This recipe calls for the addition of spicy mustard, garlic, pepper and sugar. Sweet, savory, smoky, spicy – check, check, check and check. Try these bad boys out at your next barbecue and win some friends to the green side.
http://dimplesanddelights.blogspot.ca/2013/06/grilled-mustard-y-brussels-sprouts.html Photo by: Dimples & Delights
Step aside broccoli, there’s a new green veggie taking over your place amidst cheese and bacon, in a casserole dish. Sorry not sorry. While this recipe takes a vegetable and counteracts all its health benefits with ooey-gooeyness, it’s so so worth it. Because bacon. Because cheese. Plus, in half an hour, you have yourself one tasty side dish that will have people shocked that they’re even eating sprouts.
http://lovefoodies.com/bacon-and-brussels-sprouts-gratin.html Photo by: Love Foodies
Many of us may jump back at the mere suggestion of brussels sprouts, let alone them being the “meat” in our beloved tacos, but lo and behold – here we are. Sprouts are an amazing substitute for meat in taco recipes. With the layers of cabbage leaves capable of crisping and holding flavors, they are a much welcomed vegan friend to the taco family. Even if you enjoy your meat-filled tacos, this recipe may actually make you swing to the plant-based side of life for a change.
http://www.healingtomato.com/2015/01/12/vegan-tacos-recipe-with-pomegranate/ Photo by: Healing Tomato
Let’s just repeat that one more time so you can drool a little over the sheer existence of this. Brie quesadilla. Bacon. Brussels sprouts. Beer-glazed onions. Oh. My. Gah. You want to win someone over to loving brussels sprouts? Ease them into it with complimenting flavors that will not fail you. Preparation is fairly straightforward, so while it sounds like a mouthful, and tastes like one too, you’ll be able to impress without too much effort.
http://domesticate-me.com/brie-quesadillas-with-brussels-sprouts-bacon-and-beer-glazed-onions/#/ Photo by: Domesticate Me
If you’re into canning, this one’s for you. While this recipe is already flavor-filled, it leaves much room for creative twists to make them spicier or sweeter, however you like. They’re the perfect size for pickling, and anything in a mason jar makes it instantaneously giftable!
http://farmtotablela.com/pickled-brussels-sprouts/ Photo by: Farm to Table
While I realize that nothing can truly replace chicken wings, these babies hold up against a tough crowd, and this recipe has given these wingless wings, well, wings. Brussels sprouts dredged then tossed in panko bread crumbs, then fried, then dipped in buffalo wing sauce. These days, buffalo wing sauce is so popular it’s easily found just about anywhere. Dip, and enjoy.
http://www.delish.com/holiday-recipes/thanksgiving/recipes/a44804/buffalo-brussels-sprouts/ Photo by: Delish
This is a great way to even incorporate left over sprouts from your dinner the night before and carry them right through to breakfast. With complimenting ingredients like sweet potato, red onions, garlic and bacon, it’s a refreshing take on the classic hash. Not to mention, it has a lot more nutritional value than the traditional potato hash.
http://www.howsweeteats.com/2012/10/brussels-sprouts-breakfast-hash-for-dinner/#_a5y_p=1018547 Photo by: How Sweet Eats
Looking for an exciting new appetizer that hasn’t been done a million freaking times? Serving for a crowd can be risky. Serving up brussels sprouts with its bad image, as an appetizer, is even riskier. That said, these little bite sized sprouts with prosciutto are a definite win. The savory taste of the roasted brussels sprouts is perfectly complemented with the salty flavorful prosciutto. These are not only nicely presented, but incredibly tasty. On top of all that, there are only four ingredients and even the newest of chefs can master this impressive little bite.
http://www.tablespoon.com/recipes/roasted-brussels-sprouts-and-prosciutto-bites/85c02444-4032-416c-9232-4d52452b90c6 Photo by: Tablespoon
What’s magical about brussels sprouts is they are kind of a cabbage but also kind of a regular side vegetable, similar to broccoli. While you may not ever put cabbage lettuce on a pizza, these hybrid little green balls are the perfect compliment to a veggie pizza. The addition of potatoes and goat cheese take this dish to another level. The way sprouts crisp up, makes them an unreal topping on a pizza.
http://heatherchristo.com/2012/03/16/potato-brussels-sprouts-and-goat-cheese-pizza/ Photo by: Heather Christo