Recipe Page: Brussel Sprouts

Roasted Brussels Sprouts with Balsamic Glaze

Duration: 35 minutes

Delicious roasty flavour made simple.

Utensils

  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Large bowl

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup (optional)
  • 2 cloves garlic, minced (optional)
  • Grated Parmesan cheese for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are tender and caramelized, stirring halfway through.
  5. In a small saucepan, combine balsamic vinegar, honey or maple syrup (if using), and minced garlic (if using). Bring to a simmer over medium heat and cook for 3-5 minutes, or until the glaze has thickened slightly.
  6. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.
  7. Optionally, sprinkle grated Parmesan cheese over the Brussels sprouts before serving.
  8. Serve the roasted Brussels sprouts hot as a flavorful side dish.

Brussels Sprouts and Mushroom Risotto

Duration: 45 minutes

Delicious and creamy risotto with delightful earthy flavours.

Utensils

  • Large pot
  • Large skillet
  • Ladle

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large pot, heat vegetable broth over medium heat until hot but not boiling. Reduce heat to low to keep warm.
  2. In a separate large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
  3. Add Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly.
  4. Pour in dry white wine and cook until the wine has evaporated.
  5. Begin adding warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
  6. In another large skillet, heat olive oil over medium-high heat. Add Brussels sprouts and sliced mushrooms to the skillet and cook until tender and caramelized, about 8-10 minutes.
  7. Once the rice is creamy and al dente, stir in the cooked Brussels sprouts and mushrooms.
  8. Season with salt and pepper to taste. Optionally, stir in grated Parmesan cheese for added creaminess.
  9. Serve the Brussels sprouts and mushroom risotto hot, garnished with chopped fresh parsley.

Crispy Brussels Sprouts Tacos with Avocado Lime Crema

Duration: 40 minutes

Tasty tacos with unique flavours.

Utensils

  • Baking sheet
  • Parchment paper

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 ripe avocado
  • 1/4 cup dairy-free yogurt (or coconut cream)
  • Juice of 1 lime
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Shredded cabbage or lettuce
  • Diced tomatoes
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are crispy and golden brown, stirring halfway through.
  5. Meanwhile, prepare the avocado lime crema. In a blender or food processor, combine ripe avocado, dairy-free yogurt (or coconut cream), lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  6. Warm corn tortillas in a skillet or microwave.
  7. Assemble the tacos by filling each tortilla with shredded cabbage or lettuce, roasted Brussels sprouts, diced tomatoes, and chopped cilantro.
  8. Drizzle with avocado lime crema and serve with lime wedges on the side.