As a child there was no way I was ever going to try a brussels sprout!! Not sure why but mostly I think my Grandmother generally bought them frozen and they usually were a little mushy. But no more, you can find fresh Brussels sprouts about any time of year now and even the frozen ones are good!! Also, there are some many ways to cook Brussels sprouts to bring out the sweet and sharp flavors of the winter vegetable.

One of the last veggies to be harvested in early winter, Brussels sprouts bring the gardening year to a delicious close. They look like and taste much like a mini cabbage. They generally range from 1 to ½ inches in diameter.

To cook and eat them, first wash each Brussels sprout and pat dry, removing any loose leaves. Then, trim the stem ends and make a shallow “X” in the sprouts; this allows the heat to penetrate more effectively and cook the veggies more evenly. Brussels sprouts should be cooked only for about 10 minutes until tender but still slightly crisp. Their color should remain intense; olive-drab sprouts have been overcooked. To check doneness, pierce the stem end with a fork―it should penetrate easily.

Crispy Balsamic Brussels Sprouts

Ingredients

• 1 lb. fresh Brussels sprouts
• 1½ tbsp. olive oil
• 2½ tbsp. balsamic vinegar, divided
• 2 cloves fresh garlic, minced
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper

Directions

1. Preheat oven to 450° F. Cover a baking sheet with aluminum foil and set aside.
2. Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half.
3. Whisk together oil, half the balsamic vinegar, minced garlic, salt, and pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet.
4. Roast for 20-25 minutes or until the sprouts are tender-crisp. Drizzle with the remaining vinegar, and sprinkle with salt to taste.

Serves 4. Each serving contains Calories 105, Fat 5 g, Protein 4 g, Carbohydrate 13 g, Fiber 4 g, Cholesterol 0 mg, Sodium 326 mg.

Chicken with Brussels Sprouts and Mustard Sauce

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• ¼ teaspoon freshly ground black pepper
• ¾ cup fat-free, lower-sodium chicken broth, divided
• ¼ cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Directions

1. Preheat oven to 450° F.
2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with ¼ teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add ½ cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining ⅛ teaspoon salt and ¼ cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

Serves 4. Each serving contains Calories 355, Fat 14.9 g, Protein 42 g, Carbohydrate 11 g, Fiber 3.5 g, Cholesterol 114 mg, Sodium 647 mg.

Shaved Brussels Sprouts Salad

Ingredients

• 1 pound Brussels sprouts
• ½ cup toasted walnuts
• 3 tablespoons finely grated pecorino Romano cheese
• 1 lemon
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

1. Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese.
2. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.

Serves 6. Each serving contains Calories 172, Fat 14.5 g, Protein 5 g, Carbohydrate 9 g, Fiber 4 g, Cholesterol 4 mg, Sodium 249 mg.

The Best Brussels Sprouts Recipe

Ingredients

• 1 lb. Brussels sprouts
• 1 tsp. salt
• 2 tbsp. extra virgin olive oil
• 1 tsp. hot pepper flakes (adjust to your tastes)
• 5 cloves finely minced garlic
• ¼ to ½ tsp. freshly grated nutmeg
• ½ cup freshly grated Parmesan cheese

Directions

1. Trim the ends of the Brussels sprouts and remove and discard any discolored outer leaves. If the sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
2. Bring 2 quarts of water to a boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender (about 5 minutes). Drain the sprouts well.
3. Wipe and dry the pot and heat the olive oil over a medium heat. Add the red pepper flakes and garlic and sauté for 1 minute or until fragrant. Add the sprouts and nutmeg and sauce for another minute. Mix the Parmesan cheese and toss the sprouts until the cheese melts.  

Serves 4. Each serving contains Calories 162, Fat 10 g, Protein 8 g, Carbohydrate 12 g, Fiber 4.5 g.

“Kid Friendly” Brussels Sprouts Recipe

Ingredients

• 1 pound fresh Brussels sprouts
• 3 Tbsp. olive oil
• 3 Tbsp. honey
• 1½ tsp. garlic salt
• Black pepper to taste
• ¼ cup dried cranberries
• ¼ cup Parmesan cheese

Directions

1. Preheat oven to 450° F.
2. Cut the ends of Brussels sprouts and then cut in half. Whisk olive oil, honey, garlic salt and black pepper in a bowl and then toss with Brussels sprouts.
3. Spread on a baking sheet and sprinkle with dried cranberries and Parmesan cheese.
4. Bake for 15-20 minutes until golden brown.

Air Fryer Brussels Sprouts

Ingredients

• 2 cups halved Brussels sprouts sliced in half lengthwise
• 1 tablespoon olive oil OR maple syrup*
• 1 tablespoon balsamic vinegar
• ¼ teaspoon sea salt

Directions

1. In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
2. Air fry at 400° F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at 8 the minute mark. You’re going for crispy and browned, but not burnt!

Serves 2.