Honey Chili Glazed Brussels Sprouts

These are simple and so yummy!!

  • 2 lb brussles sprouts, halved
  • 2 tbps olive oil
  • 1/4 tsp salt
  • 1/4 c honey
  • 1 1/2 tbsp sriracha
  • 2 tsp lime Joice
  • 1 tbsp toasted sesame seeds

Preheat oven to 450.

Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.

Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.

Serves 4.



Brussels Sprouts Caesar

Roasted Brussels Sprouts with Caesar Salad – oh yeah!

  • 2 cloves garlic
  • 3/4 c cashews, soaked in hot water for 20 min
  • 3/4 c c water
  • 1 pitted medjool date
  • 4 tbsp nutritional yeast
  • Zest and juice of one lemon
  • 1 tbsp Apple cider vinegar
  • 1 tsp pepper
  • 1 tsp Dijon

Combine in a food processor until smooth and chill.

The Parm

  • 2/3 c raw cashews
  • 1/4 c nutritional yeast
  • 1 tsp salt

Pulse in a food processor until it is like fine crumbs.

Brussels Sprouts

  • 2 tbsp olive oil
  • 2 lbs Brussels sprouts, halved
  • Salt and pepper
  • 2 tbsp capers, drained
  • 1 c coconut bacon
  • 1/4 c “The Parm”
  • Lemon wedges

Preheat oven to 400.

Toss the Brussels Spouts with olive oil, salt and pepper and roast for 30 – 40 minutes until they start to brown, stirring a few times.

Toss with dressing and sprinkle with The Parm and coconut bacon.

Serves 4.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Brussel Sprouts Hash

Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.

1 lb brussles sprout, quartered
3 slices bacon, sliced into thin strips
1 onion, sliced thin
salt and pepper
2 eggs

In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.

In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.

Divide Sprouts and top with bacon.

Serves 2.

Brussel Sprouts and Bacon

So simple and so delicious – you really can’t go wrong with this dish. 

1 lb brussels sprouts, halved
3 spices of bacon, cut into 1/4 inch strips
Olive oil

Preheat oven to 425.

Toss Brussels sprouts with a little olive oil to coat, toss in bacon, season with salt and pepper. Spread on a roasting pan and bake for 20 – 30 minutes, until the sprouts start to char in places.

Serves 6 – 8.

Brussels Sprouts and Pasta Carbonara


This is from Bon Appetit, I made a couple changes. Next time I would add more brussles sprouts.

2 TBSP olive oil, divided
1/2 pound Brussels sprouts, shredded in a food processor
8 oz pasta
4 oz pancetta, finely chopped
1/2 tsp black pepper
4 TBSP butter
1/3 c grated Pecorino plus more
2 large egg yolks, beaten to blend

Heat 1 TBSP oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.

Cook pasta in a large pot of boiling salted water, reserving 1 cup pasta cooking liquid.

Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 c pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet.

Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.

Serve pasta topped with more Pecorino.

Serves 4.

Bacon and Brussles Sprouts Frittata with Gruyere


So I had gum surgery yesterday and was in need of soft food, and this frittata for the bill. It was inspired by F&W Mag, though I made a few changes to lower the fat and calories by swapping most of the eggs for egg whites and reducing the cheese while upping the veg. The result – yummy!

1/2 lb bacon, diced
4 shallots, halved and thinly sliced
1 lb shredded Brussels sprouts
Salt and pepper
6 egg whites
2 eggs
2 TBSP milk
1 c shredded Gruyère
1/4 cup snipped chives

Preheat oven to 400.

In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.

Meanwhile, in a large bowl, beat the eggs with the milk, salt and pepper. Stir in the cheese and snipped chives.

Pour the egg mixture into the skillet. Transfer the skillet to the oven and bake the frittata until the center is just set about 10 minutes. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate.

Serves 4.


Brussel Sprouts with Cranberries and Pecans


I can’t resist the gorgeous Brussels sprouts at the farmers market. I love shredding them in the food processor for a quick meal. This one is packed with lots of flavor and texture.

1 1/4 lb Brussels sprouts, shredded
2 tsp olive oil, divided
1/2 yellow onion, diced
1/3 c pecans, toasted and chopped
1/3 c dried cranberries
1/3 c grated Pecorino
1/2 tsp ground pepper
Salt to taste

Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.

Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
Stir in the pecans, dried cranberries, cheese and pepper. Taste and season with additional salt, if desired.

Serves 4 – 6.

Shaved Brussels Sprout Salad


I love shaved Brussels sprouts salad! This one had dried blueberries, hazel nuts and crispy Proscuitto – yum!! This salad keeps overnight if you have leftover, perfect for a healthy lunch.

4 TBSP hazelnut or olive oil
1 TBSP sherry vinegar
1 TBSP lemon juice
1/2 c toasted, chopped hazelnuts
1 lb shaved Brussels sprouts
1/4 c dried blueberries

Preheat oven to 400. Place proscuitto on a baking sheet and cook for 15 minutes until crispy. Break into small pieces.

Combine oil, vinegar and lemon juice in a small jar salt and pepper to taste, shake well.

Toss vinaigrette with remaining ingredients in a bowl.

Top with Proscuitto.

Serves 6.

Brussles Sprouts Salad


I love winter cos that means lots of yummy brussles sprouts! Today we have them in a salad. Best thing about the salad it holds up overnight if you make too much!

24 Brussels sprouts, shredded
1/2 c Parmigiano-Reggiano, finely grated
1 c toasted walnuts pieces
4 TBSP walnut or olive oil
1 1/2 TBSP apple cinder vinegar
2 tsp Dijon mustard
salt and pepper

Shred the Brussels sprouts in a food processor, mandolin or by hand. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese.

In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt and pepper. Put a lid on the jar and shake it up

Pour the dressing over the salad and stir thoroughly.

Serves 4.