Recipe adapted from What’s Gaby Cooking Now, you’ve probably seen Brussels sprouts spelled with or without an “s” at the end, right? Here’s the deal: these cute little cabbage-like vegetables are named for the town of Brussels, Belgium. So Brussels is the correct spelling. Now that we’ve gotten to the bottom of that, let’s talk about these delicious veggies. They are so yummy! Sure, they get a bad rap for being a dreaded vegetable and all, but give them a chance. They will surprise you! They are low carb (keto friendly) and high in potassium, Vitamin A, and Vitamin C making them delicious AND healthy!
Bacon – add some crispy fresh bacon crumbles over the top for garnish and added flavor Toasted pine nuts or almonds – the perfect little crunch. Just toss them in at the end before serving or sprinkle them over the top Reduced balsamic vinegar – I like using the Nonna Pia’s balsamic reduction and sizzling it over the top or using it for a dip Brussels Sprout Sauce – I LOVE this delicious cheesy dipping sauce for Brussels sprouts! Give it a try, I know you will love it. Maple Syrup – Saute the Brussels sprouts with a little drizzle of maple syrup instead of adding lemon juice. This will give them more of a sweet and savory flavor instead of a bright, citrus-y flavor.
For this recipe, I like to sautee the sprouts right on the stove top. Melt some butter in a pan, then add halved sprouts and sautee until the outer part is caramelized and the insides are tender. You can roast these babies too! The roasting process cuts the butterness of the vegetables and you’ll get a crisp, crunchy side dish that doesn’t taste like a veggie at all. Still not sold on how yummy they can be? Try serving them with our Easy Cheesy Brussels Sprout Sauce. Cheese makes everything better, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
You can also try any of these other delicious veggie side dishes for your next meal:
Air Fryer Brussels Sprouts Roasted Potatoes and Brussels Brussels Sprout Sauce Roasted Vegetable Medley Easy Garden Vegetable Rice How to Cook Frozen Corn the Right Way How to Cook Frozen Peas Vinegar Marinated Cucumbers Lightly Fried Green Beans with Lemon Dill Dip Roasted Parsnips and Carrots
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