The plural of brussels sprout is brussels sprouts. 😜 Roasted ones are SO GOOD. I remove the outer leaves (if damaged), cut the little stem piece off and slice in half. Sprinkle with black pepper and bake on parchment (no oil necessary 😉) at 200C/400F for 30 minutes. I bake them for 10 minutes then shuffle them around every 5 minutes so they brown evenly. Delicious!
We had them with lunch today, along with rice, peas and carrots (from frozen), and an almost-chili. The chili was bell pepper, mushrooms, kidney beans, tomato paste, oregano, bay leaf, and black pepper. 🤤 These simple meals are the best. 😋

Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
¾ cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 ½ Tbsp Brown Sugar
1 ½ Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

Creamy Parmesan & Brussels Sprouts Spread

12oz raw Brussels Sprouts
2 cups Milk
1 cup Parmesan Cheese, finely grated
1 Tbsp Butter
1 Tbsp Flour
½ tsp Lemon zest

In a saute pan, melt butter.  Add flour and whisk together, forming a rue.  Add milk to pan and mix with rue, bringing to a boil.  Chop Brussels Sprouts into ribbons, discarding any thick stems.  Continue to stir as sauce thickens.  Add cheese and stir in. Season to taste with salt.  Stir in lemon zest.  Spread on toasted bread and serve hot.

Ok…this is probably one of my favorite veggie dishes! That’s saying a lot, because I love veggies! Most people hear the words ‘Brussels Sprouts’ and go crying to momma. Well, I’m here to tell you that you don’t need to be afraid! These thing are pretty dang good!

Shredded Brussels Sprouts:

4 Slices of free range, grass fed bacon (if you are not paleo any bacon will do) cut into pieces

1 tablespoons Coconut Oil

½ Onion diced (I prefer white)

1lb brussels sprouts (trimmed and shredded)

1 clove minced garlic (or more)

¼ cup chicken stock

Salt and Pepper

(Avocado, if you’d like)

In large non-stick pan cook bacon over medium heat until crisp (5-8 minutes). Remove the bacon, leave the grease add onion and garlic, saute until onion is nearly clear.

Add oil, chicken stock, brussels sprouts, salt and pepper (to taste). Cook until Brussels Sprouts start to crisp.

Mix with bacon and diced avocado. Season if needed.