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.
12oz raw Brussels Sprouts 2 cups Milk 1 cup Parmesan Cheese, finely grated 1 Tbsp Butter 1 Tbsp Flour ½ tsp Lemon zest Salt
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.
With simple seasonings found in your cupboard/spice rack, you can completely turn brussels sprouts from something your family hates to a side dish your family loves! Add seasonings, a glug of olive oil and roast at 425F for 8 minutes!
Crossing my fingers that I get this Per Diem position so I can get back to creative colorful dinners every night. Veggies are cheap- grass fed beef ain’t. And a bunch of asparagus from the fancy pants store across the street from my house is $7.99 per pound!!!! Someone invent the paleo version of Ramen please!