Food on Friday # 51

Brussels Sprouts are one of those vegetables which should be much better liked than it is ~ it’s a superfood packed with nutrients and health-giving trace elements. In England we typically only serve brussels sprouts at Christmas, but I guess that in the USA they are a popular side dish at Thanksgiving.

Other than the slightly bitter and boring taste, there is one very good reason the polite English don’t eat brussels sprouts very often ~ wind.  Brussels sprouts really stink up the house.

At Thanksgiving and Christmas you need all the oven space you can get, so first up this week we have a crockpot dish.  From Chungah at Damn Delicious we have slow cooker balsamic brussels sprouts, and while this may take 4 hours to cook, it only takes 10 minutes to prepare.

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Slow Cooker Balsamic Brussels Sprouts

Next from the lovely Southern California girl Averie, at Averie Cooks, we have another slant on balsamic brussels sprouts ~ roasted this time.  This is a 35 minute dish, so it will cook while the turkey is resting.

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Balsamic Roasted Brussels Sprouts

Here’s something fun and very different from Tieghan Gerard at Half Baked Harvest; nutty wild rice & shredded brussels sprouts stuffed mini pumkins.  This dish may persuade even the hardest die hard brussels sprouts hater to try the damn things.

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Nutty Wild Rice and Shredded Brussels Sprouts Stuffed Mini Pumpkins

Another roasted brussels sprouts recipe, this time from Andrea at Cooking With A Wallflower; teriyaki glazed roasted brussels sprouts.  Andrea says this is only a 15 minute dish, so it’s great if you’re pressed for time.

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Teriyaki Glazed Roasted Brussels Sprouts

Another interest in recipe, from Cooking Up The Pantry, brussels sprouts with chorizo and red onion.  Add some garlic and you have a really powerful dish.

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Brussels Sprouts with Chorizo and Red Onion

Or, you could just boil your brussels sprouts and add a little butter.  This is a very simple recipe from Epicurious.

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Buttered Brussels Sprouts

Finally for this week, from Cooking at the New York times we have their 17 best brussels sprouts recipes for Thanksgiving, including this 45 minute dish of roasted brussels sprouts with garlic by Mark Bittman.  One thing’s for certain, this dish is going to make you stink a little bit.

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Roasted Brussels Sprouts with Garlic

dscf0002A very big thank you

to all the great cooks

featured in this week’s

Food on Friday

jackcollier7@talktalk.net

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5 responses

  1. Hey Jack, have you ever tried sprouts with cranberry sauce? The flavors blend nicely.

    It was an accidental discovery as I tried to use up fresh produce before I forgot about it. Happy accident!

    Liked by 1 person

    1. I’ve never made a dish with the two ingredients together ~ but sprouts, turkey, and cranberry sauce are staples of the holiday season. ❤

      Liked by 1 person

      1. Ok…
        Hope you’re well.
        Happy weekend. 🌷

        Liked by 1 person

  2. Sprouts taste better once had frost on them. You prepare them if going put them in pan. Place in freezer resealable bag put in freezer for couple of days then use them .

    Liked by 1 person

    1. Oh yes, sprouts are much better after they’ve been in a frost. ❤

      Like

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