I look forward to fall when Brussels sprouts are frequently on my menu plan and always a feature of my holiday meals. They’re a versatile, colorful, healthy and delicious menu addition, perfect to round out a lovely holiday table. These festive Brussels sprouts recipes are some of our very favorites.
Have you ever had a Brussels sprouts salad or slaw? You’d be surprised at how delicious they can be. Our Warm Mustardy Brussels Sprouts Salad is made from the beautiful bright green leaves of the Brussels sprouts. They’re combined with tangy mustard vinaigrette and flavored with shallots and just a hint of nutmeg. If you think slaw is just for cabbage, wait till you try Warm Brussels Sprouts Slaw with Dried Figs. Grated Brussels sprouts are gently sautéed and combined with rice vinegar, Dijon mustard, spices, dried figs and toasted pecans.
Roasting Brussels sprouts brings out deeper flavor and natural sweetness, and the little leaves get deliciously brown and crispy. Oven-Roasted Brussels Sprouts is perfect as is or jazzed up a bit with one of our variations. Maple-Roasted Brussels Sprouts with Pumpkin Seeds highlights roasted Brussels sprouts drizzled with maple syrup and tossed with pumpkin seeds. Roasted Brussels Sprouts with Walnuts and Crispy Bacon is a lot like the recipe passed down in my family. Bacon is cooked crispy, then tossed with roasted Brussels sprouts, walnuts, fresh thyme and seasonings. For a tart-sweet addition, try this with dried cranberries.
If you’re looking for an easy, colorful dish, Steamed Carrots and Brussels Sprouts with Tarragon is a good one to consider. It’s simple to make; the vegetables are steamed and then tossed with olive oil or butter, seasonings and fresh tarragon.
At least once during the holidays, I made my favorite cheesy, garlicky Brussels sprouts. You can make it, too. Wash, dry and cut Brussels sprouts in half lengthwise. In an ovenproof skillet, sauté the Brussels sprouts in butter with a good amount of finely minced garlic, a bit of shallot or red onion and a pinch of good quality salt. Transfer to preheated 400 degree oven; roast until just tender. Stir in a generous amount of Romano or parmesan cheese, then transfer to a serving bowl while piping hot. Garnish with freshly ground black pepper.
What’s your favorite holiday Brussels sprouts recipe? Have you tried them in a salad or slaw? Let me know in the comment section below.