I was pretty sure I hated Brussels sprouts for a long time, turns out I played myself. It is possible that they are now my favorite vegetable; I’m sorry, broccoli.
My personal favorite way to prepare Brussels sprouts is olive oil and garlic salt but it turns out there are other ways besides my way (a tough reality check for me). So read on and learn other ways to prepare this beautiful vegetable.
This recipe is for beginners. However, I am no stranger to Brussels sprouts and I make them like this often so “beginners” is certainly not synonymous with flavorless.
There’s something about bacon and Brussels sprouts. I don’t know what that something is but just know it exists.
Bacon’s bougie cousin, prosciutto, also makes a great vegetable additive. Throw in garlic and cheese and it’s a whole party in your mouth.
I’d suggest pairing this with a roasted chicken. I don’t really have any information to back this up with, but it just feels right.
Simple, but oh so good.
The perfect combination of spicy and sweet, similar to how people describe me.
Be different, like this recipe.
This isn’t so much as a novel recipe but it’s a novel look at sprouts. Kalette’s are a sort of Brussels sprout/kale hybrid; can you get any more trendy?
If pine nuts don’t do it for you, I’d suggest this recipe with pistachios. Trust me, I told my mom that’s weird and then tried it and it f*cking rocked.
This one is more than a vegetable side, it’s a meal fit for a winner.
I’ve never been faced with a recipe containing cheese that has disappointed me.
Vegetables, or just Brussels sprouts, just got easier.