Planning meals is hard enough for a college student, but knowing what do with leftovers the next day is even harder. These three recipes will take one delicious and healthy Brussels sprout dish and leave you with two great leftover options. Make Spanish-style Brussels sprouts with an egg and veggies or a tasty salad that is far from bland.
Spanish-Style Roasted Brussels Sprouts
Ingredients
Instructions
Cut Brussels sprouts into quarters lengthwise.
Mix dry spices with garlic and oil. Once mixed, toss Brussels sprouts in mixture until evenly coated.
Place Brussels sprouts into baking dish and put into 400°F oven for 20 minutes.
#SpoonTip: Check at and rotate dish at 10 minutes.
Spanish-Style Brussels Sprouts With Egg
Ingredients
Instructions
Cook soy-chorizo in a pan on medium heat for about 2 minutes. Once warm, add Brussels sprouts and mix well until completely warm about 4 minutes. Remove from pan and place in the center of a plate.
In the same pan, fry an egg over easy. Once egg is cooked, place on top of soy-chorizo and Brussels sprout mixture.
Garnish with red onion and cilantro leaves.
Spanish-Style Brussels Sprouts Salad
Ingredients
Instructions
Heat cauliflower rice in microwave according to package instructions. While the cauliflower rice is being heated, clean and chop romaine lettuce into thin strips. Cut jalapeño into thin rounds.
Place cauliflower rice on bottom of bowl; top with lettuce, Brussels sprouts, jalapeño, red onion and cilantro. Squeeze lime juice over top and enjoy!