Make candied Brussels sprouts. Dust Brussels sprouts with olive oil, brown sugar and pinch of salt. Microwave for 5 minutes and serve hot.
Simply roast Brussels sprouts at 400°F for 40 minutes. Toss with olive oil, salt and pepper before baking.
Add steamed Brussels sprouts to a favorite pasta recipe for added color and texture.
Make veggie kabobs. Marinate Brussels sprouts, bell peppers, and mushrooms in low-fat Italian dressing and thread onto skewers. Place on the grill for 4 minutes on each side or until sprouts are tender.
Blanch sprouts by boiling water for 5 minutes, followed by an ice bath. Sauté with garlic and onion. Add fresh lemon juice, Balsamic vinegar and toss so Brussels sprouts are evenly coated or sprinkle with Parmesan cheese.
Add chopped Brussels sprouts to a vegetable pot pie recipe.
Add Brussels sprouts to stir-fry. They are delicious with sweet onions, carrots, and snow peas.
Steam Brussels sprouts and coat with a mixture of vegetable broth and mustard.
Halve Brussels sprouts and steam until tender. Top with lemon juice, salt, pepper and low-fat Feta cheese.
Shake and bake! Place Brussels sprouts, olive oil, bread crumbs and a dash of salt and pepper in a large re-sealable plastic bag and shake to coat. Bake at 400°F for 30-45 minutes or until toasted.
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