Friday, 21 March 2014

Brussels Sprout Blues

Here are some recipes for those of you wondering what to do with Brussels Sprouts =)

Kale and Brussels Sprouts Salad with Bacon and Pecorino 

(serves 3-4)


For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil

For salad:
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped*
1/2 c Pecorino cheese, finely grated


Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Hot Cheesy Roasted Brussels Sprout Dip


1 pound brussels sprouts, trimmed and quartered
1 tablespoon olive oil
salt and pepper to taste
2 cloves garlic, unpeeled
1/2 teaspoon thyme, chopped
4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
3/4 cup mozzarella, shredded
1/4 cup parmigiano-reggiano (parmesan), grated
salt and pepper to taste


Toss the Brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
Squeeze the roasted garlic from the skins, mix everything, place in a baking dish and bake in a preheated 350F oven until lightly golden brown on top and bubbling on the sides, about 15-20 minutes.

Slow Cooker: Implement step 1, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Option: Add 4 slices cooked crumbled bacon.
Option: Add 1/2 cup chopped kimchi.
Tip: Don't overcrowd the baking sheet when roasting the brussels sprouts or they will steam rather than roast.

Roasted Brussels Sprouts with Bacon


1-pound fresh large brussels sprouts, washed, cut in half, brown ends cut off
4 slices thick-cut bacon, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 400.
Line a baking sheet with foil.
Combine all ingredients in a large mixing bowl; toss to coat evenly.
Spread the brussels sprouts on the prepared baking sheet.
Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.
Taste for salt and pepper.
Serve immediately.

Get all these recipes from diethood, jenniferpiercehealth and closetcooking.


  1. I think i like the last one, looks so yummy!

  2. I love the look of the Brussels Sprouts Blues - great recipe, thank you! Joy

  3. Looks so good! Thank you for recipes :)

  4. I've given up on trying Brussels sprouts. At first I thought just I wasn't cooking them right but I've had them prepared now by some fantastic chefs and while everyone else was raving over them, I still didn't like them.

    Every time that I see them like this, I think, "Wow, those look really good, maybe if I tried them that way...."


Feel free to leave a comment. I try to read them all so post suggestions and ideas too!