Brussels Sprouts FIVE Ways | Recipe | Chef Alden B
Recipes in this Video
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●4 slices bacon, chopped
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder.
- 3Spread the Brussels sprouts on a baking sheet in a single layer.
- 4Sprinkle the chopped bacon over the Brussels sprouts.
- 5Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the bacon is crispy, stirring halfway through.
- 6If using, sprinkle the grated Parmesan cheese over the Brussels sprouts during the last 5 minutes of roasting.
- 7Remove from the oven and let cool for a few minutes before serving.
Equipment
Ingredients
- ●1 lb Brussels sprouts, trimmed and halved
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp balsamic vinegar (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Wash the Brussels sprouts and trim the ends, then cut them in half.
- 3In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes if using.
- 4Spread the Brussels sprouts in a single layer on a baking sheet, cut side down.
- 5Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
- 6Remove from the oven and drizzle with balsamic vinegar if desired.
- 7Toss to combine and serve warm.
Equipment
Roasted Brussels sprouts are a popular side dish in American cuisine, often served during the fall and winter months. They are celebrated for their nutty flavor and crispy texture when roasted, making them a favorite at holiday gatherings and family dinners. This dish highlights the versatility of Brussels sprouts, which can be enjoyed in various ways, including sautéed or steamed, but roasting enhances their natural sweetness.
Ingredients
- ●Brussels sprouts
- ●olive oil
- ●salt
- ●pepper
- ●garlic
- ●balsamic vinegar
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Trim the ends of the Brussels sprouts and remove any yellow leaves.
- 3Cut the Brussels sprouts in half.
- 4In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- 5Spread the Brussels sprouts on a baking sheet in a single layer.
- 6Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- 7Remove from the oven and drizzle with balsamic vinegar before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.
Brussels sprouts
Cheaper: cabbage
Cabbage is a more affordable alternative with a similar texture.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb Brussels sprouts, halved
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp balsamic vinegar (optional)
Instructions
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Add the halved Brussels sprouts to the skillet, cut side down.
- 3Sprinkle with salt, black pepper, garlic powder, and red pepper flakes if using.
- 4Cook for about 5-7 minutes without stirring until the cut sides are golden brown.
- 5Stir the Brussels sprouts and continue to cook for another 5-7 minutes until they are tender and caramelized.
- 6If desired, drizzle with balsamic vinegar and stir to combine.
- 7Remove from heat and serve immediately.
Equipment
Brussels sprouts, originally cultivated in ancient Rome, have become a staple in Scandinavian cuisine, particularly in Denmark. This salad showcases the vegetable's versatility and celebrates its nutty flavor when raw. Traditionally served during festive occasions, it has gained popularity in modern cuisine for its health benefits and refreshing taste, making it a favorite in many households year-round.
Ingredients
- ●Brussels sprouts
- ●olive oil
- ●lemon juice
- ●parmesan cheese
- ●walnuts
- ●dried cranberries
- ●honey
- ●salt
- ●black pepper
Instructions
- 1Trim the ends off the Brussels sprouts and remove any damaged outer leaves.
- 2Slice the Brussels sprouts thinly using a sharp knife or mandoline.
- 3In a large bowl, combine the sliced Brussels sprouts with olive oil and lemon juice.
- 4Toss to coat the Brussels sprouts evenly in the dressing.
- 5Add grated parmesan cheese, walnuts, and dried cranberries to the bowl.
- 6Mix well to combine all ingredients thoroughly.
- 7Season with salt and black pepper to taste.
- 8Let the salad sit for 5-10 minutes to allow flavors to meld before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheese blend
Nutritional yeast offers a cheesy flavor with fewer calories.
walnuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds are nutrient-dense and often more affordable.
dried cranberries
Healthier: fresh cranberries
Cheaper: raisins
Fresh cranberries reduce sugar content while raisins are cost-effective.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is heart-healthy, while canola is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb Brussels sprouts
- ●4 cups water
- ●1 tsp salt
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1 lemon, juiced
Instructions
- 1Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves.
- 2In a large pot, bring 4 cups of water to a boil.
- 3Add 1 tsp of salt to the boiling water.
- 4Carefully add the Brussels sprouts to the boiling water.
- 5Boil the Brussels sprouts for 8-10 minutes, or until they are tender but still bright green.
- 6Drain the Brussels sprouts in a colander and let them sit for a minute to remove excess water.
- 7Transfer the Brussels sprouts to a serving bowl.
- 8Drizzle with olive oil and lemon juice, then sprinkle with black pepper.
- 9Toss gently to combine and serve warm.
Equipment
Brussels sprouts have become a popular side dish in American cuisine, especially in recent years as their flavor and versatility have been rediscovered. Traditionally, they were often boiled, but air frying has made them a favorite for their crispy texture and ease of preparation. Today, they are enjoyed in various forms, from simple roasted versions to more elaborate preparations with different seasonings and toppings.
Ingredients
- ●brussels sprouts
- ●olive oil
- ●salt
- ●black pepper
- ●garlic powder
- ●onion powder
- ●paprika
- ●parmesan cheese
Instructions
- 1Trim the ends of the brussels sprouts and remove any yellow or damaged leaves.
- 2Cut the brussels sprouts in half from top to bottom.
- 3In a large bowl, toss the brussels sprouts with olive oil until well coated.
- 4Season with salt, black pepper, garlic powder, onion powder, and paprika; mix well.
- 5Preheat the air fryer to 375°F (190°C) for about 5 minutes.
- 6Place the seasoned brussels sprouts in the air fryer basket in a single layer.
- 7Air fry for 15-18 minutes, shaking the basket halfway through for even cooking.
- 8Check for doneness; they should be crispy and golden brown.
- 9If desired, sprinkle with parmesan cheese and air fry for an additional 2-3 minutes until melted.
- 10Remove from the air fryer and serve immediately.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb Brussels sprouts
- ●1 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves.
- 2In a bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
- 3In another bowl, pour the buttermilk over the Brussels sprouts and let them soak for about 10 minutes.
- 4Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C).
- 5Remove the Brussels sprouts from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture until well coated.
- 6Carefully place the coated Brussels sprouts in the hot oil, frying in batches to avoid overcrowding.
- 7Fry for about 5-7 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 8Using a slotted spoon, remove the Brussels sprouts and place them on a paper towel-lined plate to drain excess oil.
- 9Serve hot, optionally with a dipping sauce of your choice.
Equipment
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