2 Quick & Easy Brussels Sprouts Recipes
I love Brussels sprouts (I think of them as miniature cabbage!) and eat them regularly. These are two of my favorite quick, easy, and healthy Brussels sprouts recipes.
I recommend thoroughly rinsing the Brussels sprouts off using a kitchen sink sprayer. There's no telling how many people at the store may have picked them up, looked at them, and put them back. I've witnessed people practically picking up every sprout, spinning them around, inspecting them, and even sneezing on them!
If you try one of these Brussels Sprouts recipes, leave a comment and let me know what you think. Also, if you like asparagus, check out my quick and easy asparagus recipes.
This is the simplest method.
Prep: After a thorough rinse, I cut the ends (where they used to be attached) off.
I turn the stove on high until a pot of water is boiling. I add a little olive oil and a touch of salt (I just add a very little) to the boiling water. I then add the Brussels sprouts and leave them boiling for 9-10 minutes. I pour the water and Brussels sprouts into a colander in the sink.
I prefer to serve the Brussels sprouts warm (fresh out of the colander) with a little Marzetti Asiago Peppercorn dressing on top.
Prep: After a thorough rinse, I cut the ends (where they used to be attached) off, and then cut each Brussels sprout in half.
I use a toaster oven to bake mine, but a normal oven can be used. I simply put the halved Brussels sprouts in a large freezer bag, and then add a few tablespoons of olive oil, a couple cloves of pressed garlic, some fresh parmesan or asiago cheese, some diced ham, and a little crushed red pepper. I then close the freezer bag and shake the bag very well to mix everything up. I then cover a baking tray with aluminum foil. I empty the bag of Brussels sprouts onto the aluminum-covered baking tray and spread them out evenly on the tray. Preheat the oven to 450 and then bake them at 450 for about 12 minutes. I prefer to use the toaster oven so I can use the “toast” option. This slightly burns the cheese and garlic on the tops of the Brussels sprouts.