Brussels sprouts have something in common with broccoli, cabbage, kale, kohlrabi, and collard greens. All of them are cultivars of the species Brassica oleracea. In case of Brussels sprouts, the edible green buds are like miniature cabbages in looks and smell. Brussels sprouts are highly nutritious, and are rich in vitamins, minerals, dietary fiber, folic acid, antioxidants, beta carotene, etc. If you want to reap the health benefits of this vegetable, make use of the following recipes.
Roasted Brussels Sprouts
As per this recipe, you need 1½ pounds of Brussels sprouts, olive oil, kosher salt, and black pepper powder. Preheat the oven to 400° F. Clean and cut the Brussels sprouts, and place them in a bowl. Add one teaspoon kosher salt, three tablespoons olive oil, and ½ teaspoon pepper powder to the vegetable. Shake the bowl gently, so that the Brussels sprout pieces get coated with salt, oil, and pepper. Spread the vegetable on a baking sheet, and place it on the middle rack of the oven. You have to roast them for around 40 minutes, and make sure to turn the pieces, once in every ten minutes.
Brussels Sprouts With Bacon
You need eight strips of bacon, two pounds of Brussels sprouts, olive oil, salt, and pepper. Preheat the oven to 400° F. Spray the cookie sheet with a non stick spray. Clean and cut the Brussels sprouts into half, and place the pieces on the baking sheet. Spray some olive oil over the Brussels sprouts pieces, and sprinkle salt and pepper. Chop the bacon to small strips, that have to be placed over the Brussels sprouts. Place the baking sheet inside the oven, and roast the vegetable and bacon for at least 30 minutes, or till they turn brown.
Baked Brussels Sprouts
For preparing this recipe, you require two pounds of Brussels sprouts, black pepper, kosher salt, lemon juice, butter, pine nuts, and blue cheese. Preheat the oven to 350° F. Clean the Brussels sprouts, and place them in a casserole. Take half a cup of butter pieces, and arrange them over the Brussels sprouts. Sprinkle ½ teaspoon of pepper powder, ¼ teaspoon kosher salt, and ¼ cup lemon juice over them.
Cover the casserole with the lid, and bake for around 25 to 30 minutes, or till the sprouts become tender. You have to stir the contents in between, so as to avoid sticking. After 20 minutes of cooking, spread the pine nuts (¼ cup) over the sprouts, and remove the lid. Once the sprouts are done, remove the casserole from the oven, and garnish with crumbled blue cheese.