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Brussels sprouts get a bad rap for some reason. When they're prepared correctly, these vegetables make a delicious side dish for your favorite entree. Plus, they're packed with vitamins K and C, so they're a great addition to your senior nutrition plan. Want to give Brussels sprouts another chance? Here are three tasty ways to prepare the vegetables.
1. Roasted Brussels Sprouts
If you want a simple side dish without any frills, your best bet is to roast your Brussels sprouts. The recipe requires minimal prep, but still packs a flavorful punch.
Heat the oven to 400 F, and line a baking sheet with tin foil to minimize cleanup.
Next, you'll want to trim the ends off the Brussels sprouts and remove any yellow leaves. Cut each sprout in half and place in a large bowl. Pour olive oil, salt and pepper over the vegetables. Toss well to coat, then pour the sprouts onto the prepared sheet.
Place the sheet in the oven and cook for 35 to 40 minutes or until the sprouts are lightly browned. Serve immediately.
2. Sauteed Brussels Sprouts with Bacon
You can take the flavor profile up a notch by adding bacon into the mix. This recipe is quick and easy, so you can whip it up when you're pressed for time.
Start by cooking the bacon in a large skillet over medium-high heat. The strips should be crispy in 6 to 8 minutes. Remove them from the heat and let them cool on a paper towel.
Keep 2 tablespoons of the bacon drippings in the skillet. Add olive oil, Brussels spouts, onion and vinegar to the pan. Saute the ingredients until the vegetables are golden brown, usually around 10 minutes. Remove from heat.
Crumble bacon, then toss with spouts. Serve immediately.
3. Shredded Brussels Sprouts with Shallots
When you're in the mood for a different texture, you can try shredding your Brussels sprouts. This is easiest done with a food processor, but you can use a grater also.
Heat 1 tablespoon of olive oil in a large skillet. When the oil is hot, place the shallots in the pan and season with salt. Let the vegetables cook until they're brown and crispy. Remove from the shallots from the pan and allow to cool on a paper towel.
Add the remaining oil, Brussels sprouts, salt and pepper to the skillet. Cook the ingredients over medium heat for 10 to 12 minutes. Pour the wine into the pan and cook for an additional 2 minutes.
Remove the pan from the heat, then dish out the shredded sprouts. Top with the shallots and serve.