The thought of cooking Brussels sprouts scares a lot of people. They tend to grow bitter if you overcook them, soggy if you boil them. Some swear by chopping them in tiny shreds and cooking them ever so slightly for no longer than 3 minutes so they stay deliciously cabbage-y without being too Brussels sprout-y.
Contrary to popular belief, Roland and I have found a few very tasty ways to enjoy them and today it’s my pleasure to share the latest – Sweet and Hot Brussels Sprouts – by themselves or in a salad – your choice.
To make 2 very generous servings of these Sweet and Hot Roasted Brussels Sprouts you need:
4 cups Brussels sprouts, cleaned and halved
1 tbsp olive oil or expeller pressed coconut oil (this is what we use)
sea salt to taste
1 tbsp honey or maple syrup
1 tsp cayenne or red hot pepper flakes
To prepare the sprouts simply preheat the oven to 350 F and toss the sprouts in a cast iron pan, drizzling the oil and salt over them for 15-20 minutes. While they are cooking mix the honey with the hot pepper. Take the pan out and pour the honey in – it will melt. Stir well to make sure all sprouts are coated and return to the oven for 10 minutes. Feel free to add bits of bacon at this time if you feel like an extra indulgence. Once ready you can serve these as a side or use them in a recipe like I did.
To make 2 servings of the delicious Hot Brussels sprouts and mushroom salad, you need:
the cooked Brussels sprouts from the recipe above
1 cup mushrooms, sliced
1/2 tbsp butter
2 cups baby greens
2 oz Emental or other light cheese of your choice
olive oil and balsamic vinegar if you choose to dress the salad
Start by cooking the mushrooms and butter over medium heat for about 3 minutes. In a bowl, combine the baby greens, Brussels sprouts, mushrooms and cheese cut in small pieces. If you enjoy dressings, mix olive oil and balsamic vinegar in a 3:1 ratio and dress as you like.
Next time you are at the grocery store, grab some Brussels sprouts and let us know how your salad turned out!