Nutrient-Packed Deliciousness: A Sweet and Savory Brussels Sprouts Salad

 

Let me confess something upfront—I have an ongoing love affair with roasted Brussels sprouts. I adore them so much that it’s not uncommon for me to devour a whole bowl for dinner. But last week, my overzealous roasting tendencies got the better of me, leaving me with an impressive pile of leftovers. Instead of eating them plain as usual, I decided to shake things up and create something new: a salad that’s both savory and sweet. Spoiler alert—it turned out amazing. 

This salad is a perfect harmony of flavors, with roasted Brussels sprouts at its heart. Here’s what I added to bring it to life:

• Pitted Tasmanian cherries (from Melissa's Produce) for a burst of sweetness and a pop of color.

• Crumbled blue cheese for that creamy, tangy kick (use your favorite pungent variety). 

• Crispy crumbled bacon for a smoky, savory crunch. (Vegetarian? Just leave it out!)

• Roasted salted pecans to add a buttery nuttiness and texture.

I tossed it all with the Blue Cheese Vinaigrette that I’ve been borderline obsessed with lately, but honestly, any vinaigrette will work beautifully. The result? A salad so good, I couldn’t stop eating it. Not only is this dish delicious, but it’s also packed with nutrients:

• Brussels sprouts (from Melissa's Produce) are little powerhouses of protein, fiber, and vitamins K and C.

• Cherries bring vitamin A, vitamin C, and a natural sweetness.

• Pecans are loaded with antioxidants, healthy fats, and a variety of minerals like calcium, potassium, magnesium, and zinc. They can even help to stabilize blood pressure.

• Blue cheese is surprisingly healthy too -- high in calcium and linked to benefits like lowering the risk of osteoporosis, reducing heart disease, and even helping to maintain a healthy weight.

• And let’s not forget bacon -- a little crispy protein-packed indulgence.

All of this is mounded on top of fresh, crispy romaine lettuce.This salad is as versatile as it is tasty. Leave out the bacon for a vegetarian option, or skip the cheese and opt for a different vinaigrette to make it vegan. The ingredients are flexible, but the combination of savory, sweet, and tangy flavors will win you over, no matter how you tweak it.

Can you imagine anything more indulgently healthy? It’s packed with nutrients, bursting with flavor, and endlessly customizable. Whether it’s a side dish or a meal on its own, this Brussels sprouts salad will keep you coming back for more—and feeling great about it.

 What do you think? Ready to give it a try? Let me know how you make it your own!

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Mustard Caper Sauce for Broccoli or Brussels Sprouts

 

I happen to be one of those people who likes vegetables, so a little salt and pepper, and a bit of butter, and I’m good to go. But, if you’re one of those people who likes vegetables dressed up a bit, you are going to be over the moon once you taste this sauce. It was created with broccoli in mind, but it’s equally good over sautéed brussels sprouts. This is one of those things that is so good that it’s hard to stop eating it. It‘s also incredibly simple to put together, and company worthy. How often does that happen? Mustard Caper Sauce for Broccoli or Brussels Sprouts

6 T. butter (not unsalted)
1 T.
Dijon mustard
Juice of half a lemon
Pinch of white pepper
2 T. capers

Place butter, mustard, lemon juice, and pepper into a medium pan over medium heat. As the butter melts, whisk ingredients together until blended. Add capers, stir to combine, and pour immediately over cooked broccoli and serve. This makes enough to cover up to one pound of broccoli or brussels sprouts.

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Cheesy Brussels Sprouts Noodle Soup

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 As a consequence of my parents’ insistence that I eat my vegetables, I grew up liking pretty much all of them. Brussels sprouts were one of my favorites then, and continue to be one of my favorites now. Because I like them as much as I do, I tend to accumulate more than I actually need. Such was the case this month, so I decided to do something different with them and was very pleased with the results.

This Cheesy Brussels Sprouts Noodle Soup Is an excellent way to make use of sprouts, in fact you may just want to buy more than you need in order to make the soup. It does double duty as a starter, in which case you would want to use fine egg noodles, and as a main dish, in which case you would want to use medium egg noodles. As a main dish it is hearty and satisfying, and wonderful with a crusty roll.

 Cheesy Brussels Sprouts Noodle Soup

2 T. oil
1 3-oz. pkg.
Melissa’s shallots, chopped
1 clove garlic, minced
6 c. chicken stock
8 oz. egg noodles (about 4 cups)*
1 t. salt
1 lb. Melissa’s Brussels sprouts, cleaned, quartered, and roasted**
¼ t. garlic powder
6 c. whole milk (Do NOT substitute!)
1½ lbs. Velveeta***, cut into cubes
Few gratings freshly ground black pepper

Few gratings whole nutmeg

In a medium stockpot melt butter. Add shallots and sauté over medium heat for 3 minutes. Stir in garlic and continue cooking 30 seconds. Add chicken stock and heat to boiling, stirring occasionally. Gradually add egg noodles and salt so the stock mixture continues to boil. Cook, uncovered, for three minutes, stirring occasionally. Stir in roasted sprouts and garlic powder. Cook four minutes more. Add milk, cheese, and pepper, and continue cooking until cheese melts, stirring constantly.

 Serve hot with a crusty roll.

* If serving in a cup as a starter or accompaniment to sandwich or salad, use fine egg noodles; to make heartier as a main dish, as I did here, use medium egg noodles.

** Any cruciferous vegetable works here, so you can certainly substitute broccoli or cauliflower for the Brussels sprouts.

** If Velveeta appalls you, you can use an equal amount of grated cheddar. It won’t be as good, but I don’t want you to be appalled.

 

 

 

Yvette van Boven’s Home Made Christmas & Brussels Sprouts à la Carbonara

When it comes to reviewing cookbooks, I try to look at each one of them with an unbiased eye. I tried very hard to do that with Yvette van Boven’s Home Made Christmas, but it just wasn’t possible. I am a big fan of Yvette’s other cookbooks (that you can find here, here, and here), and I knew before I opened this one that I was going to love it; I wasn’t wrong.

This, like others of van Boven’s cookbooks, is a feast for the senses. From the whimsically illustrated divider and end pages, to the pictures so mouthwatering you want to lick the page, to the wide array of tempting recipes, this cookbook has everything you need to make your Christmas merry.

In addition to the recipes, and charming photos — many of them with a personal touch — the early part of the book features Christmas stress-relief tips (and don’t we all need those), while the end includes comprehensive indexes not just by ingredients and recipe type, but also by course. There are a wide variety of menus as well in order to guide you in planning holiday gatherings. Whether you are a fan of meals that are vegetarian, a fan of breakfast and brunches, a server of cocktails and small plates, or someone who prefers a grand five-course meal, these menus will guide you.

The recipes go from the very simple to the complex. You don’t have to have a well-stocked pantry, or knowledge of a host of cooking techniques in order to prepare anything from this book. Another plus is that there are recipes for the basics including beef stock, chicken stock, vegetable broth, a classic vinaigrette, créme anglais, and custard. Throughout the book there are charming illustrations, a picture guide to cheeses, and photos to reflect every single recipe.

There are a few photos of the author, looking quite comfortable in her well-stocked Amsterdam kitchen. Whether you buy cookbooks to use or admire, this one will appeal on both counts. If you’re planning to give a cookbook as a gift this season, this should be one of them.

It was truly hard to decide what recipe to make from this book. Christmas generally brings sweet treats to mind; on the other hand, I’m currently planning Thanksgiving so the brussels sprouts were calling my name. These were super delicious, and tasted like they took so much longer to prepare than they did. I liked them so much that, in addition to serving them as a dinner side dish, I had them the next day for lunch served atop a scoop of cilantro lime rice.

Give this delightful book a look, buy a couple for gifts, and then treat yourself. You will love it.

Brussels Sprouts à la Carbonara
As seen in Home Made Christmas by Yvette van Boven

Sea salt
2¼ pounds Melissa’s brussels sprouts, cleaned and halved
  5 ¼ ounces bacon, diced
2 small cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Freshly ground black pepper
One small bunch fresh parsley, chopped

Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook them for 10 minutes. Drain, rinse with cold water, and let stand to drain.

Fry the bacon in the skillet. Add the garlic at the last moment and fry for two minutes. Combine with the brussels sprouts.

Mix the cream and cheese and season with pepper. Set everything aside until ready to serve.

Heat the cream mixture in a skillet. Stir in the brussels sprouts mixture and cook to heat through. Sprinkle with the parsley and serve.

Serves 6 to 8

PRINT RECIPE

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Over the Moon

Smells Good Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Full Plate Thursday

This post contains affiliate links.

Disclaimer: I was provided with a complimentary copy of this book by Abram Publishers in exchange for an honest review.

The Mystery of the Green Soup

If this post doesn't illustrate the importance of labels, then I don't know what does. In my annual spring effort of emptying out foods in the freezer, today I decided to have what appeared to be split pea soup for lunch. When I cooked during the winter, I froze soups, stews, and various meals in single-serve containers to make future meals easy for myself. It's rainy and gloomy today, with a slight chill in the air, so I thawed pea soup, put it into a small saucepan, and heated it up. When I tasted it, I realized that it was not pea soup at all. In fact, I honestly had no clue as to what kind it was.  It was tasty, but was not leek soup, or asparagus soup, or spinach soup, or pea. The jury is still out as to whether or not it was zucchini soup. Whatever it was, it was very good, but this is certainly going to be a lesson for me in the future to be sure to label all of my containers!

With spring here, you might be interested in making some green soup of your own. Here are my favorites. Click on the name beneath the soup to be taken directly to the recipe.

Scallion Soup

Magpie's Asparagus Soup

St. Louis-Style Cream of Broccoli Soup

Cream of Celery Soup

Fresh and Creamy Asparagus Soup with Tarragon

Christmas Ham & Split Pea Soup

Split Pea Soup

Cream of Asparagus Soup

Cream of Asparagus Soup 2

Broccoli, Red Pepper, and Three Cheese Soup

Cheesy Leek and Broccoli Soup

Zucchini Vichyssoise

Brussels Sprouts Bisque

St. Louis Bread Company’s Broccoli Cheese Soup

Chilled Cucumber-Avocado Soup

 

This post is linked to:

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Art of Homemaking Monday

Celebrate Your Story
Inspire Me Tuesday

Tuesdays At Our Home

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Moonlight and Mason Jars
Full Plate Thursday

Thursday Favorite Things
Home Sweet Home
Weekend Linky Party
Grace at Home

Coffee and Conversation
Foodie Friday & Everything Else

 

St. Patrick's Day Side Dishes

Have you finished your shopping for your St. Patrick’s Day dinner yet?  If not, then let me tempt you with a few recipes that are a bit off the grid when it comes to this fun foodie holiday.  I like to go as green as possible (except for dessert, at least in this case anyway), so allow me to present you with some recipes that are both visually appealing, and guaranteed to wake up your taste buds.  Click on the name of the recipe to take you to the page where it will be presented in its entirety.

They are (clockwise from upper left): Zucchini and Rosemary Vichyssoise, Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries, Champ, and Bread and Butter Pudding.

Try one, or all, and let me know what you think.

Happy St. Patrick’s Day!

This post is linked to:

Seasonal Sundays

Thanksgiving Savory Side Dishes - Vegetables

Seeking a sumptuous, savory side for your Thanksgiving meal?  Look no further!  These four vegetable side dishes are unique, tasty, colorful, and make a wonderful segue from summer to fall.  You can access the recipe of each dish by clicking on its name.

Buttered Carrots and Snow Peas

Sweet and crunchy, the perfect complement to your roasted turkey.

Haricots Verts with Bacon and Chestnuts

Elegant, woodsy, and delicious, and perfect for the winter holidays.

Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries

The sweet/tart flavor of the cherries is a delightful accompaniment to the sprouts; the pistachios provide the perfect amount of crunch.

Baby Cauliflower with Spicy Béchamel

Colorful and dressed in a spicy béchamel, this dish is always a winner.

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday

Brussels Sprouts Bisque

 

Inasmuch as I love salads and find the endless variety to be the perfect accompaniment to a summer meal, sometimes I like to mix things up a bit and start with soup. At the dinner I hosted a few nights ago with the Grape Glazed Meatloaf, I began the meal with a soup as unique as the main dish. I refused to reveal the ingredients until getting a thumbs up from diners all around. The inclusion of mace and nutmeg threw people a bit with guesses from pumpkin to leek to sweet potato.  No one guessed that the main ingredient was Brussels Sprouts. That seconds were requested suggested that this recipe is definitely a keeper. 

I'd like to be able to lay claim to the recipe (my sole contribution was the bacon and chopped chives), but it is actually from the delightful book Is It Soup Yet? A Cookbook for Soup Lovers by Dot Vartan.   The book is a visual as well as culinary treat with illustrations by Shelley Reeves Smith. Rather than type out the recipe, I am reproducing it below. Enjoy this meager glimpse of a delightful book, and the tasty soup as well. 

This post is linked to:

Full Plate Thursday

Foodie Friday