Tag Archives: brussel sprouts

Eb’s Brussel Sprouts and Turkey Bacon

Eb’s Brussel Sprouts with Turkey Bacon is a sister recipe to my Brussel Sprouts with Pancetta recipe and post.

Ingredients:

1 lb brussel sprouts cut in half

6 – 8 slices of turkey bacon diced large

½ cup diced onions

¼ cup white wine

¼ cup chicken broth

3 tbsp rice vinegar

1 tsp Sazon seasoning

½ tsp salt

½ tsp cracked black pepper

½ tsp minced garlic

Paprika

Preheat oven to 350 degrees.

Place bacon in a single layer in a rectangular casserole dish. Sprinkle with onions and minced garlic. Pour white wine and broth over the bacon. Season the brussel sprouts with salt, pepper, rice vinegar and Sazon seasoning. Place brussel sprouts cut side down over the bacon. Sprinkle with paprika and bake for 20 – 25 minutes.

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Brussel Sprouts with Pancetta (or Turkey Bacon)

My hair stylist Eb (and little brother) and I often discuss anything from family, food and sports to politics while I am sitting in his chair. A while ago we talked about a couple of the dishes he makes for Mother’s Day. He showed me a picture of one recipe in particular he had created which consisted of brussel sprouts and turkey bacon. I must say it looked absolutely delicious and of course made me want to create my own brussel sprout recipe. So this post is dedicated to Eb and all the brussel sprout lovers of the world.

Brussel sprouts are one of those vegetables I found that people either love or hate. I am on the side of loving them. Not just because I love most foods but because they are very low in fat and have a high percentage of potassium and vitamin C. Plus, they have a nice little bite in flavor. Contrary to what some folks think, brussel sprouts are not baby cabbages. Where as cabbage grows out of the ground and we eat the head of the cabbage, brussel sprouts are buds that grow on thick long stalks. Both vegetables are in the same cruciferous family along with kale, collard greens, bok choy and other types of greens.

The haters of brussel sprouts have given this vegetable a bad rap. Probably because whomever prepared them were not totally sure how to cook them. Take frozen brussel sprouts off your list. Once frozen they are not quite as delicious as they could be. Brussel sprouts need to be cooked fresh. The smaller the brussel sprout the sweeter the taste. Larger brussel sprouts tend to be more bitter but if they are prepared the right way large sized brussel sprouts will taste wonderful too. Lightly browning or caramelizing the brussel sprouts enhances the nutty flavor and cuts down on the bitterness in my opinion. Pairing the brussel sprouts with other wonderful flavors like pancetta and onions also brings out the savory taste of the sprouts.

However, you decide to fix them just make sure you give brussel sprouts the tender love and care they deserve. I think if given another chance, even haters will grow to love brussel sprouts.

Brussel Sprouts with Pancetta

Ingredients:

10 – 15 small brussel sprouts cut in half

1 pkg pancetta

1 clove garlic minced

½ small onion sliced thin

¼ cup chicken broth

2 tbsp olive oil

1 tbsp butter

1 tsp salt

½ tsp cracked black pepper

½ tsp onion powder

Heat olive oil and butter in a medium sized non-stick skillet over medium high heat. Add onion and pancetta and cook for 5 minutes stirring occasionally until the onion softens and pancetta slightly browns. Add brussel sprouts and seasonings. Stir to mix the pancetta, onions and brussel sprouts. Lightly brown the brussel sprouts for approximately 3 minutes then add the chicken broth, reduce heat to medium and cover. Cook until the brussel sprouts are fork tender but do not over cook. Serve with your favorite fish or meat.

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Riced Cauliflower and Brussel Sprouts

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As she often does, my daughter turned me on to a new food I had never tried or heard of before. This time it was riced cauliflower. When she first told me about it I thought it was some kind of rice that had been processed out of dried cauliflower. So, when I asked one of the folks at Trader Joe’s if they had it riced cauliflower they said no based on my description. My daughter said it could be hard to find so I was not really surprised when Trader Joe’s looked but could not find it among the rice and pasta nor in the freezer section. Of course, when I told D about my trip to Trader Joe’s she put me on the right path and let me know that riced cauliflower isn’t really rice. Instead, the fresh cauliflower is “riced” and cut down to resemble rice. On my next trip to Trader Joe’s I found riced cauliflower in the fresh vegetable section.

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Cauliflower is plentiful in the warmer months and is great in salads and soups. I decided to create a different kind of recipe for my cauliflower by pairing it with brussel sprouts. Hence, my Riced Cauliflower and Brussel Sprouts recipe. If I do say so myself the dish was pretty tasty on the first try. One thing to remember when preparing cauliflower is to not overcook it. I learned the hard way just how mushy cauliflower can get if you cook it too long. Riced cauliflower cooks even quicker than cauliflower florets so this is definitely a quick and easy recipe to make.

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For my vegetarian friends this recipe is wonderful as both a side dish or a main course (just leave out the bacon). I had a nice sized bowl of Riced Cauliflower and Brussel Sprouts for lunch which was quite filling all by itself. The next time you are searching for a new cauliflower recipe take a chance on making Riced Cauliflower and Brussel Sprouts. I think you will be pleasantly surprised at how delicious it tastes.

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Riced Cauliflower and Brussel Sprouts

 Ingredients:

1 16 oz pkg of riced cauliflower

6 – 8 brussel sprouts sliced thin

2 shallots sliced thin

2 slices bacon cubed

½ tsp salt

½ tsp cracked black pepper

¼ tsp lemon zest

¼ tsp garlic powder

juice from ¼ of a lemon

Place bacon in a large non stick skillet over medium high heat. Brown bacon until crisp then drain on paper towels. Set aside.

Drain off all but 1 tbsp of bacon fat. Reduce heat to medium then add shallots and brussel sprouts. Cook until slightly softened. Add riced cauliflower and stir to mix. Sprinkle with bacon (reserve enough bacon to garnish dish). Cook cauliflower until tender but slightly al dente. Top with reserved bacon.

Bon Appetit!

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Brussel Sprout Hash

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Okay, let’s all admit it. Brussel sprouts can be a little stinky when you cook them. Not everyone can enjoy the strong taste of brussel sprouts but if you are adventurous I say give it a try. Brussel sprouts have great qualities one of which is they are healthy. Brussel sprouts are packed with vitamins C and K. While reading up on the benefits of eating brussel sprouts I found out that they help support the body’s detox system, our antioxidant system and our inflammatory/ anti-inflammatory system. Not many veggies are able to bring such benefits all at once.

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I came up with my brussel sprout hash recipe the same way I come up with quite a few of my creations. I needed to do something with the fresh brussel sprouts I threw into my shopping cart earlier in the week hoping I would be inspired by their presence in my frig. This time I actually was inspired by the brussel sprouts. I couldn’t bear to just boil them or simply roast them. But, I did want to bake them along with onions, peppers and potatoes and turn them into a hash. This recipe was created with just me in mind because neither my hubby nor my youngest son likes brussel sprouts. Me? I love them. I just don’t prepare them often because like I said in the beginning they can be a little stinky.

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On the day I made the brussel sprout hash my hubby came home and asked if I smelled something funny in the house. It wasn’t a strong smell but he could smell something different in the air. Of course I couldn’t say no and had to admit I had cooked brussel sprouts. After wrinkling up his nose he pulled out the the air freshener and sprayed the whole house. Totally unnecessary but what can I say. Brussel sprouts have their own unique aroma but they sure do taste good.

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Brussel Sprout Hash

Ingredients:
1 lb brussel sprouts cut in half
3 small red potatoes diced
2 shallots sliced
½ red pepper diced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp basil
1 tsp parsley
1 tsp salt

Preheat oven to 350 degrees.

In a large bowl toss brussel sprouts and balsamic vinegar. Coat a rimmed baking sheet with 1 tbsp olive oil. Add brussel sprouts, potatoes, peppers and shallots to baking sheet. Sprinkle with seasonings and toss. Pour remaining olive oil over veggies. Bake approximately 1 hour until veggies are soft and golden.

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