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Brussels sprouts are a highly nutritious veggie you should add to your menu this fall—and some of our favorite chefs on Instagram seem to agree. Brussels sprouts recipes are showing up everywhere, and these three received thousands of likes.
Bacon Wrapped Brussels Sprouts
The majority of Brussels sprouts recipes on Instagram are shared by vegan bloggers, but not this one. Rachel Maser is encouraging Brussels sprouts fans to make a super-fun appetizer by wrapping their favorite veggies with some delicious bacon.
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{NEW} Bacon Wrapped Brussels Sprouts😳 Weekend Game Day Snack Ideas coming at ya! 🏈🏈🏈 . These are SUPER FUN appetizers to make if you're entertaining a big crowd…they'll be gone quick!🚀 . Are you a Brussels sprouts fan? I wasn't until 6 or 7 years ago…now I ABSOLUTELY love them and eat them many times each week! Note: There are many high quality bacon options available these days. Look for nitrate free, and humanly raised if possible. We eat bacon a few times each month at our house because it's something we (REALLY) enjoy! makes 10-12 snack size servings Ingredients: 1 lb. Brussels sprouts (choose larger ones if possible) 12 oz. thin sliced nitrate free bacon 2 tsps sea salt Instructions: Wash the Brussels sprouts under cold running water, trim the ends and remove any yellow leaves. Bring a pot of water to a boil over medium-high heat. Add salt, and wait a few minutes for the water to boil. Carefully add in the sprouts and boil for 3-4 minutes or until just tender and bright green. Once the sprouts are done, remove from the heat and drain well. Allow them to cool until easy to handle. Preheat your oven to 400 degrees f. Then line a baking sheet with parchment paper or a silicone mat. Place a Brussels sprout at the top of a piece of bacon and roll up around so that it evenly wraps the sprout, depending on the size of your sprouts, you may want to only use half a slice of bacon for each. Repeat until finished with all the sprouts and bacon, then place them on the prepared baking sheet, with the seam side down. Bake for 15-20 minutes until bacon is golden crisp. Remove from the oven and place on a paper towel lined plate, to drain any excess grease. Serve immediately and enjoy! You can store the wrapped-pieces in an air-tight container for up to 3 days and reheat just before serving. ❤Rachel
A post shared by Cleanfoodcrush by Rachel Maser (@cleanfoodcrush) on Jan 24, 2020 at 3:42pm PST
Sautéed Brussels Sprouts
Ina Garten, the host of Food Network’s Barefoot Contessa , is very specific about her Brussels sprouts. She enjoys slicing them into thin pieces and letting them sauté in a large pan with olive oil, butter, salt, and pepper, before serving them to her Thanksgiving guests.
Brussels Sprouts Gnocchi
Ali Slagle developed an amazing Brussels sprouts recipe for the New York Times , perfect for all the vegans out there. Mixing Brussels sprouts with potato gnocchi sounds really amazing, but you can also use broccoli, cauliflower, or even cabbage in their place.
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Here's how to make @itsalislagle's Crisp Gnocchi With Brussels Sprouts and Brown Butter: Ingredients • 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage) • 1 lemon • ¼ cup extra-virgin olive oil • Kosher salt and black pepper • ½ teaspoon red-pepper flakes • 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi • 6 tablespoons unsalted butter, sliced into 6 pieces • ½ teaspoon honey • Freshly grated Parmesan, for serving Step 1: Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.) Step 2: In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl. Step 3: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan. (Photo: @andrewhughpurcell, food styling: @bwashbu)
A post shared by NYT Cooking (@nytcooking) on Mar 26, 2020 at 8:34am PDT
