Please, no roasted Brussels sprouts and balsamic vinegar recipes. I’ve decided dinner will be Brussels sprouts forward. I typically eat them lightly steamed or I’ll cut them in shreds. But I’m looking for sauces (for warm consumption) and/or dressings (for cold consumption) to really make them soar!
Whatcha got? Thanks in advance!
by NotThatMadisonPaige
3 Comments
Cut them in half, put them on a cookie sheet, drizzle with oil and salt and pepper, then roast till they get just a little bit charred.
I love them finally chopped in a salad with a citrus miso dressing. My dressing has lemon juice, miso, rice vinegar, Dijon mustard, agave, salt, and pepper. Enjoy!
I shred them in a food processor and cook them in a skilled with lots of garlic and Italian seasoning. Add some sun dried tomatoes and a splash of their oil when the brussels are almost done and enjoy. When I have them, I like to add some pan fried Gnocchi as well.