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Healthy Recipes using Cooked Brussels Sprout

Brussels Sprout and Quinoa Salad

A refreshing salad featuring cooked Brussels sprouts, quinoa, and a zesty lemon dressing, perfect for a nutritious lunch.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 1 cup cooked quinoa
  • 1/4 cup diced red onion
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked Brussels sprouts, quinoa, red onion, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and serve chilled.

Brussels Sprout Stir-Fry with Tofu

A vibrant stir-fry featuring cooked Brussels sprouts and tofu, packed with protein and flavor, ideal for a quick dinner.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 1 block firm tofu, cubed
  • 1 bell pepper, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame seeds
Instructions
  1. Heat sesame oil in a large skillet over medium heat and add cubed tofu, cooking until golden brown.
  2. Add Brussels sprouts and bell pepper, stir-frying for 5-7 minutes.
  3. Stir in soy sauce and ginger, cook for an additional 2 minutes, then sprinkle with sesame seeds before serving.

Brussels Sprout and Chickpea Curry

A hearty and spicy curry made with cooked Brussels sprouts and chickpeas, served with brown rice for a wholesome meal.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt to taste
Instructions
  1. In a pot, sauté onion and garlic until translucent.
  2. Add curry powder, chickpeas, and coconut milk, stirring well.
  3. Fold in the cooked Brussels sprouts, simmer for 10 minutes, and serve over brown rice.

Brussels Sprout and Sweet Potato Hash

A delicious breakfast hash combining cooked Brussels sprouts and sweet potatoes, topped with a poached egg for added protein.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 1 large sweet potato, diced
  • 1 tablespoon olive oil
  • 2 eggs
  • Salt and pepper to taste
  • Chopped chives for garnish
Instructions
  1. In a skillet, heat olive oil and sauté sweet potatoes until tender.
  2. Add cooked Brussels sprouts and cook for an additional 5 minutes.
  3. Poach the eggs in simmering water, serve over the hash, and garnish with chives.

Brussels Sprout and Apple Slaw

A crunchy slaw made with cooked Brussels sprouts and apples, dressed in a light vinaigrette, perfect as a side dish.

Ingredients
  • 2 cups cooked Brussels sprouts, shredded
  • 1 apple, julienned
  • 1/4 cup shredded carrots
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix shredded Brussels sprouts, apple, and carrots.
  2. In a separate bowl, whisk together apple cider vinegar, honey, salt, and pepper.
  3. Pour the dressing over the slaw, toss well, and serve chilled.

Brussels Sprout and Lentil Soup

A nourishing soup with cooked Brussels sprouts and lentils, seasoned with herbs for a comforting meal.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 1 cup cooked lentils
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and carrots until soft.
  2. Add vegetable broth, lentils, thyme, and bring to a boil.
  3. Stir in cooked Brussels sprouts, simmer for 10 minutes, and season with salt and pepper.

Brussels Sprout Pizza with Pesto

A healthy pizza topped with cooked Brussels sprouts and homemade pesto, offering a unique twist on traditional pizza.

Ingredients
  • 1 whole wheat pizza crust
  • 1 cup cooked Brussels sprouts, halved
  • 1/2 cup pesto
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Spread pesto over the pizza crust, then top with Brussels sprouts and cheeses.
  3. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.

Brussels Sprout and Avocado Toast

A nutritious breakfast option featuring smashed avocado and cooked Brussels sprouts on whole grain toast.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1 cup cooked Brussels sprouts, chopped
  • 1 tablespoon lemon juice
  • Salt and red pepper flakes to taste
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and red pepper flakes.
  3. Spread the avocado mixture on toast and top with chopped Brussels sprouts.

Brussels Sprout and Feta Stuffed Peppers

Bell peppers stuffed with a savory mixture of cooked Brussels sprouts, feta cheese, and herbs, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeds removed
  • 2 cups cooked Brussels sprouts, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup cooked rice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix Brussels sprouts, feta, rice, olive oil, salt, and pepper.
  3. Stuff the mixture into the halved bell peppers and bake for 25-30 minutes.

Brussels Sprout and Cauliflower Gratin

A creamy and cheesy gratin made with cooked Brussels sprouts and cauliflower, topped with a crunchy breadcrumb layer for added texture.

Ingredients
  • 2 cups cooked Brussels sprouts, halved
  • 2 cups cauliflower florets, steamed
  • 1 cup low-fat milk
  • 1/2 cup shredded cheese
  • 1/4 cup breadcrumbs
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a baking dish, layer Brussels sprouts and cauliflower, then pour milk over the top.
  3. Sprinkle cheese and breadcrumbs, bake for 25 minutes until golden and bubbly.