Healthy Recipes using Sliced Brussels Sprout
Sliced Brussels Sprout Salad with Citrus Vinaigrette
A refreshing salad featuring thinly sliced Brussels sprouts, topped with a zesty citrus vinaigrette that brightens up the dish.
- 2 cups sliced Brussels sprouts
- 1 orange, juiced
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup toasted almonds
- In a large bowl, combine the sliced Brussels sprouts and toasted almonds.
- In a small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper.
- Pour the vinaigrette over the Brussels sprouts, toss well, and serve immediately.
Brussels Sprout and Quinoa Bowl
A wholesome bowl packed with protein-rich quinoa and sautéed Brussels sprouts, drizzled with a tahini dressing.
- 1 cup cooked quinoa
- 2 cups sliced Brussels sprouts
- 1 tablespoon olive oil
- 1/4 cup tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- In a skillet, heat olive oil over medium heat and sauté the sliced Brussels sprouts until tender.
- In a small bowl, mix tahini, lemon juice, salt, and pepper with a little water to thin it out.
- In a serving bowl, layer the quinoa and Brussels sprouts, then drizzle with tahini dressing before serving.
Roasted Brussels Sprouts with Garlic and Parmesan
Crispy roasted Brussels sprouts tossed with garlic and a sprinkle of Parmesan cheese for a savory side dish.
- 2 cups sliced Brussels sprouts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 400°F (200°C).
- Toss the sliced Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until crispy, then sprinkle with Parmesan cheese before serving.
Brussels Sprout and Chickpea Stir-Fry
A quick and nutritious stir-fry combining Brussels sprouts and chickpeas with a hint of soy sauce and sesame oil.
- 2 cups sliced Brussels sprouts
- 1 can chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Green onions for garnish
- In a large skillet, heat sesame oil over medium heat and add the sliced Brussels sprouts.
- Stir in the chickpeas and ginger, cooking until Brussels sprouts are tender.
- Add soy sauce, toss to combine, and garnish with chopped green onions before serving.
Brussels Sprout and Apple Slaw
A crunchy slaw made with sliced Brussels sprouts and sweet apples, dressed in a light yogurt-based dressing.
- 2 cups sliced Brussels sprouts
- 1 apple, julienned
- 1/4 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- In a bowl, combine the sliced Brussels sprouts and julienned apple.
- In a separate bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the slaw, toss well, and serve chilled.
Brussels Sprout and Sweet Potato Hash
A hearty hash featuring diced sweet potatoes and sliced Brussels sprouts, perfect for a filling breakfast or brunch.
- 1 cup diced sweet potatoes
- 2 cups sliced Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 eggs (optional)
- In a skillet, heat olive oil over medium heat and add diced sweet potatoes, cooking until tender.
- Add sliced Brussels sprouts, paprika, salt, and pepper, cooking until Brussels sprouts are tender.
- If desired, crack eggs on top and cover until eggs are cooked to your liking.
Brussels Sprout and Lentil Soup
A nourishing soup made with sliced Brussels sprouts and lentils, seasoned with herbs for a comforting meal.
- 1 cup sliced Brussels sprouts
- 1 cup cooked lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- In a large pot, sauté onion and carrots until softened.
- Add vegetable broth, sliced Brussels sprouts, lentils, thyme, salt, and pepper.
- Simmer for 20-30 minutes until all vegetables are tender, then serve warm.
Brussels Sprout Pizza with Goat Cheese
A unique pizza topped with sliced Brussels sprouts and creamy goat cheese, baked to perfection for a healthy twist on a classic dish.
- 1 whole wheat pizza crust
- 2 cups sliced Brussels sprouts
- 1/2 cup goat cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Preheat the oven according to pizza crust instructions.
- Toss sliced Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Spread Brussels sprouts over the pizza crust, crumble goat cheese on top, and bake until golden.
Brussels Sprout and Feta Stuffed Peppers
Colorful bell peppers filled with a mixture of sliced Brussels sprouts, feta cheese, and quinoa for a nutritious and vibrant dish.
- 4 bell peppers, halved
- 2 cups sliced Brussels sprouts
- 1 cup cooked quinoa
- 1/2 cup feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- In a bowl, mix sliced Brussels sprouts, cooked quinoa, feta cheese, olive oil, salt, and pepper.
- Stuff the mixture into halved bell peppers and bake for 25-30 minutes until peppers are tender.
Brussels Sprout and Mushroom Risotto
A creamy risotto featuring sliced Brussels sprouts and mushrooms, creating a rich and satisfying dish that's still healthy.
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced Brussels sprouts
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons Parmesan cheese
- Salt and pepper to taste
- In a pot, heat vegetable broth and keep it warm.
- In another pan, sauté onion and mushrooms until soft, then add Arborio rice and stir for 2 minutes.
- Gradually add warm broth, stirring constantly until absorbed, then mix in sliced Brussels sprouts and Parmesan cheese before serving.