Brussels sprouts, a miniature of cabbage, is a versatile vegetable in taste as you can prepare it in multiple ways. So game up with brussels sprouts, and your kids will love it! Here are some finger-licking, yummy brussels sprout recipes that you can try at home:
Chickpea And Brussels Sprouts Salad
If cabbage can be eaten raw in salads, then why not brussels sprouts? Finely shredded Brussels sprouts are available in the supermarket, but it’s a bit expensive. So, you might want to chop them in your food processor at home at no cost, and if you are always on the lookout for new recipes, then better pair it with homemade tahini dressing topped up with za’atar. You’ll find it extremely yummy, crunchy, zingy, and creamy. It is a superb dish that makes a perfect serve on the feast table. So enjoy reading the recipe and try it at home!
Prep Time:
Servings: 4
Time: 15 minutes
Prep: 15 minutes
Nutritional Value (per serving):
358 Calories
9 grams Fat
57 grams carbs
18-gram protein
Key Ingredients:
- Chickpeas 15 ounces/ 1 can
- Brussels sprouts 1 cup
- Zaatar 1/2 teaspoon
- Salt and black pepper to taste
Lemon Tahini Dressing:
- Tahini 2 tablespoons
- Water 3 tablespoons
- Lemon juice 2 tablespoons
- Garlic 1 small clove
Steps To Make:
Rinse chickpeas well and throw excess water; keep it in a big bowl. Take Brussels and cut the end of the stem, and slice it in half. Put it in a food processor, shred it, and mix it with chickpeas. Prepare lemon tahini dressing by mixing the tahini, water, and lemon juice—grate garlic and season with salt and pepper. For a slightly thinner consistency, incorporate an extra tablespoon of water. Toss the Brussels sprouts and chickpeas along with za’atar and half lemon tahini.
Brussels Sprouts Gratin
The Brussels sprouts gratin is a great recipe for preparing dinner or vacation lunch. The cheese sauce evokes rich tastes, and fresh bread crumbs dipped in butter give a real sweet flavor to the brussels sprouts. All vegan, of course.
Prep Time:
30 minutes
Nutrition Values (per serving):
Calories: 487
Fat: 26gm.
Carbs: 50gm.
Protein: 17 gm.
Ingredients:
- 1/2 cup bread crumbs (soft bread)
- 1/2 cup or 2 ounces vegan cheese
- 1/2 cup plant milk
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped shallots
- 2 tablespoons all-purpose flour
- 4 tablespoons vegan butter
- 1 pound Brussels sprouts
- 1 clove of garlic, chopped
Steps To Make It:
- Firstly, you should cut both ends of the Brussels sprouts. Discard extra leaves affixed outside and any scarred or dirty leaves. Cut Brussels shoots into quarters or half lengthwise and wash it all well.
- Now, heat the oven to 400 degrees Fahrenheit.
- Spray the baking dish with cooking spray or rub it down with a tablespoon of vegan butter. Then rub a sliced garlic clove on the inside of the baking dish.
- Fill a big saucepan with water, add some salt, and bring to a boil. Once the water is boiling, add the Brussels sprouts and cook for 3 minutes.
- Now drain the water and put it aside. Keep the saucepan over medium-low heat, drop two tablespoons of the butter, and leave to melt. Add the chopped shallots and saute, stirring till then they become colorless.
- Add flour, 1/2 teaspoon salt, pepper with nutmeg to the saucepan, stirring for 2 minutes. Stir the ingredients and slowly start adding the milk. Continue whisking as you add the milk to ensure no lumps form.
- Once the sauce thickens, add the cheese and mix until it is all melted.
- Now fold brussels sprouts softly into the sauce, filling the combination into the ready baking dish.
- Melt the remaining tablespoon of butter and mix in the breadcrumbs. Sprinkle the breadcrumbs over the baking dish.
- Lastly, bake the recipe for 20 to 25 minutes or until the breadcrumbs turn golden brown.
Cream Of Brussels Sprouts Soup
You can prepare rich and creamy soup with brussels sprouts. The soup will have a thick, deeper, and nuttier texture; you might enjoy the same for a fancy dinner evening!
These mini cabbages can give you a satisfying creamier effect. Serve it hot paired with whole-grain bread and some green salad. This will be a wholesome and filling meal in itself. Surely, it will double up your taste buds.
Prep Time:
10 mins
Cook:20 mins
Total:30 mins
Servings:4 servings
Nutrition Values (per serving):
Calories 122
Fat 7 gm.
Carbs 13 gm.
Protein 5 gm.
Key Ingredients:
- 1 pound Brussels sprouts
- 1 to 2 tablespoons vegan butter
- 1 rib of celery
- ½ tsp. sea salt
- 1 large shallot
- 3 cups vegetable broth
Steps To Make It:
- Chop the Brussels sprouts finely so that they get cooked evenly.
- Peel and roughly chop the shallot.
- Trim and roughly chop celery.
- Take a pan, toss some butter into it, and heat on medium flame. Add the celery and shallots to it once the butter melts.
- Sprinkle some salt over it. Stir it well and cook for three minutes or until it turns soft.
- Now toss the chopped brussels sprouts into the pan and give it a nice stir to combine all the ingredients well. Keep stirring until you see a brighter green shade appear. Pour the broth into the pan, let it boil, and then bring it down to a simmer for 10 minutes.
- Turn off the gas when the brussels sprouts turn tender. Let it sit for a while.
- Once it cools down, take a hand blender to make a puree. Add some cashew cream or plant milk if you wish to, and serve hot with some black pepper powder to uplift its taste.
Final Thoughts
This versatile cruciferous veggie can be eaten with almost anything and can turn out to be a wholesome meal, so don’t go by its tiny size. Brussels sprouts have a rich and creamy flavor along with being very nutritious. Try some of the recipes above for your next meal or family gathering; you won’t be disappointed.
