Healthy & Delicious Brussels Sprouts: Leftover Logic
Brussels sprouts are one of the best things about fall, mainly because they keep going in many parts of the country all the way into winter. And are they great!
But, let’s face it, these nutrition-packed “little cabbages” can be a bit of work to prepare. You have to core the tiny golf-ball-size things, peel off some outer layers, and probably cut each one in half. No big deal, unless you’re doing a lot of them.
So doesn’t it make sense to get the dirty work over at the beginning and have a bunch ready to go as leftovers for other dishes in the coming days? When it comes to one tiny golf-ball-size Brussels Sprout, the more the merrier — if it’ll save you time later.
Yes, this plan does make sense, especially when the first dish to make is something you really want: Basic Roasted Brussels Sprouts. Hmm, let’s have them with pork, or chicken. No, as a side with a a quick and easy pasta dish. Who cares? Just make them.
So, once you’ve got that dish out of the way, sit down and enjoy it. You’ve got a few more easy sides to make, one with pork that’s simply dazzling. The whole meal is super easy to make — even the pork itself!
P.S. Don’t worry if the recipes that follow are a little different — like the one for Shredded Brussels Sprouts with Bacon. Just work with the leftovers you already have. Trust us. The recipes will still come out great — with half as much work.
Check out this recipes, with lots of ways to jazz up the dish. Ginger-lemon-soy dressing anyone?
Even vegetable-haters will respond to this tempting side dish made with Italian prosciutto.
If making this easy weeknight recipe, be careful not to put too much spice into your sprouts the first night.
Another way to attract the non-vegetable crowd (hey, kids, we’re talking to you): Add bacon to the dish.
Love Brussels Sprouts? Make all these great healthy vegetarian recipes!