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    You are in: Home / Cookbooks / Veggies: How I Learned to Like Brussels Sprouts
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    78 recipes in

    Veggies: How I Learned to Like Brussels Sprouts

    [Cover photo by JanRoundOz.] Brussels sprouts recipes.
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    Very tasty--I am always looking for different veggie recipes. This was in a recipe section of the Sunday Parade newspaper supplement several years ago.

    Recipe #85044

    4 Reviews |  By Rita~

    Oh so sweet,& nutty, with the slightest kick.

    Recipe #162461

    2 Reviews |  By Mikekey

    From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner.

    Recipe #190716

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them!

    Recipe #102677

    This is Dh's invention and my favorite way to eat Brussels sprouts. He calls all his culinary creations whatever-it-is mojo, hence; Brussels Sprouts Mojo. This dish cooks in 2 minutes so it's best to have all the ingredients measured out into a small bowl and waiting before beginning the cooking process.

    Recipe #80110

    By Diane Morgan, from Fine Cooking, issue #53. I belong to the exclusive club of brussels sprouts lovers - this recipe is exceptional.

    Recipe #187814

    9 Reviews |  By Ingy

    What a perfect flavor combination - savory and sweet! I made this for Thanksgiving last year and it was amazing! Recipe from Everyday Food magazine.

    Recipe #184255

    This recipe came from Good Housekeeping a few years back. It is a nice simple great tasting side dish.

    Recipe #178409

    We swap off the Pecans and Bacon, but the caramelized onions are fixed.

    Recipe #124966

    Another awesome way to eat Brussels sprouts....posted for world tour.

    Recipe #173453

    This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

    Recipe #21761

    This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too!

    Recipe #45116

    When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.

    Recipe #150433

    Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.

    Recipe #158960

    I got this from the Barefoot Contessa Cookbook. SO good.

    Recipe #56103

    2 Reviews |  By Rita~

    Creamy rich and really good for you! If you want you can add some cream to thin or make richer! Left overs make a great soup, Just add some more broth and or cream blend and enjoy. Alternate method for pureeing butternut Recipe #194908

    Recipe #47595

    I served these for xmas last year,and had several requests for the recipe.A truly delicious way to serve this esteemed vegetable.

    Recipe #148281

    This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again. [Bon Appetit, November 2005]

    Recipe #145743

    This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.

    Recipe #145430

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