“Eat your greens! That’s something you’ve heard as a child, and you’d probably tell your kids every now and then. The best way to eat vegetables and make others enjoy them is by including them in exciting recipes. Though documented to have been first eaten in Rome, Brussels sprouts are one of the most passionately disliked vegetables. So, here are five interesting recipes that might make you enjoy them more.

Benefits of Brussels sprouts
Brussels sprouts (mini cabbages) have numerous benefits, but the most fundamental is that they are rich in Vitamins K, C, and B, protein, fiber, and folate. Half a cup of cooked mini cabbages contains 91% of the recommended daily value of vitamin K, which is beneficial for bone health and aids blood clotting. It also provides antioxidants and controls blood sugar levels. Moreover, Brussels sprouts contain micro amounts of essential minerals like magnesium, phosphorus, thiamin, iron, and potassium. 

Brussels sprouts recipes

Sauteed Brussels sprouts
Simple is best is one adage that can apply to this recipe. In a large, heavy-bottomed pan, heat two tablespoons of olive oil before adding one pound of chopped Brussels sprouts. Let it sit on a medium flame till the sprouts caramelize. Add ½ teaspoon kosher salt and ¼ teaspoon black pepper and stir the mixture. Cool it till the sprouts are tender. Remove it from the pan, and mix it with a tablespoon of balsamic vinegar or lemon juice and two tablespoons of almonds or pine nuts. Toss a little and let the skillet heat roast the nuts before transferring them to a plate. You can top it with chopped cilantro, mint, and some grated parmesan or feta cheese. 

Crispy fried Brussels sprouts
Add four spoons of vegetable oil to a large pot and allow it to heat for frying. Add half the Brussels sprouts and deep-fry until they turn golden brown. Add a teaspoon of vegetable oil and a clove of minced garlic to another pan. When the garlic is roasted to a golden brown, add ½ tablespoon of honey, one tablespoon of sugar, two tablespoons of lemon juice with some zest, and two tablespoons of rice vinegar. Let it simmer until the consistency is slightly thickened. Whisk in two tablespoons of sriracha and add kosher salt to taste. Transfer on a paper-towel-lined sheet tray and sprinkle with salt before adding in the next batch, along with one thinly sliced red Fresno chili. Serve hot after drizzling with the sauce. 

The ultimate winter salad
In a large salad bowl, add six ounces of shredded kale, one spoonful of lemon juice, and one tablespoon extra virgin olive oil, and rub the concoction into the leaves. Add six ounces of assorted shredded vegetables like cabbage, Brussels sprouts, carrots, two diced apples, and one and ½ cups of pecans. For the dressing, pour ½ cup red wine vinegar, four tablespoons of dijon or whole grain mustard, four tablespoons of pure maple syrup, ¼ tablespoon of sea salt, ¼ tablespoon of ground black pepper, and ½ cup extra virgin olive oil into a jar, shake vigorously for half a minute and then pour it over the salad. Finally, add four ounces of crumbled goat cheese, one and ½ cups of crushed roasted butternut, and ½ cup of pomegranate arils on top before you serve. This recipe is an excellent way of disguising Brussels sprouts while still getting the benefits of the vegetable.

Cheesy Brussels sprouts bake
Preheat the oven to 375° while you cook five slices of bacon in a large oven-safe skillet until they turn crispy. Chop the slices when slightly cooler and discard the bacon fat before. Add three tablespoons of butter to the pan. Add two small shallots and two pounds of halved Brussels sprouts, and season with cayenne and salt. Stir till tender and remove from the heat. Drizzle with ¾ cup heavy cream, ½ cup shredded sharp white cheddar, ½ cup shredded Gruyère, and the bacon from before. Bake till the cheese is bubbly. It is a great way to reap the health benefits of Brussels sprouts.

Parmesan-crusted Brussels sprouts
Preheat an oven to 400°. Apply cooking spray on a large baking sheet and set aside. In a shallow bowl, add ½ cup flour, and in another, add two beaten eggs. Whisk together ¾ cup of panko bread crumbs in a third bowl, one cup of freshly grated parmesan, two tablespoons of olive oil, one teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of cayenne pepper. In batches, toss one pound of Brussels sprouts first in the flour, then in the eggs, and finally in the panko mixture. Bake for twenty-five minutes until golden and crispy. Serve with Caesar dressing.