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awards, brussels sprouts, brussels sprouts fritters, brussels sprouts recipes, recipes, vegetables, vegetarian, vegetarian recipes
I’ve eaten Brussels sprouts maybe twice in my life, or thrice (is that still a word?). Okay, honestly, in all likelihood, I’ve probably eaten them more times than that, but I was just trying to stress how infrequently Brussels sprouts figure in my diet. Plus I wanted to say thrice.
Why I never thought about cooking and serving Brussels sprouts, I have no idea. It’s not like me to ignore cute, baby cabbages. Cute babies usually have a way of attracting my attention. Brussels sprouts, however, didn’t exactly pique my interest. My thought on them ran like this,”These are not as good as cabbage, these are bitter, and I wouldn’t know what to do with them.” Along those lines, pretty much.
But they’re everywhere right now, and I see that every blogger has done at least a recipe or two featuring them. A quick online research also reveals that they’re highly nutritional, more so than cabbage. In short, it’s time for me to put aside old, unfounded perceptions about the vegetable, and rise up to the challenge. Of coming up with clever ways to serve Brussels sprouts that the family, specifically the children, will appreciate.
Remember my motto? When in doubt, always baconize or fritterize. Well, apparently, I’ve found a third way. Thoranize. Let me show you.
Creamy Brussels Sprouts with Bacon
2 cups Brussels sprouts, sliced thinly
5 strips of bacon
2 cloves garlic, minced
1 tbsp. olive oil
1/2 cup light cream or half & half
Grated Parmesan cheese
Salt & pepper
1. Blanch Brussels sprouts in boiling water briefly, drain, set aside. This is an optional step. I was just trying to make the dish more son-friendly.
2. Cut bacon into small pieces, then fry until crisp. Remove from pan and set aside.
3. Sauté garlic in olive oil until fragrant, add sprouts, salt & pepper, and cook until Brussels sprouts are tender. If you didn’t blanch the sprouts, you may need to add a little water/stock.
4. Add bacon pieces, cream, and stir to mix.
5. Sprinkle Parmesan cheese.
6. Served with spaghetti or any pasta.
Brussels Sprouts Fritters
Follow the recipe for Onion Bhajis to make these. In place of the onions, use a mix of shredded Brussels sprouts and some chopped onion.
Brussels Sprouts Thoran
Cut the sprouts into quarters, and blanch them briefly. Then, follow my recipe for Turnip Leaves Thoran. I still think this is one of the most interesting and delicious ways of preparing vegetables. I would wager that very few vegetables wouldn’t improve served this way.
So there you have it, folks, the baconized, fritterized, and thoranized Brussels sprouts. All are worthy of being repeated at least thrice while Brussels sprouts are in season right now. Next year, Brussels sprouts will make their appearance in my garden, now that I know the family eats them without complaint.
***
You know what else I’ve had repeatedly this past week, more than thrice? Blogging award nominations, but who’s counting? Seven.
What really counts is that there’s more love being thrown in my direction, which I am very thankful for. And it’s not even Thanksgiving yet. If these nominations keep coming, I’m afraid this head will explode from getting too swollen.
Don’t get me wrong, they’re truly appreciated. I’ve said it time and again, there’s nothing more exciting than being recognized by your own peers. And yet it’s humbling at the same time. Even after getting several of these, I’m still taken aback every time they come my way. Thank you guys! You are all so kind and generous.
Thank you,
1. Jenn, from Sweet Eats and Crafts, for the Sunshine Award.
2. Vanessa, from Kitchen Feasts, for the Liebster Award.
3. Ana, from The Edible Complex, for another Sunshine Award.
4. Krystina, from Kouzonas Kitchen, for 4 various awards.
5. Nusrat, from Eye of the Beholder, for the Versatile Blogger Award.
6. Rakhi, from Little Bliss Book, for another Versatile Blogger Award.
7. Fae, from Fae’s Twist and Tango, for the Blog of the Year Award
You can read some of my past acceptance speeches, by searching for “award” if you feel like it. But, more importantly, you should read my awarders. Obviously, every one of them deserves your readership; they’ve got great taste. Otherwise, they wouldn’t have nominated my blog. (I’m so sick of myself, always tooting my own horn!)
Now I’ve always had a hard time selecting bloggers to pass these awards to, because there are many that are so deserving. So for now I’m just going to reserve the rights to nominate others in the future, when I have ample time to do it.
In the meantime, check out Johnny’s Warm Salad with Brussels sprouts. This was what prompted me to buy the sprouts to begin with.
Thanks for the Brussels sprouts ideas! I usually just toss them in olive oil and a little balsamic vinegar and roast which is good, but it’ll be nice to try something different!
Hey Patsy, good to hear from you! I have yet to try the simply roasted Brussels with balsamic. Another person has just suggested that as well. I’ll give that a try; sounds very good actually. The fritters are my fave, but they’re not the healthiest. So moderation, yes? xoxo
Hi, Angie –
Brussel sprouts “thrice.” Yes, please! I love these little baby cabbages (as you mentioned – who does not love a cute, little one? 😉 ). Your recipes are inventive and international – I did enjoy the ping-backs and being able to check-out past NG recipes. The pasta dish looks quite delectable and satisfying – I am not surprised that your family enjoys your little cabbages so much! 🙂 Oddly, I roasted Brussels sprouts with thinly sliced onion last night for dinner. The leftovers were tossed with mixed greens, dried cranberries, chicken, goat cheese, pecans and balsamic vinaigrette for lunch today! I suppose we both have BBB (Brussels Sprouts on the Brain!). Have a great day – and thanks for sharing. Your photos are just succulent – I want to eat them. 😉
Warmly,
Shanna
Your Brussels salad sounds great, with goat cheese and pecans. That’s taking it to another level. So many ways to enjoy the cute Brussels, it turns out. Thanks for the idea, Shanna! Pls don’t eat the photos, but you can drool all over them, lol!! xoxo.
Hi, Angie,
Yes, so many delectable ways to devour Brussels. 🙂 I will avoid eating your photos. Or at least attempt to restrain myself!
Be well,
Shanna
The Bhajis and Thoran versions look great! Such unusual ways to serve them! I’ll take the creamy Brussel sprouts without the bacon, but that’s just me…. Let’s see, if I had to translate for my work buddies it would be “Thoranizar”, “entocinar”, and I’m still working on “fritterize”.
I like Thoranizar, sounds like a dinosaur or something! You’re too funny, Gerard! Thanks for commenting, bread maker! 🙂
We grow them because my husband and dad love them. I find them extremely bitter but I keep cooking them because they like them. Great recipes.
Funny how I used to find them bitter, too. But somehow not anymore? Maybe there are different varieties? I need to read up. Glad you llike the recipes, thanks! xoxo
Your taste buds must have changed. I know mine have with some veg. I used to hate asparagus but now I’ll cook and eat it.
Great ideas with the Brussels sprouts, you are so clever. My favorite of the 3 is Creamy Brussels Sprouts with Bacon.
Thanks, Norma. The creamy Brussels was my family’s favorite, too. I like the fritters, but they’re not the healthiest things! 🙂
I just went through a stalk of brussels sprouts this weekend myself. There are two things I’ve learned about them, first they must be fresh and second don’t overcook the poor things. Maybe I should make that three things, third pork and brussels sprouts are a match made in heaven, but it’s not absolutely necessary…
🙂
You are so right, Michelle! Fresh is key, I think. Makes a huge difference. And of course not overcooking also an important factor why this time I found them very pleasant. Pork and Brussels do sound good together. I need to buy me more Brussels sprouts! Who would have thought?! 🙂
All yummy no matter how you cook it, banconize would be my lazy way of cooking it.
Thanks, Mac. In your hands, these sprouts will turn into an amazing meal. When those hands are not lazy, lol…
Oh la, la!! Can’t wait to try these! I am constantly looking for new Brussel Sprout recipes this time of year. I will wow my family with Thoranized for sure!! Thanks for these!
You’re welcome, Chef J! So glad you like the thoran. It’s an interesting and tasty way of preparing vegetables. I like the fritters best myself; they were addicting. So dangerous to have around, lol… xoxo, Angie.
hi angie! we love your recipes and you take really pretty photos!
we are new to blogging so thanks for dropping by =]
Thank you and welcome to the world of blogging! It’s exciting, isn’t it? So much to learn, even for me. Luckily, i find that bloggers are the friendliest and most supportive of all people I know. You’ll be gaining a few friends, no doubt about it. So, enjoy the journey, guys! Hope to see you around! xoxo, Angie.
I’ve always been a fan of Brussel Sprouts and everytime I visit your blog, I go “wow” and realize why I’m such a fan of yours. Thank you for the awesome and gleeful coinage of “fritterize” (would love to do) and thoranize (will have to try) … the best verbs ever!
Lol, Azita! You made me chuckle. I knew you, of all people, would appreciate those verbs. In fact, I was hoping to catch your attention! 🙂 A little humor wouldn’t hurt, eh? xoxo.