RECIPE: Sweet or Savory Brussels Sprouts

Let's face it...Brussels sprouts are often unjustly rejected by kids and adults alike at the dinner table. We're not sure when it became acceptable for all of humankind to hate on the poor little buggers, but we are here to try to change your mind with not one, but TWO (yep, we love 'em that much) recipes, so you can give these little cabbage nuggets another chance. Gardeners can easily grow these awesome-looking stalks in the EarthBox® container gardening system, too!

Whether you like your veggies a little bit sweet or more savory, these recipes are sure to please even the pickiest of eaters.

Sweet Brussels Sprouts

Serves 8

You'll Need:

24 oz. fresh Brussels sprouts
¼ c. olive oil
2 lg. shallots, thinly sliced (or 1 med. yellow onion)
3 Tbsp. of brown sugar
¼ c. toasted almonds, slivered
¼ c. dried cranberries
Salt, pinch

Let's Get Cooking:

Trim, wash, and halve your Brussels sprouts.
Peel and slice the shallots.
In a skillet over medium heat, toast almond slivers, stirring constantly until golden brown. Remove from skillet and set aside.
Add olive oil, Brussels sprouts, shallots, and a pinch of salt to skillet. Stir frequently over medium-high heat, letting Brussels sprouts soften and lightly brown.
Add in brown sugar, and stir Brussels sprouts often, letting them caramelize until they are golden brown and soft.
Remove from heat, mix in dried cranberries and almonds.

Savory Brussels Sprouts

Serves 8

You'll Need:

24 oz. fresh Brussels sprouts
6 slices bacon (if using tofu or bacon substitute, you will need to add in ¼ c. olive oil, plus some Liquid Smoke®)
1 lg. yellow onion, diced
1-2 cloves garlic, minced
⅓ c. vinegar
2 tsp. granulated sugar
½ tsp. Salt
Fresh cracked black pepper

Let's Get Cooking:

Trim, wash, and halve your Brussels sprouts. Peel and dice the onions.
In a skillet over medium heat, cook bacon until slightly crispy. Remove from skillet and set aside to cool.
In the same skillet, add Brussels sprouts, onions, and salt to the bacon grease. Stir frequently over medium-high heat, letting Brussels sprouts soften and lightly brown.
Add in garlic, vinegar, sugar, and a drizzle of olive oil, stirring Brussels sprouts periodically and letting them caramelize until they are brown and soft.
Remove from heat, crumble bacon over top, add pepper, and mix.