Fresh Brussels Sprout Recipe

1. Brussels Sprouts with Mushrooms

Ingredients

• 4 cups Brussels sprouts, trimmed and halved
• 1/2 pound whole mushrooms
• 5 tablespoons butter
• 1/2 cup chopped fresh parsley
• salt and pepper to taste
• fresh lemon juice

Directions

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

2. Sweet and Sour Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup cashew pieces, toasted in a 350-degree oven until golden
• Salt and pepper, to taste

Directions

• In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
• In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.

3. Stuffed Butternut Squash with Sprouts

Ingredients

• 1 butternut squash, halved and seeded
• 1/2 cup basmati rice
• 6 Brussels sprouts, trimmed and quartered lengthwise
• 1 medium carrot, peeled, sliced and julienned
• 1/3 (15.5 ounce) can garbanzo beans
• 1/4 cup soy milk
• 3 tablespoons tamari
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, minced

Directions

• Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
• Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!