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Healthy Recipes using Sliced Brussels Sprout

Sliced Brussels Sprout Salad with Citrus Vinaigrette

A refreshing salad featuring thinly sliced Brussels sprouts, mixed greens, and a zesty citrus vinaigrette, perfect for a light lunch or side dish.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 1 cup mixed greens
  • 1 orange, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the sliced Brussels sprouts and mixed greens.
  2. In a separate bowl, whisk together the orange juice, olive oil, honey, salt, and pepper.
  3. Drizzle the vinaigrette over the salad, toss gently, and serve immediately.

Brussels Sprout and Quinoa Bowl

A nutritious bowl packed with protein-rich quinoa, roasted Brussels sprouts, and a sprinkle of feta cheese, ideal for a wholesome meal.

Ingredients
  • 1 cup cooked quinoa
  • 2 cups sliced Brussels sprouts
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the sliced Brussels sprouts with olive oil, salt, and pepper, and roast for 20 minutes.
  2. In a bowl, combine the cooked quinoa and roasted Brussels sprouts.
  3. Top with crumbled feta cheese and serve warm.

Sautéed Brussels Sprouts with Garlic and Almonds

A quick and flavorful side dish featuring sautéed Brussels sprouts with garlic and crunchy almonds, perfect for complementing any main course.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 2 cloves garlic, minced
  • 1/4 cup sliced almonds
  • 2 tablespoons olive oil
  • Salt to taste
Instructions
  1. Heat olive oil in a skillet over medium heat, then add minced garlic and sauté for 1 minute.
  2. Add the sliced Brussels sprouts and cook for 5-7 minutes until tender.
  3. Stir in sliced almonds, season with salt, and serve hot.

Brussels Sprout and Sweet Potato Hash

A hearty breakfast hash made with diced sweet potatoes and sliced Brussels sprouts, topped with a fried egg for a protein boost.

Ingredients
  • 1 cup diced sweet potatoes
  • 2 cups sliced Brussels sprouts
  • 2 eggs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil over medium heat and add diced sweet potatoes; cook for 10 minutes until tender.
  2. Add sliced Brussels sprouts and cook for an additional 5 minutes.
  3. In a separate pan, fry the eggs to your liking, then serve on top of the hash.

Brussels Sprout and Chickpea Stir-Fry

A vibrant stir-fry with sliced Brussels sprouts, chickpeas, and bell peppers, tossed in a savory soy sauce for a quick and healthy dinner.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 1 can chickpeas, drained
  • 1 bell pepper, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
Instructions
  1. Heat sesame oil in a large pan over medium-high heat, then add sliced Brussels sprouts and bell pepper; stir-fry for 5 minutes.
  2. Add chickpeas and soy sauce, cooking for another 3-4 minutes until heated through.
  3. Serve immediately, garnished with sesame seeds if desired.

Brussels Sprout and Apple Slaw

A crunchy slaw combining sliced Brussels sprouts and crisp apples, dressed in a light yogurt dressing for a healthy twist.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 1 apple, julienned
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix sliced Brussels sprouts and julienned apple.
  2. In another bowl, whisk together Greek yogurt, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the slaw, toss well, and serve chilled.

Brussels Sprout and Lentil Soup

A hearty and comforting soup made with sliced Brussels sprouts, lentils, and aromatic herbs, perfect for a cozy meal.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté chopped onion until translucent.
  2. Add sliced Brussels sprouts, lentils, vegetable broth, thyme, salt, and pepper; bring to a boil.
  3. Reduce heat and simmer for 30 minutes, until lentils are tender, then serve warm.

Roasted Brussels Sprouts with Balsamic Glaze

Simple yet delicious roasted Brussels sprouts drizzled with a balsamic glaze, making for a perfect side dish.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 425°F (220°C). Toss sliced Brussels sprouts with olive oil, salt, and pepper.
  2. Spread on a baking sheet and roast for 20-25 minutes until crispy.
  3. Drizzle with balsamic vinegar before serving.

Brussels Sprout and Mushroom Risotto

A creamy risotto featuring sliced Brussels sprouts and earthy mushrooms, making for a luxurious yet healthy dish.

Ingredients
  • 1 cup Arborio rice
  • 2 cups sliced Brussels sprouts
  • 1 cup mushrooms, sliced
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a pot, bring vegetable broth to a simmer. In a separate pan, sauté mushrooms until golden.
  2. Add Arborio rice to the mushrooms, stirring for 2 minutes, then gradually add broth, stirring frequently.
  3. Once rice is cooked, stir in sliced Brussels sprouts and Parmesan cheese, season with salt and pepper, and serve warm.

Brussels Sprout and Tofu Stir-Fry

A protein-packed stir-fry with sliced Brussels sprouts and crispy tofu, tossed in a savory ginger-soy sauce for a quick weeknight meal.

Ingredients
  • 2 cups sliced Brussels sprouts
  • 1 block firm tofu, cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, minced
  • 2 tablespoons sesame oil
Instructions
  1. Heat sesame oil in a pan and add cubed tofu; cook until golden brown.
  2. Add sliced Brussels sprouts and minced ginger, stir-frying for 5-7 minutes.
  3. Pour in soy sauce, stir well, and serve hot over rice or noodles.