No Sprout about it... It's Christmas time

You either love them or you hate them…

Facts

Brussels sprouts are Christmas Lunch Essential. There’s no denying, however, that they are not everyone’s favourite Christmas Side Dish, some people find them quite repulsive.

More alternative ways of cooking Brussels sprouts have become popular in recent years, and we’re sure you’ve experimented in swapping your boiling water for butter and a frying pan. Below are 3 incredible ways to cook ya Sprouts and proves that Brussels don’t deserve the “bad” reputation they’ve been getting.

3 Brussels Sprouts recipes that even the haters will love

1. Honey Balsamic Glazed Brussels Sprouts

Ingredients

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

Directions

Step 1In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
Step 2Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

2) Creamed Brussels Sprouts

Ingredients

1 tbsp. extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb. Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 c. Greek yogurt
1/2 c. mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 c. freshly shredded Fontina
1/2 c. freshly grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley

Directions

Step 1Heat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more. Season with salt and pepper, then remove from heat and let cool.
Step 2In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.
Step 3Bake until top is golden and cheese is bubbly, 30 to 35 minutes.
Step 4Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

3) Bacon Brussels Sprout Skewers

Ingredients

2 lbs. Brussels sprouts (about 48)
Stonemill Essentials Ground Black Pepper from ALDI
12 Slices (2 packs) of Specially Selected Center Cut Bacon from ALDI

Directions

Step 1Preheat oven to 400 degrees F. On a medium wooden skewer, skewer four Brussels sprouts and season with black pepper.
Step 2Wrap each skewer with one slice bacon and transfer to a parchment-lined baking sheet.
Step 3Roast until Brussels sprouts are tender and bacon is slightly charred, 20 to 25 minutes.