While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrÃ©e.
I know itâ€™s easy to run out of pasta ideas or fall into a pasta rut. But just a little produce and a few pantry items can pull you out! Salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isnâ€™t exactly runâ€“ofâ€“theâ€“mill. Choppedâ€“up walnuts add some texture and help get the flavors to cling to the pasta.Â Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week*Â by Isa Chandra Moskowitz. Â© 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement withÂ Little, Brown and Company.
I love fresh salads for lunch or sides, and frankly the bigger the better. I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later. I think we all typically boil or roast brussels sprouts, but have you ever had these amazing little greens raw? They have a similar texture to shredded cabbage, but much more flavorful. Shaved Brussels sprouts, chewy dried cranberries, toasted almonds, fresh pear, and vegan Parmesan cheese make this salad irresistible. Recipe and photos contributed from Sophia Zergiotis ofÂ Love and Lentils.Â Continue Reading…
Halves of Brussels sprouts look pretty mingled withÂ any variety ofÂ chard, and they taste wonderful together, too, making for a perfect Thanksgiving side dish. Substitute kale, collards, escarole, or broccoli rabe, depending on whatâ€™s available. Recipe from Wild About GreensÂ by Nava Atlas Â©2012, Sterling Publishing. Reprinted by permission.Â Photos by Susan Voisin.
A slightly sweet glaze of Â wine gives Brussels sprouts a deep, rich flavor. This is an easy and tasty way to serve Brussels sprouts for everyday meals. Double the recipe to serve at a festive Thanksgiving meal.
Elegant and richly flavored, this vegetable soup featuring brussels sprouts and a myriad of other veggies has almond butter as its base. You can use cashew butter or peanut butter for equally delectable results. Fresh whole grain bread and a salad of tomatoes and mixed greens make excellent companions. Adapted from Vegan Soups and Hearty Stews for All Seasons.