Recipes for Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts (expired but safe to consume)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
3. Cut the Brussels sprouts in half.
4. Place the halved sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
5. Toss the sprouts to ensure they are evenly coated with oil and seasoning.
6. Spread the sprouts in a single layer on the baking sheet.
7. Roast in the preheated oven for 20-25 minutes or until the sprouts are tender and starting to brown.
8. While the sprouts are roasting, heat the balsamic vinegar in a small saucepan over medium heat.
9. Simmer the vinegar for 5-7 minutes until it thickens and reduces to a glaze-like consistency.
10. Remove the roasted Brussels sprouts from the oven and drizzle with the balsamic glaze.
11. Serve hot and enjoy!

Ingredients

• 1 pound Brussels sprouts (expired but safe to consume)
• 4 slices bacon, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Trim the ends of the Brussels sprouts and remove any discolored outer leaves.
2. Cut the Brussels sprouts into thin slices.
3. If using bacon, cook it in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
4. In the same skillet with the bacon grease, add the minced garlic and sliced Brussels sprouts.
5. Stir fry the Brussels sprouts over medium-high heat for 4-6 minutes until they start to brown and become tender.
6. In a small bowl, whisk together soy sauce, sesame oil, honey or maple syrup, salt, and pepper.
7. Pour the sauce over the Brussels sprouts in the skillet and toss to coat evenly.
8. If using bacon, add it back to the skillet and stir to combine.
9. Cook for an additional 1-2 minutes until the Brussels sprouts are fully cooked and coated in the sauce.
10. Serve hot and enjoy!

Ingredients

• 1 pound Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Slice the Brussels sprouts thinly and place them in a large bowl.
2. Add the dried cranberries, chopped walnuts, and crumbled feta cheese to the bowl.
3. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper.
4. Pour the dressing over the Brussels sprouts mixture and toss until well coated.
5. Let the salad sit for at least 15 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!