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I’m really starting to learn a lot about cooking with seasonal veggies and not just the same ones I always eat (I’m looking at you, broccoli).
I decided to use a veggie that often gets a bad rap: Brussels Sprouts. If you’re not aware, Brussels Sprouts are basically a baby cabbage.
It’s a leafy green, and it’s got a ton of health benefits, one of which is a compound that helps block the growth of cancer cells.
Awesome right? I think they’re cute!
I love the way they taste, but I really love all cabbage, so I’m biased.
One thing that I learned is that if you overcook them, they develop a disgustingly strong flavor.
I think that might be the reason most people hate them – they don’t cook them well.
I kind of made a meal out of the veggies I got this time around. I really like fall ingredients, because everything you eat feels so warm, and rustic, but it also does a wonderful job of filling you up.
This beautiful meal involved bacon (YESSSSSSS), squash, and a ton of Brussels Sprouts.
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Bacon, Brussels Sprouts and Butternut Squash Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cups 1x
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon of dijon mustard
- 1 tablespoon white wine vinegar
- a pinch of salt and pepper to taste
- 1/2 cup of crumbled bacon (about 8 slices)
- 1 large butternut squash (about 4 cups cubed)
- 4 cups brussels sprouts
Instructions
For the Brussels Sprouts
- Bring a pot of water to a rolling boil add salt to the water.
- Rinse your brussels sprouts, and let them boil for around 6 minutes, or until tender throughout. Strain and set aside.
- Peel and cube your butternut squash and place into the boiling water.
- Pull them out of the water when they are tender, and easy to pierce. Set Aside.
For the bacon
- Cook the bacon as your normally would. I like my done in the oven on 450 degrees so it’s super crispy and not oily.
For the dressing.
- In a large bowl combine lemon juice, salt and pepper, dijon mustard and white wine vinegar into a bowl.
- Add brussels sprouts, butternut squash and bacon into the bowl with the mixture and toss.
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 48
- Fat: 2g
- Carbohydrates: 6g
- Protein: 2g
0 Responses
I just tried them the other week and I’m hooked! I can only get them frozen so I just ate them plain but really enjoyed them! Can’t wait to try and get fancy with them next time!
Hoping over from Link Love and sharing love from a fellow FFA. E adventureofe.blogspot.com
I used to HATE brussel sprouts… but I cooked them last week with bacon and they were actually pretty good. Anything is good with bacon, right?
I’m a HUGE fan of them now! Especially steamed. I think they just have to be watched really closely when you cook them, and they’re fine :). I also saw a recipe with parmesan cheese somewhere, I’m very intrigued!