Recipe by Ivy Odom of CookingLight.com Servings: 8 Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about
Tagged as: brussel sprouts
Kung Pao Brussel Sprouts
Recipe by Alexandra Caspero, MA, RD Servings: 4 Serving size: 1 ½ cups 6 cups quartered Brussel Sprouts 2 teaspoons olive oil 2 tablespoons chopped scallions ¼ cup Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons Kikkoman®️ Rice Vinegar 1 tablespoon sugar ¼ cup water 1 teaspoon cornstarch 8
Sauteed Brussels Sprouts with Bacon & Onions
Recipe by Eating Well Magazine Servings: 10 Serving size: ¾ cups 2½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper
Roasted Brussels Sprouts & Shallots
Developed by EatingWell.com Servings: 12 Serving size: ½ cup 24 small shallots 2 tablespoons extra-virgin olive oil, divided 2 pounds Brussels sprouts, preferably small 1 teaspoon kosher salt Cooking instructions: Preheat oven to 375°F. Peel shallots, leaving the root ends intact so they’ll hold together. Place on