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Tagged as: brussel sprouts

Peanut-Sesame Slaw with Soba Noodles

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

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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

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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

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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

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