Brussels sprouts are a popular fall and winter vegetable. Think Thanksgiving, or Christmas dinner.
But I love them year-round, and found a couple of great ways to enjoy them in the summer months, while at the lake – one way thanks to my sister Sherri.
While at the lake together, Sherri had the ingredients for one of my favourite ways to do sprouts in the winter – a recipe from The Pioneer Woman for roasted sprouts with balsamic vinegar and cranberries.
The BBQ was already crowded with food that night, so Sherri thought we should try frying them, and we agreed a cast iron pan would be ideal. So that’s what she did.
She quartered the sprouts, melted garlic in some butter and some oil, then put the sprouts in and steamed/fried them, adding in balsamic vinegar, until they were brown and tender. She tossed in dried cranberries near the end. Delicious!
Another experiment was when I did some roasted sprouts with sweet potatoes. For this easy side dish, I halved the sprouts, and peeled and sliced the sweet potatoes. I tossed them in olive oil and seasoned with some cumin and salt and pepper.
I then roasted them in the BBQ on a flat pan. Also delish!
Mix up how you traditionally prepare veggie sides and I’m sure you’ll love it.