Good and Easy Brussels Sprouts Recipes

The holidays are just around the corner, and something's always cooking at the University Square Apartments in Flagstaff. 'Tis the season, as a matter of fact, to rock the Brussels sprouts! 

These adorable green orbs really can be people pleasers. Here are some simple ideas designed to come through for you. Each is a side dish for 4 to 6 people and takes a half-hour to make, max. They'll please vegan, vegetarian, and gluten-free folks alike.   

Lemony Braised Brussels Sprouts

When preparing large Brussels sprouts, chop off the stem end. There's no need to do this with smaller, tender heads.

Ingredients

• About 18 Brussels sprouts
• 5 Tbsp. olive oil
• 3 cloves garlic, crushed
• A lemon
• Salt and pepper

Preparation

Rinse Brussels sprouts and pat dry before halving all of them length-wise. Pare an “X” into the cut surface of each head. Stir garlic until golden in oil over medium heat. Place the Brussels sprouts, cut surfaces down, in the pan, then add in a half-cup of water and simmer for 15 minutes. Drain and place on a warmed platter and drizzle the lemon generously, and season with salt and pepper.

Baked Balsamic Brussels Sprouts

This easy recipe comes out with a gourmet elegance; just use Kosher or sea salt and fresh-ground pepper.

Ingredients

• 3 cups Brussels sprouts
• 6 Tbsp. of salad dressing (mix equal parts balsamic vinegar and extra virgin olive oil with a pinch of salt and pepper). It's that easy!

Preparation

Pre-heat oven to 375F. Rinse Brussels sprouts and pat dry before halving all of them length-wise and coating them with your dressing. Arrange them on a cookie sheet in a single layer. Bake 25 minutes and remove when gently browned.

Share the Bounty

These are great for entertaining at your place, or sharing at a potluck festivities. Feel free to share the news about University Square, too. Invite your friends to call (844) 795-6793 and meet us!