I hope my previous recipes for Brussels sprouts have gotten you eager to try them if you haven’t or try them a new way! We’ve been talking about them every Tuesday this month as the veggie of the month.

And today’s recipe is so simple, my girls can do it! Plus, if you love garlic as much as my family does, this recipe is going to make you very happy. (And vampire-free!)

And while around the table enjoying these sprouts with tons of garlic, you might want to have some fun conversation with some Brussels sprouts trivia. I’ve shared a bit in my previous posts but did you know:

• The U.S. produces 70 million pounds of sprouts each year.
• Brussels sprouts can be purple! Those are the result of a hybrid developed from purple cabbage in the 1940s.
• One serving of these healthy veggies delivers four times more vitamin C than an orange.
• Linus Urbanect ate 31 Brussels sprouts in a minute back in 2008 for the world record.
• A little under one ounce of these vegetables provides 5 grams of fiber and 5 grams of protein.

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Brussels Sprouts with Garlic Butter

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts

Ingredients

• 1 LB Brussels sprouts
• 3 Tbs butter
• 1 Tbs olive oil
• 5 cloves garlic, peeled and smashed with the flat of a knife Or more cloves if you desire!
• Parmesan cheese

Instructions

• Slice the sprouts in half or quarters, depending on size.
• Melt butter and oil in large skillet over medium high heat until butter foams.
• Reduce heat to medium and add smashed garlic. Cook until lightly brown.
• Remove garlic and set aside.
• Add sprouts cut side down and cover pan. Cook without stirring on medium-low for 10-15 minutes, or until sprouts are tender.
• Add garlic and stir to warm the garlic. (About 2 minutes)
• Serve with a sprinkle of Parmesan cheese.

I’ve had an air fryer for years. (Well, I should say I’m on my third air fryer. The first one was too small. The second one’s components burned out in 5 months. And the third has a proud place on nearly-bare kitchen counters since I got it. We use it daily – even for toast!)

I think air fryers are a great addition to any home cook’s arsenal.  And many are on sale as you read this.

Does it really fry?  No, it’s basically a small convection oven with a fan that pushes the hot air around the food you are cooking. This rapid circulation makes the food crisp, much like deep frying, but without all the oil.

The one I finally settled on (the third time around), includes a toast function and a rotisserie. (Yes, you can ‘air fry’ a very small bird for rotisserie chicken. It’s done in 30 minutes and as perfect as the ones you get in the grocery store.)  So no more toaster. Just this beauty.

And air frying is perfect for Brussels sprouts, our veggie of the month.

Brussels sprouts are another human invention, believe it or not. Its origin comes from the wild mustard plant, which was selectively bred to create different vegetables. Kale, collard greens, and Chinese broccoli were created by making the leaves of the ancestor plant’s leaves bigger. Red, green, and savoy cabbages were created from collard greens by breeding plants for a large bud — the growing end at the top of the plant.  Brussels sprouts are like tiny cabbages, except they grow from the buds along the plant’s stem. Kohlrabi was created by selecting a thicker stalk in a kale plant. Broccoli was created from a kale predecessor by selecting for the larger flower clusters, which are then harvested before they bloom. Cauliflower was developed from one of the hundreds of broccoli varieties. All these veggies from the Brassica Oleracea plant – and yes, they are all GMOs as a result. Who knew? (Well, you do now!)

Ironically, you can air fry all of these well. Some, like the kale and collards, create yummy chips. Others are great side dishes. (Air fried cabbage is a game-changer!)

And I think you will love these air fried crispy parmesan Brussels sprouts, too. I do sometimes substitute broccoli or cauliflower for the sprouts (the same cooking time applies).

If you don’t have an air fryer, you can roast your sprouts after coating them, as I have shared in this recipe for Brussels sprouts and butternut squash with cranberries and nuts. Just sprinkle the bread crumbs and cheese in the last 5 minutes.

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Air Fried Crispy Parmesan Brussels Sprouts

Course: Side Dish

Keyword: Brussels sprouts

Ingredients

• 1 lb Brussels sprouts, trimmed and cut in half (Or quarters if large)
• 1 Tbs olive oil
• 1 Tbs balsamic vinegar
• 1/4 tsp garlic salt
• 1/4 cup panko crumbs
• 1/4 cup parmesan cheese

Instructions

• Using a medium bowl whisk the olive oil, balsamic vinegar, salt, and pepper.
• Add the Brussels sprouts into the bowl. Toss to coat.
• Spread Brussels sprouts in the basket or rack, then close and turn the air fryer to 400 degrees and set timer to 5 minutes.
• Once the timer runs out, open the air fryer and carefully mix the Brussels sprouts around. Try to keep them in a single layer if possible.
• Sprinkle the breadcrumbs and cheese over the top. Close the air fryer and set for 5 more minutes at 400 degrees.
• Serve immediately - and enjoy!

Notes

If you do not have an air fryer, you can roast the sprouts on a baking sheet in a 400 degree F oven for about 25 minutes. Then add the breadcrumbs and cheese in the last five minutes.

It’s January!  All month long I’m featuring seasonal Brussels sprouts recipes. There’s something about Brussels sprouts paired with something sweet, like my roasted sprouts with pomegranate that really works well. And today’s recipe is no different.

You may be wondering about why these little cabbages are called Brussels sprouts. Brussels sprouts are thought to have originated in Rome (and actually a human invention – more on this next time), but they really hit their stride in Belgium where they became popular in the 16th century. It was there that Brussels sprouts were tagged with the name they still carry today. French settlers brought Brussels sprouts to Louisiana around 1800. Today, the most Brussels sprouts from from central California.

Today’s recipe works with another winter vegetable, butternut squash, another human plant hybrid. They pair wonderfully and sometimes I just roast them together in a bit of olive oil and some garlic.  But today, we’re going to add some added crunch and sweetness for a dish my kids adore.

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Roasted Brussels sprouts and butternut squash with cranberries and nuts

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, butternut squash

Ingredients

• 3 cups Brussels sprouts ends trimmed, and cut in half
• 3 cups cubed butternut squash
• 4 Tbs olive oil
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup nuts I suggest pecans or pepitas (shelled raw pumpkin seeds)
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 400F.
• In a bowl, combine the sprouts and squash. Add olive oil, salt, cinnamon, and nutmeg. Toss to coat evenly.
• Spread mixture on 2 baking sheets. Bake in oven for 25 minutes. Tossing the sprouts and squash halfway through.
• In a fry pan on medium heat, toast the nuts. (Keep an eye on this, as nuts can burn quickly!)
• Take all the ingredients and toss in bowl, then serve.

I never had Brussels sprouts as a kid.  My dad hated them so much I think they were banned from the house. So I was always dubious about these little cabbage-looking things. (And cabbage is right, as they are part of the same family as cabbage, broccoli, and cauliflower.)

But about a decade ago, they showed up in my CSA box in January. I was determined to give them a try.  The most ‘classic’ way they were served in the past was boiled, which turns them grayish and – frankly – a vile, smelly mush.  And that’s how my dad always had them growing up. No wonder he thought they were gross!

So, how could I make these little balls into something more delish? Turns out, roasting them made all the difference.  When roasting Brussels sprouts they are sweet and nutty, nothing like the boiled counterpart. And so began my relationship with the formerly detested veggie. And, only my dad had them, he began waxing poetic about the once reviled sprout.

Each week of January, I’m going to share a favorite Brussels sprouts recipe. So find one you like and try it too.

Now, there many ways to make these roasted beauties a standout, I prefer to embrace the season and work in some pomegranate seeds into the mix for a great sweet, savory combo.

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Roasted Brussels Sprouts with Pomegranate Balsamic Glaze

Delicious easy recipe that goes well with beef

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts

Ingredients

• 1.5 lbs Brussels sprouts, cleaned, trimmed and cut in half If some sprouts are still much bigger than others after cutting, cut them again.
• 3 Tbs olive oil
• 4 cloves of garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup balsamic vinegar
• 2 Tbs brown sugar
• 3-5 tsp juice from pomegranate
• 2/3 cups fresh pomegranate seeds

Instructions

• Preheat oven to 400F.
• In a large bowl, mix the oil, garlic, salt and pepper until combined.
• Add the Brussels sprouts and toss to coat evenly.
• Place the sprouts on a baking sheet and roast for about 20-25 minutes. (Keep the bowl you used handy.)
• While the sprouts are roasting, add the vinegar, brown sugar, and pomegranate juice to a medium saucepan. Bring to a boil over medium-low heat, whisking occasionally. Let it boil and evaporate over ten minutes, while whisking once in a while.
• When the sprouts have finished roasting, add them back into the original bowl you used to toss them, and drizzle the balsamic glaze over them.  Toss to coat.
• Place them back on the sheet pan and roast for an additional approximately 7 minutes or so. Keep a close eye on them because the sugar in the glaze will be prone to burning in the final moments of roasting.
• Remove them from the oven, place them into a serving bowl, add the pomegranate seeds, toss to combine, and serve immediately.