Savoring Brussels: Culinary Feasts for Six: Vegetable, #5

By Mick Martens

? Embark on a culinary journey with "Savoring Brussels: Culinary Feasts for Six," a tantalizing collection of 99 recipes celebrating the versatile and nutritious Brussels sprout. Crafted with care and creativity, each dish is designed to serve six, making it perfect for gatherings with friends and family.

?️ Diverse and Delicious Creations:
Indulge in a diverse array of mouthwatering creations that showcase the delicious potential of Brussels sprouts. From the savory crunch of Pan-Seared Brussels Sprouts with Bacon to the aromatic richness of Garlic Roasted Brussels Sprouts, each recipe promises a symphony of flavors to delight your taste buds.

? Inspired Pairings and Combinations:
Discover inspired pairings and combinations that elevate Brussels sprouts to new heights of culinary excellence. Whether it's the sweet and tangy notes of Honey Balsamic Glazed Brussels Sprouts or the comforting warmth of Brussels Sprouts and Cheddar Soup, our cookbook offers a wealth of options to suit every palate.

? Wholesome and Nutritious Offerings:
Nourish your body and soul with wholesome and nutritious offerings that prioritize flavor without sacrificing health. Bursting with vitamins, minerals, and antioxidants, Brussels sprouts take center stage in dishes like Brussels Sprouts and Lentil Soup and Brussels Sprouts and Quinoa Patties, ensuring a nourishing dining experience for all.

? Elevated Dining Experiences:
Elevate your dining experiences with elegant and sophisticated dishes that make every meal a special occasion. Whether you're hosting a dinner party or enjoying a cozy night in, our recipes, such as Brussels Sprouts and Gruyere Tart and Brussels Sprouts and White Bean Cassoulet, add a touch of gourmet flair to any table.

?‍? Accessible and Easy-to-Follow Recipes:
Empower your inner chef with accessible and easy-to-follow recipes that demystify the cooking process. With clear instructions and readily available ingredients, our cookbook guides you through each step, allowing you to create culinary masterpieces with confidence and ease.

? Celebrating Food Allergies and Preferences:
Celebrate inclusivity and accommodate various dietary needs and preferences with our allergy-friendly recipes. Whether you're vegetarian, gluten-free, or dairy-free, you'll find delightful options like Brussels Sprouts and Tofu Curry and Brussels Sprouts and Mushroom Gravy that cater to your lifestyle without compromising on taste.

? Creating Memorable Moments:
Gather around the table and create memorable moments with your loved ones as you share laughter, stories, and delicious meals made with love. With "Savoring Brussels," every bite is an opportunity to savor the joy of good food and great company, making every mealtime a celebration to remember.

• Language: English
• Publisher: Mick Martens
• Release date: Feb 23, 2024
• ISBN: 9798224377725

Book preview

SAVORING BRUSSELS: CULINARY FEASTS FOR SIX

Mick Martens

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Published by Mick Martens, 2024

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Copyright © 2024 Mick Martens

Written by Mick Martens.

Contents

Brussels 1: Pan-Seared Brussels Sprouts with Bacon

Brussels 2: Garlic Roasted Brussels Sprouts

Brussels 3: Honey Balsamic Glazed Brussels Sprouts

Brussels 4: Parmesan Roasted Brussels Sprouts

Brussels 5: Lemon Garlic Brussels Sprouts

Brussels 6: Brussels Sprouts and Mushroom Stir-Fry

Brussels 7: Maple Dijon Roasted Brussels Sprouts

Brussels 8: Brussels Sprouts Grilled Cheese

Brussels 9: Brussels Sprouts Sliders with Sriracha Aioli

Brussels 10: Brussels Sprouts and Apple Salad

Brussels 11: Brussels Sprouts and Pancetta Pasta

Brussels 12: Brussels Sprouts and Cheddar Soup

Brussels 13: Brussels Sprouts and Sausage Skillet

Brussels 14: Brussels Sprouts Tacos with Avocado Crema

Brussels 15: Brussels Sprouts and Cauliflower Casserole

Brussels 16: Brussels Sprouts and Gruyere Tart

Brussels 17: Brussels Sprouts and Bacon Mac and Cheese

Brussels 18: Brussels Sprouts and Pomegranate Salad

Brussels 19: Brussels Sprouts and Chicken Sausage Hash

Brussels 20: Brussels Sprouts and Cranberry Crostini

Brussels 21: Brussels Sprouts and Sun-Dried Tomato Quiche

Brussels 22: Brussels Sprouts and Smoked Salmon Tartine

Brussels 23: Brussels Sprouts and Hazelnut Risotto

Brussels 24: Brussels Sprouts and Blue Cheese Flatbread

Brussels 25: Brussels Sprouts and Goat Cheese Frittata

Brussels 26: Brussels Sprouts and Chorizo Hash

Brussels 27: Brussels Sprouts and Fennel Gratin

Brussels 28: Brussels Sprouts and Shrimp Stir-Fry

Brussels 29: Brussels Sprouts and Ham Hock Soup

Brussels 30: Brussels Sprouts and Pesto Penne

Brussels 31: Brussels Sprouts and Turkey Meatloaf

Brussels 32: Brussels Sprouts and Tofu Curry

Brussels 33: Brussels Sprouts and Salsa Verde Tacos

Brussels 34: Brussels Sprouts and Crab Cake Sliders

Brussels 35: Brussels Sprouts and Steak Skewers

Brussels 36: Brussels Sprouts and Smoked Gouda Mac and Cheese

Brussels 37: Brussels Sprouts and Sage Risotto

Brussels 38: Brussels Sprouts and Caramelized Onion Galette

Brussels 39: Brussels Sprouts and Pistachio Pilaf

Brussels 40: Brussels Sprouts and Gorgonzola Pizza

Brussels 41: Brussels Sprouts and Roast Beef Panini

Brussels 42: Brussels Sprouts and Chicken Pot Pie

Brussels 43: Brussels Sprouts and Cornbread Stuffing

Brussels 44: Brussels Sprouts and Cashew Stir-Fry

Brussels 45: Brussels Sprouts and Cranberry Sauce Crostini

Brussels 46: Brussels Sprouts and Spinach Salad with Warm Bacon Dressing

Brussels 47: Brussels Sprouts and Lentil Soup

Brussels 48: Brussels Sprouts and Quinoa Patties

Brussels 49: Brussels Sprouts and Smoked Trout Salad

Brussels 50: Brussels Sprouts and Fig Jam Crostini

Brussels 51: Brussels Sprouts and Pear Galette

Brussels 52: Brussels Sprouts and Cheddar Biscuits

Brussels 53: Brussels Sprouts and Smoked Turkey Sandwich

Brussels 54: Brussels Sprouts and Roast Chicken with Lemon-Herb Butter

Brussels 55: Brussels Sprouts and Apricot Glazed Pork Chops

Brussels 56: Brussels Sprouts and Wild Rice Pilaf

Brussels 57: Brussels Sprouts and Almond-Stuffed Chicken Breast

Brussels 58: Brussels Sprouts and Beef Stir-Fry

Brussels 59: Brussels Sprouts and Spicy Peanut Noodles

Brussels 60: Brussels Sprouts and Cheddar-Stuffed Mushrooms

Brussels 61: Brussels Sprouts and Pecan Tart

Brussels 62: Brussels Sprouts and Barbecue Pulled Pork Sliders

Brussels 63: Brussels Sprouts and Chicken Curry

Brussels 64: Brussels Sprouts and Cranberry Relish

Brussels 65: Brussels Sprouts and Salmon Croquettes

Brussels 66: Brussels Sprouts and Turkey Chili

Brussels 67: Brussels Sprouts and Mushroom Gravy

Brussels 68: Brussels Sprouts and Pear Salad with Maple Vinaigrette

Brussels 69: Brussels Sprouts and Gouda-Stuffed Chicken Thighs

Brussels 70: Brussels Sprouts and Fig Pizza

Brussels 71: Brussels Sprouts and Sweet Potato Hash with Poached Eggs

Brussels 72: Brussels Sprouts and White Bean Cassoulet

Brussels 73: Brussels Sprouts and Blue Cheese-Stuffed Pork Tenderloin

Brussels 74: Brussels Sprouts and Smoked Paprika Shrimp

Brussels 75: Brussels Sprouts and Pancetta Risotto

Brussels 76: Brussels Sprouts and Goat Cheese Stuffed Chicken Breasts

Brussels 77: Brussels Sprouts and Black Bean Quesadillas

Brussels 78: Brussels Sprouts and Caramelized Onion Dip

Brussels 79: Brussels Sprouts and Maple Glazed Salmon

Brussels 80: Brussels Sprouts and Butternut Squash Soup

Brussels 81: Brussels Sprouts and Sage Gnocchi

Brussels 82: Brussels Sprouts and Cranberry Chutney

Brussels 83: Brussels Sprouts and Cheddar Cornbread

Brussels 84: Brussels Sprouts and Sausage Breakfast Casserole

Brussels 85: Brussels Sprouts and Mushroom Galette

Brussels 86: Brussels Sprouts and Walnut Pesto Pasta

Brussels 87: Brussels Sprouts and Chicken Alfredo Lasagna

Brussels 88: Brussels Sprouts and Pepper Jack-Stuffed Peppers

Brussels 89: Brussels Sprouts and Chive Mashed Potatoes

Brussels 90: Brussels Sprouts and Mustard Glazed Ham

Brussels 91: Brussels Sprouts and Prosciutto-Wrapped Chicken

Brussels 92: Brussels Sprouts and Caramelized Onion Grilled Cheese

Brussels 93: Brussels Sprouts and Turkey Meatball Subs

Brussels 94: Brussels Sprouts and Pepperoni Pizza

Brussels 95: Brussels Sprouts and Tomato Jam Crostini

Brussels 96: Brussels Sprouts and Herbed Breadcrumbs

Brussels 97: Brussels Sprouts and Smoked Sausage Skillet

Brussels 98: Brussels Sprouts and Goat Cheese-Stuffed Portobello Mushrooms

Brussels 99: Brussels Sprouts and Cheddar-Stuffed Jalapenos

Brussels 1:

Pan-Seared Brussels Sprouts with Bacon

INGREDIENTS

- 1 pound Brussels sprouts

- 6 bacon strips

- 2 tablespoons olive oil

- Salt and pepper to taste.

COOKING TOOLS

- Cutting board

- Knife

- Large skillet

- Wooden spoon or spatula

- Baking sheet

- Paper towels

STEPS

1. Wash the Brussels sprouts thoroughly and pat them dry using paper towels.

2. Remove any outer leaves that are wilted or damaged.

3. Cut off the tough stem end of each Brussels sprout and then cut them in half lengthwise.

4. Heat a large skillet over medium-high heat and cook the bacon strips until crispy.

5. Remove the cooked bacon from the skillet and place them on a paper towel-lined baking sheet to drain excess grease. Set aside.

6. Keep the skillet with the bacon drippings on the heat and add the olive oil.

7. Add the Brussels sprouts to the skillet, cut side down, and cook for about 5 minutes until they turn golden brown.

8. Flip the Brussels sprouts using a wooden spoon or spatula and cook for an additional 5 minutes.

9. Reduce the heat to medium-low, season the Brussels sprouts with salt and pepper to taste, and cover the skillet with a lid or aluminum foil.

10. Allow the Brussels sprouts to cook for an additional 5-8 minutes until they are tender.

11. While the Brussels sprouts are cooking, crumble the cooked bacon into small pieces.

12. Once the Brussels sprouts are tender, remove the skillet from heat and transfer the cooked Brussels sprouts to a serving dish.

13. Sprinkle the crumbled bacon over the Brussels sprouts.

14. Serve the pan-seared Brussels sprouts with bacon immediately and enjoy.

ENJOY

Suggested way to enjoy Pan-Seared Brussels Sprouts with Bacon: Pair it with a crisp glass of Chardonnay.

Brussels 2:

Garlic Roasted Brussels Sprouts

INGREDIENTS

- 1 1/2 pounds Brussels sprouts

- 4 cloves garlic, minced

- 2 tablespoons olive oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

COOKING TOOLS

- Baking sheet

- Mixing bowl

- Knife

- Cutting board

- Garlic press (optional)

- Measuring spoons

- Garlic peeler (optional)

- Oven

STEPS

1. Preheat the oven to 425°F (220°C).

2. Start by preparing the Brussels sprouts. Trim off any dry or damaged outer leaves.

3. Cut the Brussels sprouts in half, lengthwise.

4. In a mixing bowl, combine the halved Brussels sprouts, minced garlic, olive oil, salt, and black pepper. Toss until the Brussels sprouts are evenly coated.

5. Spread the Brussels sprouts mixture onto a baking sheet in a single layer.

6. Place the baking sheet with the Brussels sprouts in the preheated oven.

7. Roast the Brussels sprouts for about 20-25 minutes, or until they are nicely browned and tender.

8. Once cooked, remove the baking sheet from the oven and allow the Brussels sprouts to cool slightly before serving.

9. Serve the garlic roasted Brussels sprouts as a side dish for 6 people.

Note: The garlic press and peeler are optional tools that can make mincing and peeling the garlic cloves easier, but they are not necessary to complete the recipe.

ENJOY

Pair the Garlic Roasted Brussels Sprouts with a crisp and refreshing glass of Sauvignon Blanc.

Brussels 3:

Honey Balsamic Glazed Brussels Sprouts

INGREDIENTS

- 1 ½ pounds Brussels sprouts

- 3 tablespoons olive oil

- Salt and pepper to taste

- ¼ cup balsamic vinegar

- 2 tablespoons honey

COOKING TOOLS

- Baking sheet

- Mixing bowl

- Chef's knife

- Cutting board

- Oven

- Tongs or spatula for flipping Brussels sprouts

- Measuring spoons

STEPS

1. Preheat the oven to 425°F (220°C).

2. Rinse the Brussels sprouts under cold water and pat dry with a clean towel.

3. Trim the ends of the Brussels sprouts and remove any yellow or wilted leaves.

4. In a mixing bowl, toss the Brussels sprouts with olive oil until evenly coated.

5. Season with salt and pepper to taste.

6. Spread the Brussels sprouts evenly on a baking sheet.

7. Place the baking sheet in the preheated oven and roast for 20 minutes.

8. While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small bowl.

9. After 20 minutes, remove the baking sheet from the oven.

10. Carefully drizzle the balsamic vinegar and honey mixture over the Brussels sprouts.

11. Use tongs or a spatula to gently toss the Brussels sprouts, ensuring they are coated in the glaze.

12. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the Brussels sprouts are crispy and caramelized.

13. Remove from the oven and let cool slightly before serving.

14. Transfer the Honey Balsamic Glazed Brussels Sprouts to a serving dish.

15. Enjoy!

ENJOY

Serve the Honey Balsamic Glazed Brussels Sprouts with a refreshing glass of sparkling apple cider.

Brussels 4:

Parmesan Roasted Brussels Sprouts

INGREDIENTS

- 1.5 pounds Brussels sprouts

- 2 tablespoons olive oil

- 1/2 cup grated Parmesan cheese

- Salt, to taste

- Black pepper, to taste

COOKING TOOLS

- Baking sheet or roasting pan

- Chef's knife

- Cutting board

- Mixing bowl

- Measuring spoons

- Tongs or spatula

- Grater or microplane for Parmesan cheese

- Aluminum foil or parchment paper (optional)

STEPS

1. Preheat the oven to 425°F (220°C).

2. Trim the ends of the Brussels sprouts and remove any outer leaves that are wilted or damaged.

3. Slice the Brussels sprouts in half lengthwise.

4. In a mixing bowl, toss the Brussels sprouts with olive oil until evenly coated.

5. Spread the Brussels sprouts in a single layer on a baking sheet or roasting pan.

6. Season with salt and black pepper to taste.

7. Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are tender and starting to brown on the edges.

8. While the Brussels sprouts are roasting, grate the Parmesan cheese using a grater or microplane.

9. Remove the Brussels sprouts from the oven and sprinkle them with the grated Parmesan cheese.

10. Return the baking sheet or