Feast of Brussels: 99 Crowd-Pleasing Recipes for Eight: Vegetable, #6

By Mick Martens

? Embark on a culinary journey with "Feast of Brussels: 99 Crowd-Pleasing Recipes for Eight," a tantalizing collection of dishes showcasing the versatile and nutritious Brussels sprout as the star ingredient. Crafted with care and creativity, each recipe serves eight, making it perfect for gatherings and celebrations. Dive into a world of flavor where healthy meets delicious, promising an unforgettable dining experience for you and your guests.

?️ Versatile and Flavorful Creations:
Indulge in a variety of versatile and flavorful creations that elevate the humble Brussels sprout to new heights. From the savory goodness of Pan-Seared Brussels Sprouts with Bacon to the zesty appeal of Lemon Garlic Brussels Sprouts, each dish offers a unique culinary adventure, sure to tantalize the taste buds of all eight guests at your table.

? Wholesome and Nutritious Ingredients:
Nourish your body and delight your senses with wholesome and nutritious ingredients packed into every recipe. Whether it's the vitamin-rich Brussels sprouts, protein-packed meats, or vibrant herbs and spices, our dishes are thoughtfully crafted to provide a balanced and satisfying dining experience for you and your guests.

? Effortless Entertaining Made Easy:
Simplify your hosting duties with effortless entertaining made easy. With clear instructions and accessible ingredients, our cookbook streamlines the cooking process, allowing you to focus on creating memorable moments with your loved ones. Whether it's a cozy dinner party or a festive gathering, "Feast of Brussels" has you covered.

? Celebrating Dietary Diversity:
Cater to various dietary preferences and restrictions with our inclusive selection of recipes. Whether you're vegetarian, gluten-free, or dairy-free, you'll find delicious options that accommodate your needs without compromising on flavor or satisfaction. Everyone can indulge in the culinary delights of Brussels sprouts with joy and confidence.

? Inspiring Creativity in the Kitchen:
Inspire creativity in the kitchen as you explore the endless possibilities of Brussels sprouts. From comforting classics to innovative fusion dishes, our cookbook encourages experimentation and culinary exploration, empowering you to unleash your inner chef and create culinary masterpieces that dazzle and delight.

? Creating Lasting Memories:
Gather around the table and create lasting memories with "Feast of Brussels" as your culinary companion. Whether it's a casual weeknight dinner or a special occasion celebration, our recipes provide the perfect backdrop for memorable gatherings filled with laughter, love, and, of course, delicious food.

• Language: English
• Publisher: Mick Martens
• Release date: Feb 27, 2024
• ISBN: 9798224367078

Book preview

FEAST OF BRUSSELS: 99 CROWD-PLEASING RECIPES FOR EIGHT

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

- 2 pounds Brussels sprouts

- 8 slices bacon

- 2 tablespoons olive oil

- Salt and pepper to taste

COOKING TOOLS

- Chef's knife

- Cutting board

- Baking sheet

- Oven

- Skillet or frying pan

- Tongs or spatula

- Paper towels (for draining bacon)

- Serving platter or dish

STEPS

1. Preheat the oven or stovetop on medium heat.

2. Wash the Brussels sprouts and remove any outer leaves that are damaged or wilted.

3. Using a chef's knife and cutting board, slice the Brussels sprouts in half.

4. In a large bowl, toss the sliced Brussels sprouts with olive oil. Make sure they are evenly coated.

5. Season the Brussels sprouts with salt and pepper to taste.

6. Place a skillet or frying pan on the heated oven or stovetop.

7. Add the bacon slices to the skillet and cook until crispy. Use tongs or a spatula to flip the bacon occasionally to ensure even cooking.

8. Once the bacon is done, remove it from the skillet and place it on paper towels or kitchen towels to drain excess grease. Let it cool.

9. In the same skillet with the bacon drippings, add the Brussels sprouts. Cook them cut-side down for about 5 minutes or until they are browned and crispy.

10. Flip the Brussels sprouts using tongs or a spatula and cook them for an additional 3-5 minutes or until they are tender.

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

12. Once the Brussels sprouts are cooked, transfer them to a serving dish or plate.

13. Sprinkle the crumbled bacon over the Brussels sprouts.

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

ENJOY

Pair the Pan-Seared Brussels Sprouts with Bacon with a crisp and refreshing Chardonnay.

Brussels 2:

Garlic Roasted Brussels Sprouts

INGREDIENTS

- 2 pounds Brussels sprouts

- 4 tablespoons olive oil

- 6 cloves garlic, minced

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon red pepper flakes (optional)

COOKING TOOLS

- Baking sheet or roasting pan

- Mixing bowl

- Knife

- Cutting board

- Garlic press or mincer

- Measuring spoons

STEPS

1. Preheat the oven to 400°F (200°C).

2. Rinse the Brussels sprouts and pat them dry.

3. Cut off the stem ends of the Brussels sprouts and remove any outer leaves that are discolored or damaged.

4. In a mixing bowl, combine the Brussels sprouts, olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix well to ensure the Brussels sprouts are coated evenly.

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

6. Place the baking sheet or roasting pan in the preheated oven.

7. Roast the Brussels sprouts for 25-30 minutes, or until they are tender and nicely browned.

8. Remove the roasted Brussels sprouts from the oven and let them cool for a few minutes.

9. Transfer the garlic roasted Brussels sprouts to a serving dish.

10. Serve the delicious garlic roasted Brussels sprouts as a side dish and enjoy!

ENJOY

Pair the Garlic Roasted Brussels Sprouts with a chilled glass of Sauvignon Blanc.

Brussels 3:

Honey Balsamic Glazed Brussels Sprouts

INGREDIENTS

- 2 pounds Brussels sprouts

- 1/4 cup balsamic vinegar

- 2 tablespoons honey

- 2 tablespoons olive oil

- Salt and pepper, to taste

- Optional: chopped fresh herbs like thyme or rosemary for garnish

COOKING TOOLS

- Baking sheet

- Mixing bowl

- Chef's knife

- Cutting board

- Measuring cups

- Measuring spoons

- Whisk or fork for mixing

- Tongs or spatula for flipping Brussels sprouts

- Serving dish or platter for presentation

STEPS

1. Preheat the oven to 400°F (200°C).

2. Prepare the Brussels sprouts by trimming the ends and removing any outer leaves.

3. In the mixing bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.

4. Add the Brussels sprouts to the mixing bowl and toss them until they are coated with the glaze.

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

6. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the sprouts are tender and browned.

7. While the Brussels sprouts are roasting, occasionally flip them using tongs or a spatula to ensure even cooking.

8. Once the Brussels sprouts are done, transfer them to a serving dish or platter.

9. Optional: Garnish with chopped fresh herbs such as thyme or rosemary.

10. Serve the Honey Balsamic Glazed Brussels Sprouts hot as a delicious side dish for 8 people.

ENJOY

Serve the Honey Balsamic Glazed Brussels Sprouts with a glass of chilled Riesling wine.

Brussels 4:

Parmesan Roasted Brussels Sprouts

INGREDIENTS

- 2 pounds brussels sprouts

- 2 tablespoons olive oil

- 1 cup grated Parmesan cheese

- Salt and black pepper to taste

COOKING TOOLS

- Baking sheet

- Mixing bowl

- Chef's knife

- Cutting board

- Measuring spoons

- Measuring cup

- Spoon or spatula for mixing

- oven

STEPS

1. Preheat the oven to 400°F (200°C).

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

3. Cut the brussels sprouts in half and place them in a mixing bowl.

4. Drizzle the olive oil over the brussels sprouts and toss them to coat evenly.

5. Sprinkle the grated Parmesan cheese over the brussels sprouts and season with salt and black pepper to taste. Mix everything together well.

6. Spread the brussels sprouts in a single layer on a baking sheet or roasting pan.

7. Place the pan in the preheated oven and roast for about 25-30 minutes, or until the brussels sprouts are tender and golden brown.

8. Remove from the oven and let cool for a few minutes.

9. Use a spatula or spoon to transfer the Parmesan roasted brussels sprouts to a serving dish.

10. Serve immediately and enjoy!

ENJOY

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

Brussels 5:

Lemon Garlic Brussels Sprouts

INGREDIENTS

- 2 pounds Brussels sprouts

- 2 tablespoons olive oil

-