Bringing Back The Brussel Sprout – {Three Way Thursdays}

It’s Three Way Thursday y’all!  Our chance to show you three fresh ways to creatively cook a single ingredient.

This week: Brussel sprouts!  Why?

1)  Because some of you requested some “healthier” ideas (what sausage gravy’s not your cup of tea?!)

2)  Dennis the Menace gave them a bad rep.  We think they deserve an image makeover.

So let’s loose on three ways to savor these sprouts, shall we?

Fresh Brussel Sprouts Soaking

So fresh and so clean, clean. Cutting the sprouts in half or quarters helps Brussel sprouts cook more evenly. Removing wilted leaves and soaking in lightly salted cool water helps remove dirt and any nasties hiding under the leaves.


Idea #1 :  Veggie Packed Pasta

Veggie pasta with sauteed onion, pea sprouts, red pepper, garlic and glorious Brussel Sprouts

Veggie pasta with sautéed onion, pea sprouts, red pepper, garlic and glorious Brussel Sprouts


#2 :  Southern Slaw!

Lexington-style chopped BBQ sandwich on homeade sourdough bread with brussel sprout slaw.

Lexington-style chopped BBQ sandwich on homemade sourdough bread with Brussel sprout slaw. Oh yeah, we brought N.C. BBQ to VT (with a twist of course)!


# 3 :  Super Side!

Grass fed beef tenderloin with a red wine pan reduction, Hartwell and roasted garlic polenta, sauteed brussel sprouts with onion and local Damn Fine bacon.

Grass fed beef tenderloin with a red wine pan reduction, Hartwell and roasted garlic polenta, sautéed Brussel sprouts with onion and local Damn Fine bacon. P.S. We really love bacon.

 
Admit it.  You want some … tell us which idea you’re craving most and we’ll post the recipe!

Until we eat again,

A & H

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