Cinnamon Spiced Brussels Sprouts

Honey-Sriracha Brussels sprouts is still my 'go-to' preparation (with our without the bacon). But I've been trying new things lately. Cinnamon Spiced Brussels sprouts is a BH&G idea.

I like the idea of avoiding sweeteners and using cinnamon--which often fools us into interpreting a dish as sweet since cinnamon is used in many sweet preparations (maple flavor can often do the same). Although I generally like a splash of acid in many dishes, I wasn't wild at all about the combination of lemon with the cinnamon in this. I think I'd reduce the amount, and opt for apple cider vinegar next time around...

Ingredients

1½ C shaved Brussels sprouts*

1½ T olive oil

½ tsp cinnamon

1 tsp apple cider vinegar

pinch salt

* I have a mandolin, so this is quick and easy; you could also slice them very thinly by hand, or just opt to quarter them. But the shaved or thinly sliced preparation allows for more surface to caramelize and pick up the spice, so that's definitely an advantage. Look for shaved Brussels sprouts near the bagged salads at your supermarket.

Directions

Toss shaved Brussels sprouts with olive oil in a bowl. Sprinkle with cinnamon and toss to coat evenly.

Sauté over medium heat until sprouts are crisp tender and  beginning to brown, and cinnamon is fragrant.

Add apple cider vinegar, tossing in the pan. Season with salt.

Smoky Brussels Sprouts

I've learned to like Brussels sprouts over the past few -- okay, quite a few -- years. And I often fix them very similarly (roasted, with a honey-sriracha glaze). But this recipe from Cooking Light sounded good.

I made them just like their recipe, though I cut it in half, with the exception of subbing in dry roasted peanuts for the salted smoked almonds (me and my nut allergies). I could even go for a little more of the smoked paprika, especially as it gets off-set a bit by the acidic splash from the vinegar -- which I also like!

Brussels Sprouts with Fig Glaze

I enjoyed fresh figs for the first time this season last night...with a little prosciutto, chevre & balsamic glaze. YUM! No more fresh figs today, but still craving the flavor I used some fig jam I had and a little bacon leftover (from a BLP sandwich) to dress up some Brussels sprouts...

Ingredients
2 C trimmed & halve Brussels sprouts
2-3 slices bacon, chopped or crumbled
2 T fig jam
s & p to taste

Directions
Trim and halve Brussels sprouts (or quarter them if they're really big).

Fry bacon in a skillet. Remove bacon, reserving drippings. Saute Brussels sprouts (use a little extra oil if needed, but hopefully the bacon will have left enough flavorful drippings!) until browned -- even charred a little.

Reduce heat. Push the Brussels sprouts to one side; add fig jam and stir until 'melted'; if needed, add a tablespoon of water to loosen it up a little. Stir to combine with Brussels sprouts. Add bacon. Season with salt & pepper.

YUM!

Brussels Sprouts with Butternut Squash

The colors are just beautiful for fall! It would look even prettier spread in a large serving dish or platter, but...right now this is what I've got available...

Ingredients
1.5 lb Brussels sprouts, trimmed and quartered
1 lb  butternut squash, medium diced
½ red onion thinly sliced
1-2 T olive oil
1-2 T honey
½ tsp chili  powder
¼ C dried cranberries
¼ C pomegranate molasses, warmed
s&p to taste

Directions
Preheat oven to 400°.

In a small bowl, whisk together olive oil, honey, and chili powder. Place Brussels sprouts, butternut squash and onion in a large bowl. Toss with olive oil & honey mixture until evenly coated.

Spread in a single layer on a baking sheet. Bake 30 minutes or until squash is fork-tender. Salt and pepper to taste.

Transfer to serving dish; garnish with cranberries and drizzle with pomegranate molasses.

Honey-Sriracha Brussels Sprouts

The Moonshine BBQ (Lynnwood, WA) has Sriracha-Honey Brussels Sprouts on their Happy Hour menu. They're a nice balance of sweet and spicy. I was inspired to do something similar, although...I added a couple strips of bacon tossed into the mix, but you could leave that out and they'd still be sweet & spicy!

Ingredients:
4 C very thinly sliced Brussels sprouts
2 T olive oil
s & p
1/3 C honey
1 tsp lemon juice
1 tsp Sriracha (more or less...I'm kind of a wuss when it comes to hot spices)
Optional: 2-3 slices of bacon


Directions:
Preheat oven to 400 F.
If I remember right, The Moonshine just quarters their Brussels sprouts; I like mine thinly sliced. You can buy shaved Brussels sprouts, if not...that's your first step. (I crisped my bacon at the same time.) Toss with olive oil. Spread the Brussels sprouts on a baking sheet; season with salt & pepper.

Roast Brussels sprouts for 20-25 minutes until starting to brown. (It may take longer if they're just quartered.) While they're in the oven...

(Crumble or chop the bacon, if you're adding bacon.)
In a small bowl, combine honey, lemon juice and Sriracha.

When Brussels sprouts are done roasting, toss with bacon, drizzle with honey-Sriracha and toss to coat. Season with additional salt & pepper if needed.