Option 1: Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add ¼ cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with ¼ cup shredded Parmesan cheese.
Option 2: Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and ¼ cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Option 3: Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, ¼ cup crumbled goat cheese and ¼ cup balsamic vinaigrette.
Mary-Beth says: “Brussels sprouts, roasted, are indeed wonderful on their own. Adding an additional flavor from one of the options might get even the most anti brussels sprouts guest to take a second helping!”
*recipe from Whole Foods Market Holidays