FoodI Just Made Kung Pao Brussels Sprouts, and I Might Never Order Takeout Again
How to Cook Thanksgiving Dinner in Single a Sheet Pan
Thanksgiving demands a lot from us all, but it demands the most from the dishwasher. If you’re having a smol Thanksgiving, it might not make sense to bust out every single pot and pan, but luckily you don’t have to. A full Turkey Day meal—complete with cranberry sauce—can be cooked up in your oven on single sheet pan. How to Make Thanksgiving Dinner for a Very Small Crowd For me, a bare-minimum turkey dinner has five components: Turkey Stuffing or dressing A starchy carb, such as a potato or squash Some sort of green vegetable Cranberry sauce I went with dry-brined, garlic butter turkey thighs (the best part of the turkey, or of any bird that does a g
These crispy, spicy Brussels sprouts are crazy addictive—and easy to make at home.
Though I’ll eat pretty much any vegetable tossed in oil, seasoned with salt and pepper, and roasted in a hot oven, adding a little something extra never hurt anyone. In fact, it’s often what can take a side dish from good to great. Just last week, I added chicken broth to roasted potatoes to makeand it totally blew our minds. This week, I tossed roasted Brussels sprouts in a homemade Kung Pao sauce, and they’re slightly (okay, very) addictive.
How to Make Brussels Sprouts in the Slow Cooker
Skip the sheet pan this Thanksgiving.
I first discovered Kung Pao Brussels Sprouts, where I quickly began skimming through the recipes. I noticed many of them had upwards of 13 ingredients, some of which are only available in specialty grocery stores (such as sambal oelek, a type of hot chili paste, and dried chiles de arbol). Some recipes also called for hoisin sauce, a store-bought condiment often filled with artificial coloring and preservatives. Most were thickened with a cornstarch slurry (a mixture of cornstarch and water), which I had a feeling I could eliminate altogether. Instead of refined sugar, I was determined to use maple syrup. To make it spicy, I opted for crushed red pepper flakes, which worked like a charm.
The result is the easiest Kung Pao Brussels Sprouts recipe we’ve seen on the Internet, using ingredients you likely have in your pantry already. Serve alongside chicken, tofu, or beef and a side of rice for an easy meal that’s. Here’s how to do it:
Honey Mustard-Glazed, Bacon-Wrapped Brussel Sprouts
Looking for an incredibly easy appetizer that is guaranteed to be a crowd pleaser? These Honey Mustard-Glazed, Bacon-Wrapped Brussel Sprouts are made with just 5 ingredients and are such a hit. The post Honey Mustard-Glazed, Bacon-Wrapped Brussel Sprouts appeared first on Honest Cooking.
Heat oven to 425°F with racks in upper and lower thirds. Toss 2 pounds Brussels sprouts (trimmed and halved) with 3 tablespoons vegetable oil, ¾ teaspoon salt, and ½ teaspoon freshly-ground black pepper on a rimmed baking sheet. You know those outer leaves that come loose when you cut the sprouts? Scoop 'em up and make sure they make it onto the sheet tray. In fact, the more, the better—they get extra charred and crunchy.
Transfer half the sprouts to a second rimmed baking sheet and spread them out so they’re not overlapping (this will prevent them from steaming). Roast, tossing once and rotating top to bottom halfway through, until browned and tender, about 20 minutes.
Meanwhile, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 4 chopped garlic cloves, the white and light green parts of 4 chopped scallions (save green parts for serving),1 tablespoon peeled and finely chopped fresh ginger, and 1 teaspoon crushed red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Add ¼ cup tamari or soy sauce, 3 tablespoons pure maple syrup, and 2 tablespoons rice vinegar. Increase heat to high, bring to a boil, then reduce heat and simmer until thickened, 2 to 3 minutes.
This Is the Best Way to Cook Your Brussels Sprouts
Poor Brussels sprouts have developed a bit of a bad rap over the years. People think they’re smelly, bitter and a generally unappetizing offering on the holiday table. But they should not be so maligned! When prepared correctly, Brussels sprouts can be a spectacular side to have with any meal. With a few simple ingredients and a foolproof method, you too can enjoy a festive feast complete with a dish of holiday-ubiquitous Brussels sprouts that you will actually want to eat.
Pour the sauce over the sprouts and toss. Serve directly on the sheet tray, or transfer to a platter and top with reserved scallion greens, chopped salted roasted peanuts, and more crushed red pepper flakes, if desired. Serve immediately, or wait to toss the sprouts with the sauce until just before you're ready to eat.
Tryif you can't get enough Brussels sprouts.
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