This week we've chosen to highlight the now revered Brussels sprouts! Once on the list of "veggies people can't stand", they are now cemented into people's hearts with their dynamic flavor and texture. We start out with a riced cauliflower bowl with miso roasted veg, move into a beautiful kale, apple and Brussels salad and finish off with fluffy stuffed sweet potatoes. You'll need approximately 4 pounds of Brussels sprouts to make this week's menu. Happy cooking!
Roast a variety of fall vegetables, like butternut squash and Brussels sprouts, add to riced cauliflower. Top it all off with tahini and you have an easy, satisfying meal!
Thinly shaving broccoli and Brussels sprouts transforms these veggies into their best selves! Tossed with dried cherries, almonds and hemp seeds in a tahini dressing, it's a great way to get plenty of greens in.
This warm Brussels sprout and shiitake salad with avocado and purple cabbage slaw is the perfect mid week pick-me-up. It's delicious on its own, or you could serve over rice or noodles or add your protein of choice.
This pasta is a quick dinner idea that packs lots of nutrients! It's loaded with veggies like shredded Brussels, broccoli, cauliflower, kale, and cabbage tossed with pasta, lemon zest, garlic and chili flakes.
We love a good dinner salad and this one is no exception! Layers of apples, kale and Brussels sprouts are topped with a creamy cashew Caesar dressing for a quick and delicious dinner.
Fluffy baked sweet potatoes are filled with anything your heart desires for dinner! This particular recipe calls for Brussels sprouts, jalapeño and red onion, but feel free to use whatever you need to use up in the fridge.
Ring in the autumn season with this beautiful pumpkin pecan muffin! It combines all of the flavors of pumpkin spice with the taste of pecan pie in one little package.
