sprouts

Need a super easy, but totally delicious recipe for sprouts this Christmas? Then this Pan Fried Sprouts with Chestnuts and Bacon recipe is your answer. My easy peasy twist on this Christmas classic, this Brussels sprout dish uses only 3 ingredients and just 1 pan…and can be ready in under 15 minutes! (Serves 6-8 depending on appetite)

Pan Fried Sprouts with Chestnuts and Bacon

300 g sprouts (halved (or quartered if large))

chestnuts

g lardons or diced smoked bacon

100 ml boiling hot water (from the kettle)

Put the bacon in a large non-stick frying pan and cook over a medium-high heat for 2 minutes, stirring occasionally, until lightly browned.

Add the sprouts and chestnuts to the pan and fry for 5 minutes, stirring frequently, until the sprouts are nicely browned, then add 100ml of boiling hot water, turn the heat down a little and cook for 3-5 more minutes or until sprouts are cooked through to your liking and there is no more water left.

A classic Christmas combination – and it counts as two of your 5-a-day

Brussels sprouts with bacon &amp; chestnuts

¼kg Brussels sprouts,trimmed (or if buying pre-trimmed, buy 1 kg)

rashers smoked streaky bacon,cut into bite-sized pieces (or use more, if you like)

vacuum-packed chestnuts

butter

Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Sprout Slaw

green cabbage

carrots

red cabbage

garlic sprouts

dressing

Mix shredded vegetables and sprouts. Add 1/2 cup dressing, and chill for 30 minutes. (Moisture will seep from cabbage and sprouts.) Check after 30 minutes, and add more dressing if necessary. Let chill 1 to 1 1/2 hours more.

These Balsamic Roasted Sprouts are a fab alternative to boring, boiled sprouts, and great if you&#039;re counting calories or following a plan like Weight Watchers.

Balsamic Roasted Sprouts | Slimming &amp; Weight Watchers Friendly

onion

tbsp balsamic vinegar

tsp garlic granules

vegetable stock pot (no water added)

granulated sweetener

low calorie cooking spray

salt and pepper

Pre-heat

Add the sprouts, onion, balsamic vinegar, garlic, 1/2 stock pot and sweetener to the roasting dish and mix until coated.

Spray

Spray the tops of the sprouts with low calorie cooking spray and place in the middle of a hot oven.

Toss

After 20 minutes, toss the sprouts and spray with more low calorie cooking spray.

Place

Place back into the oven for 10 - 20 minutes, until the liquid has reduced and the sprouts are tender. They should be glossy and dark with a few crispy bits.

Season

Season with salt and pepper to taste and serve hot.

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Preheat the oven.

Mix the sprouts, onions, balsamic vinegar, garlic, 1/2 stock pot and sweetener

Spray the tops of the sprouts with low calorie cooking spray.

Toss the sprouts after 20 minutes.

Place back into the oven.

Season with salt and pepper to taste.

Balsamic Roasted Sprouts - Pinch of Nom

Once you see how easy and affordable it is to grow sprouts at home, you'll never buy them at the grocery store again!

How to Grow Sprouts at Home

sprouting seeds (such as Alfalfa, Broccoli, or Radish)

Quart Wide Mouth Size Mason Jar

Sprouting Lid fitted

Cover the sprouting seeds with fresh, cool water in the mason jar and let soak for at least 8 hours or overnight.

Drain and rinse the sprouts by pouring fresh, cool water through the holes in the sprouting lid. Drain again until most of the water is poured out.

Repeat the rinsing and draining process at least two times per day for 3-5 days, or until the sprouts have grown to your liking.

Remove the sprouts from the jar and immerse in a bowl filled with fresh, cool water.

Push the sprouts down to the bottom of the bowl and let the seed hulls rise to the top.

Pour off the hulls, and rinse again if necessary.

Drain the sprouts thoroughly and store in the fridge in a lidded container lined with paper towel. The sprouts will keep fresh for at least a week.

In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.

Roasted Carrot and Avocado Salad

garlic cloves,

cumin seeds

thyme leaves

red chile flakes

Salt and black pepper

red wine vinegar

extra virgin olive oil

orange, halved

lemon, halved

pitted,

packed radish or other sprouts

sour cream

pumpkin seeds

Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.

Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.

Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.

Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.

Breakfast Salad

feta cheese (not

garlic clove,

Extra-virgin olive oil,

large hearts romaine

lemons, halved

avocado, halved, pit removed

sprouts,

mini cucumbers,

eggs,

Flaky salt and black pepper

olive oil

herbs, cilantro and mint

Sourdough toast, for serving (optional)

A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.

Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.

Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.

Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.

Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.

Don’t have a green thumb? Follow this easy tutorial for how to grow broccoli sprouts, and you’ll have a verdant mini garden in under a week!

Sprouting Broccoli Seeds: Broccoli Sprouts "Recipe"

broccoli seeds

water

Day 1: Put the seeds in a quart-size wide-mouth canning jar. Fill the jar up to the neck with lukewarm water. Cover the top of the jar with a double layer of cheesecloth that has been secured by the jar rim. Let the seeds soak overnight.

Day 2: In the morning, drain all of the water out of the jar through the cheesecloth (so that you do not lose the seeds). Put more water into the jar (through the cheesecloth is fine) and drain it well again. Let the drained and covered jar rest on its side in a sunny windowsill. (If it&#x27;s not very sunny, that&#x27;s OK too.)

In the evening, add water to the jar again and drain it well again. There is no need to remove the jar rim and cheesecloth until the sprouts are fully grown. Lay the well-drained jar back on its side on the windowsill.

Days 3-6: Each morning and evening, repeat the rinsing and draining procedure from day 2. After rinsing and thoroughly draining, the seeds should be placed back on the windowsill on their side. (Day 1 is the only day the seeds are soaked.)

The seeds will sprout little tails and then (after a few more days) a pair of green leaves. I let them grow until they completely fill the jar, as shown. You could stop the sprouting process earlier than this if desired.

Day 7: On the morning of day 7, the jar was well-packed with sprouts, as shown. I removed the jar rim and cheesecloth and popped the jar in the fridge. Ideally, they should be used within a day or two.

I yielded 4 cups of sprouts but your yield will vary depending on the growing conditions and how long you let them grow.

https://www.youtube.com/watch?v=pQZJ7b5qbZw

👩‍🍳 You can find the full recipe and nutrition information here: https://summeryule.com/how-to-make-broccoli-sprouts/ 👩‍🍳

Don’t have a green thumb? Follow this easy tutorial for how to grow broccoli sprouts, and you’ll have a verdant mini garden in under a week!

Subscribe for more recipes for all seasons: https://summeryule.com/subscribe/

Sprouting Broccoli Seeds

Sweet Sriracha Roasted Brussels Sprouts

Brussels sprouts, halved lengthwise

salt

Splenda® Monk Fruit Granulated Sweetener

sriracha sauce

Dijon mustard

garlic, grated

Toss Brussels sprouts with olive oil and salt. Cover a baking sheet with parchment paper. Arrange Brussels sprouts so they are cut-side down in a single layer.

Roast sprouts for 20 minutes, until dark brown on the edges and fork-tender.

Mix together Splenda Monk Fruit Sweetener, sriracha, Dijon, and garlic. Remove sprouts and pour on sriracha sauce, tossing sprouts in the sauce. Make sure they are spread back into a single layer and put them back in the oven for 5 more minutes. Serve immediately and enjoy!

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Bacon Cranberry Shaved Brussels Sprouts Salad

lemon juice

Tbsp orange juice

cayenne pepper

Salt and pepper

bacon,

cranberries

almonds

parmesan cheese

In a small bowl, add lemon juice, orange...

In a small bowl, add lemon juice, orange juice, garlic, and cayenne. Whisk together to combine. While whisking, slowly pour in olive oil in a steady stream to form an emulsion. Season with salt and pepper to taste. Set aside in the refrigerator.

Using a mandoline, shave brussel sprouts into thin...

Using a mandoline, shave brussel sprouts into thin slices to form a slaw texture. Rinse and dry once they've all been shaved.

Add shaved sprouts to a large serving bowl....

Add shaved sprouts to a large serving bowl. Add bacon, cranberries, sliced almonds and grated parmesan cheese, tossing to combing. When ready to serve, toss with dressing.

Add almonds, cranberries, cheese, bacon and sprouts to...

Add almonds, cranberries, cheese, bacon and sprouts to a bowl, tossing to combine. When ready to serve, toss with the dressing.

Your favorite classic Louisiana dish, with a Colorado green chile twist!

Hatch Green Chile Gumbo

canola oil

lbs bone-in, skin-on chicken thighs

oz andouille sausage, chopped

bacon, chopped

flour

celery, diced

yellow onion, diced

red bell pepper, diced

garlic,

(14.5 oz) cans Sprouts crushed tomatoes

green chiles

chicken stock

white rice,

sauce,

Heat 1/4 cup oil in a dutch oven...

Heat 1/4 cup oil in a dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Working in two batches, add chicken thighs to the pot. Brown on both sides, approximately 2 minutes per side, and remove to a plate.

Add sausage and bacon to the pot. Cook...

Add sausage and bacon to the pot. Cook until browned and the bacon fat has rendered, approximately 5 minutes. Remove to a plate and set aside.

Add the remaining 1/4 cup oil to the...

Add the remaining 1/4 cup oil to the pot. Reduce heat to medium and stir in the flour. Cook until the mixture forms a dark roux, approximately 8 minutes. Add celery, onion and bell pepper. Cook until the vegetables have softened, approximately 5 minutes.

Stir in cayenne, garlic, tomatoes, salsa, and chiles....

Stir in cayenne, garlic, tomatoes, salsa, and chiles. Cook for a few minutes. Add chicken, sausage and bacon back to the pot along with the chicken stock. Bring the mixture to a boil, then reduce heat and simmer until thickened and the chicken is cooked through, approximately 30 minutes.

Remove chicken thighs from the pot. Shred them...

Remove chicken thighs from the pot. Shred them on a cutting board using two forks. Return the meat to the pot and discard skin/bones.

Season gumbo with salt and pepper to taste....

Season gumbo with salt and pepper to taste. Serve with rice and hot sauce.

A wholesome hippie sandwich inspired by the one at The Trails Cafe in Griffith Park.

The California Veggie Sandwich

whole grain bread

mayonnaise

avocados

salt and black pepper

alfalfa sprouts

red onion

vegetarian bacon bits

Lay out your four pieces of bread. Spread the mayo on two of them.

On the non-mayo pieces, lay in your avocado (you can slice it or mush it, up to you!). Season with lemon juice, salt, and pepper. Then add 1/2 cup sprouts to each sandwich. Season that with lemon, salt, and pepper.

Lay on the red onion and, finally, sprinkle with the Bacon Bits. Close the sandwich and cut in half on the diagonal. Eat right away.

This Easy Cheesy Keto Brussel Sprouts Casserole is a flavorful dish for dinner and a perfect keto breakfast idea. Fully Low Carb, Gluten-Free, Grain-Free, and Diabetic Friendly, this tasty keto casserole together with tender brussel sprouts have become a favorite meal with our kids as well. 

Easy Cheesy Keto Brussel Sprouts Casserole

Brussels sprout circa 30 pieces

Eggs

Sour cream

Grated Cheese

Salt

Pepper

Preheat oven to 200 Celsius or 390 Fahrenheit

Clean your brussels sprouts by cutting the end...

Clean your brussels sprouts by cutting the end of the buts and peeling the outer layer of the leaves. Wash and place into the boiling pot of water for approximately five minutes and immediately place them into the iced water.

In the meantime, add eggs into a mixing...

In the meantime, add eggs into a mixing bowl and whisk them properly. At the same time, add salt and pepper.

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Top 22 sprouts recipes from across the web

The most viewed sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Fried Sprouts with Chestnuts an...

Brussels sprouts with bacon &amp; c...

Sprout Slaw

Balsamic Roasted Sprouts | Slimming...

How to Grow Sprouts at Home

Roasted Carrot and Avocado Salad

Breakfast Salad

Sprouting Broccoli Seeds: Broccoli ...

Sweet Sriracha Roasted Brussels Spr...

Bacon Cranberry Shaved Brussels Spr...

Hatch Green Chile Gumbo

The California Veggie Sandwich

Easy Cheesy Keto Brussel Sprouts Ca...

Sprouts, Avocado, and Cheddar Sandw...

The Best Sprout Sandwich to Put in ...

Creamy Peanut-Chicken Pad Thai

How to Grow Broccoli Sprouts (jar m...

Easy Budget Christmas Dinner (Just ...

Brussels sprout slaw

How to Grow Alfalfa Sprouts

Hot Honey Brussels Sprouts

Chilli-charred brussels sprouts

The most viewed sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Brussels sprouts with bacon & c...