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Brussels Sprouts Basics

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Lemon Dill Brussels Sprouts Ingredients: ½ cup Greek yogurt Brussels Sprouts, 1 teaspoon dill weed Cranberry and Bulgur Salad 1 teaspoon lemon juice See ¼ teaspoon salt FoodHero.org Ingredients: ½ pound (2 cups) Brussels sprouts for Roasted ⅓ cup dried bulgur trimmed and halved lengthwise Honey Mustard 1 cup boiling water Brussels 2 teaspoons margarine or butter Sprouts. ½ pound (2 cups) Brussels sprouts ¼ cup water ½ cup dried cranberries Directions: ¼ cup nuts, chopped 1. In a small bowl, mix yogurt, dill weed, ¼ cup orange juice lemon juice and salt. Set aside. 4½ teaspoons oil 2. In a large skillet over medium-high heat, 2 Tablespoons vinegar saute sprouts (cut side down) in margarine ¼ teaspoon salt until they begin to brown. ¼ teaspoon pepper 3. Stir. Add water. Cover. Steam until water is gone and sprouts are tender crisp, Directions: 3 to 5 minutes. 1. Cover bulgur with boiling water and let 4. Mix sprouts with lemon dill sauce. stand until soft, about 30 minutes. Pour off any excess water. 5. Refrigerate leftovers within 2 hours. 2. Rinse and trim Brussels sprouts. Cut in Makes 2 cups half lengthwise then slice crosswise into Prep time: 15 minutes thin strips. Cook time: 10 minutes 3. In a large bowl combine bulgur, Brussels sprout strips, cranberries and nuts. 4. In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Roasted Brussels Sprouts Mix or shake well. Pour dressing over Ingredients: salad and serve. 1¼ pounds (5 cups) Brussels sprouts, 5. Refrigerate leftovers within 2 hours. trimmed and halved lengthwise Makes 5 cups 1 Tablespoon oil Prep time: 35-45 minutes ⅛ teaspoon each, salt and pepper 1 teaspoon lemon juice Directions: 1. In a large bowl, toss Brussels sprouts with oil, salt and pepper. 2. Spread in a single layer on a large foil- lined baking sheet. 3. Roast at 400 degrees F for 20 to 30 minutes. Stir once after 15 minutes. When kids help make healthy food, they Sprouts should be tender crisp and lightly are more likely to try it. Show kids how to: browned. < wash Brussels sprouts under cool 4. Drizzle with lemon juice; serve warm. running water and pull off outer leaves. 5. Refrigerate leftovers within 2 hours. < spread Brussels sprouts on a pan for Makes 5 cups roasting. Prep time: 15 minutes < measure salad dressing ingredients into Cook time: 20-30 minutes a jar, close lid tightly and shake.