BRUSSELS SPROUT SLAW
Pew served this salad at Thanksgiving and it was very well received.
Provided by Finchesarebeautiful
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.
- Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat. For best flavor, refrigerate for several hours before serving.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 20.6 g, Cholesterol 5.9 mg, Fat 15.8 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 134.7 mg, Sugar 10.6 g
APPLE AND BRUSSELS SPROUTS SLAW
The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads Side Dishes
Time 20m
Number Of Ingredients 12
Steps:
- In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don't burn. Allow the nuts to cool.
- Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef's knife.
- In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 87.8 kcal, Carbohydrate 9.1 g, Protein 2 g, Fat 5.8 g, SaturatedFat 0.7 g, Sodium 51.7 mg, Fiber 2.7 g, Sugar 4.4 g
BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY
Provided by Kim Severson
Categories dinner, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
- Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
- Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
- Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
- Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
- Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 g
BRUSSELS SPROUT SLAW
Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.
Nutrition Facts : Calories 125 g, Fat 8 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
BRUSSELS SPROUTS IN GARLIC BUTTER
This is a recipe from Joy of Cooking... totally changed my mind about Brussels Sprouts! It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
Provided by Tracy K
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
- Reduce heat to medium, add smashed garlic and cook until lightly browned.
- Remove garlic and discard.
- Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
- The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
- Top with freshly grated parmesan and salt& pepper to taste.
Nutrition Facts : Calories 229.3, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 110.1, Carbohydrate 12.7, Fiber 4.2, Sugar 2.8, Protein 4.4
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER
Provided by Julia Reed
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
- Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS
Provided by Amelia Saltsman
Categories Food Processor Mustard Side Marinate Thanksgiving Vegetarian Low Cal High Fiber Dinner Pecan Fall Healthy Brussels Sprout Potluck Maple Syrup Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
- Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
- Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
- Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
BRUSSELS SPROUTS "SLAW" WITH MUSTARD BUTTER
This mustard butter is wonderful with Brussel Sprouts. My adult children requested this to be part of our Christmas day dinner.
Provided by Susan Kelly
Categories Vegetables
Number Of Ingredients 9
Steps:
- 1. Place butter in a medium bowl and add the garlic, mustard, green onions and parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. (The mustart butter may be stored, covered in the refrigerator or rolled into a cylinder and frozen until needed.)
- 2. Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half then crosswise into fine shreds. (Do not use a food processor, the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Saute the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.
More about "brussels sprouts slaw with mustard butter food"
HONEY MUSTARD BRUSSELS SPROUT SLAW - COOKIE AND KATE
From cookieandkate.com
4.9/5 (77)Total Time 25 minsCategory SaladCalories 335 per serving
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
PRETZEL SCHNITZEL WITH MUSTARDY BRUSSELS SPROUTS SLAW ...
From foodandwine.com
Servings 4Total Time 55 minsCategory Pork
- Whisk together mayonnaise, 1 1/2 tablespoons mustard, oil, lemon juice,1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add brussels sprouts; toss to coat. Let sit at room temperature up to 2 hours (dressing will slightly soften brussels sprouts).
- Working with 1 at a time, place pork cutlets between 2 large sheets of plastic wrap; use a meat mallet or rolling pin to pound cutlets to an even 1/8-inch thickness. Season both sides of pounded pork with remaining 2 teaspoons salt and remaining 1 teaspoon pepper; set aside.
- Working in 2 batches, process pretzels in a food processor to coarse crumbs, with the largest pieces about the size of Rice Krispies, about 15 seconds. Pour pretzel crumbs into a large baking dish. Place flour on a large plate. In a wide shallow bowl, whisk together eggs and remaining 2 tablespoons mustard until thoroughly combined.
- Dredge pork cutlets in flour, 1 at a time, shaking off any excess. Transfer to bowl with beaten egg mixture, and turn to coat, allowing excess to drip back into bowl. Coat both sides with pretzel crumbs, pressing firmly to adhere and thoroughly coat.
10 BEST BRUSSEL SPROUT SLAW RECIPES | YUMMLY
From yummly.com
BRUSSELS SPROUTS SLAW RECIPE BY MILAGROS CRUZ
From thedailymeal.com
4/5 (1)Calories 986 per servingEstimated Reading Time 2 mins
- Combine vinegar and mustard seeds into a pot. Bring to a boil. Allow to steep for 10 minutes. Add remaining ingredients and mix well.
- Combine the shaved Brussel sprouts, pecans, red peppers, red onions, dressing, and salt in large bowl and mix well and serve.
VEGAN SHAVED BRUSSEL SPROUTS {SO CREAMY!!!} - LAVENDER ...
From lavenderandmacarons.com
5/5 (1)Total Time 25 minsCategory Side DishCalories 188 per serving
- Slice off the leek’s dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
- Melt vegan butter (or vegetable broth) in a medium skillet and over medium heat. Add sprouts and leek and cook stirring occasionally until sprouts begin to soften, about 7-9 minutes.
- Meanwhile, in a medium bowl mix together corn starch or arrowroot starch and 2 tbsp of almond milk. Whisk in mustard powder.
WARM BRUSSELS SPROUT SLAW WITH BACON RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 10
- In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
- In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve.
BRUSSELS SPROUTS SLAW WITH MAPLE MUSTARD VINAIGRETTE ...
From intentionallyeat.com
5/5 (2)Estimated Reading Time 3 minsCategory Salad, Side DishCalories 99 per serving
- Preheat oven 350. Arrange pecans in a single layer on a baking sheet. Toast pecans 6-10 minutes until golden brown. Set aside to cool.
- In a large bowl, toss together brussels sprouts, cabbage, green onions, carrot, and apple. Set aside.
- In a mixing bowl, whisk together mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper. Drizzle over slaw and toss.
ROASTED BRUSSELS SPROUTS WITH MUSTARD DRESSING RECIPE ...
From cookinglight.com
Servings 8Calories 150 per servingTotal Time 30 mins
- Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
- Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
- Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
BRUSSELS SPROUTS SLAW WITH DIJON DRESSING AND ALMONDS
From wellplated.com
5/5 (5)Total Time 20 minsCategory SaladCalories 306 per serving
- Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.
- For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.
- Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.
ASIAN BRUSSELS SPROUT SLAW - COOKIE AND KATE
From cookieandkate.com
4.9/5 (16)Total Time 25 minsCategory SaladCalories 216 per serving
- To shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure. Transfer the sprouts to a large serving bowl.
- To prepare the carrots: Either use a julienne peeler, a chef’s knife, or the grating attachment of your food processor to slice the carrots into skinny little strips. Transfer the carrots to your serving bowl.
- To toast the almonds (optional but recommended): In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.
- Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavor, let the salad marinate for 10 minutes or longer before serving.
OUR 30 BEST BRUSSELS SPROUTS RECIPES | EPICURIOUS
From epicurious.com
- Winter Slaw With Red Pears and Pumpkin Seeds. Fresh orange juice, sherry vinegar, and Dijon mustard bring a tangy, acidic touch to our favorite cold-weather produce.
- Roasted Brussels Sprouts with Garlic and Pancetta. For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish.
- Chopped Salad. Red wine vinegar, lemon juice, and tangy mustard make the dressing in this salad the star—but the extra effort of roasting the squash and brussels sprouts is worth it, we promise!
- Brussels Sprout Tacos with Spicy Peanut Butter. Cooked and raw brussels sprouts are matched with an umami-rich dressing and a spicy, nutty sauce in these flavorful tacos.
- Chile-Marinated Pork With Savory Brussels Sprouts and Mint. This dish incorporates two great flavor boosters: chile paste and fish sauce. The chile paste gives the pork a great kick, while the salty, pungent fish sauce brings out the umami in the Brussels sprouts.
- Stir-Fried Brussels Sprouts. Separating the leaves of each tiny sprout may sound tedious, but you'll be crowned a true hero once your crowd gets a taste of the sweetest, tender-crisp brussels sprouts they've ever had.
- Roasted Brussels Sprouts With Warm Honey Glaze. Crushed pepper flakes give these roasted brussels sprouts amount of spice, which works well to cut through the acidity and sweetness of the glaze.
- Kale & Brussels Sprout Salad. Listen to the masses of Epi readers who love this salad: You can forget cooking brussels sprouts altogether. Instead, shave them thin and toss them with kale, toasted nuts, and plenty of cheese for a satisfying fall salad.
- Slow-Roasted Lamb Shoulder with Brussels Sprouts and Crispy Kale. This lamb shoulder is coated with a garlicky brown sugar, fennel, and cumin rub before slow-roasting.
- Shredded Brussels Sprout and Ricotta Toast. A bright tangle of shredded brussels sprouts, raisins, and pine nuts tops silky ricotta in this triangular-sliced toast appetizer.
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