Happy No Waste Wednesday!
I repurpose ingredients and leftovers to create new recipes that are just as delicious in hopes that:1) you don’t get tired of eating the same dish all week long, or forget about them in the back of the fridge 2) you don’t waste/throw out your food
Brussels sprouts. People love to hate them but I find them so versatile and flavorful. I love them so much that I bought a huge bag of brussels sprouts from Costco and have been incorporating them in my meals all week. If you’re looking for some brussels sprout inspiration, you’ve come to the right place!
Roasted Brussels Sprout
Spiralized brussels sprouts tossed with salt, turmeric and olive olive. Pop them in a 350 degree oven until golden brown. And, volia! Tender and nutty brussels sprouts that can be enjoyed on their own or paired with other ingredients.
Polenta topped with Brussels Sprouts
Thick creamy polenta topped with roasted brussels sprouts. Simple yet so satisfying. Sprinkle with cheese and it’s only the best.dish.ever.
If you’re making these ahead of time I suggest cooling the polenta in a sheet pan or dish. Once the polenta firms up, cut them into squares or desired shape. This ensures your dish remains appealing even after it hardens.
Black Bean Burger
Moist, hearty black bean burger topped with roasted brussels sprouts, roasted spiralized sweet potatoes and a dollop of greek yogurt mixed with pesto.
Cauliflower and Broccoli Pizza
Cheesy garlic cauliflower and broccoli crust topped with roasted brussels sprouts, mushrooms, tomatoes, red onions and, more cheeese.
The crust was adapted from How Sweet It Is, The Best Cauliflower Crust Pizza.
How do you enjoy brussels sprouts?
How did you use your leftovers this week?
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