This week, Sunday Supper is all about healthy green recipes. That’s good for me as I have been indulging a little too much this last week at various food events. A nice green side for St Patrick’s Day will do me good.
I created this slaw because I was looking to put something other than cabbage next to the corned beef or ham that we will be having. If I am going to indulge in some corn beef and potatoes, it’s nice to have a healthy vegetable too. While I do like cabbage, I thought it would be nice to change things up a bit. This warm slaw was just the thing I needed.
I typically make Brussels sprouts once per week. They are healthy and can be cooked a variety of ways. I will admit that cooking them does not create a fragrant smell in my kitchen. But if I am also roasting some garlic or baking some cookies, I can easily disguise the smell. Believe me, these Brussels sprouts are really good. I like to make a double batch to have some leftover too.
This recipe is very basic and toppings can be added depending what I’m am serving this with. I love adding a little balsamic glaze when eating the leftovers for lunch or in a salad. Sunflower seeds or toasted sliced almonds are great on top also. But if I am serving corn beef or ham then I want this slaw just as is. The celery seed and mustard dressing shines through and goes great with corned beef or ham.
I shredded the sprouts myself because I was in a mood to do so. That might sound crazy, but sometimes just doing some cooking and chopping relaxes me. It is much quicker to shred them in a food processor if that’s how you like to do it and are looking to save time.
If you plan on indulging on St. Patty’s Day, you might want to add something healthy next to the beer, corned beef and chocolate stout cupcakes. Below are more healthy green choices from the Sunday Supper tastemakers.
Thank you Christie from A Kitchen Hoor’s Adventures for hosting this event.
Now go check out the recipes!
- 2 Tablespoons olive oil
- 1 teaspoon crushed garlic
- 6 cups shredded Brussels sprouts
- ¼ Cup cider vinegar
- 2 Tablespoons honey
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon black pepper
- In a large skillet, heat olive oil on medium high heat.
- Add garlic and Brussels sprouts. Reduce heat to medium and cook for a few minutes or until sprouts are wilted. Give them a good stir.
- While sprouts are cooking, whisk together vinegar, honey, salt, celery seed and pepper.
- Add vinegar mixture to the pan. Mix well and cook for another few minutes or until sprouts are at desired tenderness.
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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