Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Brussels Sprouts

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These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!


Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
Oven Instructions
  1. Preheat oven to 400 Degrees F.
  2. In a bowl place the quartered brussels sprouts.
  3. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  4. Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
  5. Remove and enjoy.
Air Fryer
  1. In a bowl place the quartered brussels sprouts.
  2. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  3. Place brussels sprouts in a single layer in the air fryer basket.
  4. Cook at 375 degrees for 14 minutes.
  5. Remove and enjoy.
Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

Lemon Pepper Brussels Sprouts

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Brussels sprouts are a nutritious vegetable packed with antioxidants, fiber, and vitamin C.  Deliciously sautéed or roasted Brussels sprouts for 30-40 minutes will have an exceptional caramelized flavor with a crispy center.  However, sautéing and steaming just under 15 minutes in your Instant Pot provides a nutritious side dish with just as much rich flavor. Save some cooking time and add the Lemon Pepper Brussels Sprouts to your weekly menu.


Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
  2. Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
  3. Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
  4. Close the lid of your cooker set the steam release valve to a sealed position.
  5. Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
  6. Quick-release after the alarm sounds, carefully remove the lid.
  7. Gently combine walnut pieces over Brussels sprouts.
  8. Use a slotting spoon to remove from the pot and serve.
  9. May squeeze half lemon over the side dish for additional flavor.
Recipe Notes

Maple Glazed Roasted Veggies

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With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.


Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Veggies
Toppings
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
  2. First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
  3. For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
  4. Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
  5. Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
  6. Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.
Recipe Notes

Cranberry Crunch Salad

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Are you looking for a delicious new salad to serve?  Try our new Cranberry Crunch Salad! It is filled with favorites such as cranberries, brussel sprouts, quinoa and pecans.


Cranberry Crunch Salad
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Servings
8
Servings
8
Cranberry Crunch Salad
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Clean prep area, wash hands, and wash produce.
  2. Slice brussels sprouts
  3. Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt, and pepper; set aside
  4. Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.
Recipe Notes