Aaaaaaarrrrh! Busy busy busy! I seem to have agreed to host last week’s BSI at a bad time…but in between studying for mid-terms, I just had to squeeze this post in, because I owe it to all those wonderful bloggers who submitted to last week’s BSI: Brussel Sprouts.

Anyway. Here are the submissions to BSI: Brussel Sprouts:

Christina submitted two previous posts:

1. Shredded Brussel Sprouts

Wow. How cool are these? I’ve never had brussel sprouts shredded before, and it’s something I’ve got to try. I love the addition of those lovely pine nuts, too!

2. Brussel Sprouts with Maple & Bacon
Wheeee! Maple + Bacon must be the best combination ever! The Royal Marriage of sweet and savory!

Averie from Love Veggies and Yoga also submitted two:

1. Brussel Sprouts Salad with Homemade Vegan Slaw Dressing
  Averie likes her brussel sprouts barely cooked, so that it retains its fresh crunch. I have to respectfully disagree…I like it blasted under high heat! But a brussel sprout is a brussel sprout and they are all yummy…especially with Averie’s wonderful dressing!

2. Coconut-Roasted Vegetables with Coconut Oil
This is a mainly fennel and potato salad, with sugar snap peas, brussels sprouts, tomatoes, carrots, and mixed greens. Both of Averie’s recipes are vegan and gluten-free, so it’s perfect for people watching their diets, whatever it is (unless it’s an anti-veggie diet, in which you should not even be reading this post). Averie says that the anise flavor of the fennel makes for an interesting combination with the coconut and ginger. Yum!

Esther from Ambitious Delicious curried favor with my Asian-ness by submitting this Asian-themed Roasted Brussel Sprouts:
You must check this out. She used fish sauce! No, don’t give me that scrunched up nose…Fish sauce is liquid crack! It is umami-concentrated liquid…makes everything so flavorful! I also loved that Esther used butter in this…Butter makes everything better!

Shannon and I must have ESP, because she just happened to combine sweet potato and brussel sprouts together as well into this lovely Sweet Potato Pasta with Shaved Brussel Sprouts:
Um. Finally. Some lovely carbs! Gah! I’ve never come across sweet potato-flavored pasta before…This totally blew my mind! In a good way, Shannon, as all your recipes always do? By the way, did you ever check out her cookies..with bacon?! This girl is a culinary whiz!

And now, this is yet another freaking impressive dish cooked by Veronica of Recipe Rhapsody…Caramelized Tofu over Brussel Sprouts!
This dish was derived from 101 Cookbooks, which is one of my favorite food blogs. Veronica apologizes for the “bad” picture…but it’s not the quality  of the picture she should be sorry for, it’s for making me ruin my keyboard with a flood of drool! Gosh, if anyone can make me eat tofu and enjoy it, it’s this girl!

Next, Laura from The Cooking Photographer sent in this carbilicious Radiatori with Sautéed Brussel Sprouts:
Um, hell yeah. Now that’s how I like my brussel sprouts…roasted, grilled, or sautéed. Cook the heck out of it, baby! And toss it with lots of gorgeous carbs! This will convert any brussel sprout-hater, all right!

Danielle from Coffee Run might be the only one to actually create a BSI recipe within the BSI week…but hey girl, you didn’t actually submit it to me. Too bad, I spotted it with my cunning eye! Our smart student from V-Tech created this Roasted Brussels with Coconut Alfredo:
Cheeeeeeese! Or…not? She fooled me! This one is actually totally vegan…she used nutritional yeast! Danielle claims this feeds 4 people. Um, hahaha! That’s a joke, right? This will make a nice snack sometime. Thanks, babe!

Biz, my dear friend…I don’t think we can be friends. You don’t like brussel sprouts?! Blasphemy! Hee hee, I’m kidding, of course. Biz, being the generous old soul (not that kind of old) that she is, offered to share her mother-in-law’s recipe:

Bonnie’s Brussel Sprouts with Pecans and Cranberries

1 pound fresh brussel sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter (no fake butter!)
1/2 teaspoon salt
1/4 teaspoon cracked ground pepper
1/2 cup coarsely chopped dried cranberries

Slice the sprouts thinly – can use a food processor. Set a 10 inch skillet over medium-high heat and add the pecans. Cook – stirring constantly, until the pecans darken and begin to give off a toasted aroma – about 2 to 3 minutes. Add the butter and continue stirring. Once the butter is melted, add the sprouts, salt and pepper and cook – stirring constantly until the color brightens and the sprouts are just tender. Approx. 6-10 minutes, depending on how thin the sprouts were sliced. Remove from heat – add the cranberries, toss and serve.

Question of the day: What is your favorite way to eat brussel sprouts? Do you like it cooked, or kinda raw, or completely raw? (Is that edible?)

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1. How NOT to Start the Day as a Grouchy Bitch

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