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Do not be a Brussels sprouts hater. Try these. You will be glad you did.
In a large pot of boiling water, cook Brussels sprouts until tender, about 5 minutes. Drain thoroughly, cut Brussels sprouts in half lengthwise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat. Add Brussels sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes. Sprinkle breadcrumbs over the sprouts and stir to combine. Add vinegar and season with salt and pepper.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!