Shredded Ginger Brussels Sprouts

Brussels Sprouts - you love them or you don't.  In my family two out of six love Brussels sprouts.  We  will eat them roasted, sautéed, in salad, etc.  The remaining members of the family need to be coaxed into eating this veggie.  I am looking for new ways to get them to eat this delicious veggie.

I found a tasty recipe on the Taste of Home website.   This is a very quick and easy recipe to make. You start by cutting the Brussels sprouts into thin slices.  Toss in some  oil and  most of the other ingredients. Cook over medium heat until tender and serve.  That is all there is to make this delicious side.  Perfect for the upcoming Thanksgiving holiday.

All members of the family loved this dish.

Shredded Ginger Brussels Sprouts
Taste of Home

Ingredients
1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh ginger root
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper
Directions
1. Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices.

2. Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir 2-3 minutes or until sprouts begin to brown lightly. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, 1-2 minutes or until vegetables are tender. Stir in pepper.

Yield: 6 servings

Pork Chops With Roasted Apples And Brussels Sprouts

A new family favorite for dinner is Pork Chops With Roasted Apples and Brussels sprouts.  This is a simple and delicious dish that will satisfy your family/friends.  The pork chops have a nice zesty flavor and the roasted apples and Brussels sprouts are fantastic.  Everyone raved about their flavor.  All of the flavors compliment each other nicely.

A rub is made for the chops consisting of  various spices, brown sugar, and rosemary.  The pork chops are then rubbed with some olive oil and the spice mixture is rubbed into the chops.  Place the chops on the prepared baking sheet.  Next comes the apples and Brussels sprouts.  A dressing is made consisting of apple cider vinegar, brown sugar, rosemary salt, and pepper.  The sprouts and apples are tossed in a portion of this dressing and placed on the baking sheet with the pork chops.

Everything is baked in a 425 degree oven.  Once the pork chops are done, they are removed to a platter and the apple and Brussels sprouts are broiled for about 3 minutes.  Bring everything together and you have a delicious dinner. 

Pork Chops With Roasted Apples and Brussels Sprouts
From Southern Living Magazine

Ingredients

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

3 tablespoons light brown sugar, divided

2 teaspoons finely chopped fresh rosemary, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (1-inch-thick) bone-in, center-cut pork chops

3 tablespoons plus 2 tsp. olive oil, divided

3 tablespoons apple cider vinegar

1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges

1 pound fresh Brussels sprouts, trimmed and cut in half

Vegetable cooking spray

Preparation

1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Serves 4