Garlic Butter Zoodles with Brussels Sprouts

I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
Garlic Butter Zoodles with Brussels SproutsYou can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.

Or just add cooked crumbled bacon. Now we’re talking good!

Also try my sauteed shredded Brussels sprouts.

Garlic Butter Zoodles with Brussels Sprouts

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 117kcal
Author Mike

Ingredients

  • 1/2 pound Brussels sprouts tough parts of stems removed
  • 3 small zucchini cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • kosher salt
  • freshly ground black pepper
  • sesame seeds toasted (optional)
  • Parmesan cheese grated

Instructions

  • Bring a small pot of salted water to a boil.
  • Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  • Drain and rinse under cool water.
  • Cut sprouts in half along the stem.
  • Meanwhile, melt 1 tablespoon of butter in a large skillet.
  • Add the zucchini noodles and cook for 2-3 minutes, stirring.
  • Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
  • Add 1 tablespoon of butter to the skillet and melt.
  • Add the garlic and sprouts and saute for 5 minutes.
  • Add remaining butter and melt.
  • Add the zucchini noodles back to the pan, stir and warm through.
  • Season to taste with salt and pepper.
  • Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Nutrition

Calories: 117kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 23mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 65mg | Calcium: 43mg | Iron: 1mg

Nutritional values are approximate.

Bacon-Wrapped Brussels Sprouts

Not too long ago I discovered what quickly became a favorite in our house: bacon-wrapped tater tots, cooked on the Char-Broil Big Easy. They’re very, very addicting. I dream about them. Really. Well, I was in the grocery store the other day and I noticed that Brussels sprout season was winding down. Those little sprouts looked inviting. I usually roast them in the oven, but a voice in my head said “bacon”. Actually there’s always a voice in my head that says “bacon”. Bacon always goes well with Brussels sprouts, so why not wrap them in bacon and cook them until crispy yummy?
Bacon-Wrapped Brussels SproutsThese bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. I used a very simple spice mixture of Italian herbs, but anything will work just great, from just salt and pepper to Creole seasoning to garlic salt. You name it, you can’t go wrong.

Although I cooked the sprouts in my Big Easy you can also cook them in the oven at 425 F, on racks, until crispy.

If you want to enjoy Brussels sprouts cooked on your Big Easy but without the bacon, check out my roasted Brussels sprouts recipe. If you love bacon like I do, my maple bacon carrots are crazy good too!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon-Wrapped Brussels Sprouts

These bacon-wrapped Brussels sprouts are nothing but absolutely delicious. You will eat them like popcorn, one after another. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 163kcal
Author Mike

Ingredients

  • 2 pounds Brussels sprouts depending on their size, you should be able to fit upwards of 30 sprouts in the Big Easy, 15 in the large basket and 15 in the bunk bed
  • 10 slices Bacon cut into thirds (i.e. 1 piece of bacon for every 3 sprouts)
  • Your favorite seasoning

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the sprouts and boil for 5 minutes or until just starting to soften.
  • Drain and run under cold water to stop the sprouts from cooking.
  • Fire up your Big Easy.
  • If your sprouts are large you may wish to cut them in half lengthwise.
  • Lay the bacon out on a flat surface and sprinkle it with your seasoning of choice.
  • Add a sprout to one end of the bacon and roll it up. Place seam-side down into the Big Easy basket.
  • Lower the basket into the Big Easy and cook 25-30 minutes or until the bacon starts to crisp.
  • Remove from Big Easy and let rest 5 minutes before serving.

Notes

You'll want to use a Big Easy Bunk Bed basket to double the cooking area in your Big Easy.

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 496mg | Fiber: 4g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Sauteed Shredded Brussels Sprouts

I’m a big fan of roasted Brussels sprouts. But, these sauteed shredded Brussels sprouts aren’t roasted. So, I was worried. Would I like them? No. I’d love them! They are so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!

The balsamic vinegar really makes this dish stand out. I added fresh pomegranate seeds for a little color and a little flavor pop, but you can leave them out.
Sauteed Shredded Brussels SproutsI recently purchased a new food processor. For years I have been without one after my el cheapo model finally blew up. I had been reluctant to buy another low-end model, so I bit the bullet and bought a Cuisinart 7-cup model. I could not have been any happier with my purchase. This food processor is hefty, there’s nothing cheap about it. I’d swear it has a V8 engine in it – there’s nothing it can’t chop, slice or shred.

Also try my garlic butter zoodles with Brussels sprouts and my rittzy Brussels sprouts.

Sauteed Shredded Brussels Sprouts

This is so crunchy and flavorful! The thinly slices sprouts are perfect. I almost called this a salad, though technically, it’s not a salad. Technically, though, it is outstanding!
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Servings 6
Calories 111kcal
Author Mike

Ingredients

  • 1 pound Brussels sprouts fresh, ends cut off, loose leaves removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Kosher salt
  • freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 pomegranate seeded

Instructions

  • To shred the Brussels sprouts it is best to use a food processor. I use the shredding blade and feed the sprouts thru the top tube. You could also cut them thin with a knife or just chop them.
  • Add the butter and oil to a large skillet over medium-high heat.
  • Add the sprouts and season with salt and pepper.
  • Saute for 5 minutes then add the balsamic vinegar and saute another minute.
  • Remove from heat and stir in the pomegranate seeds.
  • Season to taste and serve.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 63mg | Potassium: 410mg | Fiber: 5g | Sugar: 9g | Vitamin A: 697IU | Vitamin C: 69mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.