Brussel sprouts and green beans

Roasted Green Bean & Brussels Sprout Salad


1 pound green beans, trimmed

2 large or 4 small shallots, thinly sliced

2 pounds brussels sprouts, halved

3 tablespoons olive oil, divided

½ teaspoon kosher salt

1 tablespoon freshly squeezed lemon juice

¼ cup roughly chopped roasted pecans

¼ cup roughly chopped unsweetened or naturally sweetened cranberries*


1. Heat the oven to 400F.

2. Place the green beans and shallots on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.

3. Place the brussels sprouts on a second large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.

4. Put the green bean and shallot pan on the top shelf of the oven, and the pan with the brussels sprouts on the bottom shelf. Roast for 15 minutes, remove the pans from the oven, stir the vegetables on each pan, then place the pans back in the oven on alternate racks (green beans and shallots on the bottom rack, brussels sprouts on the top).

5. Roast an additional 15 minutes, then remove from the oven. Stir the brussels sprout and return from the oven for an additional 15 minutes, until browned and crispy (about 30 minutes total for the green beans, 45 minutes for the brussels sprouts.)

6. Remove the brussels sprouts from the oven. Add the green beans and shallots to the brussels sprouts pan.

7. Drizzle with an additional 1 tablespoon olive oil and lemon juice, stirring to combine.

8. Spoon the brussels sprouts, green beans, and shallots to a platter. Sprinkle with pecans and cranberries. Taste and add additional salt or lemon juice if you like.

9. Serve warm or at room temperature.

Makes 6-8 as a side dish.

Notes: This recipe can be prepared up to 3 days ahead. Make the recipe through step 6, then cool, cover and refrigerate. To serve, gently reheat the vegetables in a 350F oven, then proceed with steps 7-9 of the recipe.

* Look for unsweetened cranberries in the bulk section of your local natural foods market, or order them here. You can also look for naturally sweetened (with apple juicer apple) cranberries (I like these or these). Of course, feel free to use regular sweetened cranberries if that’s all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.

  1. In 5- to 6-quart saucepot or Dutch oven, heat 1 inch water to boiling over high heat. Add Brussels sprouts; cook 10 to 12 minutes or until tender. With slotted spoon, transfer Brussels sprouts to large bowl of ice water to stop cooking. Drain Brussels sprouts thoroughly; transfer to medium bowl.
  2. Return water in saucepot to boiling over high heat. Add green beans and cook 10 to 12 minutes or until tender; drain in colander, then plunge into ice water to stop cooking. Drain green beans thoroughly. If you like, transfer Brussels sprouts and green beans to separate self-sealing plastic bags. Refrigerate up to 1 day.
  3. About 20 minutes before serving, cut Brussels sprouts lengthwise into quarters or halves if small.
  4. In same saucepot, heat almonds and butter over medium heat 5 to 6 minutes or until butter melts and turns deep golden brown in color, being careful that butter does not burn. Add salt, pepper, and vegetables, and cook 5 to 7 minutes or until vegetables are heated through, stirring occasionally. Toss with lemon peel. Transfer vegetables to serving bowl.

Oven-Roasted Brussels Sprouts, Beans, and Sweet Potatoes

Recipe by Tiffany Aaron Posted in: Snacks Tagged: SnacksRecipeContest, Beans, sweet potatoes, brussels sprouts Yum

While the whole family loves this treat, I make it most often as a late lunch or afternoon snack for myself. It’s just sweet enough to appease my sweet tooth without the guilt. Throw in the health benefits of Brussels sprouts, green beans, and sweet potatoes and you’ve got one dandy treat!


    • 1 cup Brussels sprouts, halved
    • 1/2 cup fresh green beans, cut in half
    • 1 medium sweet potato, peeled and diced
    • 2 tablespoons extra virgin olive oil, divided
    • 1/2 teaspoon course sea salt
    • a pinch of ground black pepper
    • 1 tablespoon spicy Dijon mustard
    • 1 tablespoon agave nectar or honey
    • 1 teaspoon fresh lemon juice


  1. Preheat oven to 450 degrees.
  2. Place Brussels sprouts, beans, and sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt and black pepper. Toss vegetables around to make sure the oil and seasoning is evenly distributed.
  3. Bake for 30 minutes, stirring halfway through. I like to make sure the Brussels sprouts are cut side down during the last half of cooking so that they get browned and slightly crispy.
  4. Remove from oven and prepare sauce. Stir together mustard, agave nectar, lemon juice, and 1 tablespoon olive oil. Drizzle over hot vegetables and toss lightly with a spoon until sauce covers the vegetables evenly. Serve hot.


NOTES: If using frozen Brussels sprouts, let them sit at room temperature for about 10 minutes before cutting. Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Yield: 2 servings

You know there are days that if my parents were still with me, they would be in shock to see that:

  1. I actually have Brussels sprouts and green beans in my fridge.
  2. I actually cook them frequently.
  3. That I actually eat them.
  4. And… that I didn’t lose a bet to do any of the above 🙂

Now truth be told my fancy for Brussels Sprouts is fairly new when I made them myself and realized that they “actually don’t suck“. Growing up my Mom would make them religiously for Thanksgiving and Christmas.

Straight from the freezer box…

In a pot of salted boiling water…


and placed in I swear, a butter bath.

Now hold on a minute… if you or your parents were like mine you had the following quote drilled into your brain growing up “Try it, you might like it!” Um… yeah, c’mon you’re getting flash backs of your younger years now just hearing that phrase in your head. Well I have issues with that phrase. There needs to be like ground rules or something for it. I want, in writing, how many times do I have to “try it” first. Most would assume once. Right?! Um no.. not in my house. Apparently 6,743 times constituted a “try”. So yes, every friggen holiday those things were made, I HAD to try it. It got so bad that I swear the dog would go and hide into the other room when they were put on my plate. Puppy was no fool!

Once I realized those little green suckers are pretty tasty, I have been incorporating them more into our diets. Tonight I made Chicken Cordon Blue (Bleu??? which is it actually???), chicken stock red quinoa and needed some greens with it. After rummaging through my fridge and pantry I came across some potatoes that um “had to be used”, some fresh green beans (Mr. Fantabulous will eat them raw straight from the fridge… yeah, I’m not that brave yet) and fresh sprouts.

I wanted something light but yummy. This is what I came up with.

This could be used with most harder type veggies – carrots, parsnips, turnips, etc…

So if you’re looking for something that you can use up those few later taters, some stray beans, carrots and hey.. give the little green guy a chance. Brussels sprouts actually don’t suck 🙂 Really…

With that being said, I raise my green bean and Brussels sprout laden fork to you Mom & Dad. You’d be proud of me 🙂

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  • 20–25 fresh green beans, ends trimmed
  • 1 1/2 cups Brussels sprouts, halved
  • 3 large red potatoes cut into 1 1/2” slices, leave skin on
  • 1 Tbl dried oregano
  • 2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2–1 tsp sea salt
  • 2 tsp ground black pepper
  • 2 Tbl grated Parmesan *optional
  1. Preheat oven to 400 degrees F with the rack in the middle.
  2. Drizzle a 9×13” rimmed baking sheet with oil.
  3. Add the potatoes and Brussels sprouts to the sheet.
  4. In a small bowl, mix all the spices together.
  5. Add the spices over top of the veggies.
  6. Using your hands, mix the veggies and herbs coating it evenly picking up the oil then spreading out to a single layer on the pan.
  7. If the veggies seem dry drizzle just a Tbl or two of oil over top.
  8. Bake for 15 minutes.
  9. Remove from the oven and add in the green beans.
  10. Using a rubber spatula or flipper, mix the beans into the other veggies coating with oil and herbs.
  11. If you want you can add 1 tsp of oil but you shouldn’t need it.
  12. Sprinkle with Parmesan cheese.
  13. Bake for 25-30 minutes or until fork tender.
  14. *If you want a little crisp on the veggies, broil for 3 minutes.
  15. Use a slotted spoon to scoop up the veggies leaving any oil behind and serve.

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