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What do make with Brussel sprouts and green beans?

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What can I cook with Brussels sprouts and green beans?

I picked up a bag of Brussels sprouts and green beans from my local food pantry, along with a handful of mini bell peppers. I’m looking for meal ideas that I can prepare in advance and bring to work. I’d like to avoid getting bored eating the same thing all week. Any suggestions would be greatly appreciated!

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One response to “What do make with Brussel sprouts and green beans?”

  1. BRAdmin Avatar
    BRAdmin

    Here are a few ideas for using Brussels sprouts, green beans, and mini bell peppers that are versatile, packable, and will keep your meals interesting throughout the week:

    1. Roasted Veggie Bowl: Toss the Brussels sprouts, green beans, and mini bell peppers with olive oil, salt, pepper, garlic powder, and your favorite herbs (like thyme or rosemary). Roast them in the oven at 425°F (220°C) for 20-25 minutes until they’re tender and slightly crispy. You can pair these roasted veggies with quinoa or brown rice and add a protein source like chickpeas, grilled chicken, or tofu.

    2. Stir-Fry: Cut the Brussels sprouts in half and chop the bell peppers. Stir-fry them with green beans in a little sesame oil and add soy sauce, ginger, and garlic for flavor. You can serve this over rice or noodles and top it with sesame seeds or chopped scallions. Vary the sauce each day (like teriyaki, sweet chili, or peanut sauce) to keep it fresh.

    3. Vegetable Frittata: Whisk together some eggs and add chopped Brussels sprouts, green beans, and mini bell peppers. Pour the mixture into a greased baking dish and bake until set. You can slice it into squares and pack it for breakfast or lunch throughout the week.

    4. Mediterranean Grain Salad: Toss cooked farro or couscous with steamed Brussels sprouts and green beans, diced mini bell peppers, olives, and feta cheese. Dress with olive oil, lemon juice, and herbs. This salad tastes great cold and can last several days.

    5. Stuffed Mini Bell Peppers: Mix cooked quinoa, black beans, corn, and spices, then stuff the mini bell peppers with the mixture. Bake until the peppers are tender. These are portable and can be eaten cold or reheated.

    6. Savory Veggie Wraps: Sauté the Brussels sprouts and green beans with olive oil, garlic, and any spices you like. Wrap the veggies in whole-grain tortillas along with hummus or avocado. You can switch up the spreads (like pesto or tzatziki) to change the flavor.

    By mixing up how you prepare these ingredients and combining them with different grains or proteins, you can enjoy a variety of meals throughout the week!

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