Garlic Parmesan Brussels Sprouts

I Love these Brussels Sprouts

Garlic Parmesan anything, right? Well, these Garlic Parmesan Brussels Sprouts are no different and they’re just as delicious as they sound. Maybe even better. I was recently using this exact recipe on Chicken Poppers, which are amazing actually, when I realized Garlic Parmesan Brussels Sprouts would be great for everyone at this years Thanksgiving. Truthfully, I’m not a big fan of Brussels either but I’m telling you that this recipe is sure to turn around the most stubborn Sprouts hater.

More Brussels Sprouts

Now just as a reminder, last year, I filmed Sweet and Sour Brussels Sprouts. So I’d highly recommend checking that recipe out if you missed it or if you’d like to revisit it, because those are really tasty too. And on a side note, Thanksgiving is just around the corner, so I’ll be plugging several recipes that will help you and your family celebrate this years feast below and in the next few recipe posts before the holiday.

CLICK HERE for Garlic Mashed Potatoes, Acorn Squash or my Green Bean Casserole!

Garlic Parmesan Brussels Sprouts Ingredients:

2 lbs Brussels Sprouts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter
Kosher Salt and Pepper to taste

Be sure to watch the video tutorial. Roast and Bake the Brussels Sprouts at 450 degrees Fahrenheit for 20 minutes, then Saute on the stove with all of the other ingredients.

Spaghetti Squash Pasta

Cold Noodle Spaghetti Squash

This is a beautiful way to spice up your Spaghetti Squash by, literally, turning it into pasta. This Spaghetti Squash Pasta is 100% vegetarian and it tastes so good that nothing else could possibly make it better. That is unless you added bacon and I did considered it, by the way. So just keep it in mind if you’re not afraid of a little pork in your diet. But, just know that the secret in this recipe actually lies in a recipe I showed you how to make months ago; Roasted Cherry Tomatoes. If you follow this recipe to a “T”, you are going to have an amazing dish. And if you’re interested in checking out my Fried Zucchini recipe, CLICK HERE!

Traditional Spaghetti Squash

The great thing about large squash is the simplicity because the flavor is already there. It just needs to be enhanced with heat and a few simple ingredients to make it eatable. Butter, Salt and Pepper is generally and more traditionally used but you can spice it up with some Garlic, Parmesan and Cayenne, if you want a little more flavor. My Spaghetti Squash Pasta already has the garlic in it, thanks to the addition of the Cherry Roasted Tomatoes. But if you’re limited to ingredients, just keep it simple and go with the Traditional preparation and you’ll still have a great side dish.

Spaghetti Squash Pasta Ingredients:

1 Spaghetti Squash, cooked and strung
1/2 cup Roasted Cherry Tomatoes, CLICK HERE for Recipe
1/4 cup Roasted Cherry Tomatoe Juice
1/4 cup Black Olives, chopped
1 Green Onion, chopped
6 Large Basil Leaves, chopped
2 tbsp Parmesan Cheese
Salt and Pepper to taste

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Spaghetti Squash Pasta.

Vegetable Chili with 4 Beans

100% Vegetarian Vegetable Chili

This Vegetable Chili, for me, is really exciting. Because this time of year I get to start, slowly but surely, harvesting what I’ve been growing in my garden all summer long. In this video I was able to use my Zucchini and Yellow Squash. Everything else unfortunately isn’t ready to be picked yet but I was able to pick up those ingredients at the store.

4 Bean Vegetable Chili

I’m using 4 different kinds of beans in this Vegetable Chili recipe; Pinto, Black, Red and Garbanzo Beans but you can use whatever you like. The basic idea behind this recipe starts with the Cajun Holy Trinity; Onions, Celery, Bell Peppers and chopped Garlic. Then I like to work my way up the pot with the larger vegetables, Tomato Sauce and then the seasonings before I add the beans. But once all 4 cans of those are in, I add the broth and simmer for 10 minutes with the lid. In no time you will have the absolute best Vegetarian Chili you have ever had. In fact the only thing that would make this Vegetable Chili recipe better is Chicken!

Vegetable Chili Ingredients:

1 can Pinto Beans
1 can Black Beans
1 can Red Beans
1 can Garbanzo Beans
1 can Tomato Sauce
3 Cups Vegetable Broth

1 Onion, chopped
1 Bell Pepper, chopped
1 Celery Stick, chopped
1 Garlic Clove, chopped
2 Roma Tomatoes, Chopped
1 Zucchini, chopped
1 Yellow Squash, chopped
1 Corn on the cob, sliced
1 Chipotle Pepper in Adobo Sauce, minced
1/3 cup Fresh Cilantro, chopped
3 tbsp Olive Oil, for sauteing

1 tsp Coriander
1 tsp Chili Powder
1 tsp Garlic Powder
1 tbsp Cumin
1 tbsp Oregano
1/2 tsp Cocoa
Salt and Pepper to taste

To make this 4 Bean Vegetable Chili, just follow the instructions in the video tutorial.