OMG I am screaming over this – not only do I love brussel sprouts but your recipe card is too cute for words! Double yum Truffle butter rocks. my. world. Leave it to Barefoot for inspiring what I’m sure is a delish recipe!

I love Ina and I love this recipe swap idea! My husband loves brussel sprouts so I’m dying to try that recipe! Oh yeah, and my favorite side dish is definitely sweet potato fries

I love this idea!!! I actually have some brussel sprouts in the fridge, and while I usually sautee them with a little onion and olive oil – your recipe {via Ina} sounds amazing! Guess I’ll stop and get some truffle butter on the way home tomorrow. Great post!

count me in

I was actually on the hunt tonight for sriracha / honey fried sprouts but my go to place switched out the menu – seasonal – and instead I found roasted cauliflower with raisins, capers, pine nuts and a healthy dose of evoo with a hit of honey. Delicious.

looking forward to more cards. thanks!

This looks like so much fun! I post lots of recipes over on my blog, http://www.thesillygoosefarm.blogspot.com, and would love to swap around with others. My favorite go-to veggie side dish is, very simply, roasted carrots with just really great olive oil, salt and fresh-cracked pepper. That’s it! I also have a parmesan risotto recipe with spring peas I love. Great recipe card, btw!

Love the recipe card. Here’s my go-to side for any Mexican entree:

Black Beans with Orange (from Mark Bittman)

Ingredients:
3 cups canned black beans, with about 1 cup of their liquid
1 tbsp ground cumin
salt and black pepper
1 navel orange, washed well
2 tbsp olive oil
1 onion, chopped
1 red or yellow bell pepper, cored, seeded, and chopped
2 fresh chiles, like New Mexico or habanero, seeded and chopped
1 tbsp minced garlic
1/2 dry red wine or freshly squeezed orange juice
chopped fresh cilantro

Put the beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper, bring to a boil, and adjust the heat so the mixture simmers.

Halve the orange. Peel one half and add the peel to the beans, then divide the segments and set aside. Squeeze the juice from the other half and set aside.

Put the olive oil in a skillet over medium heat. Add the onion, bell pepper, and the chiles and cook, stirring occasionally, until the peppers soften, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 more minute. Add this mixture to the beans.

Turn the heat under the skillet up to high and add the wine. Cook for about 5 minutes, then add to the beans along with the reserved orange juice. Taste and adjust the seasoning if necessary. Garnish with the reserved orange sections and cilantro.

thanks Vanessa it’s been really fun to change it up!

I’m in LOVE with quinoa or couscous salads lately…
It’s perfect for all of my friends who seem to be turning into gluten and wheat-free people lately
http://www.spidatter.com/2011/02/i-bet-no-one-is-wondering-why-i-havent.html

Is there a way to print the recipe card only?

My “go to” side dish that everyone always loves is very similar to your brussel sprouts recipe. I buy the smallest little potatoes that I can find and cut them in half or quarters (depending on size). I toss them with a little olive oil, sea salt and pepper….now I’m going to try tossing them in truffle butter!!
I spread them on a baking sheet and cook them on 375 for about an hour…until they are crispy/crunchy on the outside and creamy/soft inside. I know this is simple, but I can’t make these without everyone going crazy over them.