Chef Jeff McInnis of Yardbird Shares his Recipe for Brussels Sprouts


Yardbird's Brussels Sprouts and Short Rib Meatloaf

When this dish came to our table, it was in a delightful orange crock with a lid, we lifted the lid and discovered individual brussels sprouts leaves (how does he do that?) which looked so delectable we dove in without even thinking about taking a photo first! Here is a photo I found on another Yardbird restaurant review.


1 1/2 pounds Brussels sprouts, peeled and trimmed

1 apple, peeled and diced

2 tablespoons minced shallots

1 tablespoon of butter

1 teaspoon salt

1/2 teaspoon pepper

2 pinches toasted sunflower seeds


Sautee Shallots well.  Add all ingredients except seeds.  Plate and sprinkle with sunflower seeds.

Thanks, Chef Jeff, for sharing this delicious recipe with our readers! Visit the restaurant website,

Kimberly Hartke blogs about real food, green living and sustainable farms.

This post is part of the Real Food Wednesday blog carnival on Kelly the Kitchen Kop blog.