Sweet Potato and Brussels Sprout Hash

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As promised last week, here is what I served my Basil Tofu Scramble with.

When I made it the first time, I didn’t write out the exact spice quantities so I remade it for lunch today and enjoyed it along side a delicious salad. If someone claims to not like brussels sprouts, I encourage them to try out this dish. They are sliced so thinly and the way the combine with the sweet potato is bound to make any one a convert!

Enjoy this simple and healthy side dish :)… 

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Brussels Sprout Chips

Brussels Sprout ChipsIf you like kale chips (and who doesn’t?!?!), you are going to love these amazing little bites of heaven. They take a bit of TLC to get all the leaves separated but it is oh so worth it. Feel free to sprinkle with Parmesan for a non-vegan version… Next on the menu: kale/brussles chips combo, can you say wow!

Brussels Sprout Chips
 
Cook time
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Serves: 4-6
Ingredients
  • 1½ pounds Brussels sprouts
  • 3 Tbsp good olive oil
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut off the ends of the Brussels sprouts and pull off outer leaves. (I save the remainder of the brussels sprout to saute or roast).
  3. Mix them in a bowl with the olive oil, salt and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside. Sprinkle with more kosher salt (I like these crisp and salty like French fries), and serve immediately.

Photo Credit: Nomnompaleo

Brussels Sprout Salad with Avocado and Pumpkin Seeds

Brussels Spout Salad with Avocado and Pumpkin Seeds

It seems that every fall, I find a new Brussels Sprout Salad to share with you (which is amazing because at one point, I could not even fathom the thought of eating raw brussels sprouts). First came the Shredded Brussels Sprout Salad with Walnuts and Manchego, next came the Kale and Brussels Sprout Salad and now here is a new way to do Brussels in a salad. This recipe is completely dairy free but you could feel free to sprinkle with any cheese of your choice. This is a great side to your Thanksgiving meal so go forth and conquer!

Brussels Sprout Salad with Avocado and Pumpkin Seeds
 
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Serves: 6
Ingredients
  • 1½ Tbsp lemon juice
  • ½ tsp Dijon mustard
  • 3 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 lb brussels sprouts, trimmed, leaves separated
  • 2 tablespoons pumpkin seeds, toasted
  • 1 avocado, sliced
Instructions
  1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
  2. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.

Photo Credit: WholeLiving.com

Five 20 Minute Meals

Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂

Zucchini Pasta

Zucchini Pasta

Lentils with Sweet Potato, Mushrooms and Kale

Lentils with Sweet Potatoes, Mushrooms and Kale

White Beans and Cabbage

White Beans and Cabbage

Kale and Brussels Sprout Salad

Ravioli with Arugula and Pecorino

Ravioli with Arugula and Pecorino

Kale and Brussels Sprout Salad

 I do have another Brussels Sprout Salad up but this salad actually tastes quite different due to the dressing and the addition of Kale. One of my all time favorite salads is the Dino Kale Salad at The Plant so I chose to add cherry tomatoes to this dish. It is quick, healthy and delicious!

Kale and Brussels Sprout Salad
 
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Serves: 8-10
Ingredients
  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 Tbsp minced shallot
  • 1 small garlic clove, finely grated
  • ¼ tsp kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced – this cannot be a hard crunchy kale, it needs to be a softer kale in order for the texture to turn out right. TJ’s precut kale won’t work…
  • 12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
  • 8 oz cherry tomatoes, sliced
  • ½ cup extra-virgin olive oil, divided
  • ⅓ cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino (can omit if looking for a vegan version)
Instructions
  1. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  2. Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Serving Suggestion: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Photo Credit: Bon Appetit

Shredded Brussels Sprouts Salad with Walnuts and Manchego Cheese

Brussels Sprout Salad

My dear friend made this for our Supper Club and I couldn’t believe how good and how simple it it was. Combining the lemon juice with the raw brussels takes all of the bitterness away. I have made it several times since and it is a hit. The manchego is a compliment to this yummy salad but you can always omit if you are looking for a vegan version!

Shredded Brussels Sprouts Salad with Walnuts and Manchego Cheese
 
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Serves: 4
Ingredients
  • 1 cup walnut halves
  • 10 -12 oz (approx 3 cups) Brussels Sprouts, trimmed
  • 2 Tbsp fresh lemon juice
  • Kosher Salt
  • 6 Tbsp olive oil
  • ¾ cup (3 oz) coarsely grated Manchego cheese
  • Freshly ground pepper
Instructions
  1. Preheat the oven to 350. Spread the walnuts on a rimmed baking sheet and toast for 10 min. or until golden and fragrant. Transfer to a place to cool, then coarsely chop the nuts.
  2. In a food processor, shred the brussels sprouts (I pulsed them). Transfer to a medium serving bowl. Toss the brussels sprouts with the lemon juice and 1 tsp kosher salt and let stand for 5 min.
  3. Add the toasted walnuts, olive oil and Manchego and toss. Season with salt and pepper and serve.

Photo Credit: Juxtapost

Cornbread Stuffing with Brussels Sprouts & Squash

Cornbread Stuffing

One thing that simply baffles me is why we don’t eat stuffing more that once a year? I mean really… It is so delicious!!! To get your prepped for your Thanksgiving Day meal one week from today, you’ve got to try out this recipe. It is not your normal stuffing. It is packed with vegetables including butternut squash and my second favorite fall food, brussels sprouts. This is like Fall in a dish!

Cornbread Stuffing with Brussels Sprouts & Squash
 
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Serves: 8-12
Ingredients
  • 3 lbs winter squash, such as buttercup or butternut
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs prepared cornbread, cut into 1-inch cubes (about 12 cups) – find a vegan version here.
  • 4 cups brussels sprouts, trimmed and sliced
  • 1 cup currants, raisins or dried cranberries
  • 1 cup pecan halves, coarsely chopped and toasted
  • ¼ cup chopped fresh chives
  • 2 Tbsp chopped fresh parsley
  • 8 fresh sage leaves, rubbed and sliced
  • 4 cups reduced-sodium vegetable broth
Instructions
  1. Preheat oven to 375.
  2. Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
  3. Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
  4. Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
  5. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Then add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
  6. Bake the stuffing until heated through, 45 to 55 minutes.

Serving Suggestion: Serve with a side salad or your favorite vegetable side.

Once again a big thanks to Eating Well.

Best Brussels Sprout Recipe

Since discovering this recipe, I switched from the person who used to avoid brussels sprouts into the person who seeks them out whenever they are in season. Anytime I’ve made this, I have had several people ask me for the recipe. This one is a keeper!

Average time: 30 minutes

Serves: 8

Ingredients

4 Tbsp olive oil, more as needed

12 medium french shallots (approx 2 cups), thinly sliced

6 cloves of garlic, thinly sliced

2 lbs brussel sprouts, ends removed and sliced in half

4 Tbsp pine nuts

2 Tbsp fresh lemon juice

Directions

1. In a large saute pan or dutch oven, heat olive oil over medium heat. Add shallots and saute until translucent, about 3 minutes. Add garlic, stir 1 minute or until fragrant.

2. Add brussel sprouts, increase heat to medium-high and saute until tender, about 8-10 minutes. Season with salt and pepper to taste. Stir thoroughly.

3. Remove from heat. Stir in pine nuts and drizzle with lemon juice.

Serving Suggestion: I’ve also added in some spicy paprika (approximately 1-2 Tbsp, depending on your liking for spice). You can add this in immediately after adding brussel sprouts.

Photo Credit: Real Simple