Articles with 'Brussels sprouts'
Preheat oven to 375.
Wash and trim Brussels Sprouts.
Cut in half and toss in a mixing bowl with Olive oil and a few pinches of sea salt.
Place into a roasting pan, cover with foil and roast in the oven for 30-35 minutes.
Remove cover. Toss and continue roasting additional 35-40 minutes.
While sprouts are roasting bring cranberry juice and maple sugar to a boil.
Cook until reduced to one quarter the original amount.
Drizzle one or two tablespoons of Cranberry reduction on top of Roasted Brussels Sprouts.
- 1 tbsp. olive oil
- 8-10 Brussels sprouts, cleaned and halved
- Pinch of sea salt
- 1/2 cup cranberry juice
- 1 1/2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
Saute Brussels sprouts on medium high for 3-5 minutes. Add a pinch of sea salt and continue cooking until sprouts are browned on the outer leaves. Remove from the pan. Add cranberry juice, maple syrup and vinegar to the pan. Cook on high heat until reduced by half the original amount. Drizzle reduction on top of sprouts.
- 1 bunch broccoli (or other cruciferous vegetables – cauliflower, kale, brussels sprouts, cabbage)
- Sea salt (optional)
Place steamer basket in a pot with water and bring to a boil. Put vegetables into steamer basket. Add a pinch of sea salt, cover and steam 3-5 minutes or until bright green.
- 2 cups brussels sprouts, halved
- 3-4 kale leaves, cut into bite-sized pieces
- 1/3 cup walnut oil
- 1/3 cup white wine vinegar
- 1 tbsp. dijon mustard
- 1/2 tbsp. honey
- 1 shallot, peeled and minced
- Sea salt and pepper
- 1/4 cup dried cranberries
- 1/3 cup roasted walnuts, chopped
Put steamer basket in the bottom of a pot. Add water and bring to a boil.
Add brussels sprouts and steam for 5-7 minutes or until bright green. Remove brussels sprouts from the pot and repeat with kale for 3-5 minutes or until bright green and tender. Whisk walnut oil, white wine vinegar, dijon mustard, honey and shallot. Add sea salt and pepper to taste. In a large bowl combine brussels sprouts, kale, cranberries and walnuts. Dress with vinaigrette. Serves four.
- 1 bunch red russian kale (or other dark leafy green)
- 4-5 Brussels Sprouts, cut in half
- 1/4 cup walnut oil
- 3 tbsp. raspberry vinegar
- 1 tsp. honey
- 1 tsp. raspberry preserves
- Sea salt and black pepper
Place water in a pot with a steamer and bring to a boil. Add kale, cover and cook 3-5 minutes or until bright green. Repeat with Brussels Sprouts (for 5 minutes). Combine walnut oil, vinegar, honey, raspberry preserves and sea salt and black pepper to taste. Just before serving top steamed vegetables with Raspberry Vinaigrette.