If any vegetable has gotten a bad rap, it has got to be the poor Brussels Sprout. As green juice and green soup become more popular than ever, and Kale gets it’s own national holiday (October 1st, if you’re wondering) the lowly Brussels Sprout still gets recognized more for being the leafy green everyone was forced to eat as a child.
As you know, this month’s Love With Food theme is Live. Laugh. Restore. Well, what better time to give this under-appreciated veggie a little shout-out of it’s own. Here are a few recipes to show you just how restorative (and lively) Brussel sprouts can be. Offering antioxidants, iron, calcium and vitamin C, you’ll soon find out they’re also full of fabulous flavor when prepared just right. Want to turn any of these side dishes into a full fledged meal? Toss ’em with gluten-free Schar Penne Pasta for a quick fix dinner.
Brussels Sprouts, Roasted with Apple and Bacon
4 slices of Gluten Free thick-cut bacon, roughly cut into 1/2-inch pieces
3 pints Brussels sprouts, trimmed and halved
Coarse salt and ground pepper
1 apple, cored, sliced thin, with each slice halved crosswise
2 tsp. red wine vinegar
Preheat oven to 425 degrees. Spread bacon out on a large baking sheet (rimmed to trap the grease). Bake 10 minutes, until browned. Add Brussels sprouts and sprinkle with salt and pepper. Roast until they begin to brown (another 15 minutes). Remove pan from oven, and toss in the apple.
Return to oven, roasting for 10-15 minutes until Brussels sprouts are tender and the apple has softened.
Gently toss the finished vegetables in vinegar and serve immediately.
Roasted Brussels Sprouts with Red Peppers and Shallots
3 pints Brussels sprouts, trimmed and halved
2 large shallots, cut into slices
2 red or orange bell peppers, cut into 2 inch chunks
2 tsp. balsamic vinegar
Coarse salt and ground pepper
olive or coconut oil
Preheat oven to 425 degrees.
Toss Brussels Sprouts, peppers and shallots in 3-4 tablespoons of oil, added more oil if needed to lightly coat the vegetables. Spread the mixture out evenly on a rimmed baking sheet, and sprinkle liberally with salt and pepper. Bake 15 minutes, until browned. Stir the veggies carefully, and roast until they begin to brown (another 15-20 minutes). Remove pan from oven, and drizzle with vinegar. Serve immediately.
Crazy-Delicious Kale & Brussels Sprouts Salad
3 cups Brussels Sprouts
1 large bunch Kale, center stems discarded
1 clove garlic, minced
1 large shallot, diced
1 cup finely grated pecorino (optional)
1/2 cup extra-virgin olive oil
1/2 cup toasted walnuts or pumpkin seeds
2 tablespoons GF Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Shred the Brussels Sprouts and the Kale with a knife or in a food processor with the slicing blade.
In a large bowl, whisk together the pecorino, olive oil, walnuts or seeds, mustard, garlic, shallots, lemon zest and juice. Add salt and pepper to taste, at least 1 teaspoon of each. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes (20 is better) before serving to allow the dressing to soften the veggies and flavors to meld. Enjoy!
