INGREDIENTS: FOR THE BUTTERNUT SQUASH: 12 ounces butternut squash, cut into 1/2 inch cubes 1 orange juiced pinch ground cinnamon pinch ground cloves pinch ground allspice pinch cayenne pepper 1 large shallot, chopped 3/4 pound Brussel sprouts, shredded or very thinly sliced 1/4 cup toasted pecans, chopped 2 tablespoons currants or raisins 2 tablespoons balsamic… Continue reading Warm Brussels Sprouts and Butternut Squash Salad
Category: Brussels Sprouts
No Oil – Roasted Vegetables Recipe
Easy to make! Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don't know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!
Shredded Brussels Sprouts
INGREDIENTS: 2 cloves garlic, chopped 3/4 pound Brussels sprouts, cut into 1/8 inch ribbons 1/4 cup toasted walnuts, chopped (see note) 2 tablespoons raisins or currants 1 tablespoon nutritional yeast freshly ground black pepper INSTRUCTIONS: Heat 2 tablespoons water in a large skillet and saute garlic for 1 minute, add shredded Brussels sprouts and cook… Continue reading Shredded Brussels Sprouts
Oven Roasted Vegetables
 Vegetables that roast well are root vegetables with their own natural sugars, cruciferous veggies like cauliflower and broccoli, and flavorful veggies like tomatoes and mushrooms that hold their own in complex dishes.