Brussels Sprouts, Butternut Squash, Main Dishes, Salads and Sides

Warm Brussels Sprouts and Butternut Squash Salad

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 vinegar
1/2 teaspoon fresh thyme, chopped
ground black pepper, to taste
INSTRUCTIONS:
Preheat oven to 350 degrees.

Mix the squash with the orange juice, cinnamon, cloves, allspice and cayenne. Place the mixture in a baking pan, cover with foil and roast until tender and caramelized but still firm when a fork is inserted, about 20 minutes.

Meanwhile, heat 2 tablespoons water in a large skillet and saute shallot for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.

Place roasted butternut squash and sauteed Brussels sprouts in a bowl and toss with pecans, currants, vinegar and thyme. Season with black pepper.

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Brussels Sprouts, Main Dishes

No Oil – Roasted Vegetables Recipe

 

Roasted Vegetables.JPG

Best to make 2 batches because you might eat one all by yourself. You could roast other vegetables as well.

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced
2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, in a large bowl. Pour into a large baking pan that has been lined with parchment paper and spread evenly.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion.

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Be Strong, Be Well and Be Green!

 

Brussels Sprouts, Recipes

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 for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.

Remove from heat and toss with chopped toasted walnuts, raisins and nutritional yeast. Season with black pepper.

Note: Toast walnuts in a small skillet over medium heat for 2-3 minutes until lightly toasted.

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