Ah Thursday already! I actually cant believe this week is already almost over, however it’s been a really cool week with some fun new projects starting that I’m excited to chat about here today. I obviously have a delicious recipe in this post but I wanted to share some fun things first!
Over the past month I’ve been working on the first (of many) ebooks with a fellow lady boss friend of mine, Elle Daftarian. Food That Feels Good: Holiday Edition. In this book we are sharing our favourite entertaining recipes: Apps, Drinks and even Cocktails that will spare you the holiday bloat and the waistline worries! All the recipes are gluten free, paleo and we have some vegan/raw options!
Available for a limited time, click here to purchase our holiday ebook! I’m thrilled to be able to share it with you all!
On another fun note: this has been my first week teaching at Aldershot High School – I’m teaching a 6 part culinary series for their Grade 12 fitness class. This week we’ve been focusing on knife skills, which has been really fun actually, the students were really into it which I loved because I could tell they were really invested in learning some new skills. I think all high schools really need to invest in a program like this, basic cooking knowledge is so crucial for teenagers to know!
Now for the recipe!
Brussels are a hard vegetable for some people to like, me on the other hand, I could eat them like popcorn. Sure, I mean if you just steam them – well they obviously suck. So it really comes down to how you prepare them. I fully believe you can get anyone, at any age to enjoy ANY vegetable you just need a good arsenal of recipes to jazz them up.
These vegetables may be small in size BUT they are not small when it’s come to nutritional value. Plant phytonutrients found in Brussels sprouts enhance the activity of the body’s natural defense system to protect against disease, including cancer. Sulforaphane, is a compound the body created from the phytonutrient, glucoraphanin, found in all Brassica vegetables, and it’s known to boost the body’s detoxification enzymes which help to clear carcinogenic substances more quickly. As well Brussels have high levels of vitamin C, which supports immune function and proper collagen formation: the basis for our body’s structures – including skin, connective tissues, cartilage and tendons.
I wasn’t kidding when I said these little guys pack a punch!
I try to rotate them into my diet every two weeks or so, usually roasted or sautéed. Today’s recipe, will really jazz them up and make them an amazing side dish especially over the holiday season!
I encourage you to make these and test them on your picky eaters.
Roasted Brussels with Balsamic and Pomegranates
Yields: 4 servings
2lbs Brussels, cleaned and halved
3 Tbsp Olive oil
1 shallot, finely minced
3 sprigs of thyme, picked and minced
1 sprig rosemary, picked and minced
1 Tbsp nutritional yeast
¼ tsp salt
½ tsp cracked black pepper
3 Tbsp Balsamic reduction*
½ pomegranate, seeds removed
NOTE*: you can either use store bought reduction or make your own, I’ve supplied the method below.
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. For the reduction: If you choose to make your own reduction, place ½ cup of balsamic in a small sauce pan. Bring to a low boil and turn the heat down to a simmer, let simmer until reduced by half.
3. Then remove from the heat and set aside until needed. Any remaining can be stored in the fridge for future use.
4. In a large bowl add the halved Brussels, olive oil, shallots, thyme, rosemary, nutritional yeast, salt and pepper.
5. Toss to combine and scoop onto the prepared baking sheet, in an even layer.
6. Place in the oven and roast for 10 minutes, then remove from the oven and drizzle with 3 Tbsp of balsamic reduction and place back into the oven for 5 – 7 minutes.
7. Remove from the oven and scatter with pomegranate seeds to serve and Voila!