Roasted Brussels Sprouts with Balsamic Glaze
Duration: 35 minutesDelicious roasty flavour made simple.
Utensils
- Baking sheet
- Parchment paper
- Small saucepan
- Large bowl
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
- 2 cloves garlic, minced (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are tender and caramelized, stirring halfway through.
- In a small saucepan, combine balsamic vinegar, honey or maple syrup (if using), and minced garlic (if using). Bring to a simmer over medium heat and cook for 3-5 minutes, or until the glaze has thickened slightly.
- Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat evenly.
- Optionally, sprinkle grated Parmesan cheese over the Brussels sprouts before serving.
- Serve the roasted Brussels sprouts hot as a flavorful side dish.
Brussels Sprouts and Mushroom Risotto
Duration: 45 minutesDelicious and creamy risotto with delightful earthy flavours.
Utensils
- Large pot
- Large skillet
- Ladle
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat vegetable broth over medium heat until hot but not boiling. Reduce heat to low to keep warm.
- In a separate large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
- Add Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in dry white wine and cook until the wine has evaporated.
- Begin adding warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
- In another large skillet, heat olive oil over medium-high heat. Add Brussels sprouts and sliced mushrooms to the skillet and cook until tender and caramelized, about 8-10 minutes.
- Once the rice is creamy and al dente, stir in the cooked Brussels sprouts and mushrooms.
- Season with salt and pepper to taste. Optionally, stir in grated Parmesan cheese for added creaminess.
- Serve the Brussels sprouts and mushroom risotto hot, garnished with chopped fresh parsley.
Crispy Brussels Sprouts Tacos with Avocado Lime Crema
Duration: 40 minutesTasty tacos with unique flavours.
Utensils
- Baking sheet
- Parchment paper
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup dairy-free yogurt (or coconut cream)
- Juice of 1 lime
- Salt and pepper to taste
- 8 small corn tortillas
- Shredded cabbage or lettuce
- Diced tomatoes
- Chopped cilantro
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are crispy and golden brown, stirring halfway through.
- Meanwhile, prepare the avocado lime crema. In a blender or food processor, combine ripe avocado, dairy-free yogurt (or coconut cream), lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Warm corn tortillas in a skillet or microwave.
- Assemble the tacos by filling each tortilla with shredded cabbage or lettuce, roasted Brussels sprouts, diced tomatoes, and chopped cilantro.
- Drizzle with avocado lime crema and serve with lime wedges on the side.