Caramelized Brussels Sprouts

This brussels sprouts recipe is a super simple addition to any meal.  The caramelized brown sugar adds a hint of sweetness without being overpowering.  The toasted pine nuts give it a salty crunch.  Even non-brussels sprouts lovers will love this recipe!

Let’s cook!

Start by cleaning your brussels sprouts and slicing them into ribbons.  Mine never make perfect ribbons…that’s ok.  They taste great!

Heat the olive oil over medium heat and saute the garlic for 30 seconds.

Add the sliced brussels sprouts to the pan and cook for 4-5 minutes…

Until tender and green.  Their color is so pretty.

Add the brown sugar,

toasted pine nuts, and salt and pepper.

Toss and serve.  It’s such an easy side!

Ingredients:

12-14 large brussels sprouts

1 Tablespoon olive oil

1 clove garlic; minced

coarse sea salt and pepper to taste

1 Tablespoon brown sugar; add more if you prefer

1/3 cup toasted pine nuts**

Instructions:

Slice brussels sprouts very thin until you have a mound of feathery sprout ribbons.

Heat the olive oil over medium heat in a large skillet and saute the garlic for 30 seconds.

Add the sprouts and continue to saute for 4-5 minutes, until bright green and tender.

Add the salt, pepper, brown sugar, and toasted pine nuts.

Toss together and serve.

**To toast pine nuts, use a dry (no oil) pan.  Add the pine nuts to the pan and turn heat to medium.  Toss every 30-60 seconds until the pine nuts start to brown.  Remove from heat.

#choosejoy

Brussels Sprouts with Balsamic and Cranberries

This is a great recipe for converting non-brussels sprout lovers.  And of course, for those of us that love them!

Preheat your oven to 375 degrees.

Clean, trim, and halve your brussels sprouts.  Place on a baking sheet and toss with olive oil, salt, and pepper.

Bake for 25-30 minutes or until brown.

While they’re baking, make your balsamic glaze by mixing balsamic vinegar and sugar.  I tend to use a little less than the 1/4 cup called for.  Adjust for your own tastes.  The sugar isn’t actually necessary for the balsamic to thicken.

Bring to a boil and then let simmer for around 15-20 minutes.

While the balsamic is simmering, toast your pine nuts.

Now it’s time for assembly!  Add the brussels sprouts, pine nuts, and dried cranberries to the balsamic glaze and mix well.

This dish is pretty enough for a holiday meal or in my case a regular Monday night dinner!

 

INGREDIENTS:

1.5 pounds brussels sprouts

1/4 cup olive oil

sea salt and cracked pepper

1/2 cup balsamic vinegar

1/4 cup sugar (I use a little less)

1/2 cup dried cranberries

1/3 cup roasted pine nuts

 

INSTRUCTIONS:

Preheat oven to 375 degrees.

Trim/ clean brussels sprouts, then cut them in half.  Arrange on a baking sheet.  Toss with olive oil and salt and pepper.

Roast for 25-30 minutes or until brown.

Combine balsamic vinegar and sugar in a large saucepan.  Bring it to a boil, then reduce heat to medium-low until sauce thickens; about 15-20 minutes.

Place pine nuts into a small pan over meium heat until lightly toasted, stirring often (around 5 minutes).  Set aside.

Add brussels sprouts, pine nuts, and cranberries to the balsamic reduction.  Toss and serve.

**Notes: this recipe easily doubles if you’re serving a crowd.

Recipe adapted from The Pioneer Woman

Sweet & Crunchy Quinoa

Sweet and Crunchy Quinoa

If you are a fan of the salty/sweet combo I definitely recommend this recipe.
I have been making it for years.  Feel free to adjust it to your needs by adding extra veggies or a protein.

Preheat oven to 400 degrees.

Start by rinsing your quinoa.  If you don’t rinse it, the dish will taste a little “off”.

Place the quinoa into a large saucepan and add 2 cups of water.  Bring it to a boil and then simmer for 15 minutes, or until the water is evaporated.  Turn off the heat and let the quinoa sit covered.  Allow to rest.

Place the sweet potato cubes into a raosting pan and toss with 1/2 T. olive oil.  Bake for 25-30 minutes or until you can pierce the cubes with a fork.  Set aside.

Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often (around 5 minutes).  Set aside.

In a small bowl, place the remaining 3 T. oilive oil, vinegar, honey, salt, pepper, cumin, and cinnamon.  Whisk well.

Break apart the quinoa seeds.  Add the vinaigrette and mix.

Add the sweet potatoes, pine nuts, cranberries,  green onions, and mix gently.

Can be served warm or as a cold salad.

INGREDIENTS:

1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around rhe same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced

INSTRUCTIONS:

Preheat oven to 400º F. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours.

Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside.

In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa; I add it all. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently.

#choosejoy

 

Recipe from The Kitchn