#brussels sprouts
Roasted Brussels sprouts quinoa chickpea salad
Brussels sprouts Parmesan pasta
Kung Pao Brussels Sprouts
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
STUFF
Sprouts:
2 pounds Brussels sprouts
2 tablespoons olive oil
Kung Pao sauce:
2 tablespoons reduced-sodium tamari* or soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
½ to 2 teaspoons sriracha, to taste
2 cloves garlic, pressed or minced
Garnishes:
⅓ cup roasted peanuts (either salted or unsalted)
⅓ cup chopped green onion (both green and white parts), about 3 green onions
2 tablespoons fresh cilantro leaves, chopped (optional)
Red pepper flakes (optional)
STEPS
To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
NOTES
MAKE IT GLUTEN FREE: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
MAKE IT VEGAN: Simply swap maple syrup for the honey instead when making the sesame glaze.
MAKE IT PEANUT-FREE: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
CHANGE IT UP: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
NUTRITION
Calories 233
Total Fat 11.1g
Saturated Fat1.6g
Trans Fat0g
Polyunsaturated Fat2.3g
Monounsaturated Fat6.6g
Cholesterol 0mg
Sodium 430.8mg
Total Carbohydrate 30.4g
Dietary Fiber8.8g
Sugars14g
Protein 9.2g
Post link
Brussels sprouts and khao soi at Rickshaw Bar
The food here is very average and expensive with tiny portions. There was also a drink on the menu they called the ‘red rickshaw’ which was literally just soho, vodka and cranberry juice but was priced $14.
Post link
OUT: Jennifer Lawrence (come at us, Internet)
IN: Shailene Woodley
OUT: Brussels sprouts
IN: Cauliflower
J-Law photo by Jason Szenes (EPA). Woodley photo by Monica Schipper (Getty). Sprouts photo by Matthew Lloyd (Getty). Cauliflower photo by Deb Lindsey (The Washington Post).
Post link
Hey Folks,
It’s been a long time, over a month since I was last on here, I’m now getting caught up with work, jobs to do, got over the holiday jet lag etc. What a great trip- New England really is such as beautiful and diverse part of the USA, almost everyday there was a change of scenery- historic Boston, stunning wild Cape Cod with it’s beautiful houses and gardens, sweeping river valleys, lush green mountains in the Adirondacks, laid back Portland and a rather quirky Salem. The sea and seafood in general was a major player in our diets- we had some amazing lobster at a place called Thurston’s Lobster Pound on Mt Desert Island, Maine. As ever, I would kill to be able to get such fresh, tasty and affordable seafood here in the UK. I could almost imagine all the Thai recipes I could have used it in.
Not to worry, the one thing I always miss when travelling in either Europe or the US is the lack of spice. Last time we were travelling in the USA, we were in the far south east, being so near to Cuba and also lots of Mexican influences meant we weren’t short of flavours and spices so on this trip we did make one or two excursions in order to get our taste buds going.
Thai however was not on the menu (per se) as at no point did we come across any Thai restaurants I would say that felt authentic and not the usual identical westernised versions.
We did however spend several hours in Chinatown in Boston; right as the day was getting going and just as Saturday evening was ramping up (and the city’s Gay Pride event was winding down- what a fantastic atmosphere there was).
We ended up, at the recommendation of a Time Out article giving ‘The Dumpling Cafe’ (www.dumplingcafe.com) a whirl where their 'juicy pork dumplings’ are particularly recommended.
We chased our juicy dumplings; which are bitten, slurped then topped with ginger with some pan fried dumplings (very much like Japanese gyoza) and some very garlicky stir fried morning glory.
Service was cool, brisk and the food was a little on the greasy side but the flavours were strong, punchy and the food was fresh and tasty.
A few days later we had travelled to Cape Cod where we spent our first full day in the beautiful Provincetown in the 'toe’ of the peninsula. Of all the places on our trip that we visited, this was my favourite spot.
We did a bit of research and heard very good things about a place called 'The Canteen’ (www.thecanteenptown.com) a busy, slightly hipster-ish place which served an eclectic mix of food and local craft beers. My eye was immediately draw to the Vietnamese cod banh mi sandwich and greedy thing that I am, to their intriguing house speciality; deep fried Brussels sprouts in fish sauce.
The cod banh mi was excellent and just what I was looking for but let me tell you something, those ugly looking crisped up sprouts were A-M-A-Z-I-N-G!! wow, so simple but I couldn’t stop eating them- I wanted more! As far as I can tell, the crispy fried sprouts are simply tossed in a nam jim seafood sauce (fish sauce, lime juice, chilli, coriander and perhaps a pinch of sugar). with the local beer, the food went down a treat; do try them if you’re visiting Cape Cod.
And so, normal life resumes once again, and as usual, I’m already thinking of where my next travels will take me….
Chicken thigh cooked in a mushroom, bacon + mustard sauce with cauliflower mash, green beans + Brussels sprouts
Post link
