Tag Archives: Brussels sprouts

Roasted Brussels Sprouts with Goji berries and Couscous

5 Nov
When I grew up, we almost always had a 3 component meal: potatoes, vegetables and meat. But according to me, that’s a tad boring. I prefer a plate with lots of different colours, tastes and textures, all combined into one… Like this dish!
Roasted Brussels Sprouts with Gojiberries and Couscous
Ingredients (for 2 people)
  • 500g Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
  • 1 Tbsp olive oil
  • Salt
  • 40g dried Goji berries
  • 75g crumbled goat cheese
  • 30g walnuts
  • 150g couscous
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
Directions
  • Preheat the oven (and a parchment lined baking sheet) to 275°C, on grill stand
  • Meanwhile, cook the couscous according to the instructions on the package
  • In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
  • Once the oven is preheated, get out the baking sheet and pour the Brussels sprouts onto the parchment
  • Put the baking sheet back in the oven and let the Brussels sprouts broil for about 5-10 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.
  • Meanwhile, toast the walnuts. Just heat them for a couple of minutes over medium heat in a nonstick pan without any oil or fat. Make sure not to let them burn!
  • Toss the couscous, sprouts, Goji berries, crumbled goat’s cheese and toasted walnuts onto a plate and drizzle with balsamic vinegar and honey. Season with salt to taste.

Source: adapted from Cookie and Kate

Advertenties

Lemon Garlic Brussels Sprouts with Potatoes and Cheese Croquettes

26 Okt

We had a nice Flemish meal tonight!

Fall means fall vegetables, and the Brussels sprouts were on sale in the supermarket, so Brussels sprouts it was!
When I grew up, we always had sauteed Brussels sprouts with bacon pieces. But since I’m a vegetarian now, I decided to add a little flavour another way. This recipe was amazing! Fresh thanks to the lemon and savoury thanks to the condiments and the gruyere… These babies will be on the menu a couple of more times this fall/winter.

Lemon Garlic Brussels Sprouts with Potatoes and Cheese Croquettes

 

Ingredients (for 2 people)

  • 450g Brussel Sprouts
  • 1 Tbsp olive oil
  • 3 cloves garlic, chopped finely
  • juice of 1/2 lemon
  • 2 Tbsp gruyere, grated
  • salt & pepper
  • 500g potatoes
  • salt
  • 4 cheese croquettes

Directions

  • Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
  • Meanwhile, put a pot with a layer of salted water on the stove. When the water’s boiling, add the cleaned and cut potatoes to the water. Cook them for 15-20 minutes.
  • Preheat the deep frier for the cheese croquettes.
  • Heat the oil in a large skillet over medium high heat.
  • Once heated, add the halved Brussel sprouts and the finely chopped garlic to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  • Meanwhile, prepare the cheese croquettes in the deep frier.
  • Reduce the heat under the pot of sprouts to low and add the lemon  juice, salt and pepper.
  • Sprinkle the gruyere on top and serve with the potatoes and cheese croquettes.

Source: adapted from What’s Gaby Cooking