Brussels sprouts can easily be identified as they look like mini cabbages. These sprouts can be prepared in many ways including roasting, shaving, or as a side dish with delicious flavorful filling.
When you purchase brussels sprouts be sure to look for bright green sprouts that are firm and dense. The smaller heads that are similar in size will cook evenly and are often much tender. These sprouts should be kept in airtight ziplock bag in the fridge til ready to use, no later than 2 to 3 days. Brussels Sprouts should be cleaned under cold water and allowed to drain. A small sharp paring knife can be used to trim the ends of the sprouts and to remove the outer leaves.
10 Brussels Sprouts
2-3 Tbsp. Olive Oil
Fresh ground salt & pepper to taste
3 Tbsp. Veganese or any vegan mayonnaise substitute
1 minced clove of garlic (or more to taste- we love garlic)
1 tsp lemon juice
1 Tbsp. fresh rosemary
3 Tbsp. Your Favorite Vegan Bacon Bits
2 Tbsp. raw cashews
Chopped Green Olives to taste and garnish
Preheat oven to 400 degrees
Wash Brussels sprouts and cut into quarters or wedges
Drizzle your olive oil onto a baking dish
Grind out some salt and pepper to taste into the olive oil
Dump Brussels sprouts into the oil and rub around and get a nice even coat of oil, salt and pepper mixture on all sides
Add vegan bacon bits to the mix and spread them around
Add cashews to the mix and spread around
Throw in as many chopped green olives as you want- (trust me they’re great)
Put the baking dish in the preheated oven for 15 min or until the sprouts are tender
While waiting for the Brussels sprouts to roast, it’s time to make the Vegan Aioli!
Take your Veganese and place it into a ramekin or a small serving dish and mix it together with the garlic, lemon juice, rosemary, and extra vegan bacon bits if you want
Serve with the Brussels sprouts and be prepared to make more- fast…Enjoy
recipe resource here
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