I’m a big believer that we women need to feed ourselves well if we expect to have the stamina to do all life calls on us to do. And, the better we feed ourselves, the better those we’ve been entrusted with will be fed and loved.
Today I want to share with you one of my favorite things to prepare and keep on hand: roasted brussels sprouts. Roasted veggies, in general, are divine… and,if you have them on hand, they make a perfect foundational ingredient for numerous less-than-5-minute power meals. I’m always roasting sliced sweet bell peppers, cauliflower, root vegetables. The process is the same for every veggie (although the time in the oven may vary depending on the nature and size of what is being roasted).
Okay – so back to the brussels sprouts.
First, preheat your oven to 400 degrees.
Next,to prepare the brussels sprouts, trim off the stem end, cut them in half, and peel off the outer layer of skin. (Since I peel off the outer layer, I rarely wash them before using them.) Then, place them in a bowl.
Drizzle about 1/4 cup of good quality olive oil* per pound of brussels sprouts. (*TIP: different varieties of olive oil really do affect the taste of your finished dish. So, keep that in mind when shopping for ingredients.)
Sprinkle 1 tsp of sea salt per pound of brussels sprouts…
And about 1 tsp of black pepper per pound.
Stir to coat all the brussels sprouts evenly and then pour out into a single layer on sheet trays.
Roast in your preheated oven for 10-14 minutes. (NOTE: I’ve seen recipes that say roast brussels sprouts at 400 degrees for 30-40 minutes. For the love – no, no,no! If you roast for that long at that high of heat, you will burn the brussels sprouts and they’ll start to stink of hydrogen sulfide since heat-activated enzymes go to work on the sprouts’ nutritious sulfur compounds. Yuck. (I think overcooking is why many people are completely adverse to brussels sprouts.) It’s very important to roast only long enough to brown and soften.)
They’re done when they look like this:
Transfer all the roasted brussels sprouts into a large bowl.
Now… on to turning these roasted beauties into a salad!
…so you end up with pieces like this:
Put the tray back into the oven and toast the walnut pieces for about three minutes. Take the pan out, give ’em a quick stir, and return them to the oven for another three minutes.
Pour the toasted walnuts into the bowl with the roasted sprouts and then here is where you do something very simple: drizzle some really, really good balsamic over the whole bowl. Now, here’s another tip: just like different olive oils offer a unique flavor, the balsamic you use will also offer a unique flavor. Really good aged balsamic should be thick – almost like syrup, and it should have a tangy sweet taste, not a vinegar taste. So, for this recipe (or any recipe where the balsamic is used as a stand-alone ingredient (versus blended into a dressing), I’m using the good stuff.
Stir all the ingredients together and viola! You have a salad: roasted brussels sprouts & walnut balsamic salad.
Pair a cup of salad with a cup of quinoa… or, add a couple hardboiled eggs and call it good. No matter how you eat this up, I promise: you’ll be satisfied and ready to keep on keepin’ on.
So, tell me: how’s your Advent coming along? You ready for Christmas yet?
Thankful you’re here