Again, I face the challenge of changing the way people view Brussels Sprouts. The poor, judged and misunderstood vegetable that is so good for you, and can certainly be dang tasty when given a chance! You just have to treat it right 😉 Haha. I just made Brussels Sprouts sound like a woman. Treat her wrong, and she’ll shrivel up and waste away and you’ll never know what she’s worth. Treat her right and she’ll shine and the world will praise her 😉 Wow. Deep. Two points for me 😛
That just happened. Boom.
ANYWAYS! Wow. Focus.
I decided to try this recipe because it is chocked full of my husband’s favorite things. Pineapple and almonds and soy sauce…happy happy Mr. Rodgers. I like to make Mr. Rodgers happy 😀 Cause he makes me happy. I bet it would make some people in your family happy too. So you should try it. Ready, GO!
Adapted from http://rachaelwhite.me
Here’s what you need:
- 1 lb Brussels Sprout, rinsed, trimmed, and cut in half
- 1 1/2 C Fresh Pineapple, Chopped (This is if you like lots of pineapple. You can do less if you want) Sidenote…YOU PUT DOWN THAT CAN OF PINEAPPLE! Keep it fresh, yo! If you are afraid of cutting pineapples, I showed you how I do it in my Salmon with Pineapple Salsa post. You can leave the pineapple larger for the Brussels Sprouts though 🙂
- 2 Tablespoons Olive Oil
- 1 Tbsp + 1 tsp Honey
- 1/4 C Lemon Juice
- 1 Tbsp Braggs Amino Acids, maybe more if you like it more salty! You can always taste and adjust. (You can use soy sauce, Tamari if you are gluten free 🙂 )
- 1/3 C Sliced Almonds
Aren’t those fantastic sounding ingredients? Yummy.
Here’s how you do it:
- Preheat oven to 425 degrees.
- Prep your pineapple and sprouts and put them in a bowl.
- In a small bowl, whisk together the olive oil, lemon juice, and the 1 Tbsp of honey. Drizzle over the Brussels, and toss to coat. You can add a small amount of salt if you desire, but you will be adding amino acids (soy sauce) later. I usually start without salt if amino acids/soy sauce will be involved, cause you can always add salt later 😉
- Add almonds.
- Pour the Brussels and pineapples out on to a foil lined cookie sheet. Place in the oven for about 30 minutes, until they are crispy and charred. Yum! Turn Brussels over halfway through cooking!
- Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
- Eat and be merry!
Rinse and trim your Brussels Sprouts, and cut them in half.
Pour out on a cookie sheet…
Put in your preheated oven. Roast for about 30 minutes, turning once. They should be charred, crispy on the outside and soft on the inside 🙂