Crispy Charred Brussels and Pineapple

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:

  1. Preheat oven to 425 degrees.
  2. Prep your pineapple and sprouts and put them in  a bowl.
  3. 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 😉
  4. Add almonds.
  5. 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!
  6. Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
  7. Eat and be merry!

Rinse and trim your Brussels Sprouts, and cut them in half.

Charred Pineapple Brussels 1Chop your pineapple and add to the Brussels.

Charred Pineapple Brussels 2Whisk together olive oil, lemon juice, and 1 Tbsp honey.  Drizzle over the pineapple and Brussels and toss to coat.  Add almonds.

Charred Pineapple Brussels 3

Pour out on a cookie sheet…

Charred Pineapple Brussels 4

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 🙂

Charred Pineapple Brussels 5Yummy crispy deliciousness!!! Whisk together amino acids and the remaining honey, drizzle and toss 🙂  Enjoy!

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Confetti Asparagus

My husband loves my cooking.   Especially when I make big, meaty things.  He’ll brag on me to his friends 🙂  However….it’s very rare that the thing he is talking about at the end of the day is the vegetable SIDE DISH!  Yeah.  That just happened.  And the next day…he mentioned “that asparagus,” followed by a manly “that was delicious” growl in his throat.  That….is how you know an asparagus recipe is freaking amazing.  I couldn’t change a thing about this recipe.  It is definitely going to be a staple in our house.  Cause we love asparagus, and its so super special 🙂  Plus…it’s just so cute.  How often does your food have “confetti?!”

Recipe from spoonful.com. 🙂  Thank you, Pinterest, for helping me stumble upon this beauty 😀

So, here’s what you need:

  • 2 lbs asparagus, ends snapped off (bend them, and they’ll break naturally at just the right spot)
  • 1/2 Red Pepper, diced
  • 1/2 Yellow Pepper, diced
  • 1/3 C Olive Oil
  • 1 tsp Dijon Mustard
  • 2 Tbsp Red Wine Vinegar
  • 2 Cloves Garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper (unless you are like me, and are offended at the discrimination against black pepper…I usually add the same amount of pepper as salt. Haha!)

Note:  This is a dish that you can serve hot or cold!  Mr. Rodgers and I have officially decided that we like our veggies hot versus cold, so that is the slant I will take on this one.  BUT, if you want this to be a cold salad…have a bowl of ice water ready when you cook your asparagus, and throw it in the bowl when its done 🙂  It will stop the cooking process and cool them down so you can have a nice cool dish 🙂

 

So, here’s how you do it:

  1. Prep your veggies.  Pop off the ends of the asparagus, and dice your bell peppers real small.
  2. Whisk together the olive oil, dijon, vinegar, garlic, salt, and pepper.
  3. Bring a pot of salted water to a boil.  Make sure there is enough water to cover the asparagus.
  4. Toss in your asparagus, return to  a simmer, and cook until tender crisp…about 2-4 minutes.
  5. Remove and immediately drain well.
  6. Fan your asparagus out on a platter, drizzle with your dressing, and sprinkle with the bell pepper confetti!  Yay!!  Fun!!  Yummy!!

 

Now you can see how pretty it is 🙂

Prep your veggies 🙂  I definitely think that is more than 2 cloves garlic.  Oops haha 🙂

Confetti Asparagus 2

 

Boil your asparagus 2-4 minutes and drain.  Mix together your dressing ingredients.  Stick the asparagus on your serving platter, drizzle with dressing, sprinkle with “confetti,” and serve!  SO GOOD!
Confetti Asparagus 3

 

Cute 🙂  Confetti!!!

Confetti Asparagus 4What a beautiful compliment to a light fish entree!!!  Perfection!

Confetti Asparagus 5

 

Mixed Roasted Veggies

I loooooove me some roasted veggies.  It works with pretty much any vegetable, and I do believe it is one of the tastiest ways to eat them.  All you need is to know how hot to heat your oven, and inspiration on what veggies to try.  I loved this recipe because it was a whole bunch of different veggies, and things I wouldn’t have thought to try roasted in the oven!  Like tomatoes…who woulda thought I’d actually kind of like them roasted, haha?!  So please…when you don’t know what to serve along side your main course, and you wanna get some good nutrients in your kiddos…try this bad boy!!!  I could eat warm, comforting, and tasty roasted veggies with every meal 🙂  Plus, there are so many benefits to using the mixed veggie route…all the different colors are pretty…all the yummy flavors compliment each other…and I’m no nutrition genius, but I’m guessing that each veggie has its own vitamins and nutrients so you are getting a menagerie of health 🙂 Yay!!!

Roasted Veggies 5Gooooooorgeous!!!

Sooooo, here’s what you need!!!

  • 5 cloves garlic, peeled
  • 1 red onion, sliced into large chunks
  • 2 large bell peppers, your favorite color, sliced into chunks
  • 2 zucchini, quartered then sliced in half
  • 2 yellow squash, quartered then sliced in half
  • 3-5 tomatoes, quartered
  • 2 Tbsp Olive Oil

And here’s how you do it 🙂

  1. Preheat your oven to 500 degrees.
  2. As soon as your veggies are sliced and chunked…..place them on a large cookie sheet.   Drizzle with the olive oil and toss so all the veggies are coated.
  3. Season generously with salt (or herbamare seasoning) and pepper.
  4. Place in the oven and roast until the veggies have reached your desired degree of tenderness…about 15 minutes.
  5. Serve along some protein, and en-freaking-joy

Everything peeled, chopped, chunked, and sliced…awaiting seasoning and roasting.  But already so colorful and inviting!

Roasted Veggies 2

Salted, Peppered…

Roasted Veggies 4

Place on a plate to complete a yummy meal!!!
Roasted Veggies 6