Easter Side Dish ~ Roasted Parmesan Brussels Sprouts

Easter is in a week and everyone is getting their menus ready. The typical Easter dishes usually includes, of course a Baked Ham with Brown Sugar , Classic Deviled Eggs, Macaroni and Cheese and perhaps Scallop Potatoes. Just listing all of that makes me hungry. I love these dishes and I will definitely be making my Four Cheese Macaroni and Cheese, but I do enjoy a few lighter side dishes. One of my favorites and it’s super easy, is my Roasted Parmesan Brussels Sprouts. They are crispy on the outside from the parmesan and nice and soft on the inside. I get it, not everyone is a brussels sprout fan, but throw some cheese on something and honey they will eat it. All kidding aside these are pretty good and they are super easy.

If you are the one that is preparing Easter dinner, my advice, do not make every dish super complicated. I leave that to about two or three dishes and the rest is delicious and easy side dishes. Entertaining is all about spending time with the ones you love and sharing lots of laughs and memories, over family favorites.

For this recipe, I add a balsamic glaze sometimes with beautiful green basil leaves to give it some freshness. It’s Spring after all and herbs are an excellent way to add more flavor and brightness.

Oh yeah! Do not forget to Set the Table with Love. Enjoy!

Roasted Parmesan Brussels Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts (trimmed & halved)
  • 2 tablespoons olive oil
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • balsamic glaze (optional)
  • basil leaves for garnish

Instructions:

  1. Heat oven to 425 degrees. Add parchment paper to a cookie sheet.
  2. In a bowl, combine the trimmed and halved brussels sprouts with the remaining ingredients. Toss together to coat all the brussels sprouts.
  3. Lay the brussels sprouts onto the cookie sheet, separate them, so they do not touch. This will help them bake and steam.
  4. Add a little more parmesan cheese on top of each one, to help created a crust.
  5. Cook 16-18 minutes. Serve Immediately or add balsamic glaze and basil as a garnish.

Roasted Parmesan Brussels Sprouts with Balsamic Glaze


Brussels Sprouts and Avocado Salad for Breast Health

Brussels sprouts can be one of those, either you love them or you hate them. The truth is if they are done right you might just fall in love with these little sprouts that remind you of mini cabbages.

Actually brussels sprouts are in the cruciferous family such as cabbages and cauliflower. They hold a big punch in nutrition as well. In fact, many studies have shown that cruciferous vegetables such as arugula, broccoli, cauliflower, cabbage, brussels sprouts, bok choy and kale are rich in sulforaphane – one of the primary phytochemicals (protective compounds found in plants) that helps prevent cancer.

Recent studies from the Linus Pauling Institute, which was supported by the National Cancer Institute, suggest that sulforaphane can selectively target and kill cancer cells while leaving normal cells healthy and unaffected.

Here are two more reasons why you should incorporate brussels sprouts into your diet:

• They lower cholesterol ~ brussels sprouts have bile acid binding properties, meaning they stick to cholesterol and help guide it out of the digestive system, so it’s not absorbed in the blood steam.

• They help reduce Inflammation ~ brussels sprouts are high in antioxidants, which protect cells from free radical damage and help reduce inflammation in the body. Inflammation in the body is a leading cause for most degenerative diseases and aging. I really believe you should enjoy your food and eat as many healing ingredients as possible. I hope you enjoy this recipe and remember to always Set the Table with Love.

Brussels Sprouts and Avocado Salad

Ingredients:

1 teaspoon finely grated lemon zest, plus 1 1/2 tablespoon lemon juice 1/2 teaspoon Dijon mustard 3 tablespoons extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 pound brussels sprouts, cleaned, trimmed and leaves separated 2-tablespoons raw walnuts 1 avocado, halved, pitted, peeled, and cubed 2 tablespoons cranberries, for garnish.

Instructions: Whisk together lemon zest and juice and mustard in a bowl. Add oil in slow nice and steady streams, whisking until emulsified. Next, season with salt and pepper. Clean the brussels sprouts and cut off the bottoms. Cut the brussels sprouts in halves and pull the leaves apart. Add the leaves, cut halves and walnuts into the dressing bowl. Toss the brussels sprout leaves and walnuts. Gently stir in avocado cubes, cranberries and season with salt and pepper, and serve immediately.

 

Brussels Sprouts and Avocado Salad

Oven Baked Brussels Sprouts with Smoky Sun dried Tomatoes and Herbs

I love brussels sprouts, but you have to know how to make them taste good. If not, you will get that terrible bitter flavor in your mouth.
I think I found the solution while out shopping yesterday at Pier 1 imports. I found these beautiful mini dutch ovens. They are perfect for meals for one and baking my brussels sprouts

The recipe I have in mind, will be great for my 10 day detox to reduce, so I can reduce some inflammation in my body.

One of the first things I learned when I was studying  Holistic Nutrition and Medicine in school, was about inflammation in the body and all the diseases, it can potentially be linked to, such as premature aging, heart disease, ADD/ADHD, stroke, migraines, thyroids, neurological disorders and even cancer. So, for the next 10 days, I am resetting my body. I am putting out the fire inside using nutrition.

IMG_5364

I hope you will take time out to reset your inner being and cleanse from the inside out. You can try this by, eliminating processed foods and start eating more whole foods 2-3 times a week, getting regular exercise and drinking plenty of clean water.

Ingredients:

1 mini dutch oven

1 cup brussels sprouts, cleaned and peeled

1 1/2 tbsp olive oil

1 tbsp smoked sun dried tomatoes, dried ( not the ones that are in oil)

1 tbsp garlic herb seasoning

1 tbsp low sodium vegetable broth or water

pinch  fleur de sel or sea salt

Directions:

On parchment paper, place the prepared brussels sprouts. Add 1 tbsp of the olive on the sprouts and sprinkle with the fleur de sel or sea salt and the garlic herb seasoning. Toss gently.  Take the remaining oil and grease the dutch oven. Add the brussels sprouts and nestle the smoked sun dried tomatoes around the sprouts. Add the low sodium vegetable broth. Cover the dutch oven with the lid and place in the oven and bake for 20-30 minutes, until the brussels sprouts are tender. Remove from oven with a kitchen mit and allow to cool on a cookie rack and Serve.

Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles

I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!

Ingredients:

1 head of cauliflower, broken into florets

10 medium brussels sprouts, outer layer peeled and cut in half

Olive oil to cover sauté pan

1 tsp smoked paprika

1/2 tsp cumin

Sea salt and pepper to taste

Directions :

Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.

Ingredients for the Sweet and Sour sauce:

1 tablespoon tomato paste

juice of 1 lemon

1/2 cup water

1/3 cup apple cider vinegar

4 tablespoons organic cane sugar

1 tablespoon gluten free soy sauce)

1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved

1/2 tablespoon Sriracha sauce

1 teaspoon ground ginger

1/2 teaspoon sea salt

1 cup diced pineapples

1/2 cup chopped red bell peppers

Directions:

In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.

The Raw Veggies:

1 medium Zucchini

1 medium Yellow Squash

Cilantro for garnish

Directions:

Use a veggie spiral and make veggie noodles

If you do not have one you can julienne the veggies, thinly.

Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.

I garnished mines with cilantro and a little olive oil.

Eat your Brussels Sprouts

Brussels Sprouts are so good for you but the taste is UGH! I have been trying my best for years to get my family to eat brussels sprouts. Roll tape.. Let me take that back. I have been trying for years to get myself to eat brussels sprouts and love it. I have roasted them, steamed them, chopped them up in salads and drenched them in maple syrup and honey. Still UGH!! They are bitter. I can still taste the bitterness in my mouth.

The truth is I really believe I should be eating brussels sprouts, so I keep trying and trying.  I keep going back to that lovable little cabbage. But still no matter what I get UGH! These are bitter.

Why, I am so convinced I need to eat them? Well,  because I am kidney transplant survivor from a long line of family members with cancer and brussels sprouts well let me just share some of her super powers. Sorry guys brussels sprout seem like a girl to me. Okay here is her super powers:

  1. A cruciferous vegetable, which is thought to help fight cancer.
  2. It is an antioxidant vegetable high in Vitamin A and C.
  3. Anti-Inflammatory. It has a anti-inflammatory nutrient, vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.
  4. Studies have shown that brussels sprouts can aid in lowering cholesterol.
  5. Brussels sprouts are also high in fiber and a great detoxifying vegetable to consume.

Now you see why it’s important to consume this Super Food, but we have to dismiss ole girls  being so Bitter. Why so Bitter Girlfriend?

She is bitter because of the sulfur compounds common to the broccoli family. The highest-profile of these is sulforaphane, one of several similar chemicals that brassicas use to repel chewing insects and animals, because they taste bad.  She is just trying to protect herself.  Well I came up with a couple of recipes to help her deal with all that bitterness. Okay I am cracking myself up. Let’s get on with the recipe.  Here is one I made today for lunch will post the other one later this week. Bon A petit.  Set your Table with Love.

Roasted Maple Glazed Brussels Sprouts and with Roasted Apples

1½ lbs. Brussels sprouts ( cut in half)

1 honey crisp apple ( diced medium size cubes)

3 tablespoons olive oil

1 teaspoon lemon juice and lemon zest for garnish

1 teaspoon maple syrup

1 teaspoon coarse sea salt

1/2 teaspoon  dehydrated garlic granules

¼ tsp. ground black pepper

3 tablespoons maple syrup ( use 1 tablespoon to drizzle on sprouts before cooking)

Instructions
Preheat oven to 375 degrees.
Trim the stems of the sprouts. Remove any outer leaves that are wilted and cut the sprouts in half.
Add the sprouts, apples, olive oil, lemon juice, maple syrup ( 1 tablespoon), garlic,  salt and pepper to a large bowl. Toss to fully coat the sprouts.
Spread the sprouts on a large baking sheet in a single layer.
Bake for 15 minutes then stir the sprouts. Bake for another 15 minutes. Then drizzle the remaining maple syrup over the sprouts and stir to coat. Bake for 10 more minutes. Remove from cookie sheet and serve in a bowl. Add a little lemon juice and lemon zest if you prefer.

IMG_3991

roasted maple glazed brussels sprouts and with roasted apples
roasted maple glazed brussels sprouts and with roasted apples