So to kick things off, I’ll share a video for my brand new recipe…. BEJEWELED BRUSSELS SPROUTS!!
Oh my gosh this was an incredible salad: Pan seared Brussels sprouts with roasted beats, pistachios, and roasted grapes with a champagne vinaigrette. Sounds luxurious, eh?
And its Gluten Free, Vegan, and Specific Carb Diet friendly with some Body Ecology Diet substitutions!
Here’s what you need: (serves 1-2)
About 15 brussels sprouts, halved
1 beet, sliced into ¼ inch rounds
¼ cup shelled pistachios
1 cup baby spinach/per person
Dressing 3 Tbsp champagne vinegar
3 Tbsp extra virgin olive oil
3 drops pure liquid stevia (SCD use ½ tsp honey)
salt and pepper
Preheat oven to 400 degrees. Place your beet slices on a baking sheet that’s been lined with tin foil and sprayed with olive oil. Spritz with olive oil, but do not season with salt and pepper yet. Bake for 30 minutes, flipping once at 15 minutes. When you flip them after 15 minutes, add the grapes to the sheet and bake them with the beets for the remaining 15 minutes.
While they’re baking, cook your beets. Heat 2 tsps EVOO in a large skillet. Place them cut-side-down in a single layer in the pan and then let them sit and form a crust for about 4 minutes. Flip and let the other side get golden brown. Finish with salt and pepper and set aside.
Next, whisk your dressing ingredients together and set aside.
After you take your beets and grapes out of the oven, let them cool slightly. Then, cut the beets into matchsticks.
Assemble your salad by placing your Brussels sprouts, beets, grapes, and pistachios on a bed of baby spinach. Top with your dressing and dig in!
Holy cow, this was OUTRAGEOUS!! If you’ve never roasted grapes before, put your laptop down and do it now! They are SO incredible! I’m not even kidding, they taste like candy! They just burst in your mouth with this intensely sweet, “grapey” flavor! You see, when they’re roasted, the sugars in the grape caramelize, creating this fabulous, complex, deep sweetness. That complimented the golden, crispy brussels sprouts, the earthy sweet beets, and the salty, nutty pistachios! And then the champagne vinaigrette bathed everything in this sweet, bright dressing that had the slightest hint of grape!
And it was SO beautiful too!! All the emerald colors made this a regal looking dish. The earthy green brussels sprouts, ruby red grapes, deep purple beets, jade pistachios, and deep green spinach. Picture perfect.
Needless to say, I though this dish rocked! I WILL be making this dish again soon.
So much for a “humble” brussels sprout! This one stole the show!!
BED options: Sub roasted red peppers for beets, Sub almonds for pistachios, Sub lemon juice for vinegar, Omit Grapes.
You can watch my cooking demonstration for this recipe here: http://youtu.be/vZ4xl-VAPzU
Need a good chef’s knife? Here’s the one I use and love!