RECIPES
Basia
I was really craving Brussels sprouts, especially since I hadn't eaten them even once this year. I have no idea why. Sometimes I just latch onto one vegetable or one theme and keep going with it. This year there were a lot of pumpkin cookies, and pumpkin was the vegetable I cooked most often. Brussels sprouts somehow got pushed aside. Luckily, I managed to buy some nice ones and cook them.
At first I wanted to take the "easy way out." I thought I'd buy frozen Brussels sprouts and save myself the time of washing and trimming them. Those of you who follow me on FB and G+ already know that this didn't work out. The sprouts overcooked in a matter of seconds and were barely edible. Fortunately, after pan-frying they were still possible to eat, but the next time I used fresh ones. I suspect it may depend on the brand, but once again I've learned that I don't know how to use frozen vegetables and don't like them. I'll stick with the ones I've been buying so far (like spinach or peas for risotto).
Brussels sprouts with beets
It's already well known that Brussels sprouts are a healthy vegetable - I recommend a short post about it HERE. I came up with the idea of combining them with beets while cleaning out the fridge before a trip. When I found this recipe, I knew it was a good idea. Since I had neither golden beets nor almonds, a new variation of the recipe was born.
I recommend these Brussels sprouts with beets for Christmas, served with any kind of meat. They will look very pretty on the festive table.
Before I even start... I'm sorry for the missing Polish characters, but I'm not writing from my own computer.
Directions - Brussels Sprouts with Beets:
Clean the beets and boil them until tender. You can also steam them or roast them in the oven, but that will take the longest (on the other hand, the beets will be more aromatic). Let them cool, peel them and cut them into 2 cm pieces.
Chop the walnuts and toast them in a dry skillet. Trim the ugly leaves off the Brussels sprouts and boil them until tender, but don't overcook them. They should still be a bit firm. Let them cool a little and cut them in half (unless they're small, then leave them whole).
Peel the shallot and cut it into thin slices. Heat a tablespoon of olive oil in a skillet and sauté the shallot until translucent. Add the rest of the oil, then add the Brussels sprouts, beets and thyme, season with salt and pepper, stir and cook for about 2 minutes so the vegetables absorb the flavors. Toss with the walnuts and serve while still warm.
Enjoy!
Brussels sprouts with beets
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 4
Ingredients
- 2 beets
- about 300 g Brussels sprouts
- 1 shallot
- olive oil
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tbsp walnuts
- salt
- pepper
Instructions
- #instruction#
Nutrition Information
Serving size: 1 serving Calories: 160
