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Sweet and Savory Brussels Sprouts with Pecans and Hazelnuts
I’ve
always been one to turn up my nose at mixing sweet and savory flavor
elements together. To my mind, they are both delightful but belong on
separate sides on the plate and never the twain shall meet. Pineapple
on pizza? NOPE. Raisins and currants in salads? Ugh, even worse because
those little rascals are harder to pick out. But lately I’ve been
thinking about my beloved Brussels sprouts
and how roasting them brings them to a perfect merger of
candy-slash-umami but maybe I could ramp that up even a little more
with some maple syrup. Wasn’t it time to be a little more flexible
about my harsh sweet and savory dividing line? Maybe.
This recipe is the happy result of my cautious kitchen experiment,
and I have to say, I am really pleased with it. With just the right
amount of sweet balanced by salt and luscious umami, I think Sweet and
Savory Brussels Sprouts with Pecans and Hazelnuts finds that perfect
balance for someone as squeamish as I am about integrating the two.
(Needless to say, if you like sweet and savory together already, as my
husband does, you should like this without any hesitation.) With tender
roasted Brussels sprouts, crunchy, earthy nuts and complementary flavor
notes, this will be a great Autumn side dish - easy to make, too - and
loved at any Thanksgiving table.
Speaking of great food, check out our e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
that are designed for everyone from beginning to more experienced cooks
to recreate in their own kitchens with ingredients that are easy to
access, helping you to live it up, vegan style. Whether you’re vegan or
omnivorous, whether you celebrate certain holidays or not, you will
find dozens of really fun, delicious and damn impressive recipes to
enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
Sweet and Savory Brussels Sprouts with Pecans and Hazelnuts
14 ounces Brussels sprouts, trimmed and halved or quartered
1 tablespoon tamari
½ tablespoon olive oil
1 ½ tablespoon pure maple syrup, divided
3 teaspoons nutritional yeast
2 teaspoons dried dill
1 teaspoon garlic granules
⅔ cup toasted hazelnuts, pecans, a combination, or toasted nuts of your choosing
Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Toss the Brussels sprouts with the tamari, olive oil and maple syrup
until coated. Add the nutritional yeast, dill and garlic granules,
stirring again until mixed.
Spread on the prepared baking sheet. Bake for 15 minutes, stir, and
bake for another seven minutes. Remove from the oven, add the nuts to
the Brussels sprouts along with the additional tablespoon of maple
syrup. Mix together. Add salt and pepper to serve.
©
2013-2018, Vegan Street
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