Tasty Tuesday: Recipe – Brussels Sprouts – 3 Ways!

 

 

It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

I tested out a few recipes for Brussels Sprouts so that there is something for everyone! Don’t like truffle oil? Have lemon and parm! Want something smoky? Toss some vegan bacon on there.

Actually, the vegan bacon is the most labour intensive of all of the items on here, but hey, when you’re done, you have a bunch, and it’s delicious.

You can make a large enough batch of each of these to make them as a stand alone meal, or just a small amount as a side for your food. Adjust accordingly!

 

Make Your Meal Even Healthier Tip:

 
I’m at a loss for this one. These are all vegan, and sprouts are great for you and have a long growing season… Plus you’re roasting them in a very small amount of olive oil, so there’s not much more you can do to make these better, except maybe eat them more often!

Click through for recipe!…

 

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INGREDIENTS:

TRUFFLE OIL BRUSSELS SPROUTS:

– brussels sprouts (about a handful if using as a side – per recipe)
– truffle oil
– salt and pepper

 

LEMON with VEGAN PARM BRUSSELS SPROUTS

– brussels sprouts (about a handful if using as a side – per recipe)
– olive oil
– juice from half a lemon
vegan parm (SEE RECIPE HERE)

 

BALSAMIC with VEGAN BACON BRUSSELS SPROUTS

– brussels sprouts (about a handful if using as a side – per recipe)
– balsamic vinegar

for the vegan bacon – (adapted from this recipe):
– 8-10 pieces rice paper
– 2 Tbsp olive oil
– 2 Tbsp nutritional yeast
– 3 Tbsp Bragg’s Liquid Amino or Tamaro
– ½ Tbsp garlic powder
– ¼ tsp liquid smoke
– ½ Tbsp maple syrup
– ¼ tsp ground black pepper
– ¼ tsp of paprika (optional if you like it spicier)

 

INSTRUCTIONS:

 

FOR ALL RECIPES:

Preheat oven to 425 degrees.

Clean brussels sprouts, chopping off stems and cutting in half (or quarters for any large pieces).

For TRUFFLE OIL BRUSSELS SPROUTS:

Place sprouts in bowl, drizzle with small amount of truffle oil (it’s very strong, so coat them lightly and then give it a smell, you can always add more). Toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don’t burn.

Place in bowl and serve!

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for LEMON with VEGAN PARM BRUSSELS SPROUTS:

 
Place sprouts in bowl, drizzle with small amount of olive oil, and lemon juice.
Toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don’t burn. 

Place in a bowl and sprinkle with vegan parm, and garnish with a lemon wedge.

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for BALSAMIC with VEGAN BACON BRUSSELS SPROUTS:

***follow this recipe for vegan bacon*** – or just use store-bought!

Place sprouts in bowl, drizzle with small amount of olive oil, then toss and sprinkle with salt and pepper.

Place on a lined baking sheet (foil or silpat) and roast for 15mins, then shake or toss, then roast for another 10-15 minutes, watching carefully that they don’t burn.

Place in bowl, and drizzle with small amount of balsamic, then crumble vegan bacon on the top and serve.

 

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Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

photos and recipe by: Christine McAvoy