Fall Flavors Series: Roasted Brussels Sprouts with Toasted Hazelnuts

Brussels sprouts get an upgrade with toasted hazelnuts and orange juice and zest. This side dish is perfect for the holidays or a random weeknight.

Happy Friday! This has definitely been one of those weeks that feels like it’s never going to end and then, all of the sudden, Friday sneak-attacks and all is good. Isn’t that the best feeling?

A couple of weeks ago, I got to cook dinner for a group of ten awesome women as part of a fantastic event, Your Mat, Our Table. The event brought together women interested in healthy food and fitness by combining a one-hour rooftop yoga class overlooking Chicago and then a multi-course vegan, gluten-free meal made by moi, featuring dishes like my Kale, Roasted Butternut Squash and Pomegranate Salad and this yummy Brussels sprouts dish.

The menu utilized almost 100% local foods procured from the Evanston Farmers Market, mostly from Green Acres Indiana and Geneva Lakes Produce.

I was like a kid in a candy store that day at the market — was awesome getting to see, smell, touch and ultimately taste all that great produce whilst chatting with the farmers and other market patrons.

Did I mention the farmers market is my happy place? #nerdalert

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Roasted Brussels Sprouts with Toasted Hazelnuts and Orange Zest

These Brussels are gluten-free, vegan and most importantly, delicious. Either buy a bag of them or, if you’re a glutton for punishment like me, get a stalk or two and saw those puppies right off (try not to cut yourself).

Ingredients:

  • 2 lbs. Brussels sprouts, washed with outer few leaves removed
  • Zest and juice of one orange
  • 2 cups hazelnuts
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt

Directions:

  1. Preheat oven to 425.
  2. Cut ends off of sprouts and then quarter them. Toss with olive oil and orange juice, then spread on a baking sheet and sprinkle with salt. Roast for 25-30 minutes, or until slightly charred.
  3. Meanwhile, chop hazelnuts and lay on baking sheet. Toast in the oven for 5-10 minutes, until the hazelnuts become fragrant.
  4. Sprinkle roasted Brussels sprouts with orange zest and toasted hazelnuts and serve.

Stay tuned for more recipes from the event, including vegan caramel apples. This Sunday, I’ll be posting the recipe for {crock pot} Butternut Squash and Lentil Curry with Coconut-Lime Cauliflower Rice. Get pumped!

Holiday Salad with Pecan and California Raisin-Crusted Goat Cheese {Sponsored Recipe ReDux}

By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

The holidays are certainly upon us. I’m not sure about you all, but we have holiday parties/festivities for the next several weekends (not that I’m complaining). That means lots of food, and most of it not very healthful.

My general plan of attack for myself (and what I recommend to clients) is to bring a couple dishes that you have prepared and feel good about eating. That way, when you’re surrounded by marshmallow and sugar-laden sweet potato casseroles, creamy vegetable sides and indulgent desserts galore, you at least can at least eat/feel good about eating the dishes you brought (and maybe skip some of those disgusting creamy casseroles).

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For the holidays, my go-to dish is a salad. It’s the dish I volunteer to make for all my holiday parties, partially because I don’t trust others to make a good salad — I’m a control freak and I’ve never denied that — and partially because I make a damn good salad.

So when the folks at California Raisins tasked us with creating recipes that are “naturally sweet for the holidays,” my mind went to salad.

When making a salad, I love taking seasonal vegetables and adding just a touch of sweetness, whether that’s a honey-infused vinaigrette, raisins, or both, as I’ve done here. California Raisins add natural sweetness with zero fat, no cholesterol and no added sugar. Plus, they offer 9% your daily fiber and potassium, and 6% of your daily iron.

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They’re a great choice for wholesome at-home or on-the-go snacking, plus they lend themselves well to both savory and sweet applications, where they provide natural sweetness.

They are seriously amazing for snacking, though, as evidenced by the fact that my roommate and I snacked on a pretty portion of the bag of California Raisins before I even started to create my recipes, to the point where I had to go back to the store to get several more bags. No biggie though, because California Raisins are the most economical dried fruit, according to the USDA.

As a sidenote, I love to pop a few raisins with peanut or almond butter — ants-on-a-log sans the celery, if you will — and also add them to my plain Greek yogurt to add extra nutrition and a little natural sweetness.

They also were d.e.l.i.c.i.o.u.s. in my Vegan Moroccan Stew, which I made for another ReDux a few months ago.

Recipe: Raw Brussels Sprouts and Roasted Butternut Squash Salad with Pecan and California Raisin-Crusted Goat Cheese

This salad is perfect for the holidays and because the Brussels sprouts don’t wilt like other greens, you can actually prep and dress the salad up to 1-2 days ahead of time. California Raisins add a great sweet note to the salad and the goat cheese brings just the right amount of tang.

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Ingredients:

  • 1 small butternut squash
  • 1 Tbsp. olive oil
  • 1 lb fresh Brussels sprouts
  • 3/4 cup California Raisins, divided (1/2 cup plus 1/4 cup)
  • 8 oz. log Chevre goat cheese, sliced into 1/2″ rounds
  • 1/4 cup finely chopped pecans
  • 1 tsp. dried rosemary
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Directions:

  1. Peel butternut squash using a sharp knife then cut in half, lengthwise, and remove the seeds from the middle. Dice into small (~1/4″) cubes. Toss with 1 Tbsp. olive oil and lay on a baking sheet. Roast at 375 degrees for 30-45 minutes, or until the squash is soft.
  2. While the squash is cooking, cut/shred Brussels sprouts, then wash and thoroughly dry them (or use a salad spinner).
  3. Mix 1/4 cup California Raisins, pecans and rosemary and gently press mixture into both sides of the goat cheese slices.raisins_pecan_rosemary_goatcheese
  4. In a large bowl, add balsamic vinegar, 2 Tbsp. olive oil, honey, pepper and salt. Use a whisk to mix.honey_balsamic_dressing
  5. Add shredded Brussels sprouts, roasted butternut squash, and remaining 1/2 cup California Raisins and toss with dressing.          brussels_butternutsquash_honey_balsamic
  6. Top with pecan and California Raisin-crusted goat cheese.

To make it a meal, try adding grilled chicken, turkey or fried eggs, as I did for breakfast yesterday.

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See how other Recipe ReDuxers are using California Raisins by clicking the link below.