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!

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Quick and Easy Recipe: Warm Green Bean, Pomegranate and Sweet Potato Salad {Sponsored Recipe ReDux}

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

With the cooler weather, I’m craving all kinds of fall- and Thanksgiving-themed foods. But who has the time to cook all the squash, potatoes, beans and turkey? Not this girl.

I’m all about the quick, simple meal using quality ingredients — and culinary shortcuts — to yield tasty, good-for-you dishes. So when the folks at Libby’s Fruits & Vegetables challenged us to create delicious appetizers, soups, salads or side dishes in 10 minutes or less using Libby’s Vegetable Pouches as the hero ingredient, I was ready to get cooking.

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Libby’s Vegetable Pouches are pretty snazzy little things. They’re microwaveable (DONE IN ONE MINUTE!), which means fewer dishes for moi to clean (this whole not having a dishwasher thing is really getting old). Libby’s is the first to offer ready-to-heat vegetables in pouches. I don’t have to feel bad about throwing the package away, either — I’m a hippie like that — because pouches use 75% less energy annnddd waste is easily compressed, reducing space in home disposal and landfills. An added bonus is that the pouches are made with BPA non-intent materials.

Tip: the pouches will be available nation-wide come the new year and can currently be found in select Walmart stores.

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But none of the aforementioned perks matter if it’s not tasty, right? Lucky for me (and you all), Libby’s Vegetable Pouches are delicious and come in five popular varieties – sliced carrots, sweet peas, cut green beans, mixed vegetables and sweet corn.

I chose the cut green bean variety as the star of my warm green bean, pomegranate and sweet potato salad.warm_thanksgiving_vegetable_salad

This salad is a GAME ˆ CHANGER. It would be a welcome addition to any Thanksgiving table and it takes LESS THAN TEN MINUTES TO MAKE! Not to mention it is no-bake (a microwave is the only cooking vessel you need), since oven space is quite precious on Thanksgiving. Plus, with “exotic” sounding ingredients like pomegranate, rosemary and cinnamon pecans, you’ll appear to be the best, most knowledgable chef around.

Recipe: Warm Green Bean, Pomegranate and Sweet Potato Salad

Enjoy this while it’s still warm, or refrigerate and eat cold. This would be delicious served alongside chicken or turkey — or eat it by itself! It’s really that good. If you don’t have pomegranates around, you can swap them for dried cranberries.

Ingredients:

  • 1 medium sweet potato
  • 1 pouch Libby’s Cut Green Beans
  • 1 cup pomegranate arils (seeds), or the seeds from one medium pomegranate (use the pre-seeded version to save time — I find them frozen at Costco or fresh at Trader Joe’s)
  • 1/2 cup raw pecans
  • 1 tsp. butter, preferably grass-fed
  • 1/4 tsp. cinnamon
  • 1/4 cup parmesan cheese
  • 1 1/2 Tbsp. olive oil
  • 1 1/2 Tbsp. balsamic vinegar
  • 1 Tbsp. honey (look for an ethically harvested variety — find out more about the honey/bee issue here)
  • 1 tsp. dried rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

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Directions:

  1. Poke holes in sweet potato using a fork. Microwave sweet potato for 2-3 minutes. Flip sweet potato over and microwave for an additional 2-3 minutes, or until it feels soft.
  2. While the sweet potato cooking, melt butter in a small skillet, add pecans and cinnamon and stir for 2-3 minutes to toast.
  3. Prepare pomegranate. The best way to do this is to roll the pomegranate on the counter before cutting it — you should feel and hear the seeds loosening up. Then, inside a metal or glass bowl (the juice could stain a plastic bowl) cut the pomegranate into quarters and dig out the seeds. Or, use pre-prepared pomegranate seeds to save some time.
  4. When sweet potato is done in the microwave, swap it out for the Libby’s Cut Green Bean Pouch and cook according to package instructions.
  5. While the green beans are cooking, cut the sweet potato into small cubes.
  6. Drain heated green beans and add to a large bowl along with remaining ingredients (including toasted pecans). Toss and serve warm.

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Voila! Enjoy this super-easy, amazingly delicious salad!