Showing posts with label brussels. Show all posts
Showing posts with label brussels. Show all posts
Thursday, March 12, 2015
Recipe for Easy Brussels Sprouts Gratin with Swiss and Parmesan
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| This Easy Brussels Sprouts Gratin with Swiss and Parmesan is a bit of a splurge, but it's perfect for Thanksgiving! |
For weeks now I've been sharing Thanksgiving Recipes to give my readers plenty of healthy Thanksgiving options. I like getting started early, but now I've already posted my Top Ten Thanksgiving Recipes and yet there's no doubt this Easy Brussels Sprouts Gratin with Swiss and Parmesan would have made it on to that list if I'd tested the recipe sooner. But even so, it's the weekend before Thanksgiving, and this recipe is just too amazing to save for another year. These delicious brussels sprouts are the siblings of several other easy vegetable gratin recipes I've made through the years, and any of those recipes can be assembled earlier in the day and then put in the oven to finish cooking while you carve the turkey and make the gravy. And I tested this out on my gorgeous niece Alyson who stopped by to pick up some soup, and she gave it an enthusiastic two thumbs up!
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Sunday, March 8, 2015
Simple Vegan Brussels Sprouts With Garlic
Brussels sprouts are one of my favorite veggies. I love them raw or cooked (see Raw Vegan Brussels Sprouts Salad with Orange Chia Seed Vinaigrette). Todays recipe is a very simple and flavorful way to cook Brussels sprouts. Cooking them in a bit of broth with a touch of olive oil gives them an extremely creamy texture. Since the olive oil is in several cups of broth which is drained before serving, you get the flavor of the oil and you dont have the fat calories to worry about.
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| Penzeys vegetable soup base and seasoning |
Soup Base Adds Extra Flavor
I find that simmering the Brussels sprouts in vegetable stock or a soup base mixed with water adds some extra flavor. A vegetable soup base, like this one shown by Penzeys, is easy to mix up. Adding 3/4 teaspoon to 1 cup of water makes a cup of broth. You only need to make exactly as much broth as you need. This is far better than opening a can or box of veggie broth and wondering what to do with the rest when you only need a small amount.
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| Simmer Brussels sprouts in one single layer. |
Vegan Brussels Sprouts with Garlic
[makes 6 servings]
1 1/2 pounds Brussels sprouts
1 tablespoon extra virgin olive oil
4 cloves garlic, sliced (1 heaping tablespoon)
2 cups veggie broth
Sea salt to taste
Freshly ground black pepper to taste
Cut about a quarter inch off the bottom of each Brussels sprout, remove outer leaves and wash.
In a large Dutch oven or extra wide sauce pan with a lid, heat olive oil and add garlic. Stir until fragrant, only for a minute.
Add Brussels sprouts and stir until coated.
Add broth, salt and a good amount of freshly ground black pepper. Stir, lower the heat and cover.
Cook until fork tender. Drain and serve.
One half cup of cooked Brussels sprouts has only 28 calories, has zero fat and cholesterol, 6 grams of carbohydrates, 2 grams of protein, and 2 grams of dietary fiber. They are even a source of essential fatty acids providing 135 mg of omega 3 and 62 mg of omega 6 fatty acids per 1/2 cup.
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