The classic love them or hate them vegetable at this time of year. Brussel sprouts!!
They don’t have to be boring and are a good swap if you are getting bored of kale. 1 cup of brussels contains only 54 calories, is high in antioxidant vitamin K which is great for bone health and blood health and they are a good source of vitamin C .
As it’s Thanksgiving today in the USA today, we are recommending this slider recipe from foodfitnessfreshair which makes these little veggie just look sooooo cute! And of course tasty.
- 6 Tbsp. olive oil, divided
- 2 large sweet or yellow onions, chopped
- Salt, to taste
- 20 large brussels sprouts
- 2 Tbsp. tamari
- 3 cloves garlic, minced
- Dash of liquid smoke
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 8 ounces tempeh, cut width-wise into thin slices
- 5 tsp. grainy mustard
- Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
- Preheat the oven to 375F. Cut the brussels sprouts in half from top to bottom.
- Mix together 4 Tbsp. olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Arrange tempeh in a single layer in a baking dish lined with parchment paper. Pour half the marinade on top. Let sit for 20 minutes.
- Meanwhile, with the remaining marinade, dip brussels sprout halves. Remove and let sit cut side down on a parchment lined baking sheet. Bake for about 20 minutes, until sprouts soften and edges are crisp.
- Bake temeph 18-25 minutes, or until edges are browned. Remove from oven, and tear into pieces to fit size of each brussels sprout.
- Take one half of a brussels sprout and smear with mustard. Add a piece of cut tempeh and add some onions. Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
- Serve immediately, or keep warm on a baking pan in the oven.
These little beauties can also be enjoyed as part of our 30 Day Challenge if you are taking part.