Tonight’s recipes is one of my all time favorites 🙂 And it’s coming to you both in recipe – and COOKING DEMONSTRATION VIDEO form!
Yup! You get to see 2012 – Caralyn. What a hoot.
But first – thank you to those who have bought my book, Bloom as a Christmas present! I’m humbled that you’d pass along the gift of self-reflection and hope to your loved ones. And also – thank you for using my link, amazon.com/shop/beautybeyondbones to do your Christmas shopping! It’s a free and easy way to support the blog 🙂
OK – BRING ON THE FOOD
BEJEWELED BRUSSELS SPROUTS!
If you want to watch the video for my recipe, you can check it out below!
Oh my gosh, this was an incredible salad: Pan seared brussels sprouts with roasted beets, pistachios, and roasted grapes with a champagne vinaigrette. Sounds luxurious, eh?
And it’s Gluten Free, Vegan, Paleo and Specific Carb diet friendly!
Here’s what you need: (Serves 1-2)
About 15 brussels sprouts, halved
1 beet, sliced into 1/4 inch rounds
1/4 cup shelled pistachios
1 cup baby spinach/per person
Preheat oven to 400 degrees Fahrenheit.
Prep your veggies. Line a baking sheet with tin foil and spray with olive oil. Place your beet slices in a single layer. Do not season with salt and pepper yet. Bake for 30 minutes, flipping one at 15 minutes. When you flip them after 15 minutes, add the grapes to the baking sheet and bake them with the beets for the remaining 15 minutes.
While they’re baking, cook your brussels sprouts. Heat 2 tsps – 1 Tbsp EVOO in a large skillet. Place them cut-side-down in a single layer in the pan and then let them sit and form a caramelized crust for about 4 minutes. Flip and let the other side get golden brown, about 3 more minutes. Finish with salt and pepper and set aside.
Next, whisk your dressing ingredients together and set aside.
After you take the beets and grapes out of the oven, let them cool slightly. Then, cut the beets into matchsticks.
Assemble your salad by placing your Brussels sprouts, beets, grapes and pistachios on a bed of baby spinach. Top with your dressing and dig in!
Holy cow, this was OUTRAGEOUS!! If you’ve never roasted grapes before, put your laptop down and do it now! They are SO incredible! I’m not even kidding, they taste like candy! They just brush in your mouth with this intensely sweet “grapey” flavor! You see, when they’re roasted, the sugars in the grape caramelize, creating this fabulous, complex, deep sweetness. That complimented the golden, crispy brussels sprouts, the earthy sweet beets, and the salty, crunchy pistachios! And then the champagne vinaigrette bathed everything in this sweet, bright dressing that had the slightest hint of grape!
And it was SO beautiful too! All the emerald colors made this a regal looking dish. The earthy green brussels sprouts, ruby red grapes, deep purple beets, jade pistachios, and deep green spinach. Picture perfect.
Needless to say, I thought this dish rocked! I WILL be making this dish again soon!
So much for a “humble” brussels sprout! This one stole the show!
You can watch my cooking demonstration for this recipe here: https://youtu.be/vZ4xl-VAPzU
See you tomorrow for programming as usual!
***THANK YOU TO EVERYONE WHO HAS ORDERED MY BOOKS, BLOOM: A JOURNAL BY BEAUTYBEYONDBONES AND “MY BLOGGING TIPS“***
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