BONAPPETITLIFE BRINGS YOU…
Walnut Pine Nut Brussels
People often ask me for advice about creating healthy meals (quickly and on a budget) for a casual school night/week night. It is not as difficult to make fast, healthy and delicious meals as you might think! When you have a few basic ingredients to work with, you can come up with easy, yummy recipes on the fly.
It is all about the vegetables, if you ask me. We all need a few more servings in our daily routine. A few years back,I could not stand brussel sprouts, like most people. I recently figured out how to make them soft on the inside, yet crispy on the outside! Check out the recipe below.
When it comes to whipping up something healthy on a weeknight, I always start by working with my 3 favorite, low FODMAP veggies: zucchini, squash, and brussel sprouts. Roasted, sautéed or steamed–you decide what your favorite method is!
Next, I always recommend you spice up your vegetable dish by adding some flavorful nuts (pine nuts, walnuts, pecans, etc.). These can really make a difference in the texture and taste. I like to play with fresh herbs (such as sage and basil) or some citrus flavors (lemon and orange) for veggies.
I hope you enjoy this simple recipe as much as I did. Now, I challenge you to create new vegetable dishes and spice it up for yourself! Remember:
- Pine nuts
- Walnuts
- Pecans
- Sage
- Basil
- Lemon
- Orange
Processed with VSCO with hb1 preset
Processed with VSCO with hb1 preset
Processed with VSCO with hb1 preset
ALL YOU NEED
- 2 cups sliced brussel sprouts
- 1 zucchini
- 1 yellow squash
- 1 lemon, optional
- Avocado oil or olive oil
- 1/4 c chicken broth
or vegetable broth
- Salt and Pepper to taste
SIMPLE STEPS:
- Preheat oven to 400 degrees F.
- Wash the veggies! Slice your zucchini and squash in quarters, slice the brussel sprouts in half or thirds, lengthwise.
- PRO-TIP: Flash boil your brussels first and then stick them in the oven. This makes them soft on the inside and crispy on the outside. Plus, it lowers cooking time!
- Fill a pot with about 2 c water, bring to a boil, and boil the brussel pieces for about 3-4 mins
- Smother the brussels with olive oil, salt and pepper and roll out the brussels on a parchment/foil-lined baking sheet.
- Bake for about 15 minutes, tossing them halfway through. You want the outsides to turn brown and the inside to be soft. (Pro-tip: stick a fork in the brussel sprouts to be sure)
- While the brussels are roasting, in a medium-sized pan, pour the sliced zucchini and squash and about 1/2 c chicken broth or vegetable broth in a pan. Cook on medium-high heat for about 10-15 minutes, or until the veggies are soft. You want almost all the broth to be absorbed. Salt and pepper the veggies.
- Toast the pine nuts and walnuts in a pan (Pro-tip: heat on medium heat until they start to create a light aroma.)
- Combine brussels, zucchini, squash and nuts in a large bowl and serve!
- Top with lemon juice (optional) and salt + pepper to taste. Enjoy!
Contact me: bonappetitlife@gmail.com
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