Holiday Brussel Sprouts
Adding beauty, festive deliciousness and nourishment to your holiday plate!
Equipment
- Spiralizer You can use a vegetable peeler but the spiralizer provides the best result.
Ingredients
For the Sauté
- 1 TBS Olive oil
- 1/2 Cup Bella or button mushrooms, sliced
- 1/4 Jalapeno, deseeded and finely minced
- 1 TBS Tamari
For The Brussel Sprouts
- 12 Brussel sprouts, trimmed, halved and thinly sliced
- 1 TBS Nutritional yeast (see notes)
- 1 tsp Olive oil
- Dash of Sea Salt
- Dash of Black Pepper
Remaining Ingredients
- 5 Rainbow swiss chard leaves, destemmed and chopped or torn into bite size pieces
- 1/3 Cup Pomegranate berries (see notes)
- 1/4 Cup Pepitas, toasted
- 1 Small small zucchini, spiralized (see notes)
For The Dressing
- 1/4 Cup Hummus (see notes)
- 2 tsp Dijon mustard
- 1 TBS Pure maple syrup
- 2 TBS Lemon juice, fresh squeezed
- 1/4 tsp Granulated garlic powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- Water, as needed to thin
Instructions
- For the sauté: Over low/medium heat, warm the olive oil in a medium size pan. Add the mushrooms and jalapeno. Cover and cook for 5-8 minutes. Stir and leave lid off to allow water from mushrooms to evaporate. Once the mushrooms start to slightly stick, add the tamari to deglaze, stirring to evenly coat. Allow to cook another minute or so and then remove from heat and set aside.
- For the Brussel sprouts: Turn the oven broiler on high. Mix the sprouts, nutritional yeast, salt, pepper and olive oil until well combined. Place in an 8x8 or similar size oven safe dish. Place under the broiler and cook for 5 minutes. Remove, stir, and place back under the broiler. Cook for another 5 minutes and continue this cooking and stirring until a char starts to develop on the sprouts. After you have seen the char develop and have stirred and replaced at least once, turn broiler off, remove the sprouts from the oven, and set aside.
- For the remaining ingredients: Pepitas should be toasted by placing in a dry pan over medium heat. Watch carefully and toss in pan to evenly toast. This will happen quickly so don’t leave unattended as it will burn fast. Once they start becoming fragrant, they are done. The chard, pomegranate, pepitas, and zucchini can all be placed in a large bowl, big enough to mix everything together. (If you are unsure how to deseed a pomegranate or what it means to spiralize, see the notes section below).
- For the dressing: You have a couple of options for the hummus. Your favorite store bought is perfectly acceptable and most any variety will compliment this dish. Personally I prefer olive tapenade or spinach artichoke varieties. You could also use a homemade version of you liking! If you have the time and are up for this extra step, I’d recommend it. Whisk all dressing ingredients, except the water. Add water as needed to thin the dressing to desired consistency. If should be creamy but not watery.
- Assemble: In the large bowl with the zucchini, add the Brussel sprouts, mushroom sauté and dressing. Toss to evenly coat. That’s it! It’s that easy! I would recommend enjoying this dish as fresh as possible, but you can keep in the fridge for up to 3 days. Any longer than that and the veggies will start to muddle with the dressing and effect the texture and overall experience.
Notes
- For spiralizing, you can check out the images in the White Bean Artichoke Recipe for a visual on how it should look. Spiralizing makes a huge difference in the mouth feel and enjoyment of many vegetables and I feel this is especially true for zucchini. Get my favorite spiralizer here!
- If you’ve never taken a pomegranate apart, now is the time! It is not nearly as intimidating as you think, and the simplicity of it can be seen in my IG reel here.
- Nutritional Yeast in a staple ingredient in most planted based kitchens. It adds a savory, cheesy type essence to foods and is an excellent source of B12. Get my favorite brand here!
- As is true for most of my recipes, this is to be thought of as a template. Use what you have, or swap ingredients. Examples might be exchanging pepitas for sunflower seeds, using kale instead of Swiss chard, or removing pomegranates and replacing with red bell pepper or cherry tomatoes.