vegetable diaries

Posts Tagged ‘brussel sprouts’

ginger & garlicky tamari brussel sprouts- recipe

Posted by vegetablediaries on January 13, 2010

ginger & garlicky tamari brussel sprouts

welcome to my lunch! brussel sprouts are one of my favourites and this recipe is quick and easy to make. the results are amazing. for those people who aren’t fond brussel sprouts, i hope this recipe will turn you around!

Ginger & Garlicky Tamari Brussel Sprouts

Ingredients

1 lb. fresh Brussel sprouts, halved
3-inch piece of fresh ginger, grated with a microplane
4 cloves garlic, chopped
1/8 tsp cayenne pepper
lots of freshly ground black pepper (to taste)
1 ½ tbsp wheat-free tamari (or to taste)
2 tbsp extra virgin olive oil
1 tbsp black sesame seeds
freshly chopped cilantro for garish

Method

Add the oil to a 10-inch skillet and heat the pan over medium heat. When the pan is hot add the ginger and garlic (don’t let them burn!). Next add the Brussel sprouts, cayenne and black pepper, then add the tamari and combine well. Turn the sprouts so that they are face down on the pan. Cover the pan and cook for five or so minutes, or until they start to brown. When the sprouts start to get nicely brown, stir and turn off the heat. I prefer my Brussel sprouts to have a nice bite (not soggy), so I don’t like to overcook them. A good rule of thumb is to aim for retaining their bright green colour. Add the sesame seeds and garnish with cilantro. Enjoy!

ginger & garlicky tamari brussel sprouts

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goodbye thanksgiving, hello shopping madness

Posted by vegetablediaries on November 29, 2009

 

brussel sprouts, parsnips, and butternut squash all ready for roasting

well, now that the big feast is behind us and the mad rush of shopping has begun i find it quite appealing to hole up in the house and roast the remaining year away! to start things off i roasted these vegetables on t-day with fresh thyme, olive oil, cracked black pepper and kosher salt. it’s so easy to just take a big bowl and dump all of your veggies in it, add the oil, etc. and toss with your hands. i line a baking sheet with foil and spread the vegetables evenly on it and bake at 450 degrees for 20-25 minutes (depending on how big the veggies are). tonight i roasted brussel sprouts with whole cloves of garlic, et al. and it smelled so magical. everything gets so caramelized and delicious you will never want to leave the house!

 

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