Here’s a beautiful seasonal rustic vegetable recipe that works great as a side dish but is equally brilliant as a stand alone vegetarian or vegan dish. I love Brussels sprouts and grew up eating them as part of our Sunday dinner back in Ireland. You either love them or hate them but along with the beets here they’re dynamite. These are still available in your local farmers market but with Spring just here I’d get your hands on some of these and give this a go.
1 bunch yellow beets (3 or 4 beets)
8 oz Brussels sprouts (10-ish)
1/2 cup toasted walnuts – halved
1/2 lemon – zested
Begin by cooking the beets in a pot of salted water for 20 minutes, covered or until a small knife pierces the center of the beet. Drain. Wearing disposable gloves, peel the skins from the beets. Quarter or cut to similar size of sprouts and set aside.
Meanwhile as beets are cooking, in a pot of boiling salted water cook the Brussels sprouts for 5-6 minutes until almost tender but still firm(ish) in the middle. The easiest way to check is to bite into one. You want a slight bite/firmness to the center. Once cooked drain and refresh sprouts in a bowl of ice water. This will stop the cooking process and help retain the bright green color. Let sit in water for 5 minutes, drain. Once drained, half lengthwise.
Preheat large skillet on high, 1 minute. Drizzle 2 tbsp olive oil and saute sprouts for 3-4 minutes browning both sides. Add beets and continue sauteing for another 3-4 minutes. Add walnuts and zest. Toss and taste. Season with S&P.
NOTE: If you’re a cheese fiend you could sprinkle some Goat’s cheese on top when serving.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.