Today, we are going to talk about Brussels sprout! (my glamour score just dropped of 15 000 points here, I know!)
Don’t be sad. We can’t just be eating banana pancakes and drinking chia smoothies, as on Instagram.
We have to eat Brussels sprouts too. Roasted, they are just SO good.
Anyone who did not like them will tell you.
And I’ve told you about this yeaaaars ago (such a pioneer!): do not boil them, do not cook them, roast them!
I’ve been eating such a crazy amount of Brussels sprouts lately. Like a crazy cat lady. But with Brussels sprouts. Yes.
You got to understand: they’ll be out of season soon and their days are numbered.
I’ve shredded them, eaten raw or cooked, mixed them with my pasta dishes, my squash salad and even made one of my favourite Superbol with these little green gems!
Yesterday, while I was flipping through the pages of Aran’s gorgeous book “Small Plates & Sweet Treats“ (looking for a cake recipe to prepare actually!), my eyes get caught by this Roasted Brussels sprout, quinoa, pear and crispy chorizo salad… I couldn’t say no. Just can’t.
We already know that chorizo is a staple at home (PROPS to my Portuguese neighbourhood!), with pears, Brussels sprouts and quinoa? Pass the fork, please!
Cake lost its battle on this one. Man, things change. We grow old. We mature. We eat cabbage and we’re certainly very happy about it.
Aran's Warm Roasted Brussels Sprout, Quinoa, Pear & Crispy Chorizo Salad
Serve 6.
INGRÉDIENTS
– 1/2 cup (110 g) black quinoa {I’ve used a multicolor one!}, rinsed
– 1/2 teaspoon salt
– 1 lb (450 g) Brussels sprouts, outer leaves removed and halved
– 3 tablespoon olive oil
– 3 oz (90 g) dry Spanish chorizo, sliced into 1/4-inch pieces
– 2 Anjou or Bosc pears, cored and thinly sliced {I’ve peeled them too}
– Juice of 1/2 lemon
– 1/2 cup aragula {I’ve replace it by purple salad}
DO IT YOURSELF
1) Preheat the oven to 400ºF (200ºC). In a small saucepan, bring 1 cup (250 ml) water to a boil over medium heat. Add the quinoa and 1/4 teaspoon of the salt, reduce the heat to medium-low, cover the pan, and cook for 20 to 25 minutes, until all the water has been absorbed and the quinoa is tender. Fluff with a fork and reserve.
2) Toss the Brussels sprouts, 2 tablespoons of olive oil, and the remaining 1/4 teaspoon salt together on a baking sheet. Spread them evenly and bake for 20 minutes or until golden brown.
3) In a small saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sliced chorizo and cook until the edges are crispy, about 3 minutes.
4) In a large bowl, toss together the quinoa, roasted Brussels sprouts, chorizo, sliced pears, lemon juice, and aragula. Serve warm.
NOTES :
Recipe slightly adapted from Small Plates & Sweet Treats, Aran Goyoga – Little, Brown Books
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