Growing up we didn't eat Brussels sprouts, asparagus and the like - which apparently was to my advantage. I managed to avoid the over-boiled or mushy steamed green globes most associate with sprouts.
I take it that that was just a tragic phase in green cooking, a relic of yesteryear - a byproduct of 1950s TV dinners and cafeteria lunches.
Because nowadays when someone mentions eating Brussels sprouts, a whole choir of HECK YEAHs comes from every corner of the (virtual) room.
Most people roast - of which I am a fan - but that sometimes be a bit tricky with larger sprouts.
Thick cuts, pan-seared and sauteed.
And with the golden browns and bright green hues once cooked,
it looks and feels like a Caesar salad.
So throw in some roasted chickpeas, sprinkle on some (vegan) Parmesan cheese,
and drizzle on Caesar dressing, and it’s. a. WRAP. #heckyeah
Welcome to the 21st century of Greens, friend. ;-)
Did you try this recipe? Let me know how it turned out by leaving a comment below or sharing a picture on IG, tagging @heylydiaeppic with the hashtag #thewellnesskitchen. I appreciate you + your feedback!
12 oz. fresh Brussels sprouts
1 Tbsp olive oil
½ tsp kosher salt
½ tsp black pepper to taste
1 tsp garlic powder
2 tsp olive oil
1 14.5 oz can chickpeas, drained (keep the liquid!) and rinsed
½ tsp each salt + black pepper + garlic powder
Preheat oven to 350F.
1) Slice the brussels sprouts lengthwise, about ¼” thick.
2) In a large bowl, gently toss the sprouts in olive oil and sprinkle on the salt, black pepper and garlic powder. Set aside.
3) In a medium bowl toss the chickpeas, olive oil and spices. Pour onto a baking sheet, single layer and loosely cover with foil. Bake for 25 minutes at 350F, shaking/flipping over after 15 minutes.
4) While the chickpeas bake, heat a large skillet to medium high heat. Once hot, saute half the brussels sprouts by placing each slice single-layer in the skillet for 2-3 minutes. Flip slices and saute shreds for another 3-5 minutes. Gently saute until the slices are just a touch golden brown. Place in a serving bowl and keep warm, then saute the remaining sprouts.
5) For the chickpeas, remove foil and let broil for an additional 5 minutes. Remove and mix into the serving bowl of sauteed sprouts.
Serve warm. Top with vegan Parmesan cheese and/or vegan Caesar dressing (I use tahini or hummus). Makes 2-3 full servings.