Today, a very simple side dish with a winter vegetable that doesn’t have many fans: Brussels sprouts.
Maybe because as kids we had to eat them boiled too long, very soft, tasteless, not to mention the smell that remained in the house… 🙁
Let’s give Brussels sprouts a second chance. They are rich in vitamin C and K, high in fibre and they have very few calories.
We will bake them with pumpkin and lots of herbs, so they will have a crunchy touch and we will avoid the smelly kitchen.
For 4 persons:
500 gr. brussels sprouts
a piece of pumpkin (about 400 gr.)
a cinnamon stick
½ teaspoon garlic powder
1 tablespoon mixed provençal herbs
juice of ½ lemon or ½ orange
½ glass white wine (1dl.)
3 tablespoons olive oil
salt, black pepper
Pre-heat the oven at 200 degrees.
Wash the Brussels sprouts removing the external leaves (they might be a bit wilted). Cut them in half if they aren’t very small ones.
Peel the pumpkin and cut it in dices.
Put the sprouts, pumpkin, lemon juice, olive oil, salt, pepper, herbs and garlic powder in a big bowl and mix very well.
Put the vegetables in an oven tray with a cinnamon stick and bake them for 15 min. at 200 degrees.
Mix the veggies, add the wine and bake it for 15-20 min. more.
Ready to eat!
I think this is a perfect side dish for meat or our tandoori chicken.