4-5 SERVINGS|VEGAN|GLUTEN, NUT & SOY-FREE
PREP: 15 MINS | COOK: 45 MINS
The benefits of brussel sprouts are high in fiber, folate, potassium, manganese, iron, calcium, rich in vitamin K and vitamin C (hence why they are a great vegetable to eat in the winter). They are a part of the cruciferous family of vegetables (aka the cabbage family). Along with cabbage, cauliflower, broccoli, and kale. Brussel sprouts grow like buds on thick stalks that reach about 24-47 inches tall!
- 2 lbs of Brussel Sprouts
- 1 Medium-Sized Butternut Squash
- 1 Cup of Pecans
- ½ Cup of Pomegranate Seeds
- 1 Tablespoon of Coconut oil
- ¼ Cup of Coconut Sugar
- 4 Tablespoons of Avocado or Sunflower Oil
- 1 Teaspoon of Lemon Juice
- Salt to taste
Step 1: Prepare the Vegetables
Cut into the top half of your butternut squash (the part without the seeds), cutting about 5-6 ½ inch rounds. Then cut those into half-moon shapes. Place on a baking sheet, drizzle with avocado oil, a healthy pinch of salt. Bake at 400 degrees for 30 minutes.
Step 2: Quick Candied Pecans
Quick Candied Pecans- while the squash is baking here is when we can candy some pecans. In a sauté pan add ¼ cup coconut sugar, 1 tablespoon coconut oil, 1 teaspoon of water, a pinch of salt. Bring this to a boil for a minute.
Add the nuts, reduce down to a medium flame, and give it a stir to coat all the nuts with this caramel coconut-ish coating. The mixture will almost look like molasses, but keep a good eye on it not to burn the pan.
After nuts are coated and cooked for about 2-3 mins transfer them onto a plate to lay flat as possible. Let them rest.
Step 3: Next Up, Brussel Sprouts!
These guys are a pain to chop up but it's well worth it. First, peel off any outer layers of the brussels sprouts that might look not so appealing. Easiest is to cut them in half, lay the flat part facing down so its stable on the board and chop as thinly as you can.
Step 4: Turn Up the Heat
In a deep-dish sauté pan, heat up 2 tablespoons of avocado oil, and in a hot pot add the brussels sprouts with 2 healthy pinches of salt, give it a stir and let cook on a medium to low flame. Add another tablespoon of oil if it’s too dry. Salt added to green vegetables brings out the bright green colors in them. Cook sprouts about 5 min, stirring every once in a while.
Step 5: Cool, Plate, & Garnish!
Once the squash has cooled and is ready to handle, place on cutting board and cut into bite-size cubes.
Add into the pot of brussels sprouts. Take the candied pecans, give them a little rough chop and add into the pot. Add your pomegranates and lemon juice at the end and stir everything together.
Ready to serve!
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.