HEALTHY HOLIDAY SIDES
I really feel the “fixins” make the meal-but they can also defer you from the star of the show. These two seasonal dishes will play the perfect supporting role… and when you go back for seconds your waist won’t punish you for it. Healthy and delish- these two sides are mos def a DISH ON A MISH..
Both dishes are Paleo and Plant Based
Sweet and Savory Roasted Brussel Sprouts
I am very picky with my brussel sprouts and to be honest, I find them to be super intimidating whenever they enter my kitchen or I see them in the grocery store. Thats why, when I came across this recipe I had to finally give them a go. I love combining seasonal taste- and this is a perfect Holiday pairing- ( espesh with the colors ) or a keeper to go to year round! An easy recipe for yourself or a group..
What you will need:
Serving Size 1-4, 2 lbs is a generous portion.. a pond would suffice 1-2 ppl
For Brussel Sprouts:
2 pounds or less-Brussels sprouts - I adjusted accordingly
trimmed and halved
2 tablespoons olive oil
kosher salt and freshly cracked black pepper
½ teaspoon red pepper flakes
½ Pomegranate deseeded (full if preparing 2lbs)
For Vinaigrette
If less than 2 pounds then cut measurements in half-
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic chopped
kosher salt and freshly cracked black pepper to taste
Directions:
Pre-heat oven to 425 degrees F.
Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
Remove from the oven and set aside.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and add pomegranate seeds. Toss to combine and serve immediately.
So so tasty, I love the sweetness and pops of flavor the pomegranate adds, and those brussel sprouts, tho nutritious- still keep that bitterness that pairs perfectly well. Soft, and crispy- a dish I was once super afraid of trying became eazy peezy- forsure to impress anyone and a perfect dish for you, or two, or four- thats what makes it the perfect dish on a mishh!!
compliments to Whats Gabby cooking for the Brussel Sprout inspo!!
sautéed Kale and Shrooms
First off- Kale is the new Spinach- no film, great taste, holds up, and doesn’t completely wilt away. I can eat it in the morning when I’m Kale’n it with my Eggs- alone- or with some added texture of a shroom.
What you’ll Need:
A bushel of Kale, de-stemed, and cut.. I wrote about my method here.
Minced garlic or Garlic powder.
Salt & Pepper
Olive Oil
A handful of mushrooms, button, cremini, or even portobello will do!
Directions:
Drizzle olive oil in a frying pan until the pan is coated and combine with minced garlic (if not using powdered ).. Keep on low and let the two combine on a slow simmer.. About 1 - 2 min, depending on stove, toss in mushrooms and keep on low, stirring. When mushrooms become soft and cooked, remove and put on the side. Next depending on the amount of oil left in the pan, you can add another drizzle, if need be- but less is more.. Add your Kale. The Kale will cook rather quick- I use tongs to toss as it starts to wilt. Add salt and pepper, and at this time if you are using garlic powder, lightly sprinkle until well combined. After Kale is wilted, add shrooms, and continue to toss. Sometimes the Kale can get a slightly crisp around the edges, which I like, or you can remove right away- it's really up to you..
Besides truly KALEN’ IT- on the nutritious side of things- this is a star side. Your plant based BFF will love it or your inner leafy green goddess will emerge- wanting this sautéed perfect rendition with just about everything!
If you try these I would absolutely love your feedback!! More now than ever it's good to boost our immunities, let’s keep it healthy and deLishhh. And as I said before- both dishes can be made for 1 to 4- or more- so use it now and bookmark it for later when we all get together to debut our 2020 COVID dishes.