Wednesday, March 21, 2012

Brussels Sprouts Done Right. Gluten-free. Vegan

All right, I understand. I get it.

Not everyone likes Brussels sprouts. To you I say: I'm truly sorry that you're missing out on one of the most delicious foods ever. The kind of food that helps you get through the rainy, cold winter.

I happen to love them, so when they are even relatively in season, I use them in my cooking as much as possible. As in this pasta dish...


To create this dish, I used some shallots that I picked up at the farmar on Saturday. I am sure I've tasted shallots before but I don't recall ever purchasing them. To me, they just looked like brown garlic, until I saw the note beside them.


The person selling them warned me they were very strong, so I decided to use them in a dish that called for strong flavors. After all, part of the fun of eating Brussels sprouts is adding extra delicious accompaniments to them.


I chopped up some shallots and started sauteing them in olive oil on medium-high heat. Then, I added these awesome mushrooms that I also got at the farmar. I still don't know what kind they are, but I can say that they are possibly the cutest mushrooms I've ever seen.



I cut them up into smaller pieces and sauteed them along with some chopped asparagus and Brussels sprouts.



I sprinkled these beautiful veggies with salt and pepper, let them saute for about 5 minutes, then added about a cup of vegetable broth.


I covered the mixture and let it simmer until the liquid evaporated, then served it over pasta.

Delicious. If you don't like Brussels sprouts, simply omit them from the recipe and you'll still have a filling and tasty meal in your stomach.


This recipe has been linked to Ricki Heller's Diet, Dessert and Dogs. 
This recipe has been linked to Allergy Friendly Fridays.
This recipe has been linked to Slightly Indulgent Tuesdays on Simply Sugar and Gluten-Free.

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