ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.


I know what your thinking brussel sprouts smushel sprouts.  I, like Felicia, remember eating brussel sprouts as a child and having to sit at the table for what seemed like eons because I would save that unsavory vegatable until the very end, like a dreadful doom.

Fast forward about 25+ years,  I was totally inspired while at my local Trader Joe's market.  I was intrigued to see how the Brussel Sprouts grew on the stalk.  It came with a recipe that was a new take on Brussel Sprouts, a sweeter version of the hearty green.  I adapted the recipe to omit having to put it in the microwave.  Here's how I did it.

 

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

3 cups of Brussels Sprout cut in half
1/4 cup olive oil1/4 cup maple syrup
sea salt to taste
1/4 cup dried cranberries


Preheat oven to 350 degrees.

Cut off ends of Brussel Sprouts and cut in half.  Place in bowl.  Add olive oil and maple syrup.  Coat the Brussel Sprouts and add sea salt to taste.  Place on a cooking sheet and roast for 15-20 minutes until that the Brussel Sprouts are par cooked.

Sprinkle with cranberries and serve immediately.


Makes a side serving for approximately 6.

***NOTE:  This dish tastes best prepared and served immediately.  If it sits too long the Brussel Spouts get soggy and are not palatable.

Join the discussion!

Do you have a favorite Brussel Sprout recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

BLACKSTRAP MOLASSES + BALSAMIC DRESSING OVER VEGGIES

Blackstrap Molasses + Balsamic Dressing

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

Spent a wonderful weekend in one of my favorite cities... Ventura California with one of my favorite people JMP.  Her sister was down, and did I mention she is a fabulous cook?  Well she whipped us some tasty creations including this ditty, a balsamic + blackstrap molasses dressing.  We were on the verge of drinking it, it was so good!  Shout out to Tiff! WOOT WOOT!!!  

Blackstrap molasses is wonderfully good for the body.  I first heard of it when I was in the throws of morning sickness.  At the time though the taste was so repulsive that I think that the only thing it helped was me sprint to the bathroom!  This time was a much better experience.  

SOME FACTS

• Blackstrap molasses is a great source for iron (which is why pregnant women are urged to take it).
• Blackstrap molasses in comparison to red meat, a well known source of iron, blackstrap molasses provides more iron for less calories and is totally fat-free.
• Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.
• Blackstrap molasses is a very good source of calcium. Calcium, one of the most important minerals in the body, is involved in a variety of physiological activities essential to life, including the ability of the heart and other muscles to contract, blood clotting, the conduction of nerve impulses to and from the brain, regulation of enzyme activity, and cell membrane function. 
• Calcium is needed to form and maintain strong bones and teeth during youth and adolescence, and to help prevent the loss of bone that can occur during menopause and as a result of rheumatoid arthritis.
• Calcium binds to and removes toxins from the colon, thus reducing the risk of colon cancer
• And because it is involved in nerve conduction, may help prevent migraine attacks. 

I was really impressed by what I found out about this rich dense molasses.  I am going to try adding it to my smoothies.  If you are so inclined, pop on over to the article I found on the topic here. 

 

 

 

BLACKSTRAP MOLASSES + BALSAMIC DRESSING

THE BITS

1/3 cup balsamic vinegar

1/3 cup blackstrap molasses

juice of 2 lemons

1/4 cup Dijon mustard

1/2 cup olive oil

pepper to taste

6 garlic cloves finely chopped

1/4 cup maple syrup (optional)

THE PROCESS

Pour the lemon juice is a bowl.  Next add the olive oil. Useful tip #101, after pouring the oil in a measuring cup try to get the oil to coat the measuring cup before pouring it into the bowl.  This will ensure that the following ingredients you measure wont stick to the measuring cup because the oil will ease everything out.  Brilliant huh?  Next add all other ingredients and use a whisk to combine.  

Keep in an airtight container for about a month.  But it won’t last that long believe me.  This dressing tastes exquisite over roasted vegetables, on a salad, or over pot stickers.  It can be used as a dip for bread, and I’m thinking about making it to go over a pineapple ginger rice combo, but it really can go over anything you fancy.

Makes 2 cups.

**NOTES:  When I had it the first time it didn't have maple syrup, but I instantly thought it would really be a nice addition.

So the only thing holding this recipe up from being completely raw is the mustard.  I found a link to a recipe that looks really good on homemade raw dijon mustard.  I have not tried it as of yet, but this is the link here. 

Roasted Veggies with Blackstrap Molasses + Balsamic Dressing

Roasted Veggies

4 carrots

4 potatoes

2 beets

1 cup Blackstrap molasses + Balsamic Dressing 

Throughly wash all veggies, peel, and cut into bite size chunks and place in a bowl.  Pour blackstrap molasses dressing over veggies and mix.  Marinate veggies in dressing for 30 minutes to infuse flavors.  Line a cookie sheet with parchment paper,  and pour veggies and dressing on the sheet.

Bake at 400 degrees for 1 hour.  Flip over after 30 minutes.

Veggies are done when they are tender.  Drizzle more dressing on top before serving.

Makes approximately 6 servings as a side dish