Recipe: Gina Caputo’s All Out Brussels Sprouts
November 1, 2019
Check out my favorite of all fall ingredients — BRUSSELS SPROUTS. Even as a kid I thought these things were delicious and didn’t understand why my sister hated them so much! I’m sticking with my one-bowl dinner theme from the preceding weeks – its my favorite way to eat at home. It must be because of how much I value community, I think I like my food to be a community too in one big bowl.
All Out Brussels Sprouts!
1 1/4 cup quinoa
2 Tablespoons extra virgin olive oil
1 teaspoons balsamic vinegar
2 pinches of sea salt
2 cups of cleaned and trimmed Brussels sprouts, if they are large, slice them in half vertically
2 cups of cubed sweet potato or yam
1/2 a red onion, large dice
1 bunch lacinto kale, center ribbed removed and rough chopped
1 pomegranate, arils removed (“arils” are the seeds)
1/4 to 1/3 cup chopped pecans
1 garlic clove, minced
Salt and pepper to taste
Add-in options: goat cheese or spicy sausage
1. Pre-heat your oven to 425 degrees and find a casserole dish, like a Pyrex or similar.
2. First prepare the quinoa according to package instructions. Place the Brussels sprouts, the sweet potato or yam and the red onion into your casserole dish, pour the olive oil and balsamic on top, sprinkle with sea salt and toss well to coat everything.
3. Put this into the oven for about 20-30 minutes until everything has started to brown and the sweet potato/yam chunks are tender. Check one of everything at the 20 minute mark to gauge how much time you have left. While you’re waiting, get to work on that pomegranate.
4. To keep your kitchen from looking like a crime scene, cut the pom vertically in half and then submerge the halves in a large bowl of water. Hold one half underwater and start to break it apart with your hands. As you extricate the arils, they will sink to the bottom and the pom membrane will float.
5. After the first half, skim the membrane off then start on the second half. You won’t need all the arils but if you’re going to do one half, you might as well do the other and then snack on the arils until dinner time. If this instruction doesn’t make sense, google it and you’ll see what I mean.
6. Remove the center rib from your washed kale and rough chop. Heat a large skillet over medium heat with a glug of olive oil and a minced clove of garlic (tip: put the garlic and oil in a cold pan and then turn the heat on – this will keep your garlic from burning).
7. Add the rough chopped kale and a dash of sea salt. Keep moving it around in the pan until all the leaves are slightly wilted. Set aside. Chop your pecans.
8. When the quinoa and roasted veg are both done, put the quinoa in a large serving bowl gently toss the veg in. Add the kale, season with salt and pepper and combine. If the whole dish isn’t moist enough for your liking, drizzle a little more olive oil. Re-toss and check again.
9. Finally, add a handful of pomegranate arils and the chopped pecans. One last toss. You’ve gone ALL OUT!
This dish is vegan as-is. Lacto-vegetarians could add some goat cheese or even chunks of an aged provolone. For a meatier dish, I’d add sliced spicy sausage!