I recently had a wonderful meal at a restaurant, including a great side dish of Brussels sprouts with grapes. It was delicious. I wanted to recreate that dish at home the other day, but I was fresh out of grapes. I did have raisins, though, and those were grapes at one point, so… close enough. I came up with this recipe for Brussels Sprouts with Carrots and Raisins, and here’s how I made it. What do you think it began with? Brussels sprouts!
These little green beauts came from the Los Angeles Salad Company (where I’m a guest blogger!), and I used about one pound of them, which I cut in half. Here’s what else you’ll need:
- 1/2 cup raisins
- 1 teaspoon chopped garlic (or a couple cloves, chopped)
- 1/4 cup sliced almonds
- 1/2 cup vegetable stock (I use low sodium)
- 1/4 red onion, chopped
- 2 carrots, chopped finely (I used my julienne slicer on one orange carrot and one yellow carrot)
- 1/2 teaspoon turmeric (not pictured)
Heat a big ol’ skillet to medium, and slick it with cooking spray. When the skillet is ready, add the garlic and onion. After a minute or two, add the Brussels sprouts. Let them cook for a few minutes. then add all the rest of the ingredients except the almonds. After 12-15 minutes, the Brussels will be cooked through, and the veggie stock will have cooked off. Toss the almonds in at the very end.
Voila! Check out the final product:
I also cooked a few boneless, skinless chicken thighs at the same time, in another skillet, that I had rubbed with a mix of turmeric and Mrs. Dash Table Blend, and so my entire dinner was healthy, easy, and oh-so-very-tasty.
Brussels sprouts can be a little bitter, so adding carrots and raisins bumps up the sweetness. The almonds add a different texture, and the turmeric and aromatics intensify the flavor and make it more complex. Best of all, a pound of Brussels sprouts is a LOT, so I had plenty of leftovers that I enjoyed over the next couple days.
Keep it up, David!