Steamed Dijon Brussels Sprouts and Carrots

I have plenty to share about my wonderful Thanksgiving (I hope you had a great turkey day as well!), but, in my last post, I promised to share the fate of some Brussels sprouts, so I’m gonna deliver on that promise, and write about Thanksgiving next time.

cutting-brussels-sprouts-off-stalk

I paired these Brussels sprouts with carrots and created a wonderful side dish that I brought to a potluck last week. It was a Thanksgiving-themed potluck, and this dish is a great Thanksgiving side, but it’d also be great throughout all of autumn, or, let’s face it, any time of year.

Another reason I love this recipe is that it can be served warm or cold, so you can make it ahead, or serve it soon as it’s finished. I brought it to the potluck cold. That was easiest – I had a 35-minute drive anyway.

STEAMED DIJON BRUSSELS SPROUTS AND CARROTS

The Brussels sprouts stalk from my last post yielded one pound of Brussels sprouts. I added another 1-pound bag, totally 2 pounds of Brussels sprouts. I halved most of them, quartered the largest ones, and kept the tiny ones intact. Basically, I wanted them roughly the same size for consistent cooking.

Then, I prepped 1 and 1/3 pound of rainbow carrots. When I first started writing about rainbow carrots years ago, they were pretty rare, but lately, I’ve been seeing them everywhere, and I love it. You can use regular carrots too.

My rainbow carrots came with the greens intact. And there were a LOT of greens.

bunches-of-rainbow-carrots

Enough to make a wig!

carrot-greens-wig

I washed and peeled the carrots, and then cut them into uniformly-sized pieces.

rainbow-carrots-on-scale

The Brussels sprouts and carrots went into my Richard Simmons Steam Heat electronic steamer, and it all took 20 minutes to cook. (I did the Brussels sprouts in 2 batches.) You can steam them on your stove too, no problemo.

steamheat-steamer-brussels-sprouts-carrots-richard-simmons

I kept busy while they were cooking. I toasted some pecan pieces. You need 1 cup of toasted pecan pieces for this recipe, but I toasted 2 cups so I had extras for other things.

pecan-pieces-toasting-in-skillet

Toasting nuts is easy: just put the raw nuts (pecans, walnuts, almonds, whatever!) in a nonstick skillet. There’s no need for oil, spray or butter. Then turn on medium-low heat, and let them sit for a few minutes until you can smell them. That’s it; they’re toasted!

RELATED CONTENT: Check Out Tons of Healthy Recipes on My Recipes Page!

I also made a dressing for the dish – a Dijon vinaigrette. For that, you need:

  • 2 tablespoons Dijon mustard
  • 2 cloves garlic
  • 4 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons honey

You want to blend it all together, so you can toss it in a blender or food processor, but I used my Magic Bullet.

dijon-vinaigrette-salad-dressing-ingredients

It only took a few seconds to make a smooth, delicious dressing!

dijon-vinaigrette-spoon

Confession: I did everything so far the night before, and popped the veggies and dressing in the fridge. Then, the day of the potluck, all I had to do was assemble it!  The Brussels sprouts and carrots went in a big bowl. Then, I added 3/4 cup of the pecans, and 1 cup dried cranberries. Then, I added the dressing, tossed it all together, and sprinkled the final 1/4 cup pecans on top, as a pretty garnish.

VOILA!

dijon-brussels-sprouts-and-carrots

Steaming the veggies made them tender and bright, and the pecans and cranberries added crunch and a bit of sweetness, respectively. It was fantastic… and a hit at the potluck!

bowl-dijon-brussels-sprouts-carrots

Here’s the nutrition info: A one-cup serving has:

  • Calories: 256
  • Fat: 17 grams
  • Carbs: 23 grams
  • Protein: 3.3 grams

(The bowl in the above picture has about 1.5 servings.) A lot of those calories came from the pecans, cranberries, and olive oil, and you can easily reduce or eliminate one of them, or all three!

closeup-dijon-brussels-sprouts-carrots

Bookmark this recipe for Thanksgiving 2017!

Keep it up, David!

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2 Responses to Steamed Dijon Brussels Sprouts and Carrots

  1. colleen says:

    Im pretty sure I’m in love with you……..

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