[Recipe] Brussel Sprouts with Rosemary & Pistachios

Sigh, it’s fall. Like actually fall. The perfect 75 degree days have faded…But it’s not all downhill!

Besides being excited to wear my new puffy vest, fall brings around some of my favorite seasonal foods and flavors! One of which being Brussel sprouts! While you see them a lot all year (at least on my table), they’re often regulars on fall and winter menus.

And let’s not forget about how versatile they are – I love this list of 50 Ways to Eat Brussel Sprouts All Day, Every Day from Huff Post! I often use them raw in salads or roasted as a tasty side or chopped up in a light pasta!

We had a team potluck lunch at work today and I wanted to find a healthy side dish. I found this recipe that used brussel sprouts with pistachios and it seemed perfect for the fall weather! The original recipe came from Refinery 29, but I really love to roast them so I changed it up a bit! :)

roasted brussel sprout ingredients Brussels Sprouts with Rosemary and Pistachios
Ingredients:

  • 2 lbs Brussels sprouts (bottoms removed, halved)
  • 3/4 C pistachios (chopped)
  • 2 1/2 t sugar
  • 2 1/2 t sherry vinegar
  • 6 t olive oil
  • 2 cloves garlic (chopped)
  • 2 sprigs fresh rosemary (chopped)
  • S+P

Instructions:

  1. Preheat the oven to 400°F.
  2. Place your pistachios in a baking pan and put in the over for approximately 10 minutes. Remove to cool, chop coarsely and set aside.
  3. In a small saucepan, mix together the sugar and 1 tablespoon water over medium-high heat. Cook, stirring occasionally, until the sugar caramelizes to a mahogany brown color. Remove from heat and immediately add the vinegar, standing back to avoid splatters (it will splatter!). Whisk briefly, pour into a small heatproof container and set aside.
  4. In your baking pan, add your chopped sprouts, rosemary, garlic and olive oil. Sprinkle with salt and pepper and mix.
  5. Roast in your oven for 30 minutes (or until your desired brown).
  6. Add pistachios, mix and put back in the oven for 5-10 minutes.
  7. Add the sugar-vinegar gastrique to your mix and toss to coat and serve.
  8. Enjoy!

roasted brussel sprouts

 

[Recipe] Brussel Sprout Fennel Salad

In an attempt to get myself back to a healthy place with eating, I’ve been packing my lunch a lot more lately. It’s insane how much eating out affects us – and not only our bodies, but our wallet! I don’t know how people DON’T pack lunch on a regular basis!

Anyway, recently I purchased some fennel which I LOVE. I’ve learned from my latest Tone It Up superfood nutrition plan that it’s not only delicious, but it’s is rich in fiber, vitamin C, potassium and essential minerals! I typically sautee or roast it but, as I started chopping it, I picked up and ate a piece. It’s so pungent and tasty as-is, so I decided to put it into a salad…

katekatebear brussel sprout salad.jpg-large I chopped up some brussel sprouts (also one I typically cook, but are delicious raw) and started thinking…hmm…this is looking like a super superfood mix! I added some tasty & hot poblano peppers, then some green onions and grilled shrimp.

I coated with a light miso paste/water dressing to give it a little bit of an Asian-style taste. So good! Miso paste is made from fermented soy beans and it adds a little saltiness to dishes (which I CRAVE). Miso actually contains valuable living enzymes that are beneficial to you to restore good bacteria in your system, aid in digestion. It also has essential amino acids and B vitamins!

VOILA! Tasty new salad recipe – I had to share! :)

Kate’s Brussel Sprout Fennel Salad
Ingredients: 

  • 1/2 C brussel sprouts (thinly sliced)
  • 1/2 fennel bulb (chopped)
  • 1/2 pepper (chopped) – I used a poblano pepper for a little kick!
  • 1 green onion (chopped)
  • 1/2 C cooked shrimp (chopped)
  • 1 t miso paste
  • 1/2 C water
  • 1/2 t cayenne pepper for taste
  • S&P

Directions:

  1. Wash and de-stem/seed all of the vegetables. Wash and remove the tails from your shrimp.
  2. Mix miso paste and water together thoroughly to make a light Asian-style dressing.
  3. Mix ingredients & toss with dressing. Add salt and pepper for taste
  4. Enjoy!

Looking for more superfood recipes? My trainers Katrina & Karena from Tone It Up have really helped me learn more about good foods to find and include in my diet. Check out some free recipes from them and/or sign up for their amazing TIU nutrition plan!

Date night: PABU

We have been trying to eat in more lately buuuut every so often we go out to a fancy fun dinner. Last night we went to PABU, a wonderful Asian fusion place in Harbor East, here in Baltimore. It’s one of three delicious restaurants in the Four Seasons. The other two, Wit & Wisdom and Lamill, are two of our favorites!

We add PABU to the list! Last night we had amazing drinks and food!

Four Seasons always has fabulous drinks and PABU had new fall cocktails we had to try! Mine was called the Fig Pimpin (you know the name got me immediately haha).

PABU fig pimpin drink

We then enjoyed some delicious apps, including the seasonal special with brussel sprouts…um…amazing.

PABU brussel sprouts

Then, after some delicious takes on some classic faves – miso and chicken noodle soups. Then it was on to the main course…sashimi. Need I say more?

PABU sashimi katekatebear

Then the thoughtful team sent over some special desserts…So good! As you can see, Tom was ready to dig in. haha

PABU desserts thefrontrowe

Definitely adding to the list of regular date night spots!

What are your favorite date night spots?