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Roasted Brussels sprouts + sweet potatoes and brown rice

I know what you think- Brussels sprouts? Eh? Does anybody eat them? Somehow they (together with broccoli) are not on most people’s favorite list… But I think they are very nutritious, super easy to cook and I just think that these miniature-cabbages are incredibly cute! And there is “a trick” to making them taste good- the same goes to broccoli- simply never overcook them, that’s it :) When cooking them make sure they are still green and not brownish in color and still a bit crunchy instead of mushy…

Now let’s go to the recipe:

A vegetarian stew with Brussel sprouts and sweet potatoes
Roasted Brussels sprouts + sweet potato with brown rice 

Ingredients:

Brussels sprouts, around 500g 

1 big sweet potato

~5 Brazil nuts

~2 Tbsp sunflower seeds

a pinch of Himalayan salt

a pinch of chili powder (optional)

a pinch of cumin seed powder

1 tsp of spices for Uzbek Palov/Pilaf (those of you based in Lithuania- my friend Ieva from here  can bring wonderful Uzbek spices from Ukraine,  write her if interested :) I use those, but any other Pilaf spices without artificial flavors would be fine)

Some clarified butter ghee or coconut oil for roasting

Brown rice for 2-3 persons

a pinch of Himalayan salt

a tsp of flax seed or olive oil (again, those of you based in Lithuania- in Vilnius in “Kalvarijų” market next to potatoes they sell the freshest and tastiest flax seed ever! We even bring few bottles of it to Germany when we visit Lithuania… Keep in mind that flax seed oil is good for only about 1,5 months so use it quickly. Although I’m sure you won’t have problems with that oil :))) And if you have tried only the ones that are sold in shops- they usually are already too old, it shouldn’t have any bitter taste at all)

A vegetarian stew with Brussel sprouts and sweet potatoes

Preparation:

Wash the brown rice, put them in a pot with water and a pinch of salt and let them boil until ready, about 20-25 minutes. Wash the Brussels sprouts, remove the damaged leaves from them and cut in halves. Add to a separate pot with enough water to cover them and boil up to 5 minutes, see my comments above, the essence is to not overcook them. Take them out when ready and set aside. Peel the sweet potato and cut it and Brazilian nuts into thin slices, put in separate bowls. In a  heated dry pan roast sunflower seeds and Brazil nuts until they turn golden. Set aside. Heat a pan with ghee or coconut oil and put the spices to roast for a few seconds, just be careful not to burn them. Add the sweet potato slices and after few minutes also the boiled Brussels sprouts and salt. Roast for few minutes, but they should stay a bit crunchy. When the rice is done mix them with flax seed or olive oil and serve with roasted vegetables. Sprinkle the nuts and sunflower seeds on top.

These days it’s snowy and beautiful in Munich (I guess I will have to wait more for my spring weather) and I want to share few shots of lovely Munich old town (and a song I love these days) :

On the tower to see Munich from aboveView of Munich from aboveView of Munich from above

If you found this post useful I would be very grateful if you could share it with your friends- this blog is new and I would love to reach new readers interested in healthy living

And have a lovely snowy week :)

With love and inspiration,
Lina

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