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shredded

Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

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Fresh Carrot Slaw

Fresh Carrot Slaw

I could eat carrots for breakfast (in the form of carrot cake – mandatorily topped with cream cheese icing), lunch, and dinner. Dessert too, if we’re circling back to breakfast here. It’s my veggie snack of choice. Straight up raw. No baby business. Colored in shades of red or purple, if I’m feeling extra fancy.

Fresh Carrot Slaw

As warm weather falls upon us, raw carrots become a pleasantly light and refreshing snack all on their own. If you’re like me, that goes for all year around, too.

However, if for some reason you’re not quite as enthused about acting under the constant facade of Bugs Bunny – or simply want a nicer side dish for your just grilled burger – other options abound. Take this carrot slaw, for example, filled with several depths of flavor, yet still every bit as fresh as a just picked and rinsed carrot from the ground. This slaw keeps it raw, but also keeps it chic.

Fresh Carrot Slaw

This time of year, I like to serve this alongside a meal straight from the grill. Think grilled tuna burgers with spicy mayo, or jalapeño black bean burgers with mango salsa, or a sesame crusted tofu. Grilled or not, think Aloha-inspired recipes or Asian-fusion cuisine. Whatever that happens to mean…

Spring bloom

Feel free to play with the herbs here, depending on what you have, or looks fresh. Also, make sure to toast the walnuts. To do so, simply heat up a cast iron pan (or saute pan, if you don’t own cast iron) over medium-high. Without greasing the pan, add the walnuts straight to the hot surface, and toast until fragrant and edges are browned, stirring regularly.

Fresh Carrot Slaw

Share your favorite light & healthy spring/summer veggie sides in the comments. Would love to hear what you’ve been cooking up lately!

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Pasta with Shitakes and Shredded Dijon Brussels Sprouts

Pasta with Shitakes and Shredded Dijon Brussels Sprouts

Okay, so I lied. I said I wasn’t going to do any food blogging this week given the first week of actual spring-like weather. I had a packed schedule of tennis, running club, concert photography, yoga teaching, and wedding photo meetings, in addition to some First Friday festivities I’m headed to tonight. Not to mention my regular full-time job. Whew, just listing all that out is starting to make me feel the soreness from my first tennis match a bit more.

Somehow, however, I still managed to get in the kitchen. With my camera, too! That’s true love, ladies and gents.

But it’s also a result of the weather, the same reason I thought I wouldn’t be doing much cooking. Oh spring, how I love thee.

Pasta with Shitakes and Shredded Dijon Brussels Sprouts How many of you also feel a sudden onslaught of energy once springtime arrives? Maybe it’s the extended hours of daylight. Maybe it’s because my body isn’t working so hard to stay warm. Maybe it’s just because I’m all around happier. Whatever it is, spring gives me pep. And I’m all about it. Ya feel me? No complaints here. Even if my shins are killing me, and my shoulders are a bit sore. And my friday night might be cut a bit short because I really probably could use some sleep. It’s spring so none of that matters.

Pasta with Shitakes and Shredded Dijon Brussels Sprouts

My brother just moved to L.A. I’m visiting him this summer, and after I do, my mom thinks I’ll never come back. If this trip were in the winter, she’d probably be right. I’m pretty sure one day I will unite with a warm weathered locale, and never turn my back on it again. Will it be L.A.? Who knows. I have my doubts, though I’ve yet to ever go there, so I can’t say for sure.

What I can say for sure is I could gush about springtime forever. If that makes me a boring weather-conversationalist, so be it. Me and spring, and summer too, have a deep connection. If you’re in on that, you know what I’m talking about. If you’re not, well, sorry.

Brussels Sprouts

I’ve also got a deep connection with mushrooms. I love ’em. Chewy and full of flavor, there is not a shitake I wouldn’t want in my pasta. Here, they team up with some shredded sprouts, which get coated in a light olive oil, garlic and Dijon sauce. Tossed with parsley, salt and pepper, this feels like the perfect early springtime dish before the abundance of other seasonal veggies start to shower my kitchen. It’s light and fresh, but not too delicate on flavor. The sauce can certainly hold its own to a hearty whole wheat pasta, so make sure to go that route when you make this.

Alright, I’m off to brave a few April showers. Enjoy!

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Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

I never fully committed to the cauliflower rage of 2013, but I’ve somehow unintentionally joined the brussels sprout bandwagon. They’ve graced more than three holiday parties I’ve attended in the past few months, and Christmas hasn’t even hit yet. Good thing this recipe’s perfect for that occasion, decked in all the red and green cheer you could ever want on one spoon.

Brussels Sprouts

I like to ensure that there’s at least one healthy item on the holiday table, meaning I usually show up to every party with a vegetable in hand. Don’t get me wrong, I love, love, love to bake, and the occasional holiday decadence as well. But that’s why I have two hands. One for plates of cookies, the other for bowls of veggies.

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

In the event that everyone else fills their two hands with decadence (no judging, I promise!), I’m coming prepared. This winter, that means brussels sprouts for every occasion.

The dish pictured above is topped with a double crunch, stemming from beautiful red pomegranate seeds and fragrant toasted pecans. A simple citrus vinaigrette with subtle notes of orange furthers its festive energy, and completes its salad-like semblance.

Next up to plate is New Years Eve, a day I have yet to plan out in terms of sprouts. Any ideas? I’d love to hear your favorite ways to enjoy them, and how you’ve been cooking/roasting them up lately. Do tell!

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