Once upon a time (the 80s), there was a little girl who had never heard of Brussels sprouts. She came to America and discovered she loved the little cabbage. Not a native vegetable to East Africa, where I am from, I found it fascinating that it was so small and compact and always imagined it would taste like cabbage. I couldn’t have been more wrong – it does look like a miniature cabbage but the taste was at first, bland in my opinion. With the right ingredients it can taste phenomenal. I created this recipe keeping in mind that it should be quick to prepare but not sacrificing in taste.
I fell in love with Brussels sprouts, hook, line and sinker, after a visit to Momofuku Noodle bar in New York City. This recipe is simple, requires little to no preparation beforehand and is bursting with flavour. The ingredients used are all low in cholesterol and calories.
Brussels sprouts and pine nuts have cholesterol-lowering benefits, with the latter lending a mild nutty flavor to this versatile salad. The goat cheese and tangerine added at the end, provide you with the protein and vitamins needed to make this a whole meal respectively.
Ingredients (serves 4) Total cooking time (45 minutes)
- 1 pound of Brussel sprouts, rinsed, ends trimmed, cut into quarter pieces
- 2 Tbsp of balsamic vinegar
- 1/2 cup of pine nuts
- 3 tablespoons of crumbled goat cheese
- 2 tangerines, peeled and sectioned
- 1 Tbsp garlic
- 2 Tbsp olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of chilli pepper
1. Preheat Oven to 350°F. Toss Brussels sprouts with olive oil, balsamic vinegar, garlic, pepper and salt and place in a roasting pan.
2. Put Brussels sprouts in the oven on the top rack, cook for 30 minutes. Then stir them again to coat with the oil that has settled in the bottom of the pan. Cook for another 15 minutes.
3. Roast or lightly brown pine nuts in a pan making sure the heat is not too high, or they will burn.
4. Let them cool, they’ve been known to burn quite a few tongues.
Plate immediately and add the goat cheese, tangerines and lastly the pine nuts. Filling, vibrant in color and flavor. Bon Appétit!
I love that you give a little personal history about your relation to Brussels sprouts. As I child I used to dislike it myself and now it is my favorite! I think I can eat them any time of the day:) Thanks for the recipe!
Thank you Beja! Brussels sprouts are amazing to experiment with. I’ve tried it with pancetta, bacon and proscuitto. Funny how things we never liked as children, tend to become our most favourite as adults.
H, – can you tell us also about tools you recommend when you cook. I note the brand name on the knife in one of the
shots and was curious about your preferences.
Hi Mara, My favourite knife to use are from the global brand. They are lightweight and razor sharp and last you a lifetime. Le Creuset cookware is my go to cooking must-have. I used to buy cheap cookware and discovered in the long run, they were not worth it. Most inexpensive pots, pans and skillets are coated with Teflon – which is emits different toxic gases when heated. Le Creuset is expensive but worth every penny. Another alternative is cookware that is stainless steel, otherwise always best to stay away from teflon coated cookware. Hope this helps
I think Im going to attempt to make this tonight.
How did it turn out Sh’lon? Thank you for visiting the blog and I am glad you will try the recipe
I came late to the Brussels sprouts party as well, though I did encounter them growing up. They were always boiled for a very long time, and I left them alone for years, thinking it was the tiny cabbages’ fault they didn’t please me. Now I like them so much, every way except of course, soggy-sad. Look forward to making this.
Soggy brussels sprouts are the worst! Glad you may try this recipe – how exciting, let me know how they turn out
I wonder what it would be like if you seared the orange sections slightly as well?
Interesting idea! Never thought of that. I suppose it’s worth experimenting. I have another recipe that calls for orange sections, I will attempt searing the orange sections and get back to you on that. Thanks for the tip
The last time I checked, I didn’t like brussels sprouts. But they were just plain boiled, this actually sounds tasty so I will try it and see if it converts me haha
D.N.
Boiled brussel sprouts – not yum! Roasted or sauteed works very nicely and releases a mild nutty aroma and flavour. I can’t wait to hear how this turned out for you.