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!
