Competition eating at its best!

Since veggies is in our blog name, I figured I better start writing about them! I believe there is nothing more important than vegetables and everyone should be eating 3 big whopping helpings a day (this is a big HINT as to my challenge to you below).

I prepare veggies a lot of different ways: steam, bake, saute, raw. I personally think lightly steaming or raw has absolutely the best nutritional value when eating veggies but since that can get boring, I try to steam once a day, usually eat raw veggies at lunch (like a highly nutritional salad) and get more creative for dinner. My latest obsession is brussels sprouts!!

First I have to preface this to say that I really disliked brussels sprouts as a child and didn’t start embracing them until about 5 years ago. Now the way I prepare them, I can eat them cold, warm and raw! In fact, Amélie and I compete over eating them. I realize I am shoveling them in my mouth (not the best way to eat) because I am afraid she will eat them all. She will say, “But Mom you got a whole one and I only got a half!” I stopped sharing a plate with her because I was feeling threatened!! So now we divvy them up and then we jokingly argue about how many she got on her plate vs me.

So here is a simple but easy way to prepare them:

  • Preheat over to 350 degrees.
  • Cut the ends off brussels sprouts (1lb), and then cut them in 1/2. Put in bowl.
  • Cover them in extra virgin olive oil…not too much, not too little.
  • Juice of a 1/4 of a lemon or more if you like that lemony flavor.
  • Add 2 chopped shallots, 5-6 garlic cloves cut in 1/4’s (so kind of large garlic chunks), sea salt and pepper (you can also add red pepper flakes if you like a little kick).
  • Stir all ingredients up in bowl then spread out in large baking pan.
  • Cook 45 min to 1 hour until they start to slightly brown.
  • Voila! Super simple and easy and delicious!

I will be posting a raw shaved brussels sprouts recipe that I had last month when I was in NY that is to die for. I even called the restaurant for the recipe!

I have a challenge and a question…
Do yourself a favor and up your veggie intake. I could (and probably will) write a whole piece on just how important veggies are (above all else) but try and add veggies to every meal. If you skip your vegetables for one meal, eat extra at your next meal. Lance never ate veggies as a child and in fact many people across the country consider french fries as a vegetable!

Lastly, I would love to hear what your favorite vegetables are and how you prepare them. I always love new ideas!

Love, Laughter and Veggies!
Nancy

22 thoughts on “Competition eating at its best!

  1. Hey-
    I love this recipe, and use the identical recipe for half the veggies in our garden. Preheat the oven to 400+, then put in kale, tomatoes, cauliflower, broccoli, eggplant, etc. Delish!

  2. I am obsessed with Brussels sprouts these days too. Sadly I dont have to fight anyone off for them in this house. Bought some ENoRMOUS ones today – also parsnips. Roasted parsnips – love them, though not as green and nutritious, a veggie still. Xx

  3. another option for those who haven’t been a fan of the brussels sprout is to saute
    the leaves in olive oil and a bit of salt and lemon. it’s a bit more time consuming but delish as a side or on top of a salad. just cut the bottoms off and peel the leaves apart
    until you have your desired amount. then saute medium to high heat until they are nice and brown. they tend to be less bitter this way.
    keep them coming nance!

  4. Wow, you are an inspiration, my friend. As I read your post, I continued to feel a slight sense of doom for the very large salami and cheddar sandwich I ate for lunch. I promise to start channelling my inner Nance when it comes to food choice!

  5. I love Brussel sprouts but used to hate them. There is a really great raw salad on food52.com. Of course i includes lots of pecorino cheese, but I think it would be fine without it too. There is also a yummy asparagus recipe there called “absurdly addicting asparagus.” Try them both.

  6. We use a similar recipe for kale and make kale chips…great for lunches :). Sadly, I am the only one in my house that will eat Brussels sprouts. You have motivated me to keep trying :).

  7. Ironic that you are speaking about Brussel Sprouts- I made a huge batch of them last night. I steam them, then toss them with olive oil and sea salt- that’s it. The whole famile devours them! A few of our favorite veggies are roasted asparagus with balsamic vinegar- sometimes I will throw some goat cheese on top, steamed cawliflower with lemon, salt & pepper and finally I make green beans all the time- I steam them briefly, then sort of stir fry them with olive oil and sea salt- or I may steam them, then toss them with little dab of white truffle oil and kosher salt. (sometimes I use kosher salt instead of sea salt- depending on my mood…lol). I can not wait to try your brussell sprout recipe! Thanks for your wonderful posts!!

  8. Hi Nance!

    Love the recipe! Thank you! We are just starting to plant all kinds of wonderful things in our grow dome including our very own lemon tree so this is perfect. Please keep them coming. And we sure hope to share it all with you soon.

    Lots of love as always,

    Lisa

  9. Nance! In case you need a quicker BS (brussel sprout!) fix: My fav, quick enough for lunch or other small batch snack times…take off ends and cut in half, place face down in a frying pan filled with 1/4 inch salted water (to taste), squeeze of lemon if you like. Simmer until water is gone, about 4 minutes, without touching sprouts, add a splash of olive oil, just enough to get under all the sprouts, cover, reduce heat a bit, and cook 4 more minutes until oil is gone. Scrape delish, caramelized batch off the pan. Even Sam eats these! Miss you Gentrys.

  10. i concur on all response – love em – had em last night. very similar to your recipe – but got a tip last week that added a little extra kick….roast them as you do but add in a healthy portion of pomegranate seeds – i also like to use less olive oil and instead some really good balsamic – makes them a touch spicy. sprout on!

  11. I love brussles sprouts too. My favorite way is very similar your roasting recipe but I add a bit of diced pancetta. Also yummy if you drizzle a bit of balsamic vinegar over them after steaming or braising. Best with very good balsamic and it doesn’t take much. Now I’m hungry! Thanks for the post.

  12. Hi Nancy, We’re doing lots of brussels sprouts here, too. I tried a new recipe tonight — similar to yours but without the lemon, and with a couple of handfuls of organic red grapes. Baked it all at 375 for 25 minutes. Yum. I think of y’all and hope you’re doing well. Lynn

  13. Eat them raw!?! You’re crazy LG! I’ll have to give your recipe a try…but have never been a big BS fan. I did give my Emirati friends a shock over Thanksgiving dinner with some ‘cauliflower mashed potatoes’ though. They couldn’t believe how much they looked and tasted like real potatoes!

    Super easy to make: boil the cauliflower, blend to preferred consistency, add non-fat Greek yogurt to add smoothness, a dash of salt and the secret ingredient…raw horseradish! Yum!!!

    Cauliflower Mashed Potatoes (1 cup): 30 calories
    Regular Mashed Potatoes (1 cup): 200+ calories

    I hope you and the family are doing well. Think about you often. Making a trip to India and Nepal this December and will never forget the many wonderful stories you shared with me about your adventures.

    Love the blog! Keep it up 🙂

  14. Thanks for the post Nance. I look forward to making your version of brussel sprouts-I love the taste of shallots so it should add a wonderful extra layer of flavor to the usual way I make them.
    And, while we do eat our veggies often and regularly, I really appreciate the support for eating more! You are motivating me to not only eat more veggies but to find new ways to be creative about how to prepare or cook them!!

  15. i can’t wait to try this recipe! i love brussel sprouts as do my kids. thanks nance for your never ending wisdom. keep it coming! love you all.

  16. You inspired me Nance, or at least infected me with your love of bussels sprouts. I had never eaten one. Ever. After your blog though, I couldn’t stop thinking about them, and kept seeing recipes everywhere. I broke down today and made some for myself. I have to admit I used pancetta. Everything’s good with pork… They are delicious! Thanks for inspiring me to step out of my culinary comfort zone. Now, what new veggie to try next…

  17. Please share your favorite restaurant names/cities when you happen upon them. Always looking for good vegetarian when traveling. Really loving this blog. Thanks much.

    MF

  18. Tim grows wonderful “brucky sprouts” I used to hate them but living with T I’ve have to embrace new veggies! (Thanks Tim!) I pick them very small and bring them to a boil in enough water to cover them then drain and saute in a bit of butter. salt and pepper and you’ve got a sweet veggie dish. they can handle the cold too so I’m still going out to the garden to get them in December. I’ll plan on trying your recipe next time I make them!

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