Saturday, April 16, 2016

Roasted Brussels Sprouts :: Chef Mark Cleveland @ Hungry Harvest ::




Difficulty: Easy

Time: 10 mins prep, 25 ~ 35 oven

Servings: 4 to 6



Satisfying HOT roasted Brussels are tamed by the sweetness of carrots, apples & white onions.  Served w/ a Roma Tomato Pesto



Amount
Measure
Ingredient
Prep Method
1
Pound
Brussels sprouts
Cut in half
1
Pound
Carrots
Roll cut or 1” dice
1
Medium
Fuji apple
Diced
1 ~ 2
Medium
Limes

1
Head
Garlic cloves
Peeled
½
Teaspoon each
Sea salt & black pepper

¼
Cup
Sweet marsala
Or OJ or broth
1
Sprig
Rosemary
optional



Set the oven to 550.  Get the Brussels sprout, carrots, onions, apple & whole garlic cloves into the oven right away.  


Add in salt & pepper, evoo, lime juice, marsala (or oj), rosemary if using and put into the top 2/3 of the hot oven uncovered.   



Set a timer for 25 mins while you prep the pesto.  When the timer goes off, stir and taste, add another 10 mins or so if you like your veggies more tender.  





1 ~ 2
Medium
Avocados
Fine dice



While the Brussels finish cooking dice the avocadoes & embellish w/ any flavors you like.  I added some smoked paprika, pepitas & black sesame seeds.  When the Brussels & carrots are crisp tender remove from the oven.  Serve topped w/ the pesto & the avocado garnish.  The three components are so tasty together. 




Naturally sweet & savory ingredients are well matched with each other on the same plate.  If an ingredient is something you don’t like just yet due to its natural bitterness, add less at the beginning and pair it w/ sweeter ingredients like we did here.  Tell us about your Hungry Harvest creations on social media.  

 
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Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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