During the holiday season, you sometimes come home feeling so overwhelmed that all you want to do is fix something healthy, yet tasty, before you curl up and go to bed!
Today, Chef Zelicious offers up just such a dish – Brussels Sprouts with pine nuts and figs!
2 Pints Brussels sprouts, halved
5 Tbsp olive oil
2 Cloves garlic-chopped
2 Shallots chopped
1 Tbsp brown sugar
1 Tbsp vegan butter
1⁄2 Cup pine-nut
1⁄2 Tsp chile powder
1⁄2 Tsp ground cinnamon
1⁄2 Tsp ground allspice
1⁄4 Cup dried figs, quartered
Heat oven to 425°F. On large rimmed baking
sheet, toss Brussels sprouts with 2 tablespoons
oil, salt and pepper. Arrange cut sides down and
baked for 25 min, until golden brown and just
Meanwhile, in small skillet, melt butter and 1
tablespoon oil, garlic, shallots, pine-nut and
cook, until pine-nut are golden brown. Toss
with chile powder, cinnamon, brown sugar,
Finely grate 2 teaspoon lemon zest, then
squeeze in 2 tablespoons juice and whisk in
remaining 2 tablespoons oil.
During the last 5 minutes of roasting, add 1/4 cup
figs pieces. Stir well and continue roasting until
Brussels sprouts are tender.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.