And, let’s just take a second to pay homage to brussels sprouts. As a kid I remember them as mushy and bland with a bit of an offensive aroma. But, after trying them roasted a few years back my feelings towards brussels completely changed. It turns out they’re seriously tasty when prepared the right way. I mostly enjoy them baked and crispy but in this recipe I sautéed em for a change, and they tasted delish.
This is one of those dishes that’s really simple but the contrasting flavors makes it taste like you put a lot of work into it.
Balsamic Glazed Warm Brussels Sprouts Salad
Serves 2-4
Ingredients
1 pound shredded brussels sprouts
1 apple (I used organic honey crisp)
2 pieces tempeh or turkey bacon
4 oz vegan chik’n or certified organic chicken (optional)
4 tbsp quality balsamic vinegar
2 tbsp quality olive oil
2 tbsp dijon mustard
1 tbsp honey or agave
Directions
This recipe can be refrigerated for up to 3 days. The flavors continue to marinate, and it’s also yummy cold!(Wait until ready to eat to slice apple as it may brown).
The latest green news you missed. Here comes the sun! Approximately 25% of municipal city…
Native plants are part of a collective solution to the expanding problem of stormwater mitigation…
Read the latest sustainability news. Earth Day was Monday is every day, and was celebrated…
Recycling in Philly is broken. Here’s how Mayor Parker’s administration could fix it. Recycling in…
We sat down with Adam Ortiz, EPA's Mid-Atlantic Regional Administrator to chat about transparency and…
Philadelphians' skepticism about the City’s waste policies has led to an abysmal recycling rate. Here’s…