Food and Recipe of the Month: Roasted Apples and Brussels Sprouts with Shitake Bacon
Care of Amy Symington of ameliaeats.com
Often half-heartedly chased around the dinner plate and too frequently synonymous with the most widely hated vegetable, Brussels sprouts do not get the delicious recognition and love they deserve.
As a member of the cruciferous vegetable family, Brussels sprouts are full of sulphuric compounds, which help in cancer prevention, lowering LDL cholesterol levels and reducing one’s risk of age-related macular degeneration. They are an excellent source of vitamin C and K as well as a good source of fibre, folate, potassium, B6 and the omega 3 fatty acids. Due to their high fibre content Brussels sprouts are good for gut health, gastrointestinal movement and aiding in the multiplication of existing beneficial bacteria. They are a low glycemic food which aids in the regulation of blood glucose levels and are great for weight loss and weight maintenance as they induce satiation by filling you up without filling you out.
They are surprisingly a versatile vegetable as well. Think maple braised Brussels sprouts with caramelized shallots OR cream of Brussels sprout soup with cheezy whole-grain croutons OR avocado Brussels sprout coleslaw atop curried tofu tacos for your next dinner date and you’ll be apologizing for all those years of playing hide the Brussels sprout with Fido.
Roasted Apples & Brussel Sprouts with Shiitake Bacon
|Preparation Time: 10 minutes for 6 serving and 20 minutes for 24 servings|
|Cooking Time: 50 minutes|
- Preheat oven to 400⁰F (205⁰C)
- Equipment: Baking sheets, parchment paper, aluminum foil
3 lb brussels sprouts, ends removed and halved or quartered depending on size
4 large gala apples (800 g), large dice
¼ cup (60 ml) grapeseed oil
½ tsp each dried thyme and rosemary
1/2 tsp sea salt
3 lb shiitake mushrooms, stems removed, thinly sliced
1 tbsp (7 g) smoked paprika
3 tbsp (45 ml) maple syrup
4 ½ tsp (15 ml) tamari
3 tbsp (20 g) blanched ground almonds
¼ tsp sea salt
- Preheat oven to 400⁰F (205⁰C). Line baking sheets with parchment paper.
- In a large bowl, combine brussels sprouts and apples, along with half of the oil, thyme, rosemary, and salt. Toss together until brussels sprouts and apples are evenly coated.
- Distribute onto a large baking pan(s) and cover with foil. Ensure that the pan(s) are not overcrowded. Bake for 15 minutes. Remove foil and continue to bake for another 35 minutes uncovered or until Brussels sprouts are golden brown and crispy.
- Meanwhile, place a medium sauté pan over medium-high heat. Once heated add remaining oil and mushrooms. Sauté until crispy and golden brown, about 8 to 10 minutes. Stir in paprika, maple syrup, and tamari and sauté for another 2 minutes. Remove from heat and set aside.
- In a small bowl, combine ground almonds and salt.
- Remove Brussels sprouts from oven, top with shiitake bacon and sprinkle with ground almond mixture.
1) For even baking, ensure the Brussels sprouts and apples are similar in size.
2) To achieve the best results for crispy mushrooms, sauté in smaller batches to prevent overcrowding and steaming in the pan.