Roasted Brussels Sprouts Medley [Vegan & Gluten Free]

Healthy Recipes

Serves: 4
Prep: 10-15 mins
Cooking Time: 30 mins
Type: Side Dish
Tools: Sharp knife, chopping board, baking tray, colander, cheese grater

Notes:

Are you a Brussels sprouts lover or hater?!

For us, Christmas just wouldn’t feel the same without them! So if you’re looking to give them another try or are just in need of a different (and easy!) recipe this year, than look no further! Get your knives and forks ready for some roasted Brussels sprouts with a twist!

We took a lovely bunch of festive flavours and ingredients to produce a seriously tasty and wholesome mix of roasted veggies! Yes, delicious British sprouts, which, let’s be honest, always taste sensational when slow roasted with a little oil and seasoning anyways, become part of an infusion of great flavours in this vegetable medley; apples, chestnuts, shallots and stem ginger- the foundations of this delicious dish! 

The result is beautifully roasted veggies with flavours that work in perfect harmony; a caramelised and creamy vegetable medley that could easily convert anyone into a sprout lover!

We loved it; a great combination of flavours, textures and overall satisfaction! The only modifications we’ll make during the festive season is to add a little more ginger- not because we didn’t include enough the first time around, but simply because we cannot get enough of it! 

So if you need a tasty side dish, than we’d suggest you give our Brussels sprouts a try! Impress your family and non-vegan friends; let face it, who really needs a ‘festive bird’ on the table when even your side dishes are this tasty?!  #veganchristmasrecipes  

 

Happy cooking everyone! 🙂

 

Ingredients

+++++++++++++++++500-600g   Brussels Sprouts
+++++++++++++++++400-500g   Braeburn (or cooking) Apples
+++++++++++++++++320g             Banana Shallots
+++++++++++++++++1                    Garlic Clove
+++++++++++++++++1                    Clementine (juice and zest)
+++++++++++++++++50g               Stem Ginger (in syrup)
+++++++++++++++++2-3 tbsp       Rapeseed Oil
+++++++++++++++++2 tsp             Ginger syrup
+++++++++++++++++                      Salt & Ground Black Pepper
+++++++++++++++++60g               Walnuts (*optional)
+++++++++++++++++200g             Roasted Chestnuts, peeled
+++++++++++++++++                      Flat Leaf Parsley (*optional)

Need an easy-print recipe? Print here. 🙂

 

Directions

1. Preheat the oven to 200ºF/400ºF. Get out a large baking tray (or roasting tin).

2. Soak and wash the sprouts. If preferred, remove any soiled outer leaves.

3. Wash, remove the core and then chop the apples into wedges.

4. Peel and roughly chop the shallots into ‘chunky’ pieces.

5. Peel and finely dice the garlic.

6. Wash the clementine, grate some zest and then juice it.

7. Remove some ginger from its syrup and finely chop it. NB: We used two small pieces.

8. Place the sprouts, apple, shallot and garlic onto the baking tray. Drizzle over the oil. Toss to coat.

9. Pour over the juice and 2 tsp ginger syrup (from the bottle of ginger). Sprinkle over a little zest (if preferred). Season it with a little salt and a few grind of black pepper to taste. Place it into the oven and roast for 30 mins, tossing the mixture at least once. Remove.

10. In the meantime, toast some walnuts in a dry frying pan (until lightly golden) and then roughly chop them (if applicable). Roughly chop the roasted (and peeled) chestnuts. Wash the parsley, remove its leaves from the stems and roughly chop them (if using).

11. Before serving, garnish with the walnuts, parsley, zest (if using) and the chestnuts. Tip: If you have any spare ‘orange zest’, or dried cranberries, sprinkle them over (just before serving) to provide an extra pop of colour and festive finish! 

 

 

 

 

Enjoy!

 

Refrigerate any leftovers in an air-tight and resealable container; reheat (if preferred) and consume within 3 days.

Roasted Butternut Squash, Apple & Walnut Soup [Vegan & Gluten Free]

Healthy Recipes

Serves 6-8
Prep, Cooking & Assembly: 80-120 mins ( *Dependant on skill or kitchen helpers!)
Type: Main Meal
Tools: Chopping board, sharp knife, 2*baking trays, silicone mat(s) (or kitchen foil), veggie peeler, mixing bowl, blender, resealable container (*optional)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & E, carbohydrates, protein, fibre, omega-3+6, calcium, iron, potassium and per serving (based on six servings) is low in salt, free sugars and saturated fats. 

It’s now officially Autumn, so we should all be making the most of this season (and our local markets!) by sourcing some of nature’s delicious squashes and root vegetables (just to name a few!); all of which can be enjoyed in some hearty, healthful and flavourful soups, stews, warm salads or casseroles!

This soup has some beautifully roasted butternut squash, apple and banana shallots, giving it a delicious and satisfying natural sweetness. A dash of chutney, nutmeg and walnut oil really help to round things off, providing a tasty, wholemeal and seasonal feel. Enjoy it on its own or with some warmed wholemeal pitta bread! 

We used some swede (as we had some to spare!), but it became a tasty ‘background note’ to this soup. Butternut squash is always a winner in our book, but if preferred, substitute it for some pumpkin, acorn squash or sweet potato instead. Please check out some of our other soup recipes here for more tasty, seasonal and satisfying recipes!

Happy Cooking everyone! 😀

 

NB: We did not end up using the maple syrup and we used one more apple than shown here!

 

Ingredients

+++++++++++++++++++++200g       Banana Shallots
+++++++++++++++++++++8g            Garlic clove (about 2)
+++++++++++++++++++++                Low-Fat Oil Spray
+++++++++++++++++++++580g       Swede
+++++++++++++++++++++640g       Braeburn Apples
+++++++++++++++++++++30g         Plum & Apple Chutney (GF if required)
+++++++++++++++++++++1.8kg       Butternut Squash
+++++++++++++++++++++3g            Dried Sage
+++++++++++++++++++++2 tbsp     Extra Virgin Olive Oil
+++++++++++++++++++++500ml    Vegetable stock (low-salt/DF; GF if required)
+++++++++++++++++++++1.5L         Water
+++++++++++++++++++++1-2g        Ground Nutmeg
+++++++++++++++++++++3 tsp       Walnut Oil
+++++++++++++++++++++                Walnut pieces, chopped and/or toasted (*optional)

 

Directions

Trim the ends off the shallots and discard. Place the shallots and garlic onto a lined baking tray. Spray and coat with a little low-fat cooking oil.

 

 

Wash, peel and then chop the swede into cubes. Wash, peel, remove the core/seeds and chop the apple into rough pieces.

Normally we wouldn’t peel our apples, but the skins can give an unwanted bitterness to the soup!

 

 

Place the swede into a large mixing bowl. Add about ¼ of the quantity of chutney. Spray it with some low-fat cooking oil. Mix to coat.

 

 

Place the swede and apple onto the same baking tray as the shallots and garlic.

 

Heat the oven to 190C/375F. Line another baking tray with some parchment paper.

 

In the meantime, peel, trim the ends, deseed and then chop the squash into 1 inch cubes.

 

 

Place the squash into a large mixing bowl. Add the remaining chutney, 3g dried sage and 2 tbsp of olive oil (alternatively use some low-fat cooking oil). Mix to thoroughly coat.

 

 

Transfer the squash onto the lined baking tray, spreading it as evenly as possible.

 

 

  • Place the baking tray with the swede and apple mixture onto the lower oven shelf. Roast for about 30-35 mins or until tender and slightly crisp around the edges; turning the mixture and rotating the tray in the oven at least once.
  • Place the baking tray with the squash onto the middle oven shelf. Roast for about 35-40 mins or until tender and slightly crispy around the edges; turning and flipping the squash at least once.

Our roasted veggies! Remove and allow to cool for at least 5-10 mins.

 

 

Once cooled, peel the skin off of the shallots and garlic. Transfer the vegetables and apple (in batches) into a blender along with a little of the vegetable stock and/or water. Blend until smooth and creamy.

Alternatively, transfer the mixture (and liquids) into a large non-stick pot and blend with a stick blender until smooth.

 

 

Transfer the puréed vegetable mixture into a large and resealable container or a large, non-stick pot (if applicable). Repeat until all of the vegetables have been puréed. Add any remaining water, 1-2g nutmeg and 3-4 tsp walnut oil. Stir to combine. Taste and season as necessary. Reheat the soup over a low heat until warm (if applicable).

NB: If a thinner soup is preferred, add more water than we have previously advised! Ours went into this plastic tub; the joys of meal prepping!

 

 

Serve warm. Ladle the soup into a bowl. Garnish with a drizzle of walnut oil and/or some walnut pieces and fresh chives (if desired) and for the extra hungry, serve with a piece of warmed wholemeal pitta bread!

 

Enjoy!

 

Refrigerate any leftovers in a resealable and air tight container; reheat and consume within 4 days. Alternatively portion and freeze the soup in several resealable and air tight containers (do not overfill); defrost and reheat within 1-2 months.

Recipe updated:19/02/16