Happy New Year! I hope your post holidaze have been highly relaxing! We are now in the dead of winter here in the Northeast, where there isn’t a farmer’s market to be found. Eating seasonal or local these days means mounds of potatoes, squashes, celery root, and dark leafy greens. Soups, slow cookers and roasting pans dominate my dinners. Brussel sprouts are most definitely a “winter” vegetable, so I thought I would share this recipe for garlicy roasted brussel sprouts topped with zesty medicated breadcrumbs! Homemade Medicated Zesty Breadcrumbs
Ingredients:
- Dry but not stale bread (if your bread is stale then your crumbs will also taste stale)
- medicated oil
- herbs (I used small amounts of sage, oregano, and parsley but use what you like!)
- Salt and Pepper (liberal amounts)
- Lemon zest to taste
Directions:
Pre-heat the oven to 275 degrees, as low heat will serve to dehydrate the bread but not cook it too much.
Start by breaking the bread into pieces and putting in a food processor, chop and pulse into a coarse crumb consistency. Then, toss the crumbs, herbs, seasonings and lemon zest in a bowl until well combined. Spray a cookie sheet with organic olive oil and spread the crumbs into a single layer on the sheet. To make the crumbs medicated, drizzle or spray medicated oil over the crumbs. I am not going to recommend how much, it depends on how titrated you would like to be ;) Place the cookie sheet in the oven for about 5 min, take out of the oven and toss around so that they will dehydrate on all sides and cook for another 5 minutes (give or take) until the crumbs become crisp.
I like to make crumbs in large batches and store in an airtight bag in the freezer, so that I have them on hand when I need them. Homemade crumbs give all recipes a fresher taste!
Roasted Brussel Sprouts:
Ingredients:
- 1 pint of brussel sprouts
- 2 cloves garlic
- 1 large shallot
- 1 lemon, zested (for your homemade bread crumbs)
- Juice of half of lemon (or more, to taste)
- 1-2 tbs olive oil
- salt and pepper to taste
- roasted pin nuts, chest nuts or candied walnuts (optional)
- Black Currants (also optional)
Directions:
Preheat oven to 350 degrees, as you will ultimately roast the brussel sprouts.
In a skillet, saute minced garlic, shallot and a good dash of salt and pepper in good quality olive oil on low heat to infuse with aromatics for about 3 minutes or until tender. After washing and drying the brussel sprouts, toss them around the pan to coat the sprouts with the tasty oil. Let simmer all together for about 5 minutes, stirring frequently. Once you are satisfied that the brussels have absorbed all the goodness of the oil, transfer to a baking dish. Squeeze 2-3 wedges of lemon over the top of the spouts and then sprinkle medicated bread crumbs over the top. Bake in the oven for about 20 min or until the outer leaves become crisp. *Remember THC will evaporate at 392 degrees, so don’t cook too hot!
While they are baking, use the time to prepare your toppings. Use the same skillet to toast up some pin nuts or chilis to top the brussels before serving. You can also sprinkle with currants or another tart dried fruit.
*If you want to skip the breadcrumb step you can drizzle a few teaspoons of medicated oil right over the top of the veggies before putting into the oven.
I have to admit, I couldn’t even smell brussels sprouts when I was a child. I thought they were just horrible but that was because I was only offered them boiled! Once roasted they take on a whole new texture. They will delight your mouth with crispy outer edges and unfold in layers. They are a excellent source of immune building vitamin C and a good source of Vitamin A, Folate and Potassium. Enjoy and stay warm!
