wellnessbykay
7 dias atrás
warm couscous & brussels sprout salad is a must make this fall ✨ #salad #warmsalad #brusselssprouts #couscous #fallrecipe #easyrecipe #recipe
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9M views · 519K reactions | Ready for *ridiculously* crispy, restaurant-quality Brussels sprouts? Smash them! . FOR THE RECIPE comment “sprouts” and I’ll send it to you! . . . . #snacktime #veggiesnacks #vegetablerecipes #recipeideas #eatyourveggies #brusselssprouts | Sarah Bond | Selena Gomez · Fun
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14K views · 251 reactions | ROASTED SHAVED BRUSSELS SPROUTS WITH CRISP ARTICHOKES, PARMESAN & HOT HONEY! Friends: this one is just too good and so easy to make 🫶•. 2 lbs Brussels sprouts, finely shredded, 15-oz can quartered artichoke hearts , 5 tbsp olive oil , 1 1/2 tsp salt , 1/2 tsp pepper , 1/3 cup shredded Parmesan cheese, 3/4 cup chopped arugula, 1/3 cup shaved Parmesan 1/2 cup pitted olives , 1 tsp lemon zest, Hot honey, Pepitas 1️⃣Preheat the oven to 425. 2️⃣Add the brussels to a large sheet pan , add 4 tablespoons of olive oil, teaspoon salt and 1/2 teaspoon pepper. Use your hands to toss and massage. Place in the oven for 15-18 minutes, tossing halfway.3️⃣Add the artichokes to a separate small sheet pan. Add the remaining olive oil, salt and pepper and toss. Top with the shredded Parmesan cheese and place in the oven for about 12-14 minutes, flipping halfway. 4️⃣When both are done roasting, add the artichokes to the Brussels sprouts pan, then add the arugula, shaved Parmesan, olives and lemon zest. Toss to combine.Plate the salad, then top with hot honey and pepitas. #simplerecipe #brusselssprouts #artichokes #wholefoodsmarket #salad #saladrecipe #igreels #inthekitchen #tastemade #recipeoftheday #easyrecipes #appetizer #sidedish #f52grams #glutenfreefood #goodmoodfood #healthyeating #healthycooking #huffpostetaste #justeatrealfood #lowcarbrecipe #comfortfood #cookfromscratch #nofoodwaste #mealprepping | Caitlin Greene | Caitlin Greene · Original audio
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Crispy parmesan crusted brussels sprouts 😍🙌 We’ve tested this recipe 8+ times in the last few weeks and this is now officially my favorite way to eat brussels sprouts! Served with a hot honey mustard dipping sauce because honestly why not? Bookmark this one for the holidays and let us know what you think!! RECIPE: Brussels: 12-15 brussels sprouts 1-2 tbsp olive oil 1 tsp salt 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika 1/4 tsp mustard powder Pinch cayenne pepper 1+ cup grated parmesan cheese Hot Honey Mustard: 1/4 cup mayo 2 tbsp dijon mustard 1 tbsp hot sauce of choice 1 tbsp honey Preheat oven to 400˚F. Toss brussels sprouts in a small amount of olive oil and place on a baking sheet. Cover with aluminum foil and roast for 25-30 minutes, stirring halfway through cook time, until fork tender. Remove from oven and let cool slightly. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne. Trim the ends and then cut the brussels sprouts in half. Optional: flatten the brussels sprouts by placing another sheet pan on top and pressing down. Season liberally on both sides with the spice blend. Place a little less than 1 tbsp of parmesan down on a sheet pan for each brussels sprout half, then place them flat side down on the parmesan and press down gently. Return to oven for 10-12 minutes, until the cheese is crispy. Meanwhile, whisk together all ingredients for the hot honey mustard. Remove from oven and let cool slightly, then use a spatula to release from the pan. Serve warm with dipping sauce and enjoy!! #parmesan #cheese #brusselssprouts | Crowded Kitchen | Crowded Kitchen · Original audio
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855K views · 15K reactions | CRISPY BRUSSELS & CHICKPEA SALAD WITH CREAMY CASHEW WHIP! Legit, so so satisfying 🙏 • For the brussels: 1 1/2 lb brussels, trimmed/halved 5 tbsp olive oil, divided 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1 tbsp maple syrup • For the chickpeas: 1 15 oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika • For the cashew whip: 1 cup raw cashews 5 tbsp boiling water 1 tsp maple syrup 1/2 tsp lemon juice 1/4 tsp salt 1/4 tsp garlic powder 1/2 tsp cumin 1/4 tsp pepper • For serving: 1/2 cup halved grapes Chopped parsley, optional Pepper, optional • 1️⃣Preheat oven to 450. Place a sheet pan in the oven while it preheats.2️⃣Make the chickpeas. Add the dried chickpeas to a separate sheet pan and dry roast them for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes. 3️⃣Add the halved brussels sprouts, olive oil, salt, garlic powder, paprika & maple syrup to a bowl. Toss to coat. Remove the sheet pan from the oven & add the remaining olive oil to the pan, then the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway. 4️⃣While the brussels roast, make the cashew whip. Add all ingredients to a high speed blender and blend until smooth. 5️⃣Assemble the dish. Spread the cashew whip onto a plate, top with the brussels, the grapes and the chickpeas. 6️⃣Top with chopped parsley and pepper, if using. • #mealprepping #nofoodwaste #buzzfeast #brusselssprouts #veggielover #vegetarian #veggiedish #cookfromscratch #comfortfood #lowcarbrecipe #justeatrealfood #healthycooking #healthynewyear #huffpostetaste #goodmoodfood #glutenfreefood #f52grams #dinnerideas #sidedish #saladrecipe #appetizer #easyrecipes #wholefoodsmarket #igreels #inthekitchen #tastemade | Caitlin Greene | Caitlin Greene · Original audio
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