|2 servings||calories per servings 260||protein serving 6 g||carbs per serving 17 g||total fat per serving 21 g|
Roasting brussels sprouts brings out their flavor and sweetness. Tossing them in a light cream sauce, spiced with mustard, makes them heavenly.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||17 g|
|Dietary Fiber||6 g|
Heat oven to 375° F.
MISE EN PLACE
Trim loose leaves and stems from brussels sprouts; halve lengthwise. Peel, halve and thinly slice shallot. Peel and thinly slice garlic. Pick and chop parsley and oregano leaves.
In a medium bowl, combine brussels sprouts, 1/2 teaspoon PeachDish Salt and 2 tablespoons olive oil. Toss well to coat, and spread in a single layer on a heavy baking pan. Bake until brussels sprouts are fork-tender and slightly browned, 20-25 minutes.
Heat a skillet over medium heat, and add butter. When butter is melted, add shallot and garlic, and cook until shallot begins to become translucent, about 5 minutes.
Add mustard and vinegar. Stir well to combine. Stir in cream, and bring to a simmer. Add brussels sprouts to the skillet, and stir to coat with sauce. Season to taste with PeachDish Salt.
Transfer brussels sprouts to a serving bowl, and top with parsley and oregano. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...