Brussels and Broccoli
We Ate Well Weekly Highlights
Happy first week of December! Today we’re featuring two of my favorite cruciferous veggies in wildly different avatars.
Crispy Chili Brussels Sprouts
Are you still allowed to post brussels sprouts recipes after Thanksgiving? 🤷🏽♀️
Sichuan chili oil, sesame seeds and breadcrumbs made from my vegan zucchini bread give you spice and crunch in one dreamy bite. No regrets!
- 10 oz./280g Brussels sprouts, trimmed and halved
- 3 Tbsp. Sichuan chili oil
- 3 Tbsp. breadcrumbs made from vegan zucchini bread, see footnote*, or use store bought panko breadcrumbs
- 1 Tbsp. white sesame seeds
- 1/2 tsp. garlic powder
- 1/2 tsp. fine sea salt
Toss everything together, ensure the sprouts are coated well with the mixture. Spread evenly on a baking sheet lined with parchment paper and bake in a preheated oven at 350F/180C for 25 mins or until sprouts are tender and golden brown, flipping at 15 mins.
Sprinkle salt as desired and serve
*To make breadcrumbs, pulse 2-3 slices vegan zucchini bread to a coarse powder (the texture of sand) in a food processor. Spread on a baking sheet lined with parchment paper and bake at 300F/150C for 8-10 minutes, stirring halfway, until dry and lightly browned.
Mini Broccoli Cheddar Tarts
Okay we're ready (and drop-dead gorgeous), now where's the holiday party?
- 1 cup/120g chickpea flour
- 1/2 tsp salt
- 2 oz./56g cold hard butter, cubed
- 1 egg, lightly beaten
- 1 tsp white vinegar
- 8 oz./225g broccoli, chopped finely
- 1/4 cup/40g onion, diced finely
- 1 Tbsp. butter
- 1/4 tsp salt, plus more to taste
- 1/4 tsp red chili flakes
- 1/4 tsp oregano
- 2 oz./56g sharp cheddar, grated
-1 Tbsp. cornstarch, for dusting
- 8 [3-inch/7.5cm] tart molds with removable base
In the bowl of a small food processor, add chickpea powder and salt and pulse a couple of times to combine. Add butter (it must be cold, freeze for 10 mins if not) and pulse for 15-20 seconds or until the dough starts to look like large grains of couscous. Add egg and vinegar and pulse for 10-15 seconds until well incorporated into a sticky dough. Scoop out and shape into a ball with your hands. Cover with cling film and refrigerate for at least 30 minutes.
Meanwhile, make the filling. Heat butter in a small skillet over medium heat. When it melts, add onion and cook, stirring often for about 10 minutes until lightly browned. Add broccoli, salt, chili flakes and oregano. Cook for 10 minutes or until tender. Preheat oven to 350F/180C.
Lightly grease tart molds with a cooking spray. Slice the dough into 2 halves and refrigerate one. Place the other half of the dough on parchment paper dusted with cornstarch. Place another parchment on top and roll out to 2mm thickness. Using a 4-inch cup or cookie cutter, cut out discs. Place each disc on a tart mold and flatten to the edges. You can collect the scraps and roll them out again as needed. Repeat for remaining dough. You should get at least 4 discs from each half, 8 in total.
Place tart molds on a baking sheet and bake at 350F/180C for 13-15 mins, or until lightly browned, crisp and tart has pulled away from the edges. Remove from oven and fill each with the broccoli filling. Sprinkle cheese on top and return to oven for 2 minutes or until cheese has melted.
Let cool a little and remove tarts carefully from molds before serving.
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