There is nothing better than cooking with seasonal vegetables. Yesterday, I received my bi-weekly delivery of veggies and fruits from Suburban Organics and I decided to use several items for our dinner.
This meal, besides being packed with vitamins and minerals, is very comforting, which is ideal for cold weather. For the dressing I used soy nuts (which are actually, roasted soybeans) but other kinds of nuts can be used. This recipe can be used as a side dish all by itself ( yes, it's that good!) or with pasta, as shown.
1/2 lb Brussels Sprouts, trimmed and halved
1 leek, thinly sliced
2 cups raw chard ( any kind ), about 5 large leaves
1/4 cup soy nuts
2 cloves garlic
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Kosher salt
2 tablespoons dried cranberries
DirectionsPreheat the oven to 400 degrees F. In a shallow baking dish, combine the Brussels Sprouts and leek, set aside.
In a food processor, combine the chard, soy nuts, garlic, olive oil, lemon juice and salt. Process until very finely chopped.
Add the mixture to the sprouts and leek. Mix well.
Bring to the oven and roast for 20 minutes.
Add the cranberries and Enjoy!!
Thanks to Spicie Foodie for being the source of inspiration for this recipe! Check it out!