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Jan29

Glazed Roasted Brussels Sprouts with Clementines

Bedazzle your Dinner Table

When I create a recipe the ingredients, taste, and presentation are priority number one, but I take it a step further and research the juicy background of the foods I use, too. Love this part of the process.

So, let me share some juicy gossip about Brussels Sprouts and Clementines. These were the two healthy foods highlighted in my third grade cooking class this week.

Did you Know:
* Brussels Sprouts are a super, duper healthy cruciferous vegetable.
* Britain’s eat more Brussels Sprouts than anyone else in Europe.
* The area covered by Brussels Sprout fields in Britain is equivalent to over 3,000 football pitches.
* There are more than 110 different varieties of sprouts.
* The heaviest Brussels Sprout was grown in 1992 and weighed 18 lbs.

Everyone loves fun facts. Share this information at your dinner table – makes great conversation, and your children might chew down more veggies as you distract them with interesting food talk.

Before the cooking segment of my class, I mixed in some geography and trivia, familiar with the why, and where, the names of certain fruits came about. Keeping it real, educational, and spicy with knowledge.  We discussed the difference between Tangerines, Clementines, and Mandarins. Check this out:

  • Mandarins originated in China (now you know where it’s name comes from). China is by far the largest grower and consumer in the world, with over 12 million tons harvested each year.
  • Tangerines arrived in Europe in the 1800’s, originating from North Africa, where a large variety was grown in Morocco. They were exported through the port of Tangier, and that’s where it got its name. Pretty cool!
  • The Clementine fruit is small and seedless, and has become very popular in the United States. As it is sterile (it has no seeds), shoots need to be grafted onto other varietals – created by a French missionary in Algeria over 100 years ago. His name was Marie-Clement Rodier. Love these stories!

I’ll be sharing all these non-fictional food stories at my dinner table this evening.
We love information!

Be food savvy, food smart, and food healthy! This recipe is delicious, easy to create, and fun. BTW, the glaze for the Brussels Sprouts will look like a thick paste.
Let it melt into the warm Brussels Sprouts. Go for it!

Embrace, Enjoy, Live, Love, Laugh, and EAT!

Ingredients:
25 brussels sprouts
2 cups of mandarin clementine segments (seedless, juicy, and sweet)
2 tbsp. of olive oil
¼ tsp. sea salt

Glaze:
1 tbsp. olive oil
½ tbsp. honey
1 tsp. brown sugar
a pinch of sea salt

Instructions:
1. Preheat the oven to 400 degrees
2. Wash and trim your Brussels Sprouts. Remove the stems from the bottom, and discard the dirty leaves.
3. Coat the Brussels Sprouts in olive oil and place on a parchment paper lined baking sheet for 20 minutes.
4. Whisk together the glaze ingredients that will form a sweet paste, and place the glaze on top of the Brussels Sprouts while they are still warm, out of the oven, and let the glaze melt onto the Brussels Sprouts.
5. Add in your clementine segments and gently mix with the Brussels Sprouts.

Dinner Table Tip:
For rose looking Brussels Sprouts slice the sprouts in half facing up before you roast them in the oven.

Ideas:
*Brussels sprouts can be roasted using different seasonings: sea salt, black pepper, cinnamon, honey, and any other favorite. You can roast them whole or slice in half.
*You can steam them, too, but my preference is roasting.
*If you have leftovers, chop the Brussels sprouts in salads during the winter months. They add a great crunch.

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