You know when you’re enjoying a dish at a restaurant that is SO delicious you think to yourself, I don’t want to know or care how they make this (because not that deep down we know it’s not healthy) and if we knew how it was done, it would most likely ruin it for us?
I felt that way about an appetizer at one of our favorite restaurants here in Vancouver. Their crispy garlic Brussel sprouts are to die for. Crunchy, garlicky, and each bite being better than the last. But I knew a lot of oil, perhaps even a deep fryer and a handful of salt was the not-so-secret magic trick to making this dish irresistible.
Now, I’m not going to brag or lie to you saying this dish is JUST as good as that one. But I will say, it comes pretty close and at a quarter of the caloric cost. Scratch that, an eighth! Which makes it a very subtitle suitor if you ask me.
WHY YOU’LL LOVE THIS RECIPE:
Makes a delicious side dish or appetizer- I love dishing it up with Vegan Mac N ‘Cheese’
Add it on top of your pasta or toast for an added garlicky crunch
A large dose of greens in a very delicious fashion
Great for potlucks- get ready for everyone’s praises ‘(your name here) always brings the BEST dishes!’
Add cranberries or pomegranate seeds for a more holiday-festive dish
A NUTRITIONIST’S CHOICE:
Brussel Sprouts support bone health and blood clotting! Not a benefit that probably crossed your mind when thinking of this cruciferous veg. Vitamin K is the vitamin to thank for this!
Vitamin K allows our blood to clot so we don’t bleed out ex or internally. Not to scare you or be too graphic but it’s a vitamin to take note of. It also supports our bone health which is essential as we begin to age (forget the youngin’s, make sure grandma eats her Brussels! And make sure she isn’t sneaking them to the dog either!).
Vitamin C. Did you know 1 cup of raw kale has more vitamin C than an orange? Who knew!?
Vitamin C is famously known for supporting our immune system but it also is crucial for the creation of collagen in our bodies. Lookin’ to stay lookin’ young? Eat your kale!
Vitamin C also helps the body absorb iron, important for those who are anemic or have a tendency to be low in iron. This is why you’ll often see Iron supplements paired with vitamin C! Pair your supplement with this tasty dish and you’re laughing!
Both kale and Brussel sprouts are high in antioxidants. Antioxidants help fight off free radicals in our body, which are normal to have but when the number of free radicals outweighs the antioxidants, we can find ourselves in trouble. This imbalance is called oxidative stress which can lead to diabetes, high blood pressure, heart disease, atherosclerosis, cancer and contribute to speeding up the natural aging process.
Exercising, participating in activities to lower stress, eating whole foods, and foods high in antioxidants are all great ways to support creating this balance.
Fiber of course! There’s a reason why ‘eat your leafy greens’ is a saying you’re probably sick and tired of hearing. Both Brussel sprouts and kale are high in fiber which supports our gut health and immune system by providing food to our healthy bacteria found in our microbiome. The microbiome is made of microorganisms that are made up of bacteria, that live in our intestinal tract. These microorganisms support digestion, metabolism, immune function, and brain health.
It seems to check off a lot of health benefits to me….
Let’s dive into this tasty dish shall we?
Especially now knowing how fantastic of a greenskeeper you are to that beautiful body of yours!
Vegan Crispy Garlic Brussel Sprouts
- 1 lb brussel sprouts
- 1 bunch kale
- 1/4 cup nutritional yeast
- 1/3 cup seed mix- pumpkin, hemp and sunflower
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp sea salt
- 4 cloves garlic
- 2 tbsp olive oil
- Pre heat the oven to 400
- Chop the ends off your Brussel sprouts then cut the Brussel sprout in half and the larger ones in thirds and/or quarters
- Toss Brussel sprouts in olive oil followed by nutritional yeast, garlic and onion powder and sea salt
- Evenly spread Brussel sprouts on a parchment lined baking sheet
- Bake for 25 minutes total tossing the Brussel sprouts after 15 minutes
- With 5 minutes left to go, add diced garlic to a sauce pan with 1 tbsp of olive oil. Saute for 3-5 minutes
- Once Brussel sprouts are cooked and crispy, add them to the sauce pan along with kale torn by hand. Saute for 5 minutes
- Add your seed mix to the pan and saute for an additional 5 minutes
- Enjoy this dish own or as a side dish or appetizer