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This past weekend I had some time on my hands and wanted home cooking. I've been so busy that I haven't been cooking as much as I like to, which is on a very regular basis. On Friday night I made a spicy bbq sauce, threw in some Cast Iron seitan with its broth to marinate, and got to work on Sunday making a great late lunch.
Blood Orange and Garlic Roasted Brussel Sprouts, Mac and Cheeze,
BBQ Grilled Seitan
The seitan is was cooked on my cast iron grill pan and basted with additional sauce. The mac and cheeze is the Lower Fat New Farm take, made with gluten free noodles since I like them better in baked mac, but the sauce was not gluten free - I'm out of tamari! Some of the grill lines are scary, but trust me, it was killer. In a seitanic way.The brussel sprouts were the true showstopper of my culinary day. I've conferred with my sister, and we don't remember ever eating brussel sprouts growing up. Our mom loved green vegetables, but I'm guessing she had been subjected to poorly made brussel sprouts herself or simply heard the rumors, and didn't see the point in passing that on.
Organic brussel sprouts
$1.49/lb from New Seasons Market
I've only had them since living in Portland these past 4.5 years, because you know, I'm a farmer's market devotee so how could I not try them? I'll eat them steamed now and then, like at the Bye & Bye and hanging out with bbq or peanut sauce, but I prefer them roasted with garlic. I first roasted them at the end of 2006, and to amuse myself, let me reference my post from late 2006 post - Balsamic, Orange and Garlic Roasted Brussel Sprouts.
Ready to roast - tossed in a lightly oiled pan with a tablespoon of extra virgin olive oil and whole cloves of garlic.
Citrus Star.
After roasting 12-15 minutes at 400F, I tossed the the 20 or so halved sprouts with the freshly squeezed juice of one small blood orange, coarse sea salt and black pepper.
Roast an additional 5 minutes, and you're done.
Here's an Eastern Bowl I ordered at the Bye & Bye last month...
20 comments:
That all looks amazing but those brussels sprouts in particular look fab!!
Blood Orange & Garlic-Roasted Brussel Sprouts = beyond perfection.
I have a blood orange & some brussels right now.. Hmmm!
Yummy! I love the idea of citrus brussels. How cool. I'm super jealous you get that fresh local seitan in Portland. Hey....push her to start selling in WA....and better yet....Port Angeles where I'm at. We're practically neighbors :)
omg where Bella's friends shop for dresses....
i looooove brussels sprouts! i love that you flavored them with blood orange...yummy!
Those brussels, I wants them.
What a great color on the Brussels sprouts! I've never thought of citrus on sprouts, but it makes sense - I always put lemon on broccoli, another Cruciferous vegetable. Great idea :)
I've never seen such beautiful brussel sprouts...makes me really want to move to Portland.
that combo sounds sooo good!
i can tell you were writing this at Sweetpea, there's a few grammatical errors in there, jdfunklebits. perhaps you were busy staring...at the Campfire Cookies...mmm...Campfire cookies....
this meal sounds delightful!
Those brussels are amazing! I've got to try this recipe.
those sprouts look gnawmazing!
Karla - Grammar and me broke up 9 years ago! Not written at Sweetpea....
Amabre - I must admit, these are California brussels - though we have plenty when they're in season in Portland.
yum delicious Brussels!! I'll have to give them a try with blood orange next time!
so much brussel sprout porn! how can i resist!? i usually just steam my sprouts, the toss them with a teeny bit of EB and some seasoned salt... never have i roasted them. i think it's time to start.
Those blood oranges look beautiful!
I just bought brussel sprouts, and now I know what I am going to do with them!
bahhahahaha. Yes, our little town is quite famous! You know Bella Italia serves a wicked vegan portabella appetizer and minestrone :) Come visit and bring seitan and yummy taco cart food! Yes yes.
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