I’ve been a bad self-professed runner. For the majority of the winter, even when it wasn’t that cold, I’ve been using…..a treadmill. A treadmill! These things are evil. You run and you run and you run, and you never get anywhere. You get on, and 30 minutes later you’re still surrounded by the same macho guys who think that grunting makes them sound manly and the same girls who put on makeup to workout.
Today it was 80 degrees in Wichita Falls. (Which is funny, because remember the snow day last week?) I abandoned the treadmill, finally. I went out to make some vitamin D and subject the neighborhoods around my apartment to my ghostly pale legs. It was pretty much glorious.
Sadly, just because it felt like late spring outside doesn’t mean that I could eat spring foods like strawberries and asparagus. Still sticking to things like cabbage and potatoes and kale and such. BUT. These things need not be boring! Food and Wine to the rescue! Let’s kick those winter blues in the pants! I cut out this recipe for a yummy winter veggie salad a little while ago. This stuff does not look like winter. It pretty much looks like spring in a bowl, seeing as it’s green and purple. And if there’s one rule you should always remember about nutrition, it’s that bright colorful veggies are usually superfoods!
Now. I warned you that sometimes I like to make crunchy-granola-type foods. While this may sound like crunchy-granola food, I promise, it tastes crazy awesome. A little kick from some chile powder, sweetness from a little honey and dried cranberries, and a little lemon juice to brighten everything up. And let me tell you, roasted brussels sprouts will convert most brussels sprouts “haters.” They get a little caramelized, a little sweet, and little crisp on top. Yummmssss. I want some now just thinking about it. I had the salad for lunch, but it would be equally delicious for dins with some protein somewhere in there.
A couple of quick notes, then we’ll just get down to business. The recipe calls for pine nuts, which I didn’t have (pine nuts are hella expensive last I checked), so I used almonds instead. I also didn’t have any parmigiano-reggiano on hand, which was in the original recipe, so I sprinkled some crumbled feta over the salad to give it that salty, creamy bite. I’ll post the recipe as I made it with a link to the original at the end.
Roasted Brussels Sprouts with Cabbage and Almonds
Makes 4 servings
1/2 cup raw almonds
1 pound brussels sprouts, quartered
6 TBS extra-virgin olive oil
salt and ground black pepper
3 TBS fresh lemon juice
2 TBS honey
2 tsp Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp chile powder, such as ancho
1 1/2 pounds red cabbage, thinly slice (= 6ish cups)
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1/4 cup feta cheese, crumbled
1. Preheat the oven to 450ºF with a rack in the middle position. Spread the almonds on a rimmed baking sheet and toast for about 4 minutes, until fragrant. Let cool, then chop. Set aside. On the same baking sheet, toss the brussels sprouts with 1 TBS olive oil and season with salt and black pepper. Roast for about 15 minutes, until they’re lightly caramelized and tender.
2. Meanwhile, in a large bowl, whisk the lemon juice with the honey, mustard, cayenne, and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper. Add the cabbage, chopped almonds, and cranberries to the same bowl and toss to combine.
3. In a small skillet, heat the remaining olive oil over medium heat. Add the garlic and cook until golden, about 1 minute. Scrape the garlic and oil over the cabbage. Add the brussels sprouts and toss until evenly coated with the dressing. Sprinkle the feta over the top and serve immediately. Leftovers will keep in the fridge for a day or two.
Recipe adapted from Food and Wine
Now go enjoy a big bowl of colorful, healthy yum. We’ll get back to the baking soon, I promise! Thanks for reading, happy cooking/baking!