Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile!  This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 lb brussels sprouts, halved
• 2 tbsp olive oil
• salt + pepper
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• ¼ cup toasted pistachios or hazelnuts
• sprig of rosemary for garnish (optional)

Instructions

1. Preheat oven to 400F and line a baking sheet with tin foil.
2. Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
3. Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
4. Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
5. While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
6. Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
7. Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

3.3.3077

The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.

Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!

Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.

This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.

This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up!  Change is good!

Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!

This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.

Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.

I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.

Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.

I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!

Grilled Peaches with Prosciutto

 

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This sweet & salty combination is sure to be a crowd pleaser at your next cocktail party or girls night. You can also enjoy this as a light weeknight dinner or afternoon snack. They're super simple to produce and have only five ingredients!

Author: Peony

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

• 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
• 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
• 12 piece of fresh mozzarella, cut into equal sizes.
• 6 pieces of prosciutto, cut in half lengthwise.
• balsamic glaze to drizzle

Instructions

1. Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
2. Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
3. Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
4. Arrange on a plate or serving tray and drizzle with balsamic glaze.

Notes

This recipe yields 1 dozen so keep that in mind if you're cooking for a larger group.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.

3.3.3077

The post Grilled Peaches with Prosciutto appeared first on The Peony Life.

Mushroom & Arugula Fusili with Pistachio Mint Pesto

This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?

My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and  I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.

TIME SAVER ALERT! Buy shelled pistachios to save time!

Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.

I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!

MINT+EVOO+PISTACHIOS+SCALLIONS+GARLIC+PECORINO ROMANO

Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small,  so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.

Stir scallions & Pecorino Romano into the pesto by hand.

This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.

Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.

SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL

Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!

Enjoy!

Mushroom & Arugula Fusili with Pistachio Mint Pesto

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Peony

Recipe type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

• 1 cup dry roasted pistachios, shelled
• ½ cup extra virgin olive oil
• ½ cup parmigiano reggiano or pecorino romano, finely grated
• 2 cloves garlic, quartered
• 4 scallions, thinly sliced
• ½ cup mint, loosely chopped
• 3 tbsp parsley, loosely chopped
• 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
• 4 cups arugula, washed and dried
• 8 ounces pancetta, diced
• 454g whole wheat fusili pasta, cooked slightly before al dente
• salt & freshly ground pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
2. Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
3. Add olive oil and a little bit of kosher salt and pulse until smooth.
4. Fold in parmigiano regianno and scallions into pesto mixture.
5. Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
6. Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
7. Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
8. Turn to low heat and add pasta to the pot.
9. Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
10. Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
11. I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
12. Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

Notes

I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this dish!
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.

3.2.1311

The post Mushroom & Arugula Fusili with Pistachio Mint Pesto appeared first on The Peony Life.