This is another original recipe from your truly. After making Jamie Oliver’s Brussels with Hustle, I decided I liked my sprouts better once they had been ground up. However, just like the Brussels Sprouts and Bacon I made before that, Jamie Oliver’s recipe relies on pork in order to disguise the taste of brussels sprouts. That means your vegetarian and vegan guests are left without a side dish (usually one of the few items they can eat). That also means you are adding a lot of calories- specifically fat- from the pork.
This time out my mission was simple: create a brussels sprouts recipe that was delicious, but remained totally accessible to my vegetarian and vegan friends. I took my inspiration from Indian food (as you can see from the spices I used). I also wanted to add just a dash of rich sweetness, to help hold the flavors together.
Special thank to Serena Moser for giving me some advice and inspiration on the matter.
Makes 6 portions:
- $0.06 - 1 tbsp Publix Extra Virgin Olive Oil
- $4.22 - 1.6 lb Brussels Sprouts
- $0.79 - 0.6 lb Red Onion
- $0.86 - 0.36 lb Yellow Bell Pepper
- $0.82 - .6 lb Celery
- $0.64 - 2 tbsp Coconut Oil
- $0.00 - 1 tbsp Curry Powder
- $0.00 - 0.5 tbsp Garam Masala
- $0.14 - 0.5 tbsp Ground Cumin
- $0.18 - 1 tsp Sea Salt
Total Cost: $7.71
Cost Per Portion: $1.29
So easy even I can do it:
- Prep the brussels sprouts by cutting off the stem and removing the outer few leaves
- Run the sprouts through the shredder attachment of your food processor; it should look like coleslaw
- Dice a red onion into long strips
- Heat a wok or frying pan; add a tablespoon of olive oil
- Toss in the sprouts and onions
- Drizzle coconut oil and add seasonings
- While sprouts cook, dice up pepper and celery
- Once cooked, add pepper and celery and stir together
F***ing nailed it.
Thoughts for next time:
- Why mess with perfection?