Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by Caitlin Sherwood

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 2 cups brussels sprouts, halved
• 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
• 1 tablespoon coconut oil 
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce 
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1-2 tablespoon sesame seeds 

Directions:

1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

Oven-Roasted Brussels Sprouts with Pancetta & Apple

The last time I visited my mom's house, the neighbor's apple tree was so heavy with fruit that it bowed over the fence and into our yard. The apples were reaching their peak, the earliest of them already dropping from the tree and onto the dark earth of the vegetable garden below. 

My mom helped me pull out the ladder, and I grabbed the biggest reuseable shopping bag I could find, and started plucking the apples from the branches. I picked and I picked until that bag was full, and then I asked Oliver what he thought I should make with all of them, thinking of this creamy soup, this paleo porridge, and these pancakes. One can easily guess his answer: pie, lots and lots of pie. Having just bought a new pie pan, I agreed. But there were more apples than you can use in making one, or even three, pies! There were so many apples I had to be more creative than that! (Note: this is not a bad problem in my book). 

This savory dish made only a small dent in my apple pile, but it was one of my favorites! Oh how well pancetta pairs with apples, and how delicious brussels sprouts become after being roasted to a crisp. 💚

Oven-Roasted Brussels Sprouts with Pancetta & Apple

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Roasted brussels sprouts make the perfect fall side dish.

Yields: 12   |    Total Time: 45 minutes

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Ingredients:

• 2 cups brussels sprouts, quartered
• 1 medium apple, cored and diced
• 4 ounces pancetta
• 1 tablespoon thyme leaves
• Sprinkle of salt

Directions:

1. Cut pancetta into small pieces (1/2cm x 1/2cm). Heat a 10-inch skillet over medium heat and add pancetta. Sauté until the edges are seared, and remove from heat.
2. Preheat oven to 450°F.
3. Add the brussels sprouts and apple to the skillet and stir until coated with grease from the pancetta. Top with thyme.
4. Bake for 25-30 minutes, until brussels sprouts are cooked through and crispy. Season with salt to taste and serve hot.

Brussels Sprouts, Apple & Bacon Salad with Honey-Mustard Vinaigrette

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My brain? Fried. The last two weeks have been a power-haul of finals and end of the year projects. But after finishing two tests on Wednesday, I could instantly breath better, sleep better and think clearer. (Funny how that works--I wish the clear thinking came along with the tests instead of after it, but there's just something about looming tests that make me want to hold my breath until it's over... and holding my breath really doesn't do much for brain function). 

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Going to the monthly Paleo Potluck Club dinner last Sunday was a bright spot between study sessions last weekend. The feast was exactly what my brain needed. This brussels sprout salad, with it's absurdly long name, was a winner: fresh crunch from the shredded brussels sprouts, a sweet kick from the apples, and a savory-salty bonus from bacon pieces. Pepitas give it a nutty crunch. 

I ended up recreating the salad twice during the week. It's variety of flavor and textures are just delicious! And while salad usually feels meh in the winter, this salad feels just right.

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If you're new to salad with brussels sprouts you're probably having a lot of doubts right now. I don't blame you. To be honest, I tasted my first brussels sprout less than 3 years ago (though I can't remember when...), so I'm no sprout veteran. What I can tell you, is that if you're a brussels sprout newbie, this salad is not a bad place to start. (Come on, it has bacon in it!) And, if you are an brussels sprout veteran, add this one to your arsenal--it will not fail you. 

Brussels Sprout, Apple, & Bacon Salad with Honey-Mustard Vinaigrette

Published November 22, 2014 by Caitlin Sherwood

Serves: 2-4   |    Total Time: 30 minutes

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Ingredients:

• 3 cups shredded brussels sprouts, cut them with the mandolin attachment of your food processor or thinly with a knife 
• 1 cup shredded dino kale 
• 2 slices bacon
• 1/4 yellow onion 
• 1 gala apple, cored and diced (optional, save 1/4 of the apple and slice thinly to use as garnish)
• 2 tablespoons pumpkin seeds 

For the Vinaigrette:
• 2 tablespoon olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Heat medium sized skillet over medium heat and cook bacon until crispy. Move to a plate, and once cool, crumble into small pieces. Then, slice onion into thin strips and sauté in bacon grease until golden. Set aside to cool.
2. Place shredded brussels sprouts and shredded dino kale in a salad bowl and toss until distributed.
3. Make vinaigrette in a small jar: place all ingredients for vinaigrette in a jar with a lid, and close. Shake until combined. Pour over greens, and toss until coated.
4. Add crumbled bacon, cooled onions, diced apple, and pumpkin seeds and toss. If desired, top with reserved apple slices for garnish.