Season with salt & pepper. Heat brusselssprouts and olive oil in a skillet over medium heat. Toss barley, sprouts, cranberries, and pecans in a large bowl
Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet
In the same pan, melt the butter, then add the Brusselssprouts and season with salt and pepper. Top the sproutswith the mozzarella and parmesan cheeses
Serve with a nice salad. 5 cooked beets10 cooked brussel sprouts250 g of Firm Tofu380 g of Silken tofu1 tsp apple cider vinegar1/3 cup Chickpea flour1/3 cup unsweetened soy mik or other plant based milk2 tbsp grated horseradish (optional)rosemary, thyme, white and black pepper, Himalayan saltCut the beets in half and place them in on the pie crust with the brussel sprouts
Top each bowl with roasted brusselssprouts and broccoli. Line a baking sheet with parchment paper. Cut the bottom off of brusselssprouts, trim off the outer leaves and slice sprouts lengthwise
Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
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