Roasted Brussels Sprouts and vegan jamon

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One of my greatest joys is finding unique ways to cook the vegetables and ingredients that people think of as boring “health foods”. My roasted cumin cauliflower, banana spirulina crisps, and Roberta’s Parsley cake are just some of the recipes that blow people’s mind and makes them find new appreciation for these ingredients.

 
When I wanted to spruce up brussels sprouts, I knew that roasting would make them have an awesome flavor and texture, but I wanted something else special. Vegan jamon would seal the deal.

Jamon is a cured pork product similar to prosciutto. Absolutely delicious. I discovered quite by accident that you could get similar flavors with a combination of dried apricot, sweet smoked pimenton, and pumpkin seeds. Crazy, right?! You simply roast the pumpkin seeds, dust with some salt and pimenton, and then combine with finely diced dried apricots. It’s a little chewy, and little crunchy, and combines sweet and savory flavors in the best way.
 

This topping is a simple way to elevate any roasted vegetable or salad. I LOVE it on brussels sprouts because it makes everyone actually excited to eat them!
 

There are many sweet paprika/pimenton brands, but my favorite for this recipe is from Bourbon and Barrel. Bourbon and Barrel sources their spices from single farms and ensure that these farmers are paid a fair wage for their beautiful spices. It’s a pretty amazing operation. We love them so much we’re even going to introduce them into our Happy Healthy Human snacks in the coming months! Don’t let sticker shock get you – you only use a small amount, and the spice will last you a long time!
 

If you have brussels sprouts skeptics in your house, try this recipe, you’ll be sure to love it.
 

Roasted Brussels Sprouts and “jamon”
 
Author:
Ingredients
  • 1 ½ cups Brussels sprouts
  • ¼ cup dried apricots
  • ¼ cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sweet paprika
Instructions
  1. Preheat oven to 425F
  2. Cut Brussels sprouts in half, removing the outer layers, and place on a baking sheet.
  3. Drizzle with olive oil, salt, and pepper, and roast until outer leaves begin to turn brown.
  4. Meanwhile, toast pumpkin seeds on a stove top at medium high heat.
  5. Cut dried apricot into small pieces.
  6. When the pumpkin seeds are toasted, coat them with ½ tsp olive oil, mix with dried apricots, and sprinkle with slat and sweet paprika.
  7. Mix with the Brussels sprouts and serve warm

 

  Thanks for reading, and have a wonderful day,   samantha attard sig

 


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.

 

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