This dish is so pretty and healthy
Now that the weather is cold, I have been working out at the gym more. My favorite machine to use at the gym is the elliptical machine as is works out my whole body and feels like running to me. I like that this exercise machine has a TV connected to it so I can watch the Cooking Channel as I get my workout in. Lately, The Pioneer Woman has been the show that I have been watching as I get my miles and minutes in. I have been enjoying her holiday recipes for inspiration on what to cook. The week before Thanksgiving, she was making a Brussel sprout dish that looked so delicious so I knew that I had to create this recipe as I love Brussel sprouts. Her dish was also so pretty with the different colors. I looked up The Pioneer Woman's recipe on her website when I got home from the gym and then made some modifications to the recipe. I substituted palm oil for the olive oil and it gave the dish a nice buttery taste as well as extra health benefits. I made these Brussel Sprouts for Thanksgiving and they were so delicious. I think Brussel sprouts are my favorite vegetable. My husband loves when I make Maple Roasted Brussels sprouts for dinner.
Palm oil comes from the fruit of the oil palm tree
I discovered palm oil at a conference that I went to last month and I really loved the way it tasted on popcorn. So I have been experimenting with the oil in my cooking and baking. Palm oil has a nice orange color to it so while it makes my popcorn beautiful it did not work in my chocolate chip cookie recipe that well. The cookies tasted great but I did not care for the orange color that they had. So for now, I will just be using palm oil in recipes other than baked goods. I really like the buttery taste that the palm oil gives to my food and the health benefits are pretty amazing too. Palm oil has a natural source of Carotenoids & Vitamin E as well as fatty acids and other important fat-soluble micronutrients. I have found that palm oil is great for sauteing and when I make eggs.
I learned a new way to make a balsamic glaze
Watching the Pioneer Woman has had other benefits as I learned a new way to make a balsamic glaze that does not involve me getting a second-degree burn. The last time I a reduced balsamic vinegar to a glaze, I splatter a drop on my thumb when I tried to pour it into a bowl. That drop formed a nice blister that hurt so much and took 2 weeks to heal. So I like the recipe from the Pioneer Woman's website as she uses plum or peach preserves along with brown sugar and the balsamic vinegar. This results in a glaze that does not harden so I can let it cool down and avoid burning myself.
Cutting the butternut squash is so simple
Step 1: cut off the ends
Step 2: cut the squash in half and scoop out the seeds
Step 3: peel off the skin, cut the squash into strips, and cut into chunks.
Then peel and cut the onion into pieces.
Slice off the ends of the Brussels Sprouts and then slice in half.
Roasted Rainbow Brussels Sprouts
INGREDIENTS
1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onions, peeled and cut into wedges
2 tablespoons palm oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh rosemary
1/4 cup dried cranberries
1/4 balsamic glaze- see recipe below
INSTRUCTIONS
Preheat the oven to 425 degrees.
1. Place the vegetables in a bowl with the palm oil and stir them to coat well with the oil. Stir in the salt, pepper, and rosemary.
2. Spread the vegetables on an oiled baking sheet or one that is covered with a silicone sheet.
3. Roast for 25 minutes or until slightly brown.
4. Remove from the oven and place in serving bowl and sprinkle the dried cranberries on top. Drizzle the balsamic glaze over the veggies.
Serve immediately for best flavor.
Balsamic Glaze
1 cup balsamic vinegar
1 jar (15 Ounces) peach preserves
2 tablespoons brown sugar
INSTRUCTIONS
In a blender, puree the balsamic vinegar, peach preserves, and brown sugar until smooth. Pour into small to medium saucepan and bring to a boil over medium-high heat. Turn the heat to simmer and cook until the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. Remove from heat and pour into a heatproof bowl. Drizzle about half or more depending on your preference, of the glaze over the Brussels Sprouts. The rest of the glaze can be stored in the fridge after it cools down. To use the glaze in another dish it may need to be warmed up. This glaze is also wonderful on pizza or a sandwich. The Pioneer Woman used it over tomatoes, basil, and mozzarella cheese.
Now that the weather is cold, I have been working out at the gym more. My favorite machine to use at the gym is the elliptical machine as is works out my whole body and feels like running to me. I like that this exercise machine has a TV connected to it so I can watch the Cooking Channel as I get my workout in. Lately, The Pioneer Woman has been the show that I have been watching as I get my miles and minutes in. I have been enjoying her holiday recipes for inspiration on what to cook. The week before Thanksgiving, she was making a Brussel sprout dish that looked so delicious so I knew that I had to create this recipe as I love Brussel sprouts. Her dish was also so pretty with the different colors. I looked up The Pioneer Woman's recipe on her website when I got home from the gym and then made some modifications to the recipe. I substituted palm oil for the olive oil and it gave the dish a nice buttery taste as well as extra health benefits. I made these Brussel Sprouts for Thanksgiving and they were so delicious. I think Brussel sprouts are my favorite vegetable. My husband loves when I make Maple Roasted Brussels sprouts for dinner.
Palm oil comes from the fruit of the oil palm tree
I discovered palm oil at a conference that I went to last month and I really loved the way it tasted on popcorn. So I have been experimenting with the oil in my cooking and baking. Palm oil has a nice orange color to it so while it makes my popcorn beautiful it did not work in my chocolate chip cookie recipe that well. The cookies tasted great but I did not care for the orange color that they had. So for now, I will just be using palm oil in recipes other than baked goods. I really like the buttery taste that the palm oil gives to my food and the health benefits are pretty amazing too. Palm oil has a natural source of Carotenoids & Vitamin E as well as fatty acids and other important fat-soluble micronutrients. I have found that palm oil is great for sauteing and when I make eggs.
I learned a new way to make a balsamic glaze
Watching the Pioneer Woman has had other benefits as I learned a new way to make a balsamic glaze that does not involve me getting a second-degree burn. The last time I a reduced balsamic vinegar to a glaze, I splatter a drop on my thumb when I tried to pour it into a bowl. That drop formed a nice blister that hurt so much and took 2 weeks to heal. So I like the recipe from the Pioneer Woman's website as she uses plum or peach preserves along with brown sugar and the balsamic vinegar. This results in a glaze that does not harden so I can let it cool down and avoid burning myself.
Cutting the butternut squash is so simple
Step 1: cut off the ends
Step 3: peel off the skin, cut the squash into strips, and cut into chunks.
Then peel and cut the onion into pieces.
Slice off the ends of the Brussels Sprouts and then slice in half.
Roasted Rainbow Brussels Sprouts
INGREDIENTS
1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onions, peeled and cut into wedges
2 tablespoons palm oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh rosemary
1/4 cup dried cranberries
1/4 balsamic glaze- see recipe below
INSTRUCTIONS
Preheat the oven to 425 degrees.
1. Place the vegetables in a bowl with the palm oil and stir them to coat well with the oil. Stir in the salt, pepper, and rosemary.
2. Spread the vegetables on an oiled baking sheet or one that is covered with a silicone sheet.
3. Roast for 25 minutes or until slightly brown.
4. Remove from the oven and place in serving bowl and sprinkle the dried cranberries on top. Drizzle the balsamic glaze over the veggies.
Serve immediately for best flavor.
Balsamic Glaze
1 cup balsamic vinegar
1 jar (15 Ounces) peach preserves
2 tablespoons brown sugar
INSTRUCTIONS
In a blender, puree the balsamic vinegar, peach preserves, and brown sugar until smooth. Pour into small to medium saucepan and bring to a boil over medium-high heat. Turn the heat to simmer and cook until the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. Remove from heat and pour into a heatproof bowl. Drizzle about half or more depending on your preference, of the glaze over the Brussels Sprouts. The rest of the glaze can be stored in the fridge after it cools down. To use the glaze in another dish it may need to be warmed up. This glaze is also wonderful on pizza or a sandwich. The Pioneer Woman used it over tomatoes, basil, and mozzarella cheese.
