Day 365 Glazed Brussels Sprouts and Carrots

Glazed Brussels Sprouts and Carrots

1/2 Pound Fresh Brussels Sprouts, shredded
3 Large Carrots, chopped
2 Tablespoons Olive Oil
1 Tablespoon Agave Nectar
1 Tablespoon Molasses
Rind of 1 Orange, grated
Juice of 1 Orange

1.  Cook brussels sprouts and carrots in oil.  Cover and reduce temperature to let the vegetables steam.

2.  Bring the agave nectar, molasses, rind and juice to a simmer in a small saucepan. After all ingredients are well combined and heated through, pour over the vegetables.  Toss well.

Goes well with jambalaya and sweet potato rolls.

Soundtrack The Flying Eyes - Done So Wrong

Day 360 Sauteed Brussels Sprouts

Sauteed Brussels Sprouts

1 Tablespoon Olive Oil
1 Pound Brussels Sprouts, halved
9 Slices "Bacon" Tempeh. chopped
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper

1.  Cook Brussels sprouts in boiling water to cover and they turn bright green.  Plunge into ice water to stop the cooking process.  Remove the core of the sprouts then slice and chop.

2.  Add the oil to a large skillet.  Saute the tempeh and sprouts, seasoning with the salt and pepper.  Serve immediately.

Goes well with Sweet Potato Rolls

Pairs well with 2013 Chassagne Montrachet

Soundtrack Andra Day - Merry Christmas from Andra Day