Candy canes, bourbon balls and ‘nog get all the attention this time of year, but it’s just as important to feel your best while you celebrate the 12 days of Christmas! Thus, don’t forget to balance out the fun with a healthy dose of holiday veggies.
Today I am partnering with Bolthouse Farms to bring you a recipe that is packed with nutrition and ready to join your holiday dinner menu. This recipe will be featured how-to style in a Twitter chat I am hosting tomorrow night! Look for the hashtag #HolidayVeggies and join us at 8:30p ET/5:30 PT to win some Bolthouse Farms prizes!! All you gotta to do win is tweet : )
But today, I’m sharing a sneak peek the whole recipe with you to get you thinking about holiday veggies.
This recipe features Brussels sprouts, shiitake mushrooms (my fav!) and toasted hazelnuts.
Plus a simple sauce made from Bolthouse Farms’ Orange+Carrot juice. A great way to pack in tons of vitamins A and C!
To get started, chop up your hazelnuts and sprouts –
In a skillet set to medium heat, toast hazelnuts for about 5 minutes, until they are fragrant and begin to brown.
Set them aside for later.
Add one tablespoon of butter to pan (I always cook mushrooms in butter – ‘shrooms + butter are a match made in heaven!)
Still on medium heat, add sliced shiitake mushrooms along with a pinch of salt.
Sauté for 3-5 minutes, until mushrooms are brown. Remove and set aside.
Add trimmed and halved Brussels sprouts to pan along with a half cup of water. I hate it when Brussels aren’t cooked in the middle, so I like to either steam-sauté them this way or roast them in the oven to ensure they get cooked all the way through.
Allow sprouts to simmer in the water, adding more a half cup at a time. After 10-15 minutes, when sprouts are fork-tender and cooked through, drain any remaining water, if necessary. Season with salt.
Add back your mushrooms –
Add juice…
And allow it to bubble and reduce.
Continue stirring and cook until juice is mostly reduced, about 5 minutes.
Transfer to serving bowl or plates and top with hazelnuts. Dream up even more toppings – like some creamy goat cheese, dried cranberries or a different juice – and make it your own!
Orange-Carrot Brussels Sprouts with Shiitake Mushrooms and Hazelnuts
Ingredients
- 1 pound Brussels sprouts ends trimmed and halved
- 2 cups 5 ounces shiitake mushrooms, sliced
- 1/3 cup hazelnuts chopped
- 3/4 cup Bolthouse Farms Orange + Carrot Juice
- 1 tbsp butter
- 1-1.5 cups water
- Salt + pepper to taste
Instructions
- In a skillet set to medium heat, toast hazelnuts for about 5 minutes, until they Add one tablespoon of butter to pan, still on medium heat, and add sliced mushrooms along with a pinch of salt. Saute for 3-5 minutes, until mushrooms are brown. Remove and set aside.
- Add trimmed and halved Brussels sprouts to pan along with a half cup of water. Allow sprouts to simmer in the water, adding more a half cup at a time. After 10-15 minutes, when sprouts are fork-tender and cooked through, drain any remaining water, if necessary. Season with salt.
- Add back mushrooms.
- While still on medium heat, add juice to sprouts. Juice will bubble and reduce. Continue stirring and cook until juice is mostly reduced, about 5 minutes.
- Season with salt and black pepper to taste.
- Transfer to serving bowl or plates and top with hazelnuts.
Hope to see you tomorrow night!
This post was sponsored by Bolthouse Farms
I’ll be making this on Christmas instead of a winter mixed green salad! I can make it ahead of time & then just warm while the rest of the food finishes. Thank you, Kath!
I love Brussels sprouts and love trying new ways to prepare them. This looks fantastic!
You know how I love my veggies! 😉 Those brussels sprouts sound delicious!
Carrot juice instead of water to a satay! Cool stuff, Kath! I guess both could work but carrot juice would contain more nutrients as well as give it a carrot-y flavour without adding the carrots. Looks like a secret weapon to get kids to eat their veggies!
My mouth is watering over the toasted hazelnuts!
So many of my favorite things in one dish! I LOVE toasted hazelnuts and shiitakes are my favorite type of mushroom. Not to mention how much I like Brussels sprouts! Perfect side dish.
I love the idea of turning that orange and carrot juice into a sauce!
My favorite holiday spin on Brussels is to saute them with cranberries and balsamic and then add gorgonzola at the end. It looks so Christmasy!
I only ever made Brussels sprouts once. I just trimmed, chopped, and boiled them. They were mushy and disgusting and I never thought I’d try them again. However, this recipe looks pretty amazing and I’m betting with all the other flavors it would be pretty dynamite. Plus I like the idea of doing a sauté on the sprouts so they have more texture and less mush!
I almost always halve the brussels sprouts and roast them in the oven. They cook pretty quickly and I take them out while they’re still a little crunchy. I hate veggies that have been cooked to mush. The best is to toss the sprouts in olive oil, salt and pepper, and roast at 400 degrees for 35-40 minutes.
A trick I’ve learned working in commercial kitchens – blanch the whole brussels sprout in boiling water, then cut in half (or quarter) before searing. They end up crisper and fully cooked in less time.
Bacon, blue cheese & pecans are a favorite addition to our brussels sprouts.
Good lord, that sounds amazing (the bacon, blue cheese & pecan mix…). I like my brussels nice and crispy as well. My mom overcooked veggies for years, and I can’t handle anything soggy.
My boyfriend was going to make Brussels sprouts on Thursday anyway…I’ll have to send him this recipe 🙂 I’ll let you know if we make it (or a version of it!).
This recipe sounds so good!!! I have been in a brussel sprout rut and just roasting them. I love the idea of cranberries and goat cheese on top. Beautiful pictures too!
Everything about this recipe sounds delicious and it’s packed full of nutrients! I love hazelnuts..I just roasted some this past weekend for a superfood trail mix. I really enjoy the added flavor roasting the nuts adds to them!
This recipe looks delish! I will be serving this Christmas day for my company.
We are big fans of Bolthouse but never thought of using it as a cooking sauce. Definitely have to try this out! =)
I love how quick and easy this recipe is to throw together. Brussels sprouts and citrus is one of my favorite combinations so this is definitely being added to my list of recipes to make! Pinned 🙂
I have to admit that the thought of orange and Brussels sprouts do sound very odd…BUT the pics looks amazing so I think it’s worth a try! I actually made some Brussels sprouts tonight and added some fresh dill (it’s either that or curry powder). It;s the only way I’ve been eating them…however, as soon as I get sick of the recipe I’ll try this one, lol!
yummm!! you had me at hazelnuts…and goats cheese and brussel sprouts!! 🙂
YUMMM!!!
neat idea to use juice in this recipe – can’t wait to join you at the twitter party
@DROBrien77
Love this recipe..
This looks amazing! I really wish my husband would eat brussel sprouts. I’m going to add it to my list of recipes to make when he’s not home. 🙂