Brussels Sprouts-Avocado-Lime

The Single Serving

This was an exceptionally healthy meal. I realize I have done a few Brussels Sprouts related recipes but they are just such an easy vegetable to make, so my apologies. Hopefully you like them as much as I do. This made a perfectly fine main dish, but I could see it easily being a nice side dish as well. 

Lately I have been trying to make dishes that are not only good for a single helping but also that are easily constructed because I have been way too busy at work (I know, who isn't these days?). A little self promotion- I got to represent Maritime Archaeology at Marine Careers day for the Beneath the Sea Conference last month. If being asked to inspire the next generation isn't an honor, than I am not sure what is :)

Ok, so back to food.... 

The Ingredients

Chop and Halve

Add seasonings and Brussels sprouts to pan

Slice up Avocado

Sim simmer

Add Avocado to warm up

Plate and Serve

Brussels Sprouts-Avocado-Lime Recipe: 

Ingredients-

    Bag of Brussels sprouts (you will have extra but I didn't have another recipe to use the rest)
    1 clove, garlic
    1 tbs, lime juice
    1 avocado, sliced (half might be better)
    pinch of red pepper (or to your liking)
    splash olive oil
    pinch of salt and pepper

How To-

Slice your Brussels sprouts by removing the ldead leaves and halving them.Chop the garlic. Add a little olive oil to the pan, and add your sprouts, garlic, and crushed red pepper. Cook until the sprouts get tender- about a few minutes. In the meantime, slice the avocado. Squirt the lime juice over the sprouts when tender and add some salt and pepper. Add the avocado slices to the side of your cast iron so that they may warm up. Take all out of the pan and place the avocado slices on top of the Brussels sprouts to eat.

Bon Appetit!(tribute to my French heritage)

Thoughts:

This was actually a lot for one sitting. In the future, I think I would go with half an avocado instead of a whole one (they just don't keep very well once opened) next time. Also, I should have planned my recipes for the week better so I didn't have to use all the sprouts at once, but it made for nice small meals throughout the next few days. Also, go crazy with the lime and pepper flakes- adds a nice kick!

Roasted Honey Glazed Brussels Sprouts

Since I have a few formal events to attend in the next month or two, I am going to try to make meals where the key ingredients are vegetables (read-healthier meals, trying to keep my figure). I have recently become a big fan of brussels sprouts, and I had a bit of honey leftover from my Honey Walnut Cake recipe. Btw, Trader Joe has great ravioli packets, I decided to use the brussels sprouts as a topping for my spinach ricotta ravioli.  It's hard to do a perfect Single Serving with prepackaged meals, like pasta, but the brussels sprouts recipe is for an even One Serving.

simple meal ingredients

cut the 'stems' and remove top leaves

halve the brussels sprouts; coat in olive oil and salt

roast for 8 min

cook the ravioli

flip!

ravioli should be done

toss the brussels sprouts in sauce of hot sauce, lime, and honey

roast the sprouts covered in the sauce

The Single Serving!

Roasted Honey Glazed Brussels Sprouts Recipe:

     Ingredients-

a large handful of brussels sprouts
drizzle of olive oil
pinch of salt
1 tbs, honey
1 tsp, hot sauce (Tabasco)
1 tbs, lime juice

     How To-

Heat the oven to 375 degrees.

Chop the stem ends off the brussels sprouts and remove the top dirtier leaves. Halve them lengthwise. On a baking sheet, toss the brussels sprouts with the olive oil and season lightly with salt. Place in the oven and roast for 7 minutes. Flip the brussels sprouts and roast for another 8 minutes.

Meanwhile, whisk together the honey, hot sauce and lime juice until combined. After the brussels sprouts have roasted for 15 minutes, remove them from the oven. Mix thoroughly with the glaze, and roast for 2 more minutes. 

Top main dish with these roasted brussels sprouts.

Thoughts:

I thought the glaze was sweet and spicy at the same time, but without creating a war of competing flavors.  Very nice for a quick side dish, and relatively healthy.