![]() This genius concept came into my brain by way of the Chloe Flavor cookbook which is a super vibrant vegan cookbook that I have devoured – literally and figuratively – over the last few months. I promised you that we would eat really, really well this month. Could someone try that for me and report back? I have been meaning to sneak some roasted mushrooms in there one of these days. ![]() Drain the cooked brusseles sprouts and allow to fully drain of excess water. While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. ![]() Then just load em up with whatever else you got. 1 pound Brussels Sprouts - fresh Place a plate on the bowl and microwave for 10 minutes or until fork-tender. Use brussels as the base, use the sauce as the crown jewel. Secondly, yes, there are quite a few elements at play here.Īnd even though I’m mostly a minimalist when it comes to cooking – as in, don’t have time to make more than one thing per recipe – I really, really enjoyed all of these elements together and I’m going to encourage you to go the extra mile (er, 10 minutes?) to make these brussels tacos realize their full potential.īlend up that sauce, cut up those jalapenos, take the extra five minutes to prep those pickled onions. These brussels sprouts tacos contain brussels that are so nicely textured that one might argue that they almost – *almost* – resemble a sort of shredded meat texture. We are not talking about massive chunks of brussels sprouts here. Hopefully you picked up on that from the pictures. So before we get too far (aka before I lose you forever for putting brussels in tacos), I need you to know a few things.įirst: The brussels sprouts are SHREDDED, okay? They are so bright and cheery, clean-eating friendly, so savory and satisfying… I can hardly stand it. We’ve got sautéed seasoned brussels sprout shreds, a roasty corn and jalapeño mix, black beans and pickled red onion if you are feeling extra, all tucked into a charred tortilla and top with a generous drench of lively cilantro chimichurri and a sprinkle of cotija cheese because COTIJA CHEESE. Not, like, literally hot, but more like just NEW THING and EXCITING and ONCE THEY TOUCH YOUR LIPS YOU’LL BE ADDICTED kind of hot.īrussels sprouts tacos are officially the most weirdly delicious way we could ever kick off Sugar Free January.
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