Roasted Brussels Sprouts and Sweet Mushrooms Salad

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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

As you elevate from 20’s to 30’s, from 30’s to 40’s and from 40’s to 50’s and if you are just a little bit observant, you get to see changes happen to your body. Between twenty and thirty five these changes are small and fairly painless. Well, things start to change as you proceed to 50’s.

I was always thin and when I say thin, I mean really thin. I remember one time, when I was a kid, I was wearing a cape and we were standing in a very windy place. Suddenly, somehow the air started twisting and entered inside my cape making me a mushroom ready to take off. I was already standing in my toes. My father came to my rescue and he saved the world from yet another Mary Poppins! I was that thin a child!

During my adolescence and my adulthood, I was still thin but not as much. Nevertheless, I had never had a problem eating whatever I wanted as much as I wanted to. Now, and I mean after the age of 38 things have changed. And when I say changed, I mean changed completely. I am constantly on a weight control diet, meaning that I eat almost everything, but with caution. I, now, get to understand all those friends of mine talking to me about the hardship of a diet.

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Everything I post in this site, I try it but in specific portions and weights. Well, is this a pain in the neck or what? What can I say, I try to console myself thinking that I spent many, many years eating whatever I wanted and now I don’t have really any repressed feelings. The truth is though, that not all the time does this trick work for me. I know that my human nature, just like everybody else’s, protests against this idea. Humans always want it all. We are never satisfied with the teeny, weeny. We want them all and we want them now.

Now, you will wonder why I am telling all this. I can tell you this much, I had no reservations in eating this salad and I ate a huge portion of it. It was de-li-ci-ous! For the mushrooms I used liquid stevia from  Nunaturals  a gift I received after participating at a competition MaryMoh from  Keep Learning Keep Smiling  blog had organized. Mary is from Malaysia and lives currently in Scotland. She has a beautiful blog and I was lucky enough to receive these sweet-literally-products. Thanks Mary!!

So, let’s proceed to make this delightful salad. And if you don’t like some of the ingredients, try at least the mushrooms. They were out of this world!

 

Roasted Brussels Sprouts and Sweet Mushrooms Salad

Ingredients

12 asparagus

700 gr. / 24 oz. Brussels’ sprouts

200 gr. /7 oz. white button mushrooms

 

For the Brussels’ Sprouts

Salt and pepper

1 tsp onion powder

1 tsp Herbes de Provence

3 to 4 tbsp olive oil

  Roasted Brussels Sprouts.JPG

For the Asparagus

Salt and pepper

1 tsp garlic powder

½ tsp ground cardamom

3 to 4 tbsp olive oil

 

For the mushrooms

½ tsp onion powder

½ tsp garlic powder

Salt and pepper

½ tsp dried thyme

½ tsp dried basil

2 tbsp balsamico

10 drops liquid stevia non-alcohol

  Roasted Brussels Sprouts.JPG

Instructions

Rinse all vegetables.

Cut Brussels’ sprouts in half lengthwise.

Cut mushrooms in slices.

Preheat oven to 175° C/350° F.

 

For the Brussels’ sprouts

Brush them with the olive oil and season with the spices and herbs.

  Roasted Brussels Sprouts.JPG

For the Asparagus

Brush them with the olive oil and season with the spices and herbs.

Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.

 

For the mushrooms

In a skillet put the mushrooms and herbs in medium heat.

Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.

Cook until all liquids are absorbed.

 

In a plate put the sprouts, the asparagus and the mushrooms and serve while they are warm.

Delicious my friends, simply delicious and with no regrets whatsoever!

Roasted Brussels Sprouts.JPG

 

 

5.0 from 5 reviews
Roasted Brussels Sprouts and Sweet Mushrooms Salad
 
Prep time
Cook time
Total time
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Serves: 3
Ingredients/ Συστατικά
  • 12 asparagus
  • 700 gr. / 24 oz. Brussels’ sprouts
  • 200 gr. /7 oz. white button mushrooms
For the Brussels’ Sprouts
  • Salt and pepper
  • 1 tsp onion powder
  • 1 tsp Herbes de Provence
  • 3 to 4 tbsp olive oil
For the Asparagus
  • Salt and pepper
  • 1 tsp garlic powder
  • ½ tsp ground cardamom
  • 3 to 4 tbsp olive oil
For the mushrooms
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and pepper
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 2 tbsp balsamico
  • 10 drops liquid stevia non-alcohol
Instructions/ Εκτέλεση
  1. Rinse all vegetables.
  2. Cut Brussels’ sprouts in half lengthwise.
  3. Cut mushrooms in slices.
  4. Preheat oven to 175° C/350° F.
For the Brussels’ sprouts
  1. Brush them with the olive oil and season with the spices and herbs.
For the Asparagus
  1. Brush them with the olive oil and season with the spices and herbs.
  2. Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.
For the mushrooms
  1. In a skillet put the mushrooms and herbs in medium heat.
  2. Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.
  3. Cook until all liquids are absorbed.
In a plate put the sprouts, the asparagus and the mushrooms and serve while they are warm.

 
5.0 from 5 reviews
Σαλάτα με Ψητά Λαχανάκια Βρυξελλών και Γλυκά Μανιτάρια
 
Prep time
Cook time
Total time
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα
Serves: 3
Ingredients/ Συστατικά
  • 12 σπαράγγια
  • 700 γρ. λαχανάκια Βρυξελλών
  • 200 γρ. φρέσκα μανιτάρια
Για τα Λαχανάκια Βρυξελλών
  • Αλάτι και πιπέρι
  • 1 κ.γ. σκόνη κρεμμυδιού
  • 1 κ.γ. βότανα Προβηγγείας
  • 3 με 4 κ.σ. ελαιόλαδο
Για τα Σπαράγγια
  • Αλάτι και πιπέρι
  • 1 κ.γ. σκόνη σκόρδου
  • ½ κ.γ. τριμμένο κάρδαμο
  • 3 με 4 κ.σ. ελαιόλαδο
Για τα μανιτάρια
  • ½ κ.γ. σκόνη κρεμμυδιού
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
  • ½ κ.γ. ξερό θυμάρι
  • ½ κ.γ. ξερό βασιλικό
  • 2 κ.σ. ξύδι μπαλσάμικο
  • 10 σταγόνες υγρή στέβια
Instructions/ Εκτέλεση
  1. Ξεπλύντε τα λαχανικά.
  2. Κόψτε τα λαχανάκια Βρυξελλών στη μέση κατά μήκος.
  3. Κόψτε τα μανιτάρια σε φέτες.
  4. Προθερμάνετε το φούρνο στους 175 C.
Για τα Λαχανάκια Βρυξελλών
  1. Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
Για τα Σπαράγγια
  1. Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
  2. Βάλτε τα λαχανάκια και τα σπαράγγια σε ένα μεγάλο ταψί και ψήστε έως ότου μαλακώσουν εσωτερικά και πάρουν ένα χρυσαφί χρώμα εξωτερικά.
Για τα Μανιτάρια
  1. Σε ένα τηγάνι βάλτε τα μανιτάρια, τα μυρωδικά και τα μπαχαρικά.
  2. Σε μέτρια φωτιά αφήστε να σωταριστούν μέχρι να απορροφήσουν τα υγρά τους περίπου 5 λεπτά.
  3. Ρίξτε το ξύδι και τη στέβια.
  4. Ψήστε μέχρι να τα απορροφήσουν τα μανιτάρια.
Σε ένα πιάτο σερβίρετέ τα όσο είναι ζεστά!

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