The last two weeks have been full of emotions and I will probably need two more weeks to process everything. So first of all, I would like to wish you all a healthy year, lots of time with your families and friends, and lots of love. 🙂
At the beginning of the new year, I usually take a moment to look back. I am very proud of myself because with a lot of courage and strength I managed to fulfill one dream in less than 6 months. There is of course still so much to do and I have so many ideas on how to further develop my blog, but I’m not worried. I actually enjoy it and I look forward to the future with a smile. However, none of this would have been possible without the support of my family and friends. My better half Emmanuel, who constantly supports me in all my new ideas and interests, has played a big role in this by helping me start to dream again. Thanks to him, I believe again that dreams are not something unattainable, but that they are precisely the challenges that make life so sweet after all.
I also made a few new year’s resolutions. For example I will try to relax a bit more this year in order to reduce the stress. It seems 2022 has taken this resolution extremely seriously, as in the first couple of days I have caught a very nasty cold. In the end, I had no choice but to sit back and rest in order to get well again. This may not be that important, but it is the reason why I am sharing this recipe with you. When I’m sick, I always make sure I eat lots of fruit and vegetables and get enough vitamins. I also usually don’t have enough energy to cook (or to do anything else actually). That’s how the idea for today’s recipe came about.
Brussels sprouts are rich in vitamins and are great for situations like this! I am aware of the fact that people either hate or love Brussels sprouts. Much like cilantro, there is no middle ground. My boyfriend even wrinkled his nose when he heard what I was going to cook, as he is one of those who claim not to like Brussels sprouts. Well, how could I not boast now that he liked this dish and actually enjoyed it 😉 . Trust me and give this dish a chance, because it’s not only quick, easy and delicious, but also healthy!
Pan-roasted Brussels Sprouts
Ingredients
- 500 g Brussels Sprouts
- 5 Shallots
- 300 ml Vegetable stock
- 50 ml White wine
- 2 tbsp Soy sauce
- 1 tsp Poppyseed oil or sesame oil
- 1 tsp Linseed oil
- Olive oil
- Salt und Black pepper
Directions
- Wash, clean and halve or quarter the Brussels sprouts.
- Peel and halve the shallots. Cut the halves lengthwise into thin slices – they will then fall apart into fine strips by themselves.
- Heat some olive oil in a pan and sauté the shallots on a low heat for about 10 minutes.
- Add the Brussels sprouts and sauté over a medium heat until golden brown.
- Add the white wine and reduce.
- Add 2 tbsp of soy sauce and let reduce briefly.
- Stir in the vegetable stock, bring to the boil and simmer the Brussels sprouts for about 10-15 minutes (until the liquid is almost fully reduced).
- Season with the poppy seed oil, linseed oil, salt and pepper and finally sauté in the pan for another minute.
- Serve the dish hot.