A Cheeky B.C. Brussels Sprouts Recipe They’ll Love

Ingredients

• 1-2lb B.C. Brussels sprouts (like BC Fresh)
• 1 B.C. butternut squash (like BC Fresh)
• 3 tbsp of olive oil
• 1 pack of B.C. tofu (like Sunrise)
• 4 cloves of B.C. garlic
• 1 B.C. shallot
• A small handful of roasted pumpkin seeds
• ¼ cup of apple cider vinegar
• 1 tbsp of B.C. honey
• ½ cup of sunflower or canola oil
• Salt and pepper to taste

Preparation

1. Preheat the oven to 400°F. Wash produce and pat dry. Peel your B.C. butternut squash, scoop out the seeds, then cut it into 1-2” cubes. Transfer onto a baking sheet, drizzle with olive oil, and bake for 30-35 minutes at 400°F, or until the squash is tender and golden brown.
2. Take your washed B.C. Brussels sprouts and trim off the bottom stem. Peel off the outer leaves if they look unappealing and cut them in half.
3. Heat 3 tbsp of olive oil in a frying pan on medium-high. Once it starts to smoke, put the Brussels sprouts in the pan with their flat side down so it caramelizes well and gets nice and charred, and top with a pinch of salt. Look for the browned edges to see when they’re done on the flat side. Flip over the Brussels sprouts to cook the other side. When both sides look nice and charred, remove them from heat and set aside.
4. Next, mince your shallot and garlic cloves. Throw into a small saucepan and cover with ½ cup of neutral oil like sunflower or canola and bring to a simmer on medium heat for 5-10 minutes until softened. Set aside for the dressing.
5. To make the dressing, combine tofu (drained and removed from packaging), the garlic-shallot oil mixture, a generous pinch of salt into a blender and whip it until it’s smooth. Then add ¼ cup apple cider vinegar, 1 tbsp of B.C. honey into the blender and mix.
6. To plate, swipe bottom of plate with tofu dressing, add the Brussels sprouts, roasted squash, and garnish with pumpkin seeds for garnish, black pepper and a drizzle of olive oil.
7. Optional: Garnish with your favourite B.C. herb.

Pro tips

Why is roasting Brussels sprouts better than boiled?

• Roasting caramelizes the natural sugars rather than cooking them out when steaming or boiling them
• You get a perfect texture that is crunchy on the outside and tender on the inside; no more mush
• Roasting retains nutrients so it’s the healthier option

Optional beverage pairing suggestion

Pair with your favorite B.C. kombucha like Hoochy ‘Booch Kombucha brewed in Vancouver.

All photos for Buy BC by Pushr Video.
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