Cheeky B.C. Brussels Sprouts Recipe by Chef Mark Singson
Growing up, I never liked Brussels sprouts. When you boil them, you cook out all the sugar and flavour. I like them crunchy and sweet. Vegan, gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at buybc.gov.bc.ca.
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
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