Veggie Challenge! Hated Vegetable: Brussel Sprouts. My recent survey showed that brussel sprouts are one of the most hated veggies out there. So I’m going to be posting a few recipes that turn the haters into lovers. Who could possibly resist the cheesy dill potatoes part of this recipe….?
Vegan “Cheesy” Dill flavors and Citrus-Braising makes any veggie delicious! This recipe for Cheesy Dill Potatoes and Citrus Braised Brussel Sprouts is a healthy and cravable answer to the question: What new veggie side dish should I make tonight?
Click ahead for more and the recipe……
This recipe is for all three types of brussel sprout people: those who love, hate and don’t know they love brussel sprouts (yet). The emotionally-traumatized “I hate brussel sprouts” people can simply make this dish without the sprouts and call it Cheesy Citrus-Dill Potaoes. Or substitute a green veggie of their liking. Asparagus seems to be popular, according to my survey. It’s OK #2’s, we all have veggie issues. I have issues with eggplant…
To rev up your tastebuds and boost your nutrient-know-how for some brussel sprouts: Get the nutrition facts: Brussel Sprouts are a Super Veggie.
Silly Dill. Dill is a lot of fun to work with. You end up having fern-fingers. I used to hate the taste and smell of dill, but when paired with the right foods: a little citrus, some mellow creamy cheese, tender potatoes, ect. the dill can be incredibly refreshing and fragrant. I like doing a combo of fresh and cooked dill simply to mellow the flavor even further. Cooked dill can get a bit soggy like seaweed, so you want to try and chop in finely if this bothers you. Give dill a try and that ‘first sniff’ shouldn’t scare you anymore.
Citrus Braised Brussel Sprouts & Cheesy Dill Potatoes
vegan, serves two
2 cups brussel sprouts
1 ½ cups red potatoes, cubed
1 bunch fresh dill
2 tangerines, temple oranges or sweet citrus
1 large white onion
1-2 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon dijon mustard
2 tablespoon vinegar (any variety)
¼ cup vegetable broth
2-4 vegan cheese slice singles, (I only used 2 slices, but you can use more.)
*jalapeno cheddar flavor, rice vegan singles are my favorite cheese option.
Cut off brussel sprout ends. Remove loose or wilted leaves.
Chop into halves.
Wash and slice potatoes into ¾ inch long cubes.
Slice off long stems of dill herb bunch. Chop dill coursly.
Rough chop onion.
Squeeze one tangerine and rough chop the other.
In a soup pan:
Add oil and potatoes to pan.
Char all sides of the potatoes.
Add in Brussel Sprouts, onions, agave and half of tangerine juice.
Char surface of brussel sprouts.
Add in broth, mustard, vinegar, pepper, salt, garlic powder and half of the dill.
Reduce heat and cover pan with lid.
Allow to cook for about 5 minutes. Shake pan every so often.
Test doneness by inserting fork into potato.
When the veggies seem tender remove from pan into large mixing bowl.
Add vegan cheese slices and toss well. Heat will melt cheese.
Add in the chopped tangerine, remaining fresh dill and 2 tablespoon lemon juice.
Garnish with a cheese slice and fresh dill.
Serve and enjoy!
*TIP: Cooking the sprouts gently will allow more enzymes and nutrients to stay in tact!
Check out the Most HATED, LOVED and FEARED Veggie survey here: SURVEY SAYS!
Brussel Sprout Super Veggie Facts here: Brussel Sprouts – Super Veggie!