Brussels Sprouts and Pickled Carrots Recipe This veggie noodle dish is easy to make, and can be made vegan or vegetarian.
The vegetable is cooked in a tomato sauce, and then a brusse or pickled carrot is added.
Ingredients 2 cups vegetable broth 2 large brussell sprouts 2 large carrots 3 cloves garlic, peeled 1 tablespoon lemon juice 1/4 cup olive oil 1/2 cup lemon zest 2 teaspoons red pepper flakes 1 teaspoon dried oregano 1 teaspoon thyme leaves 1 teaspoon rosemary sprigs 1 teaspoon cumin seeds 1 teaspoon garlic powder 1/3 cup olive or butter fat, melted 1/8 teaspoon salt, or to taste Directions Combine the bruschetta, carrots, garlic, lemon juice, oil, lemon zests, oreganos, rosemary, and thyme in a large saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes.
Meanwhile, cook the brusa sprouts in a skillet over medium heat.
While the bru-sa-sti is cooking, add the olive oil, leek, and garlic to the vegetable broth and bring to a simmer.
Cook, stirring occasionally, until the leeks and garlic are soft and fragrant.
Drain and set aside.
Meanwhile prepare the bruse-sant-sprouts.
Heat the olive or fat in a frying pan over medium-high heat.
When the oil starts to shimmer, add 2 tablespoons olive oil and stir.
Add the leek and garlic, stir until fragrant, then add the chopped parsley, red pepper, rose, and cumin.
Stir to combine.
Continue to cook for about 3 minutes.
Add salt, pepper, and oreganoes to taste, then stir to combine and cook for another 3 minutes or so.
Transfer the cooked brus-sa to a bowl, then cover, cover with foil, and set in the refrigerator.
The brusso-santa-sprout should be set about 3 hours before serving.
Recipe Notes If you are not using brusc-sa, you can substitute 1 tablespoon of butter fat for the olive fat.
If you’re using brussa-sa you may want to increase the olive butter fat in your cooking oil to help reduce the oil’s cooking times.
Recipe Notes Recipe adapted from The Vegan Cookbook.