I heart Veggies, and you can too!
We all know that we need to consume more vegetables and fruit, but can only think of so many ways to sneak them into our diet. About a year ago, I tried to incorporate more vegetables into my meals and had some successful and not-so successful attempts at veggin’ out (note to self: Bok Choy is not a good pizza topping).
I began very small. Adding squash to my spaghetti, avocado to my omelette, and even tossing in a handful of spinach into my morning protein shake. I am now no longer afraid to add my favorite leafy greens to just about any recipe! I have compiled a few delicious, veggie-centric recipes for you to experiment with. Over the next month, I will be sharing each of these recipes, one-by-one for a veg-tastic culinary series.
- Bacon and Maple Glazed Brussels Sprouts
- Chicken, Butternut Squash and Black Bean Enchilada Skillet
- Shrimp Scampi and “Zoodles”
- Summer Veggie Tacos
- Stuffed Portobello Burger
Bacon and Maple Glazed Brussels Sprouts
This recipe might make you think “YUCK! I hate brussels sprouts!” But trust me when I say, that you’ve never had them like this before! This recipe really plays some tricks on your palate. The salty flavor of the bacon, and sweetness of maple syrup really compliment the normally bitter brussels sprouts. Some recipes even call for the addition of roasted pecans, which really take this recipe to the next level. Besides, we New Mexicans LOVE our pecans don’t we?
Especially pecans that we find from local producers, like New Mexico Pecan Co. !
This recipe was adapted from an oven roasted version, but I find that the stove-top version is just as tasty, less clean-up, and faster cook time.
6 Strips of Bacon – sliced (remember, better quality yields better flavor)
3-4 cups Brussels Sprouts – stems removed and sliced in half
1/4 cup pecans – chopped and roasted
1 Tbsp butter
2 Tbsp Pure Maple Syrup
1 tsp salt
- Slice bacon into 1/4 inch pieces and place into large skillet on medium high heat. Allow to cook for 2-3 minutes. Remove bacon from pan, but leave bacon fat in pan.
- Add butter to bacon fat, and carefully place brussels sprouts face down in pan to slightly sear. Reduce heat then gently begin stirring brussels sprouts, and return bacon to skillet. Season with salt and allow to simmer.
- Add in chopped pecans (if desired), and continue to simmer for 1-2 minutes.
- Pour maple syrup into pan, heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached.
- Serve immediately, and enjoy!