Roasted Brussels Sprouts, Mushrooms and New Potatoes

Something magical happens in roasting vegetables, imbuing them with an aromatic flavors and softened luscious textures. This seems especially true for Brussels sprouts. Many a person who vowed not to like Brussels sprouts has been surprised into enjoying this dish.

This blend of vegetables is not only richly flavorful, it packs a mighty nutritional boost. Brussels sprouts, mushrooms and onions are GBOMBS – a group of the most nutrient-dense, healthy promoting foods on the planet.

[su_expanding_quote_book source_author=”Joel Fuhrman, MD” source_title=”Super Immunity” full_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to viruses and bacteria.…Compounds in the onions have anti-inflammatory actions that protect against osteoarthritis and ward off infections.” short_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function”]

Variations

  • Use 1 tablespoon chopped fresh rosemary instead of thyme and mix in as indicated
  • Use 1/2 – 3/4 teaspoon red pepper flakes instead of herbs
  • After roasting, add 1/2 cup finely chopped mint or parsley – or a combination of both

 

Serving suggestions

  • For a vegan meal, serve with a quinoa pilaf with cranberries and toasted nuts (walnuts, almonds, pecan etc) and a leafy green salad.
  • For a special dinner, serve with Baked Salmon with Cranberry Thyme Crust or Rosemary and Garlic Roasted Pork (if you choose this option, make the Brussels Sprouts dish with mint or parsley instead of rosemary) and a Spinach and Orange Salad.
Roasted Brussels Sprouts, Mushrooms and New Potatoes
Print Recipe
Servings
4 servings
Servings
4 servings
Roasted Brussels Sprouts, Mushrooms and New Potatoes
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400
  2. Toss all ingredients together in a roasting pan and place in oven
  3. Roast 35 - 40 minutes. Test a Brussels sprout, if it is tender, remove pan from oven, if not roast for another 5 – 10 minutes.
Share this Recipe
 

Mushroom Barley Risotto

[su_expanding_quote alignment=”right” source_author=”Joel Fuhrman, M.D.” source_title=”Super Immunity” affiliate_link=”http://amazon.to/to come” full_quote=”Consuming mushrooms regularly has been associated with decreased risk of breast, stomach and colorectal cancers…mushrooms stimulate the immune system, prevent DNA damage, slow cancer cell growth.” short_quote=”Consuming mushrooms regularly has been associated with decreased risk of cancers”]

Mushrooms evoke an almost-forgotten childhood memory of tromping through a forest in Austria with my grandfather, breathing in the aroma of wet earth. He had an amazing knowledge, honed through severe hunger having lived through World Wars I and II, not only of mushrooms, but all edible forest plants. Taking those mushrooms into the kitchen to sauté with a little bit of butter made for heavenly bites that I can still savor.

Mushroom Barley Risotto
Print Recipe
Servings
4 - 6
Servings
4 - 6
Mushroom Barley Risotto
Print Recipe
Servings
4 - 6
Servings
4 - 6
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat expeller-pressed canola oil in medium saucepan. Add onion and cook over medium heat until it begins to turn transparent. Add mushrooms and cook until edges of mushrooms are browned.
  2. Add carrots, garlic and barley and cook, mixing for 3 – 5 more minutes.
  3. Add thyme, bay leaves and 2 cups chicken broth. Bring to a boil. Reduce heat, cover and simmer until broth is almost absorbed, about 5 minutes. Add remaining broth 1/2 cup at a time; as it gets absorbed, add more until barley is tender, about 45 – 50 minutes.
  4. Season to taste with salt and pepper.
  5. Serve with chopped parsley on top.
Recipe Notes

A Color My Food Original Recipe

Share this Recipe

Brussels Sprouts, Mushrooms and Fingerling Potatoes

I’ve discovered even people reluctant about eating Brussels sprouts enjoy this dish. I love the aromatic flavors and textures that result from roasting vegetables. Not only is this blend of vegetables flavorful, it packs a might nutritional boost for the immune system.

Brussels Sprouts, Mushrooms and Fingerling Potatoes
Print Recipe
“Certain plant food contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts are in this group) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates… …Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune diseases because of their anti-inflammatory and immune modulating effects… …New research shows that organosulfur compounds in the onion family have anti-inflammatory actions that protect against osteoarthritis and ward off infections. The highest consumers of onions (in a multicounty study) had less than half as many cancers compared to people who rarely consumed onions.” Super Immunity, Joel Fuhrman MD
Brussels Sprouts, Mushrooms and Fingerling Potatoes
Print Recipe
“Certain plant food contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts are in this group) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates… …Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune diseases because of their anti-inflammatory and immune modulating effects… …New research shows that organosulfur compounds in the onion family have anti-inflammatory actions that protect against osteoarthritis and ward off infections. The highest consumers of onions (in a multicounty study) had less than half as many cancers compared to people who rarely consumed onions.” Super Immunity, Joel Fuhrman MD
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 400.
  2. In a little bowl mix extra virgin olive oil with garlic and red onion.
  3. Toss all ingredients together in a roasting pan and place in oven.
  4. Roast 30 minutes. Test a potato, if it is tender, remove pan from oven, if not roast for another 5 – 10 minutes.
Recipe Notes

Variations

  • Use 1 tablespoon chopped fresh rosemary instead of thyme and mix in as indicated\
  • Use 1/2 – 3/4 teaspoon red pepper flakes instead of herbs
  • After roasting, add 1/2 cup finely chopped mint or parsley – or a combination of both

Serving suggestions

  • For a vegan meal, serve with a quinoa pilaf with cranberries and toasted nuts (walnuts, almonds, pecan etc) and a Red Cabbage and Romaine Salad
  • For a special dinner, serve with Baked Salmon with Cranberry Thyme Crust or Rosemary and Garlic Roasted Pork (if you choose this option, make the Brussels Sprouts dish with mint or parsley instead of rosemary) and a Mediterranean Salad with Pomegranate
Share this Recipe