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.
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A Healthy Twist on a French Classic

I find bison a better alternative to beef, because bison are grass-fed and industry standards don’t allow the use of hormones or routine antibiotics, which are often given as growth promoters to cattle.

Meatballs are usually associated with spaghetti sauce, but this recipe takes them to another level, rich, hearty and satisfying.

My daughter eats just about everything, but she balked at the wine sauce, so here are two options to make it child friendly:

– Omit the brandy and replace 1 cup of wine with another cup of beef broth for a total of 2 cups of broth. It tastes much lighter. Some adults might prefer it this way too.

– Reserve some of the baked meatballs and serve them to children without the sauce.

My favorite way to serve this is with rice, but is also pairs nicely with roasted potatoes, or even noodles with poppy seeds in a goulash-like style.

Bison Meatball Bourguignon
Print Recipe
Servings
4 - 6
Servings
4 - 6
Bison Meatball Bourguignon
Print Recipe
Servings
4 - 6
Servings
4 - 6
Ingredients
Meatballs
  • 3/4 cup oats old-fashioned
  • 1 1/2 pounds bison ground
  • 2 eggs large, beaten
  • 1/4 cup red onion finely chopped
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons thyme optional, finely chopped
  • 1 1/2 teaspoons salt kosher
  • 1/2 teaspoon black pepper coarsely ground
Bourguignon sauce
Adjust servings:
Units:
Instructions
  1. To make the meatballs, mix all the meatball ingredients—oats, ground bison, eggs, onion, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
  3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
  4. Transfer the meatballs to a plate.
  5. Meanwhile, start the sauce. Heat canola oil and butter in large saucepan over medium heat and add the mushroom and onion. Stir occasionally, until browned, about 7–8 minutes. Stir in the carrot. Sprinkle with the flour and stir well. Stir in broth, wine, brandy, tomato paste, and thyme and bring to a boil. As soon as it boils, reduce to low heat and simmer until lightly thickened, about 10 minutes, checking periodically to make sure it does not dry. Add a couple of tablespoons of water if needed.
  6. Return the meatballs to saucepan and cook another 10–15 minutes. Season with salt and pepper.
  7. Serve hot, sprinkled with parsley.
Recipe Notes

Adapted from Epicurious: Beef Meatballs Bourguignon

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