Ohio Green Specialists

Nothing is better than cooking at home and knowing what ingredients you are putting into your food.  Being a vegan living in Newark, Ohio, eating out is not my favorite thing to do.  Majority of the restaurants in Heath and Newark are not vegan-friendly.  Therefore, cooking has become one of my favorite pastimes. I have come to realize that it is a blessing in disguise because I started to experiment different types of vegetables, fruits, grains, beans and herbs in my cooking.  Strangely enough, my choice of food has actually broadened.  Being a vegan is about discovery, not deprivation!

I shared a photo of my pan-roasted Brussels spouts on my Facebook profile last night and several people have asked me about the recipe.  So here I am sharing what I did last night.  I received a recipe from Peggy, one of the Ohio Green Specialists members, and decided to make it into a vegan version with some adaptation to the ingredients and procedure.  Both vegan and non-vegan version of the recipes are posted here.  My version is for one pound of Brussel sprouts, which is what you usually get in a bag in Meijer.  This is good for four servings.  Hope you will enjoy this dish!

My vegan version of the recipe:

1 lb. Brussels sprouts, cleaned, rinsed and halved lengthwise

1 Tbsp. olive oil

2 cloves garlic, minced

2 Tbsp. Earth Balance Natural Buttery Spread

1 Tsp. dried thyme

1/2 Tsp. dried rosemary

1/4 Tsp. sea salt

1 Tbsp. Cabernet Sauvignon or red wine of your choice

1. Mix the herbs and salt in a small bowl and set aside.
2. In a large frying pan, cook Brussels sprouts, uncovered, for 3 minutes in lightly-salted boiling water.  Only use enough water to cover the Brussels sprouts and toss them occasionally.  Drain well.
3. Dry the same large frying pan, add olive oil and then garlic when the oil is heated up.  Cook and stir the garlic in medium heat until they are browned.
4. Add the buttery spread. When the buttery spread is nearly melted, carefully arrange the sprouts, cut-sides down, in the frying pan. Top with the herb mixture.  Increase heat to medium high.  Cook, uncovered, until the sprouts are well-browned.
5. Turn off heat.  Add the red wine on the frying pan (not on the Brussels sprouts).  Quickly toss to distribute flavors.

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This is the original recipe I received, which Peggy adapted from the one in the Better Homes & Gardens Magazine, Nov 2009:

2 lb. Brussels sprouts, cleaned, rinsed and halved lengthwise

1 Tbsp. rice oil (or Olive oil)

2 cloves garlic, minced (or 2 tsp. minced jarred garlic)

3 Tbsp. butter (or flavorful nut oil)

½ bunch fresh thyme (about 10 springs) – or 2 tsp. dried

1 large sprig fresh rosemary, halved (or 1 tsp. dried)

2 tsp. fennel seeds

1 ¼ tsp. Kosher salt or 1 tsp. regular salt (or omit, to taste)

1 Tbsp. sherry

1. Mix the herbs and salt (if using) in a small bowl and set aside.
2. In a large saucepan, cook Brussels sprouts, uncovered, for 3 minutes in enough lightly-salted boiling water to cover; drain well.  Pat dry with paper towels or clean kitchen towels.
3. Place a very large heavy skillet or sauté pan over high heat for 1 to 2 minutes.  Reduce heat to medium.  Add oil and garlic; cook and stir 2 minutes.  (If using jarred minced garlic, no need to cook the garlic in this step – just add.)  Add half the butter.
4. Increase heat to medium high.  When butter is nearly melted, carefully arrange half the sprouts, cut-sides down, in the hot skillet. (Use a splatter screen to avoid major splatters.)  Top with half the herb mixture.  Cook, uncovered, 3 to 4 minutes, until the sprouts are well-browned.
5. Remove sprouts from pan.  Repeat with remaining butter, sprouts, herb/salt mixture.
6. When the second batch is browned, return all the spouts to the skillet along with the sherry.  Quickly toss to distribute flavors.

Written by Angie Palmer