CREAMY BRUSSELS SPROUTS AND CAULIFLOWER SOUP


SLOW COOKER BRUSSELS SPROUTS


Roasted veggies add depth to this simple winter soup.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4


1 lb Brussels sprouts 1 (10 oz) bag cauliflower florets 3 tbsp olive oil 1 tbsp butter


½ cup diced onion 2 cups vegetable broth 1 cup 2% milk


STEP 1 Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan and drizzle with the olive oil. Roast for 15 min., stirring halfway. STEP 2 Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 min. STEP 3 Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 min. STEP 4 Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables. Serve immediately.


Per serving: 226 calories, 15g fat, 4g saturated fat, 12mg cholesterol, 531mg sodium, 18g carbohydrate, 5g fiber, 9g sugar, 8g protein


Keep it tidy Use a slow cooker liner, so your effortless cooking will also have easy clean-up.


Asian-inspired seasonings pair perfectly with Brussels in this set-it-and-forget-it recipe.


PREP TIME 5 MIN. – COOK TIME 3 HOURS 5 MIN. READY IN 3 HOURS 10 MIN. – SERVINGS 6


2 (12 oz) pkgs halved Brussels sprouts 2 tbsp honey 2 tbsp Thai sweet chili sauce


1 tsp apple cider vinegar 1 tbsp low-sodium teriyaki sauce 1 tbsp sesame seeds


Why is roasting so delicious? Roasting Brussels sprouts allows the sugars to caramelize. Slow and low is great, or roast them fast on high.


Step-by-step sprouts


1


STEP 1 Set the Brussels sprouts in a large plastic container or resealable bag. Drizzle with honey, close container, and shake to coat. Add the Thai sweet chili sauce and shake again. Finally, add apple cider vinegar and teriyaki sauce, and shake until Brussels sprouts are fully coated. STEP 2 Set coated Brussels sprouts in the bowl of a slow cooker. Cover and cook on low for 3 hours, or until fully cooked. Use a slotted spoon to transfer cooked Brussels sprouts to a mixing bowl, reserving the liquid at the bottom of the slow cooker. STEP 3 Set reserved cooking liquid in a small sauce pan and reduce, over medium-high heat, until a thick syrup forms. Stir frequently, and take care not to scorch the sauce. When sauce is thickened, drizzle over the cooked Brussels sprouts, toss with sesame seeds, and serve.


Per serving: 90 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 146mg sodium, 19g carbohydrate, 4g fiber, 11g sugar, 4g protein


2


3


TRIM Pare down the stalk and remove any yellow leaves.


SCORE Make a cross in the center of the stem to help the heat penetrate.


COOK Choose buds that are basically the same size so they cook evenly.


DECEMBER 2016 35


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