I know that planning Thanksgiving can be overwhelming, but there are plenty of recipes to choose from. We all have our favorites, and one of mine is kale, shallots and roasted Brussels sprouts with sweet mustard vinegarette.
I just love Brussels sprouts, and can’t imagine holidays without them.

Here is the recipe

2 bunches of kale
1 lbs brussels sprouts
4-5 shallots
¼ C nutritional yeast
1 red pepper
3 tablespoons avocado oil

Slice the shallots.
Use a broad, thick-bottomed sauté pan for maximum pan contact with the onions.

Coat the bottom of the pan with avocado oil.

Heat the oil in the pan over medium-high heat until the oil becomes hot.

Toss the shallots and stir it.

Let it cook for 10 minutes and stir occasionally. Make sure that the temperature is not too high.

Add some salt.

If you want you can add a little bit of coconut sugar to help with the caramelization process (but you don’t have to, I don’t). Make sure that the shallots are not dry – you can add a little bit of water to the pan to prevent drying out and keep them moist.

Cook for additional 30 minutes stirring frequently. You will know that the onions are almost ready when they start sticking to the pan. Let them stick and stir them. Add a little bit of water to prevent burning. Brown the onions stirring them often. You can also add a little bit of balsamic vinegar for flavor.

Remove them from heat and let it cool down.
In the meantime, warm up the oven to 400F.

Cook Brussels sprouts in the pot for 20 minutes.

Strain them and spread on a baking sheet. Sprinkle with black pepper, salt, and garlic powder.  Toss it in olive oil. Bake for 30 minutes.

Take the brussels sprouts out of the oven and let it cool. When they are cold, cut the ends of the brussels sprouts and pull off any yellow outer leaves. Cut them in half.

Wash kale and de-stem it. Put the kale in the bowl and massage it with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. When the kale is tender add Brussels sprouts and caramelized shallots and sprinkle with nutritional yeast. Add dressing and mix all together.

Dressing:

1 Clove of garlic
3 T Dijon mustard
3 T coconut syrup
pinch of white pepper
2 T olive oil
¼ C water
Put all ingredients in the vita mixer and mix it.

Enjoy!

In Health

Angie

Here is where you can get 60 Whole Food recipes!