Welcome (finally!!) to the green girl section of Liztening!
If you know me a little or even just read the About page, you’d know that I have a passion for everything green: I try to minimize my carbon footprint and be as a compassionate individual on this beautiful Earth as I can be. Due to my urge to recycle, shop organically and eat TONS of greens, my friends have graced me with a nickname: The Green Girl. Because I am fully embracing this ‘let-me-channel-my-inner-LA-beach-girl-and-be-#cleansedAF’ at all times, I thought why not dedicate an entire section of this blog to that relatively huge part of my life that shapes the way I behave each and every day, starting with what I put into my body: Two and a half years ago I decided to switch to a plant-based, vegan diet and I can say hands down that it’s been the best decision of my life (Keep in mind that I grew up pescetarian and was vegetarian for a year before committing to a plant-based diet). Without being preachy or discussing into further detail why I made that life-changing switch (cause I could write a 500-page book on that), I wanted to share this great recipe with you all that can be enjoyed on its own, as a side dish or even serve as a great way to spice up your boring green salad. Before I get jump into the recipe, let me tell you that veganism is anything but boring: It is full of flavor, color and most importantly, it is nutritionally packed with vital vitamins and minerals. Furthermore, it’s a lifestyle that keeps you youthful inside and out, positively impacts the planet’s health and helps you to live a compassionate life towards all creatures.
With that out the way, let’s get started with this bomb recipe I like to name: BS^2 (you’ll see why in a bit). I hope you brought your appetite.. (Also guys, this is super easy. No need to be a Michelin starred chef to do this!)
You will need:
- 1 large butternut squash (about 1 – 1.5 kg)
- 5 cups of brussels sprouts (+/- 1 kg)
- 4 red onions, quartered
- 1 cup of pomegranate seeds
- 1/4 cup of molasses (pomegranate flavored or regular)
- 1/2 cup of olive oil
- Salt and pepper
- 1 teaspoon of chili powder
Step 1: Preheat the oven to 200 C (400 F). Take off the skin of the squash, slice it in half and take out the seeds. Then cut the squash into bite-size cubes.
Step 2: If you go with fresh brussels sprouts like I did here, make sure to trim them before cutting them in half. Then quarter your red onions. Mix the squash, the brussels sprouts and the onions together in a bowl.
Step 3: Drizzle the veggies with olive oil and season them with salt, pepper and chili powder (if you like it hotter, you can use more, but use the chili powder with caution please). Place your mixture on a baking sheet, spread it out evenly and put this deliciousness into the oven for 30-35 minutes (or until browned and the veggies are soft to your liking).
Step 4: Take the veggies out of the oven and put them into a serving dish. Then add the molasses, top it all off with the pomegranate seeds, toss and voilà, you’re done!
Although this is different from what I usually blog about, I had a lot of fun in the kitchen preparing this BS^2 (brussels sprouts * butternut squash, get it?) with my dear friend Fanny (@fannyprum). Normally, it shouldn’t take longer than 20 minutes in preparation, but if you’re as much of a dance enthusiast as we are and are blabbermouths like us, first off, know that you’re not alone and secondly, be prepared for it to take slightly longer.. Anyways, that’s it for my quick PSA.
I hope you guys enjoyed this recipe and happy cooking to all of you!!
xx – Liz