Roasted Brussels Sprouts, Apples and Kale

Brussels sprouts have quickly become one of my favorite greens to serve as a side dish to a Sunday meal. My Honey Balsamic Brussels Sprouts recipe, which I posted a while back (found here), is also one of the most talked about recipes on my food blog. For this recipe, I’m combining brussels sprouts with chopped apples and kale (another of my favorite green power foods) for a healthy, tasty and vibrant side dish that is perfect for Thanksgiving dinner.

Because kale can toast up pretty quickly in the oven, you do not need to add it to this dish until the last 7-10 minutes of baking. By simply layering the kale on top of the already baked sprouts and apple mixture, the kale will toast up nicely, while absorbing the flavors of the other ingredients. Once removed from the oven, gently fold in the kale, plate it, and serve it up with all of your other favorite Thanksgiving sides!

Roasted Brussels Sprouts, Apples and Kale

1 12oz package brussels sprouts, tips removed, then sliced in half
2 apples – peeled, cored and cut into 3/4 inch chunks (Macintosh or Granny Smith work well)
2 tbspn olive oil
1 tbspn honey
1/2 tspn onion powder
handful of chopped kale
zest plus juice of 1 lemon
salt and pepper to taste

Preheat oven to 425˚. Mix olive oil, honey and onion powder together. Place brussels sprouts and apples into a baking dish. Toss with oil and honey mixture. Bake uncovered for 15 minutes, or until sprouts are softened. Remove from oven, layer the top with kale, place back in oven for another 7-10 minutes, or until the kale starts to crisp. Remove from oven, mix together. Top with zest and juice of one lemon. Season with salt and pepper.

Mixing the brussels sprouts with the chopped apples and the dressing.

Layering the kale on top of the baked sprouts and apple mixture.

The finished dish, plated and ready to be served.

Carrot Pecan Pesto

Pesto is traditionally thought of as a pasta sauce that is made of fresh blended herbs, garlic, olive oil, grated cheese and pine nuts. Its most common ingredient is fresh basil. However, there are a number of creative variations that have popped up over the years. I like to do a half and half blend of basil and mint, and my sister-in-law makes a delicious pea pesto. This carrot and pecan version of pesto makes for a fantastic addition to your Thanksgiving menu. It would work well as an appetizer with fresh veggies or crackers. If pasta is part of your Thanksgiving dinner, it would be a nice alternative to a traditional marinara sauce/red gravy. And you can bet that slathering it on top of a turkey sandwich would be heavenly!

Before you break out your food processor or food chopper, you’ll want to first roast the carrots and pecans in the oven for 15 minutes. This will soften the carrots for easier chopping and will enhance the flavor of both the carrots and pecans. I decided to use pecans in this recipe because I feel that their taste is very complementary to carrots. You can use walnuts, pine nuts, macadamia nuts, or any holiday nut combination of your liking.

Carrot Pecan Pesto

1/2 lb baby carrots (1/2 of a small bag)
1/2 cup pecans
vegetable or canola oil
1/4 cup grated parmesan cheese
dash of ground ginger
1 tspn fresh thyme, plus additional for garnish
1/2 cup olive oil
salt and pepper to taste

Preheat oven to 375˚. Lightly coat the carrots with a small bit of vegetable or canola oil. Place the carrots and pecans onto a baking tray. Bake for 15 minutes, remove from oven.

Place the roasted carrots and pecans, parmesan cheese, ginger and thyme into a food processor. Pulse until finely chopped. Keeping the machine running, slowly add the olive oil until fully incorporated. You may need to scrape down the sides of the mixing bowl a few times. Season to taste with salt and pepper, garnish with additional sprigs of fresh thyme.

Spicing Up Your Oatmeal!

Kale, Peppers and Eggs Sandwich

This recipe is by far not an original. In fact, its roots go back to one of the most traditional Italian-American classics, the peppers and eggs sandwich. There are a number of variations on this sandwich – my grandfather would often add hot dogs, and I’ve added shrimp or pancetta to mine.

This version takes a bit of a healthier route, with the addition of fresh kale. In true Italian-American style cooking, some of the measurements in this recipe are eyeballed. But with a dish like peppers and eggs, a little of this and some of that is always the perfect amount.

Kale, Peppers and Eggs Sandwich

Makes two fully packed sandwiches

1 green bell pepper, chopped
(you can learn more about my quick pepper slicing techniques by clicking here)
1 clove garlic, minced
1/4 yellow onion, chopped or grated
(you can learn more about my onion grating techniques by clicking here)
Olive oil
2 handfuls of fresh kale, chopped
4 large eggs
1 heaping teaspoon grated parmesan cheese (optional, but gives the egg a nice flavor)
Salt and pepper

Lightly coat the bottom of a pan on medium heat with olive oil. Add the garlic and onions, stir. Add the peppers, stir. Once the peppers are slightly softened and tender, add the kale. Season with salt and pepper. Add about a tablespoon of water to the pan, then cover the pan and lower the heat to medium-low. Let simmer for about 5 minutes.

In a bowl, scramble the eggs, parmesan cheese and a bit of salt and pepper. Once the kale has softened, give the peppers and kale one more stir to mix it together. Add the egg mixture, tilt the pan to make sure that the egg mixture is evenly distributed.

Once the eggs start to firm up, carefully flip everything in the pan with a spatula. Continue to flip and stir until the eggs are evenly cooked.

Serve the kale, peppers and eggs in a roll. I prefer adding a slice of provolone cheese. Enjoy!

Step 1. Stir together the garlic, onion and peppers in olive oil.

Step 2. Add the kale.

Step 3. Simmer until the kale softens.

Step 4. Add the egg mixture.

Step 5. Allow the egg mixture to cook and mix in with the veggies.

Step 6. Serve it up in a nice roll…add provolone cheese for extra zip!

Even my kids enjoyed it!