Thursday, March 23, 2017

Roasted Brussels Sprouts and Golden Beet with Spinach and Tempeh, Spicy Tomato Salad (No Added Fat)

Brussels Sprouts were on sale at the cooperative grocery store today, so I decided to try roasting them similarly to what I did for the Valentine's Day dinner. I also included a golden beet, cut into 3/8" cubes. At 450°F, I oven roasted the beet with onion for about 30 minutes and the Brussels Sprouts with onion for about 15 minutes. I did not broil, but removed from the oven; the beet looked and tasted good, so I just sautéed on cast iron the Brussels Sprouts and onion, along with (for my wife and me) tempeh, bell pepper, more onion, and chopped spinach. I added a bit of salt and garlic powder when I served. For my daughter, who doesn't like spinach or tempeh, I left out the spinach and used tofu instead of tempeh.

I also made a tasty tomato salad. I gave my daughter some tasty organic grape tomatoes that we also bought today. For my wife and me, I halved tomatoes, and mixed in chopped green chili pepper, ume plum vinegar, Indian black salt (kala namak), and freshly ground black pepper. I served brown rice, as well.


Dinner was good but the main course wasn't as flavorful as the Valentine's Day one. I thought that the tempeh didn't work as well with this dish as the tofu. I cooked oil-free, as I almost always do; a crispier tempeh may have been better.

Ideas for the future

I am so glad that it's so easy to get roasted and crispy Brussels sprouts without oil, but I should season with more spices like turmeric, lemon pepper (which I'm out of right now), and/or ground cumin, and with other ingredients like garlic or, like I did on Valentine's Day, tomato. I should experiment with it more, perhaps mixing the cooked sprouts into mashed sweet potato. Roasting other vegetable combinations would also be good.

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