Welcome to Cook Me Healthy!

On this blog, you will find delicious recipes and fun fitness tips to lead a healthy, yummy life!
All the recipes follow the same philosophy:
*I use real food, whose ingredients I can pronounce, and cook them in the healthiest, tastiest ways possible
*I use herbs and spices to liven your taste buds in order to rely less on added sugar, salt, and fat
*Natural sweeteners such as maple syrup, honey, and sucanat are used- white sugar is used sparingly, if at all
*I cook as seasonally and locally as possible for utmost freshness and flavor
*Several recipes are vegetarian and vegan friendly
*I never deny a sweet tooth: the key to eating well is 90% healthy and 10% indulgence!
*All my food is prepared lovingly and mindfully


Monday, March 26, 2012

Truffled Brussel Sprouts with Cashews

The inspiration for this yummy dish came from two places: 1) The Dining Room in Miami, a lovely restaurant my husband and I visited last week when we were on vacation, and 2) An appetizer my friend Khyati made for a Mad Men cocktail party we hosted last night. I had never eaten brussel sprouts with any kind of nut, and I had NEVER thought of adding truffle oil to roasted brussel sprouts. Silly me, because those two things make brussel sprouts even more heavenly than they already are, and instantly elevates them to an elegant side-dish that everyone clamors for. This dish is very straightforward to prepare, smells and tastes AMAZING, and for all my friends out there who complain I use too many ingredients, this one has but a few, so go ahead and try it!

Makes 4 large side-dish servings

Ingredients
1 1/2 lb brussel sprouts, quartered
drizzle olive oil
1/4 tsp ground pepper
1/4 tsp salt
1-2 tsp good quality truffle oil, divided
1/3 lb cashews, roughly chopped

Preheat the oven to 350 degrees. Toss the brussel sprouts, salt, pepper, olive oil, and half the amount of truffle oil you are using together in a casserole dish. Bake for 20-25 min, or until the brussel sprouts are tender and slightly crispy (this may depend on how big they are). Meanwhile, toast the cashews on a baking sheet in the same oven for about 5-7 minutes until golden brown. Stir the cashews and the remaining truffle oil into the brussel sprouts, and serve.


5 comments:

  1. Looks pretty easy and delish to me. Thanks, Resh. BTW, I made the artichoke pesto sandwiches last night, which you taught me,and they are still a hit in my kitchen:)

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  2. delicious side dish for virtually any entree

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  3. Finally, alaina might actually eat her brussel sprouts...results to follow!

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  4. Commercial Fitness equipment including treadmills, ellipticals, bikes and custom strength equipment. You can find our nearest provider for Fitness equipment orlando.

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  5. Add chorizo or pancetta for flavour.

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