Roasted Brussels Sprouts and Sweet Mushrooms Salad


Roasted Brussels Sprouts.JPG

As you elevate from 20’s to 30’s, from 30’s to 40’s and from 40’s to 50’s and if you are just a little bit observant, you get to see changes happen to your body. Between twenty and thirty five these changes are small and fairly painless. Well, things start to change as you proceed to 50’s.

I was always thin and when I say thin, I mean really thin. I remember one time, when I was a kid, I was wearing a cape and we were standing in a very windy place. Suddenly, somehow the air started twisting and entered inside my cape making me a mushroom ready to take off. I was already standing in my toes. My father came to my rescue and he saved the world from yet another Mary Poppins! I was that thin a child!

During my adolescence and my adulthood, I was still thin but not as much. Nevertheless, I had never had a problem eating whatever I wanted as much as I wanted to. Now, and I mean after the age of 38 things have changed. And when I say changed, I mean changed completely. I am constantly on a weight control diet, meaning that I eat almost everything, but with caution. I, now, get to understand all those friends of mine talking to me about the hardship of a diet.

Roasted Brussels Sprouts.JPG

Everything I post in this site, I try it but in specific portions and weights. Well, is this a pain in the neck or what? What can I say, I try to console myself thinking that I spent many, many years eating whatever I wanted and now I don’t have really any repressed feelings. The truth is though, that not all the time does this trick work for me. I know that my human nature, just like everybody else’s, protests against this idea. Humans always want it all. We are never satisfied with the teeny, weeny. We want them all and we want them now.

Now, you will wonder why I am telling all this. I can tell you this much, I had no reservations in eating this salad and I ate a huge portion of it. It was de-li-ci-ous! For the mushrooms I used liquid stevia from  Nunaturals  a gift I received after participating at a competition MaryMoh from  Keep Learning Keep Smiling  blog had organized. Mary is from Malaysia and lives currently in Scotland. She has a beautiful blog and I was lucky enough to receive these sweet-literally-products. Thanks Mary!!

So, let’s proceed to make this delightful salad. And if you don’t like some of the ingredients, try at least the mushrooms. They were out of this world!

 

Roasted Brussels Sprouts and Sweet Mushrooms Salad

Ingredients

12 asparagus

700 gr. / 24 oz. Brussels’ sprouts

200 gr. /7 oz. white button mushrooms

 

For the Brussels’ Sprouts

Salt and pepper

1 tsp onion powder

1 tsp Herbes de Provence

3 to 4 tbsp olive oil

  Roasted Brussels Sprouts.JPG

For the Asparagus

Salt and pepper

1 tsp garlic powder

½ tsp ground cardamom

3 to 4 tbsp olive oil

 

For the mushrooms

½ tsp onion powder

½ tsp garlic powder

Salt and pepper

½ tsp dried thyme

½ tsp dried basil

2 tbsp balsamico

10 drops liquid stevia non-alcohol

  Roasted Brussels Sprouts.JPG

Instructions

Rinse all vegetables.

Cut Brussels’ sprouts in half lengthwise.

Cut mushrooms in slices.

Preheat oven to 175° C/350° F.

 

For the Brussels’ sprouts

Brush them with the olive oil and season with the spices and herbs.

  Roasted Brussels Sprouts.JPG

For the Asparagus

Brush them with the olive oil and season with the spices and herbs.

Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.

 

For the mushrooms

In a skillet put the mushrooms and herbs in medium heat.

Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.

Cook until all liquids are absorbed.

 

In a plate put the sprouts, the asparagus and the mushrooms and serve while they are warm.

Delicious my friends, simply delicious and with no regrets whatsoever!

Roasted Brussels Sprouts.JPG

 

 

5.0 from 5 reviews

Roasted Brussels Sprouts and Sweet Mushrooms Salad
 
Prep time

Cook time

Total time

 

Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Salad
Serves: 3

Ingredients/ Συστατικά
  • 12 asparagus
  • 700 gr. / 24 oz. Brussels’ sprouts
  • 200 gr. /7 oz. white button mushrooms
For the Brussels’ Sprouts
  • Salt and pepper
  • 1 tsp onion powder
  • 1 tsp Herbes de Provence
  • 3 to 4 tbsp olive oil
For the Asparagus
  • Salt and pepper
  • 1 tsp garlic powder
  • ½ tsp ground cardamom
  • 3 to 4 tbsp olive oil
For the mushrooms
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and pepper
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 2 tbsp balsamico
  • 10 drops liquid stevia non-alcohol

Instructions/ Εκτέλεση
  1. Rinse all vegetables.
  2. Cut Brussels’ sprouts in half lengthwise.
  3. Cut mushrooms in slices.
  4. Preheat oven to 175° C/350° F.
For the Brussels’ sprouts
  1. Brush them with the olive oil and season with the spices and herbs.
For the Asparagus
  1. Brush them with the olive oil and season with the spices and herbs.
  2. Put all of them in a large baking pan or in batches and bake until they are soft inside and crispy and golden on the outside.
For the mushrooms
  1. In a skillet put the mushrooms and herbs in medium heat.
  2. Saute them until they absorb their liquids about 5 minutes and pour the balsamico and stevia.
  3. Cook until all liquids are absorbed.
In a plate put the sprouts, the asparagus and the mushrooms and serve while they are warm.

 

5.0 from 5 reviews

Σαλάτα με Ψητά Λαχανάκια Βρυξελλών και Γλυκά Μανιτάρια
 
Prep time

Cook time

Total time

 

Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σαλάτα
Serves: 3

Ingredients/ Συστατικά
  • 12 σπαράγγια
  • 700 γρ. λαχανάκια Βρυξελλών
  • 200 γρ. φρέσκα μανιτάρια
Για τα Λαχανάκια Βρυξελλών
  • Αλάτι και πιπέρι
  • 1 κ.γ. σκόνη κρεμμυδιού
  • 1 κ.γ. βότανα Προβηγγείας
  • 3 με 4 κ.σ. ελαιόλαδο
Για τα Σπαράγγια
  • Αλάτι και πιπέρι
  • 1 κ.γ. σκόνη σκόρδου
  • ½ κ.γ. τριμμένο κάρδαμο
  • 3 με 4 κ.σ. ελαιόλαδο
Για τα μανιτάρια
  • ½ κ.γ. σκόνη κρεμμυδιού
  • ½ κ.γ. σκόνη σκόρδου
  • Αλάτι και πιπέρι
  • ½ κ.γ. ξερό θυμάρι
  • ½ κ.γ. ξερό βασιλικό
  • 2 κ.σ. ξύδι μπαλσάμικο
  • 10 σταγόνες υγρή στέβια

Instructions/ Εκτέλεση
  1. Ξεπλύντε τα λαχανικά.
  2. Κόψτε τα λαχανάκια Βρυξελλών στη μέση κατά μήκος.
  3. Κόψτε τα μανιτάρια σε φέτες.
  4. Προθερμάνετε το φούρνο στους 175 C.
Για τα Λαχανάκια Βρυξελλών
  1. Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
Για τα Σπαράγγια
  1. Αλείψτε τα με το λάδι και ρίξτε τα μυρωδικά και τα μπαχαρικά.
  2. Βάλτε τα λαχανάκια και τα σπαράγγια σε ένα μεγάλο ταψί και ψήστε έως ότου μαλακώσουν εσωτερικά και πάρουν ένα χρυσαφί χρώμα εξωτερικά.
Για τα Μανιτάρια
  1. Σε ένα τηγάνι βάλτε τα μανιτάρια, τα μυρωδικά και τα μπαχαρικά.
  2. Σε μέτρια φωτιά αφήστε να σωταριστούν μέχρι να απορροφήσουν τα υγρά τους περίπου 5 λεπτά.
  3. Ρίξτε το ξύδι και τη στέβια.
  4. Ψήστε μέχρι να τα απορροφήσουν τα μανιτάρια.
Σε ένα πιάτο σερβίρετέ τα όσο είναι ζεστά!

41 Responses to Roasted Brussels Sprouts and Sweet Mushrooms Salad

    1
  1. Roasted vegetables are the best and this combination with mushrooms makes your dish absolutely delectable!

  2. 2
  3. Sutapa says:

    Delicious and healthy …love it!

  4. 3
  5. Sherry says:

    I would totally give up dessert for these amazing veggies (and fungi) they look so very good. I came by from An Edible Mosaic and I will be following along.

  6. 4
  7. 5
  8. Esta receta me encantó se ve muy deliciosa,abrazos y abrazos.

  9. 6
  10. grace says:

    both asparagus and brussels sprouts have to be carefully prepared in order for me to enjoy them, and you’ve done a delicious job here! :)

  11. 7
  12. This is an absolutely beautiful roasted salad. Definitely no problem eating as much as you want-

    Velva

  13. 8
  14. I love brussel sprout and enjoyed seeing different recipe so that I could give it a try. I always cook similar way, but this sounds like a nice recipe to give it a try next time I cook brussel sprout (I cook like every week….haha). Thanks for the recipe Katerina!

  15. 9
  16. Beth says:

    What a delicious salad! And I know what you mean about our bodies changing – that’s why I work so hard at Pilates!

  17. 10
  18. MayMoh says:

    Oh wow….Katerina, you used the stevia in cooking! I can’t believe that. I have so far only used it in baking and drinks. So glad that you have been making good use of the NuNatural products. I really like the products and have been sharing some with friends and also trying to bake non gluten, non dairy and non sugar food for a few friends who are diabetic. Along the way, I’m eating much healthier food too :D And thanks lots for the mention of me and my blog. Hope you have a great week.

  19. 11
  20. Joanne says:

    I have to CONSTANTLY watch what I eat so I totally get it! A major pain. But when healthy food is as delicious as this…it’s not quite so obnoxious!

  21. 12
  22. Jeannie says:

    I could do with a bowl of that very healthy and delicious looking salad too! I am always trying to diet! No idea why I bothered, am still not loosing any of the extra weight!

  23. 13
  24. Cucina49 says:

    That is an absolutely gorgeous salad! I am completely addicted to brussels sprouts, so this is my kind of dish.

      14
    • Ram says:

      That looks excellent – I’ve never thughot about roasting squash with balsamic – it must bring out a great flavour!For some reason, my wife just won’t eat Brussels sprouts. I think she had a traumatic experience when she was a kid.I might give the roasting a shot and see if she gives it a go.

  25. 15
  26. Sissi says:

    Wonderful filling salad! I have never thought of roasting Brussels sprouts and even less of combining them with mushrooms. There are some exceptions around me but in general we all change in this matter after the 30s…

  27. 16
  28. I never came across such a combo but it looks incredibly healthy and quick to prepare!

  29. 17
  30. Juliana says:

    I agree with you in regards to weight…in spite of eating everything now, I kind of moderate…and I sure do not eat as I used to…
    This salad looks great…I could have this a a main meal…like the combination of the sweet mushrooms with the greens.
    Have a great week Katerina :)

  31. 18
  32. Nadji says:

    Une très belle assiette de légumes. Tu en feras manger aux plus réticents.
    Très belles photos. Bravo!!!!
    A bientôt

  33. 19
  34. Faith says:

    What a beautiful dish! Those mushrooms really do sound out of this world…I will have to try them, what a brilliant use for stevia! (And Mary is such a sweetheart!)

  35. 20
  36. Ambreen says:

    I’ve always been very thin & lucky to eat whatever I want without getting fat. But now, things have changed with age. This salad looks healthy & tempting, thanks Katerina for sharing the recipe!

      21
    • Rafael says:

      I just had to let you know that the balsamic brssuel sprouts were amazing. I improvised a little added a touch of bacon grease to the olive oil and sprinkled some fresh-grated parmesan just before serving.My kids, generally, refuse to eat any kind of cabbage, but they actually ate the sprouts and got seconds!!

  37. 22
  38. Claire says:

    This looks so delicious, no one would even think it was healthier for you. I love cooking with liquid stevia, it adds a natural sweetness. Can’t wait to try this!

  39. 23
  40. Kate says:

    I’m jealous of your “always-thin.” But at least I have a head-start on watching what I eat!

  41. 24
  42. I simply love how beautiful the brussel sprout looks when is cut open… this dish of roasted vegetables will be a big hit for my family… Btw, your plate is so lovely.

  43. 25
  44. Asmita says:

    I am big on salads and this is simply wonderful! I love your presentation, Katerina. It’s so lovely!

  45. 26
  46. I have never had a problem with my weight when changing decades…I always have had extra :-) I try to do moderation more. And this salad makes it easy, looks wonderful.

  47. 27
  48. kiki says:

    Τα λαχανάκια δεν τα έχω κάνει ποτέ ψητά! Μαλακώνουν; Ωραία φαίνεται!

  49. 28
  50. I have a new fondness for Brussels sprouts. These look great!

  51. 29
  52. How wonderful and healthy, I love brussel sprouts!

  53. 30
  54. Wizzy says:

    So true what you say. It is harder to stay lean as we age so it’s so important to eat more healthy salads. This one does look quite tasty too.

  55. 31
  56. It looks amazing, I like brussels sprouts a lot.

  57. 32
  58. I love brussel sprouts & your pics are gorgeous :-)

  59. 33
  60. divya says:

    Looks so yummy!! Nice inviting clicks..

  61. 34
  62. Sandi says:

    What a beauty…love, love brussels sprouts!

  63. 35
  64. ΕΛΕΝΗ says:

    Κατερίνα μου απίθανη σαλάτα, φαντάζομαι άρωμα και γεύση!!!!
    Φιλιά πολλά, καλή εβδομάδα!!!

  65. 36
  66. Ria says:

    You make them looks really good; it is something |I have to add to our menus What are yhe chances we would have the same china; we know we have great taste.
    Rita

  67. 37
  68. mm_skg says:

    Πολυ μου αρεσουν τα λαχανο-συνδευτικα! Προσπαθω να φανταστω την γευση και το αρωμα τους!
    Καλη εβδομαδα!

  69. 38
  70. CCU says:

    I love the presentation my friend what an exquisite dish :)

    Cheers
    Choc Chip Uru

  71. 39
  72. Καλημέρα Κατερίνα και καλή εβδομάδα! Έχεις απόλυτο δίκιο σε όσα γράφεις, όταν δεν πρέπει να φάμε κάτι, τότε είναι που το θέλουμε περισσότερο! Αυτό βέβαια δεν σημαίνει ότι και μια υγιεινή και πιο ελαφριά πρόταση δεν μπορεί να είναι πεντανόστιμη! Η σαλάτα σου με τον απλό αλλά ωραίο συνδυασμό υλικών αποτελεί τρανό παράδειγμα! Και όντως τα μανιτάρια πρέπει να είναι υπέροχα μαγειρεμένα με αυτόν τον τρόπο! Ωραιότατη πρόταση για να συνοδέψουμε το ψητό μας κρεατάκι!
    Φιλιά!

  73. 40
  74. Ξανθή says:

    Εκπληκτικό, μου έφεραν χτες μανιτάρια πάω για τα υπόλοιπα, δεν ξέρω βέβαια αν θα βρω σπαράγγια!!
    Καλημέρα κι ευχαριστώ πάρα πολύ για όλα

  75. 41
  76. Ola says:

    I am trying to eat less but this is difficult when it’s getting colder and colder outside!
    beatiful presentation

    Blog about life and travelling
    Blog about cooking

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