This is a great side dish to add to any seasonal menu. Delicious and nourishing, it takes advantage of wonderful foods that are in season right now. Eating foods that are in season means they have more nutrition. Typically they’re also less expensive which is definitely a good thing.
Autumnal Mash with Crispy Brussels Sprouts
Equipment
- Note: for ease of cleanup you can line a rimmed baking sheet with either parchment paper or a silicone Silpat® baking mat
Ingredients
- 1 medium cauliflower head, roughly chopped (save the leaves to use as a green vegetable in another dish)
- 2 Gala apples, peeled, cored and roughly chopped
- 2 large shallots, cleaned and roughly chopped
- 1 tablespoons fresh rosemary leaves, minced
- 2 tablespoons extra virgin olive oil , divided
- Sea salt and black pepper, to taste
- 1 pound Brussels sprouts, washed, trimmed, and halved
- 2 garlic cloves, finely minced
- 2 tablespoons organic whole cream
- 2 tablespoons organic unsalted butter
- ½ cup pistachios, shelled and roughly chopped
Instructions
- Preheat oven to 375°F, prepare rimmed baking sheet
- Add cauliflower, apple, shallots, rosemary, sea salt, pepper, and one tablespoon olive oil to a large bowl. Toss to combine.
- Spread this mixture onto baking sheet, place in over and roast until the cauliflower is fork tender, 25-30 minutes
- To prepare Brussels sprouts:Heat the remaining olive oil in a large pan over medium heat.Add the garlic. Cook, stirring frequently, until garlic is fragrant, less than 1 minuteAdd Brussels sprouts. Cook, stirring occasionally, until they are crispy and starting to brown, about 15 minutes.
- To assemble:When cauliflower mixture is finished, place in a large mixing bowl. Add cream and unsalted butter and mash (with a potato masher or an immersion blender) until smooth.Spread the mash in a large serving dish, top with the Brussels sprouts, and garnish with pistachios.Enjoy!
