This recipe adheres to the notion that colorful plates are the healthiest of plates (and the most aesthetically-pleasing)! As a quick adopter of the ‘everything turmeric’ trend happening in food these days, I decided to roast some halved Brussels sprouts with olive oil, ground turmeric and salt and pepper for that rich taste and color that only turmeric can impart. Along with the green Brussels sprouts I roasted some sliced sweet baby peppers and sliced garlic. Serving this dish as is would be a delight, but taking it one step further and serving the tender veggies over cumin-scented black beans not only adds the rainbow of colors, but textures and flavors as well.
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Turmeric-Roasted Brussels Sprouts with Black Beans & Sweet Peppers
Ingredients:
- 1/2 lb. baby Brussels sprouts, ends trimmed and halved lengthwise
- 3 garlic cloves, thinly sliced
- 4 small sweet peppers, sliced
- Olive oil
- salt and pepper
- 1/2 teaspoon ground turmeric
- (1) 14.5-oz. can black beans (low sodium), drained and rinsed
- 1/2 teaspoon ground cumin
Directions:
- Preheat the oven to 375 degrees. Toss the halved Brussels sprouts, garlic and peppers in a mixing bowl along with 1/2 teaspoon of salt, a big grinding of black pepper 1 1/2 Tablespoons of olive oil, and the turmeric. Arrange the tossed veggies on a large baking sheet in a single layer. Bake for 18-20 minutes, or until the veggies are tender and lightly browned.
- In the meantime, heat the drained beans (along with the cumin, a pinch of salt and pepper) in a small saucepan, stirring often, over medium-low heat until warmed through.
- Serve the roasted veggies on top of the warm black beans.
Tagged: beans, black beans, brussels sprouts, cumin, ground cumin, ground turmeric, roasted vegetables, side dish, sweet peppers, turmeric, vegetarian
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