Brussel Sprout Bake with Leek and Sage
In a recent post on the food possibilities for roasted vegetables, I listed 16 different types of vegetables. Now, I’m not a math person in the slightest, but a bit of Internet research suggests that the total number of veggie combos (from any 2 to all 16) would be “factorial 16” or approximately 21 trillion different dishes! To put it mildly, we’ve got plenty of scope to experiment.
I’ve certainly been on a roasted-vegetable roll and suspect it will go on all winter. First, these vegetables are easier on my wallet; they tend to be plentiful and cheaper in the winter. Second, they’re good for me, being full of super-healthy nutrients. And, finally, I can just about eat them to my heart’s content. Ever heard of anyone overdosing or gaining weight on brussel sprouts? Me neither.
This recipe came about because I thought brussel sprouts would be delicious with leeks, which are sweeter than regular onions, and that fresh sage, which I love, would suit the combination. So I just threw them all together and then decided to sprinkle on some grated sheep romano cheese. Yum!
The point of roasted vegetables is that you don’t have to be fussy about quantities. So, if you follow this recipe, don’t worry if you use different amounts. Just go for it!
Makes 1-4 servings
- 2-3 cups of brussel sprouts
- 1-2 leeks, sliced
- 1-2 tbsp. fresh sage, chopped
- 1 tbsp. oil
- ½ tbsp. balsamic vinaigrette
- Cooking spray
- Salt, to taste
- Prepare brussel sprouts by cutting off the stem at the bottom and then halving each one. Keep any leaves that fall off.
- Mix sprouts, sprout leaves, sliced leeks, and sage in a bowl.
- Add oil and vinaigrette and toss.
- Spray a shallow cooking pan with cooking spray.
- Bake in 375° F oven for 20-25 minutes or until you can pierce a sprout with a fork. Onions will be dark brown at this point.
- Serve and salt to taste.
For Weight Watchers: The only thing that counts in this recipe is the tablespoon of oil. Measure the quantity of your finished dish and decide on your number of servings. Divide the servings by 3 points to get your point-value per serving.