Charred Brussels Sprouts with Sweet + Spicy Glaze

Brussels sprouts are one of those vegetables that people either love or hate! But if you serve them charred and with a delicious glaze and you may convert even the biggest skeptic.

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So are you for or against brussels sprouts? I must say that growing up I was wholeheartedly opposed to them, but then something changed. I think perhaps it was the fact that as a kid the fresh variety was less common where we lived, so the only ones we had come from the frozen sections, and they were mushy. Then about 8 years ago I bought fresh ones at the grocery store and let’s just say I have never looked back!

Also, fun fact of the day! Did you know it’s actually brussels sprouts, not brussel sprouts? Maybe only I was unaware of the additional s - or maybe I just blew your mind like mine was just blown just a few short minutes ago!

So what is your favourite way to eat them? I also think that cooked with Pancetta and Pine nuts is an instant winner with most people, but let’s be honest, adding bacon to almost anything is always an instant winner!

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prep time 10 minutes

cook time 25 hour

total time 35 minutes

servings 4

Ingredients

1 lb brussels sprouts

2 tbsp olive oil

salt + pepper

1/2 cup maple syrup

1/4 cup red wine vinegar

1/8 tsp red pepper flakes

1/4 cup slivered almonds

zest of 1 lemon

Instructions

Preheat oven to 425. To prepare wash and dry your Brussel sprouts then trim off the end of the core. Slice in half and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Toss to coat then place in oven for 20-25 minutes or until slightly charred (turning halfway to avoid burning).

In a small saucepan combine maple syrup, red wine vinegar and red pepper flakes. Simmer for 2-3 minutes then set aside.

Once your brussel sprouts are fully cooked place in a medium-sized bowl and pour the warm liquid over then carefully stir until everything is fully incorporated.

On a serving tray place your Brussel sprouts and cover with slivered almonds and lemon zest. Serve immediately.

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Sweet + Spicy Chilli Chicken with Crunchy Cucumbers

This sweet + spicy chilli chicken has everything that you love about takeout without all of the calories. Perfect served over rice or on its own!

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I don’t know about you guys, but I love chicken when it's sweet, sticky, + spicy. Most of the time at restaurants it’s deep-fried which is super yummy, but let’s be honest, not something that we want to eat all of the time.

So this recipe is a great alternative when you want that traditional take-out taste but without the calories. I also think that the cucumber is a great addition to freshen it up and add a crunchy freshness that is perfect for this dish.

This Chilli Chicken is perfect as a main dish served over rice, or, if you're like me, on its own as your full meal! I hope you enjoy this as much as I do!

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prep time 20 minutes + 1 hour brining

cook time 10 minutes

total time 1 hour 30 minutes

servings 4

Ingredients

1.5 lbs chicken breast

2 cups pickle juice

2 tbsp oil

6 cloves garlic

1 tsp red chilli flakes

3 tbsp white sesame seeds + more to garnish

1 tsp vinegar

1 tsp soya sauce

2 tbsp ketchup

1 1/2 tbsp honey

1 tsp sambal

1 long English cucumber cut into 1 inch pieces

2 green onions

Instructions

Cut chicken into 1-inch pieces and place in a ziplock bag. Pour pickle juice over chicken and allow to brine for 1 hour.

To make the glaze in a small bowl combine oil, garlic, chilli flakes, sesame seeds, vinegar, soya sauce, ketchup, honey and samba. Whisk until combined then set aside.

Drain chicken and pat dry using a paper towel. Using a wok or large frying pan cook chicken over medium heat for 5-8 minutes or until chicken is fully cooked and golden brown. Pour glaze over the cooked chicken and stir 1 - 2 minutes or until coated. Remove from heat, add in cucumbers and toss to coat. Garnish with green onions and sesame seeds - serve immediately.

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