Brussel sprouts are perhaps the most hated vegetable amongst Dutch children. I used to whine and moan when I’d see them on the kitchen counter as well, but somewhere in my teens I developed a taste for them and found myself actually enjoying brussel sprouts. When prepared well, mind you. Still not a fan of the boiled kind. I’ve figured out exactly how I like them and now I greatly enjoy a good brussel sprout dish every now and then.
Today I have a very autumnal recipe for you, using the best seasonal veggies in a delicious, full-bodied dish. It’s a honey-glazed brussel sprouts, pumpkin, lentil and pecan roast!
1/2 hokaido pumpkin
350g cleaned brussel sprouts
1/2 cup lentils
handful of pecan nuts
This amount yields two portions.
Start by prepping your vegetables. Cut the brussel sprouts in half, dice the pumpkin, dice the onion, and if you’re using dried lentils, rinse and boil them for 10 minutes.
Heat up some olive oil on a pan over medium/high heat, and sauté the onion. When the onion becomes a bit see-through, place your brussel sprouts onto the pan with the cut side facing down. Allow them to soften and brown a little bit, before stirring them and adding the pumpkin. When the pumpkin has softened as well, add the lentils and pecans, and salt and pepper to taste. I like to make this dish nice and peppery (goes great with the brussel sprouts) so I add an extra dash of pepper. When all the vegetables have softened nicely and the dish is almost done, all there’s left to do is to add about a tablespoon or two of honey and stir really well so that everything is nicely covered in a thin layer of honey.
And that’s it! As always, this recipe is nice and easy to make and it’s so good and healthy! It’s protein packed and full of delicious veggie goodness, the perfect way to end a rainy autumn day. Enjoy!