Roasted Garlic Brussels Sprouts Au Gratin
Skill Level: Easy
Prep Time: 10 Minutes
Total Time: 45 Minutes
Servings: 6
Cost Per Serving: $0.67
Ingredients
| 1 1/2 lbs | Brussels Sprouts, cleaned and halved |
|---|---|
| 1 head | Garlic, halved horizontally |
| 1/2 cup | Cooked Millet |
| 1/2 cup | Parmesan or Pecorino Cheese, grated |
| 1 tbsp | Balsamic or Sherry Vinegar |
| 1 tsp | Lemon Zest |
| 2 tsp | Fresh Thyme, finely chopped |
| 2 tbsp | Olive Oil |
| To taste | Sea Salt and Freshly Ground Black Pepper |
Directions
- Preheat the oven to 400 degrees F.
- Toss the Brussels sprouts and garlic halves with the vinegar and 1 tbsp olive oil in a bowl. Season with salt and pepper and place in a baking dish which is large enough that they are evenly spread across the bottom.
- Bake for 20 minutes.
- Combine millet, cheese, lemon zest, thyme, and remaining olive oil. Sprinkle over the top of the Brussels sprouts.
- Bake for another 15 to 20 minutes. Remove when golden brown.
Nutrition
- Millet is an ancient grain that is naturally gluten-free. It is high in fibre and is also a source of B vitamins which are used to convert food into energy.
- Millet is also high in minerals such as iron, magnesium and phosphorus. Iron is required for red blood cells to carry oxygen around the body. Magnesium and phosphorus are essential for strong and healthy bones.
- Like many whole grains, millet is rich in plant nutrients such as phytic acid and phytate. Phytic acid may help to lower levels of “lousy” LDL cholesterol, while phytate is being studied for its potential to reduce cancer risk.
Honey Spiced Roasted Chestnuts
Skill Level: Easy
Prep Time: 10 Minutes
Total Time: 45 Minutes
Servings: 10
Cost Per Serving: $0.87
Ingredients
| 3 cups | Chestnuts (you can use the pre-cooked, vac-packed chestnuts too) |
|---|---|
| 2 | Rosemary Sprigs |
| 1 tbsp | Honey |
| 1/2 tsp | Ground Cinnamon |
| 1 1/2 tbsp | Butter or Olive Oil |
Directions
- Preheat the oven to 400 degrees F.
- If you are roasting the chestnuts yourself, use a paring knife to slice lengthwise across each chestnut.
- Soak the chestnuts in hot water for about 5 minutes.
- Place on a baking tray and bake for about 30 minutes. Remove and allow to cool.
- Carefully remove each shell.
- Toss the cooked chestnuts in melted butter or olive oil, rosemary, and cinnamon. Drizzle with honey and serve.
Nutrition
- The season for chestnuts is from October to the end of December. When purchasing chestnuts, they should be firm, they should not rattle when shaken, and discard anything with holes or mold.
- Chestnuts should be stored in the refrigerator until about a day before cooking.
About ELLICSR Kitchen
The ELLICSR Kitchen program is designed to support people with cancer by teaching the skills and information needed to help manage your diet.
The ELLICSR Kitchen hosts a series of dynamic healthy cooking demonstrations led by Wellness Chef Geremy Capone and Registered Dietitian Stephanie Gladman. Demonstrations feature:
- Healthy, simple and delicious recipes
- Special guest appearances
- Tasty samples
Visit www.ellicsr.ca to learn more
