Tangy veggie bake
I was always thinking that the coldest month in London is March. Coming back home after spending two months in south India definitely didn’t make me change my mind. Not only it’s freezing cold but also my body clock got completely confused and is telling me all the time that Christmas is around the corner. Probably, my body is used to the fact that after piping hot days winter should come and bring “Thanks God It’s Christmas” time.
That was my explanation of a strong broccoli craving until I reminded myself that I just completed my Ayurvedic course. So instead of asking Google I went straight to the Ayurvedic food glossary.
Apparently according to Ayurveda, brassica (a scientific name for Brussel sprouts) is recommended to be eaten in spring. It decreases kapha in us (cold, heaviness, sluggishness – you got me ) and helps to eliminate all this fat we were storing for winter (so yeah cabbage instead of muffins now). The chemist in me was particularly excited to know that according to recent studies brussel sprouts contain phyto nutrients, so called glucosionates, which in acetic conditions of our stomach could inhibit unhealthy protein formations aka cancer!!!
Isn’t it amazing how the chemistry lab is constantly functioning in every cell of our body? I was so excited to read about all of this that nearly forgot to finish the second portion of my bake.
By the way back to it, feeling happy that Ayurveda approves my cravings I decided to make one of my favourite brussel sprouts dish ever. Three "T" things which makes it so awesome:
- Time - very fast and easy
- Taste - sour and sweet and caramel and tangy..yum!
- Texture - soft and at the same time chewy.
I accompanied it with parsnip but I’m pretty sure that small potatoes will work as well. And if you have leftover potatoes it would be even better as it will taken even less time to cook.
The only thing, ashtangi out there, sorry but don’t eat it for dinner before practice. I tried and…just don’t ;)
Oh, and by the way another name for Brussels sprout’s family of veggies is crucifereous cause their flowers remind the cross which might be a cause of us cooking them for Christmas (kidding…or not?).
250 gr Brussels sprout 250 gr
1 big or 2 medium Apples (choose sour ones)
2 medium Parsnips
1 tbs olive oil
3 tbs dark soy sauce
5 tbs balsamic vinegar
Chop brussels sprout in halves, apples in quarters and parsnips into 2-3 cm chunks (don't peel them please, a good wash would be enough) and place in a baking tray. Whisk together olive oil, soy sauce and balsamic vinegar and pour the mixture over veggies. Mix well until dressing covers all the pieces. Cover with a foil (optional but it will guarantee that your veggies won't over dry) and place in the oven at 180C for 20-30 min or until tender. Put under the grill for 2-3 min before serving.