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  • Jefferson Adams
    Jefferson Adams

    Roasted Brussels Sprouts With Pecans & Parmesan (Gluten-Free)

      Parmesan cheese, pecans, and red wine vinegar help these Brussels sprouts to shine.

    Caption: Image: CC--Edsel Little

    Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy!

    Ingredients:

    • 1 cup pecans, broken
    • 1 pound Brussels sprouts, cleaned and cut in half
    • 2-3 tablespoon extra-virgin olive oil, plus extra
    • 1 tablespoon red wine vinegar
    • ½ cup grated Parmesan
    • Kosher salt and pepper to taste

    Directions:
    Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside.

    Increase oven temperature to 450˚F. 

    Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper.

    Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char.

    Let sprouts cool, and then toss with pecans.

    Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

    Sprinkle with Parmesan cheese and serve.



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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try them. I did, and the rest, as they say, is history. I coaxed the recipe out of the chef, and never looked back. I make these delicious stouts on a regular basis. They make an excellent side dish for the holidays. Properly cooked Brussels sprouts should be caramelized and slightly black or burnt looking. This recipe makes enough sprouts to serve about eight to ten people.
    Ingredients:
    2 pounds Brussels sprouts, halved, ends trimmed and yellow leaves removed
    2 garlic cloves, minced
    ¼ cup of white wine
    2 strips quality bacon, cooked
    3 tablespoons olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper

    Preparation:
    In a frying pan, cook bacon until brown and set aside.
    Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl, and stir to coat.
    Heat pan to medium. Add garlic to pan and stir to prevent garlic from burning. When garlic is cooked, add brussels sprouts, flat side down to start. As sprouts begin to brown, flip them over and stir. When sprouts are lightly browned, add white wine and simmer 3-4 more minutes.
    Preheat oven to 400 degrees F (205 degrees C).
    Place cast iron pan on center oven rack, or, if necessary, transfer to baking sheet. Crumble bacon over the sprouts, and mix.
    Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.


    Jefferson Adams
    The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out. On another night, try dressing up the sprouts with for toasted walnuts, cranberries, maple syrup and a touch of balsamic; think savory dessert…
    Ingredients:
    1 pound Brussels sprouts, halved or chopped
    4-5 strips thick-cut bacon
    1 tablespoon butter
    1 small onion, diced
    2 cloves garlic, chopped
    1 ounce blue cheese crumbles
    Salt and pepper to taste
    Directions:
    Heat a large skillet over medium-high and cook bacon until crispy. Remove and let drain on a paper towel-lined plate.
    Reserve less than 1 tablespoon of the fat from the pan and add butter. Sauté the onions for 2-3 minutes. Add the garlic and Brussels sprouts. Cook for 10-12 minutes, stirring occasionally, until sprouts are golden-brown.
    Add the bacon and blue cheese and toss together. Season with salt and pepper if desired and serve immediately.


    Jefferson Adams
    Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner.
    Ingredients:
    2 pounds Brussels sprouts, trimmed; halved if large 2 tablespoons olive oil ½ cup diced good quality country ham 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise ½ teaspoon salt ¼ teaspoon freshly cracked black pepper 3 tablespoons freshly squeezed orange juice 1 tablespoon cider vinegar Directions:
    Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. 
    Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. 
    Drain sprouts into a colander, discarding the cooking water.
    Return empty pot to heat and reduce heat to medium-high. 
    Add olive oil, ham, leek, salt and pepper. 
    Cook and stir for 2 to 3 minutes until leeks are just tender. 
    Add sprouts; cook and stir for 2 minutes more or until heated through. 
    Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. 
    Cover sprouts with pan juices and serve.

    Jefferson Adams
    Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes.
    Ingredients:
    4 slices bacon, chopped 6 bone-in, skin-on chicken thighs (about 2½ pounds) 2 medium tart red apples, cored and cut into wedges 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft 2 tablespoons chopped fresh thyme 2 tablespoons whole grain mustard 1 teaspoon kosher salt 2 cups fresh Brussels sprouts, trimmed and halved if large Directions:
    In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. 
    Add chicken, skin side down, and cook about minutes until skin side is browned.
    Turn the chicken and cook another 5 minutes or so, and remove from skillet. 
    Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
    Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. 
    Put the chicken back in the skillet. Cover and simmer 10 minutes. 
    Add Brussels sprouts. Cover and cook 5 minutes. 
    Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through.
    Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes.
    Top with cider mixture.

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    Doritos does make a few gluten-free versions.     
    Just wanted to chime in. During my 2 plus years of healing I had joint pain and muscle pain with some of the nightshade mainly peppers and tomato. I stopped them. I can now eat them again. My theory is when my gut gets cc my holey gut dumps some of my food in my blood stream and my already ticked off immune system let's me know what is allowed. Apparently for a time nightshades  of potato, tomatos, and peppers were an issue. I was able to gradually introduce potatoes first and then tomatos, then
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