Sprouting Affection – Veggie Love Redefined…

Sides / August 29, 2013

The colors of North Carolina aren’t any prettier than during summer. Some prefer autumn or spring, but the deep, intentional and romantic green of the kudzu, the transparent mature and lacy leaves of the maple, and the lush bristles of the pine trees all speak in a language of life. It’s proof the earth is moving, changing, transforming sunlight and water into the vinous patterns of cellular intelligence. GREEN is just very cool.

As a kid I loved my greens. Although I think I was limited in the number of vegetables that I craved, I know I liked spinach and green beans. Limas were tolerable, and even a sprig of okra crossed my lips during visits to my Grandma on Sunday afternoons. But overall, I ate my veggies.

Are you still at odds with a few greens, that tortured you throughout childhood? I’m willing to bet that many of you put Brussel Sprouts very high on that list and just looking at the above photo is a little conflicting to say the least. But I have a solution. I can turn this bitter orb into a soft and velvety savory triumph. One that tastes like earth and sugar, all carmelized around jeweled raisins and pearlescent pine nuts. You can amaze your friends and neighbors and get a meal packed with nutrition and color. See how easy it is to do!

Roasted Brussel Sprouts with Apples and Honey

Prep Time: 30 minutes Total Time: 1 hour


4 C Fresh Brussel Sprouts washed, tough outer leaves removed if needed and stems cut off
2 to 3 granny smith apples diced into 1/4 inch cubes. Do not peel
3 T pine nuts
1/2 C golden raisins
3 – 4 T good oliveoil Salt and Pepper
3 T good, dark honey


  • Preheat oven to 400 degrees.
  • Toss brussel sprouts, apples,and raisins with with olive oil and sprinkle with salt and pepper. Lay out on large jelly roll pan. Sprinkle with pine nuts. Drizzle honey over all.
  • Place in oven for 20 minutes or until the vegetables have carmelized and are tender. Remove and let sit for 5 minutes. Serve!


Add a sweet white balsamic instead of the honey. Use pecans instead of pine nuts.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking