Surprisingly, my first trip to Trader Joe’s was this past week. We have one back home in Rochester, but it’s in Pittsford Plaza, so obviously, I don’t go. For those of you who are from Rochester, you know exactly why Pittsford Plaza is the epitome of the devil’s work. If you’re not from Rochester, just know that Pittsford Plaza is where peace and solidarity go to die. You will run into someone you hate from the 9th grade who will proceed to make awkward small talk with you, and then you’ll repeat this process about five more times.
My roommate, Grace, and I have a ~thing~ for vegetables and fresh produce. Grace decided to travel to Trader Joe’s for some good produce for a decent price and I tagged along. While I was there, I picked up some fresh veggies, herbs, and other random things- including a creamy coconut chicken thai thing.
Per usual, I’m frantically trying to use my fresh produce before it goes bad. I’ve had hearty food on the brain lately- mainly food that reminds me of Thanksgiving. That’s probably because pumpkin flavored things are constantly being shoved in my face. Last night I decided to make one of my favorite dishes that I previously experimented with this summer- brussel sprouts.
For all of you who are afraid of brussel sprouts- shut up. In fact, one of my most picky roommates, Andrew, said my brussel sprouts smelled “really good”. Brussel sprouts are so good for your disgusting college body. Packed with vitmain c, iron, potassium, and protein, the only way you can hate brussel sprouts is when they’re overcooked. When brussel sprouts are overcooked, they tend to smell- a smell that resembles sulfer. Ew. So watch your brussel sprouts when you cook them!
This recipe is GREAT for meal prepping. You’ll be left with about 3 servings worth.
You can find the original recipe for the brussel sprouts here.
Ingredients w/ Estimated Prices (for whole items):
- Betty Crocker Suddenly Grain Salad – Harvest Grain – $4
- Substitutable with: rice and/or quinoa
- 1 pound of brussel sprouts – $2.49
- 2-3 tbsp Maple syrup – $3.29
- 2-3 tbsp Balsamic dressing – $2
- 1/2 cup Dried cranberries – $2.49
- I used a salad toppers mix from Aldi’s. It has dried cranberries and mixed nuts.
- 1/3 cup Almonds – $3-$4
- Pre-cooked sweet potatoes cuz ur a lazy POS (or uncooked if you have the time)- $3
- Olive Oil – $2
- Start with the grains you’ll be using- they take the longest to cook
- Fill medium/large pot with hot water, place on stove, turn burner to hot, bring to a boil
- Place medium/large pan on stove, turn burner just a little bit past medium heat, let sit and get hot
- Place grains in the pot. Calculate cook time in accordance to the grains you’ll be using. The Betty Crocker grains take 17 minutes total, with me turning the bag of grains halfway through.
- While waiting- rinse brussel sprouts, then cut into halves. Mix together almonds and dried cranberries/cranberry mix into large bowl. If using Betty Crocker grains, stir together grain seasoning.
- Once the grains have been boiling for 8 or so minutes, lightly cover the heated pan in olive oil and place brussel sprouts in pan
- Season brussel sprouts with salt, pepper, and whatever else you desire- stir occasionally, let cook in the pan for 9 or so minutes until they achieve a dark green/golden brown color
- After about 9 or so minutes, pour about 2 or 3 tablespoons of maple syrup onto brussel sprouts. Repeat the process for balsamic dressing. Stir sprouts and dressings in pan to evenly coat.
- Remove both grains and brussel sprouts from heat
- Pour brussel sprouts into the large bowl with almonds and dried cranberries. Mix together.
- Mix together grains and seasoning, if provided.
- Lastly, place pre-cooked sweet potatoes in the microwave. Microwave for 2-3 minutes. Toss in bowl with brussel sprout mixture when ready.
- Plate grains and brussel sprout mixture!
Now put those leftovers in the fridge and eat ’em for the next day or two.
Total Estimated Cost: $5-$6
Total Cook Time: 17-20 minutes