Fresh ground nutmeg on Brussels sprouts has always been a favorite of mine. Our nutmegs were looking a little tired, so I decided to try use my CPTG (Certified Pure Therapeutic Grade) cardamom essential oil as a substitute. It has a similar warm spice taste and works — might even be better! Give these wonderful green globes of deliciousness it a try over the holidays or anytime. The recipe is very easy—you won’t need it next time you make it.
Set a medium-sized pot of water to boil. Parboil the Brussels sprouts for 5-8 minutes (test for al dente; edible but not quite tender), drain and place in an ice bath or run cold water over the Brussels sprouts to stop the cooking. When cooled, set aside on a clean cloth or in a sieve to dry the vegetables.
Melt 2-4 tablespoons of butter in a sauté pan. Set heat to medium. Add Brussels sprouts, cut side down in the pan. Keep checking on them and turn once the cut side is brown and caramelized.
Prepare your cardamom oil blend. Use a ramekin to melt another 1/2-1 tablespoon of butter in the microwave or small pan. Alternatively, you can use extra virgin (no need to heat) or a combination of both. When melted, add a drop of doTERRA cardamom oil and gently blend.
When the butter and the Brussells sprouts have brown and caramelized, turn the heat off. Push the vegetables to one side or make a space in the center of the pan and add the cardamom/evoo blend. Gently toss the Brussells sprouts and the oil blend to evenly coat the vegetables.
Before serving, finish with a sprinkle of course sea salt and fresh ground black pepper to taste.
P.S. Did you notice I posted another recipe with cardamom? Guessing that I like (dare I use the word "love") cardamom? Check out this recipe for Cardamom & Wild Orange Raw Date Nut Balls.
This recipe is a bit time-consuming, so think about inviting a friend to assist. The time will pass quickly with a cup of tea and good conversation. I introduced this recipe today at our doTERRA Essential Oils 101 class today given by Karen & Jackie and held at Mary Ann Andrew's lovely Dream Catcher Ranchito in Santa Fe. The recipe makes about 24 delectable bites.
Fine chop the dates and place in a medium sized bowl. Add all nuts to a blender or food processor and pulse for about 30 seconds to a minute or until the nuts are chopped to medium-fine texture. It will start to form a ball in your food processor when at the proper consistency.
Add the nuts to the bowl with the dates and mix well with hands.
In a small ramekin or large spoon, add teaspoon of maple syrup or maple agave and the essential oils. Gently blend with a finger or toothpick and drizzle over the mixture. Use the spoon to mix and to use every bit of the syrup and oil in the mixture. Taste the mixture and if it needs extra moisture, sweetness, or both, add another ½-1 teaspoon of syrup.
Form mixture into a large ball (will be the size of a small bowling ball) and cut into quarters. Break each quarter into pieces and roll into small ½ inch balls – each quarter will make about 6 balls. Set aside on a parchment-lined tray.
Prepare your toppings (if using nuts, fine chop) – place small amounts on plates or in small bowls. Roll balls in toppings and set aside on a tray lined with a fresh sheet of parchment. Refrigerate for up to a week and serve chilled or room temperature.
*These are the three toppings used at the November 22, 2014 class at MaryAnn’s Dream Catcher Ranchito, Santa Fe.