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Glazed Brussels Sprouts with Polenta

Glazed Brussels Sprouts with Polenta

We need diversity in our diet to keep things interesting. This helps us get a wide array of nutrients in our system and diversity makes it easier to stick to our vegan journey. So today we are making Glazed Brussels Sprouts with polenta, made with ingredients we don't use that often or at all. 

First of all, we are cooking Brussels sprouts, a veggie that many people either love or hate. It has a strong flavour but as I mentioned when we made Vegetable Casserole with Brussels Sprouts and Beets, it all depends on how you cook them and what you cook them with. 

We are making glazed Brussels sprouts so we can balance the strong flavour with some slightly sweet tones. The glaze is a simple mixture of maple syrup, shallots, olive oil and pine tree nuts. 

We have polenta with orange undertones as a side dish. This was my first time cooking polenta and I think I've found a new kitchen staple. It was so easy to make, very cheap and it paired really well with the glazed Brussels sprouts. 

I often saw precooked polenta at the store but I had no idea how to cook it or what to use it for. It turns out polenta is a great low-calorie complex carb with a quite unique flavour. It can be used in many different recipes and is incredibly cheap. 

Polenta is the Italian version of cornmeal, although it is slightly different to the cornmeal consumed in North America. The texture is a bit grainy and it can be cooked into a creamy thick consistency or into a firmer product that you can even slice.

It used to be part of the Italian peasant cuisine since it was widely available and very filling. Polenta was a cheap way to feed big families. It has now become popular in many places around the world and we are taking advantage of all it has to offer. 

I like that it's a gluten-free option and since it's a complex carb it gives you loads of energy. You feel satiated for longer and you don't feel the need to snack in between meals. If you are looking to lose weight or just keep it on track, this is a great option for you. 

To cook polenta, you can simply boil it in water but I prefer to cook it in vegetable broth. I also add a bit more flavour with orange juice and a bit of zest. This gives it a sweet tangy flavour that makes it absolutely delicious.  

I recommend using organic oranges with no wax. Especially in recipes like this one where you are using the peel of the fruit. If you are unable to find wax-free fruit you can easily get rid of it. Wash your fruit with warm water or a water and baking soda mixture. 

In merely 30 minutes you can enjoy your Glazed Brussels Sprouts and the polenta. Not bad for a delicious well-rounded meal!

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Corn, Gluten, Olives, Soy

Ingredients

For the polenta

  • 1 orange (juiced)
  • 1 tsp orange zest
  • 1 cup polenta
  • 4 cups vegetable broth

For the sauce

  • 2 tbsps balsamic vinegar
  • 112 tablespoons flour
  • 1 tablespoon olive oil
  • 2 tbsps soy sauce
  • 1 cup water

For the brussels sprouts

  • 2 lbs brussel sprouts (cleaned)
  • 2 tbsps maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons pine seeds (roasted)
  • 4 medium shallot (thinly sliced)

Directions

  1. Preheat the oven to 370F (190 degrees).
  2. Mix the brussels sprouts with the olive oil, shallots and maple syrup and roast in the oven for 20 minutes, stir after half the time.
  3. For the polenta boil the vegetable broth and add the polenta and orange, stir occasionally and turn off the heat, let it set until all the liquid got absorbed.
  4. To make the sauce heat up the oil in a small pot and add the flour, roast it until golden brown for about 1-2 minutes, use a whisk and stir in the liquids, boil it until the sauce thickens and turn off the heat.
  5. For serving add some polenta and brussels sprouts on a plate and sprinkle the pine seeds on top, serve with sauce on the side, enjoy!

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