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Author Notes: This is it. This is my new definition of an easy, quick and very delicious dinner. It was one night last week, when the dangerous empty-stomach-empty-fridge combination interrupted my seriously long working session. I was starving.
What I came up with turned out to be my new favorite quick dinner and a slight throw-back to my child-hood. When I was little, my mum used to make 'Heaven'n'Earth', a typical dish from the Rhineland containing Apples and Potatoes. My version though is a little fancier: Roasted garden apples, leeks and brussel sprouts with a honey-mustard-seeds-vinaigrette and almond flakes. YUM! —Tabea Latocha
Serves: 2 (as main) and 4 (as side)
grams brussel sprouts
handful almond flakes
- After washing all veggies, cut the sprouts in two and let them cook on low heat in 1.5l of water. Don't forget to add a pinch of salt! Meanwhile preheat the oven (180-200 degrees) and cut the apples and leeks in pieces of your choice, I rather tend to make slim long pieces because it looks better! ;)
- When the sprouts are ready, take them out of the pot. Prepare a casserole by sprinkling olive oil, salt and some mustard seeds on the bottom. Then add all the vegetables, a little more oil and some honey. Season it with salt, pepper and lemon juice and then top later with some more mustard seeds and almond flakes. Put it in the oven and serve after 15 minutes when it's all become nice and crunchy! Yum!
- You can prepare this dish very easily and serve it lukewarm or cold for brunch the next day, too. It goes well with meat, a piece of buttered toast or simply poached eggs.... Enjoy the laziness in you!