Asian · Dairy-Free · Dinner · Healthy · Homemade Takeout · Lunch · Main Dishes · Sauces & Spreads

Roasted Potatoes & Brussel Sprouts with Honey-Hoisin Sauce

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Lazy weekends are my favorite. I love having absolutely nothing to do and nowhere to go. That’s not to say I don’t like a little activity and adventure. This past weekend was actually the perfect mix of something to do and nothing to do. Matt and I spent Friday night in the suburbs with his family, and then on Saturday drove a couple hours to go skiing at Windham, a skiing resort in upstate New York.Being from the Midwest, skiing wasn’t ‘a thing’ for my family. Our two major vacations every year were warm weather destinations. But for northeasterners it’s easy-peasy to hit the slopes for a day. And it’s no wonder they do, skiing is legit awesome. I still consider myself a beginner as my first experience was at the age of 20, my second at age 25 and just three times since then, but I become more of a pro every time. It’s such a great way to spend time outdoors, both having a blast and getting a good workout.

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As much as I love skiing, I was still happy to have all of Sunday at home; no plans and no obligations. I started the morning with a mug of coffee and the most recent issue of Bon Appetit. As always, I kept my eyes peeled for inspiration and, not surprisingly, I found it. This simple homemade hoisin sauce was featured in the mag as a versatile Asian- style sauce for smothering pork chops or adding flavor to a simple bowl of rice (get the recipe here). It looked oh so rich and creamy, I knew immediately that this sauce, some roasted veggies, and a mound of nutty brown rice would be a delicious and healthy recipe for dinner, and equally perfect for bringing to work for a cheap and healthy lunch. So I whipped up this super easy recipe of soy sauce, honey and tahini, and drizzled it over brown rice, roasted potatoes and brussel sprouts, and pan fried tofu. Perfection. I love roasted brussel sprouts, but they can be pricey. So I added the potatoes to add substance without spending a fortune (plus, I just love roasted yukon golds).

This Honey Hoisin is truly a winner. It’s easy, flavorful, and made with simple and pure ingredients that I often have in my kitchen already. Use any combination of veggies, meat and grains as a base for this sauce and you’re good to go. Thx, Bon Appetit!

Roasted Potatoes & Brussel Sprouts with Honey Hoisin Sauce
Serves: 4   Start to Finish: 1 hour
Calories per Serving: 500 (not including optional protein addition)

Ingredients

1.5 lbs Yukon Gold Potatoes
1 lb Brussel Sprouts
1.5 tablespoons Canola Oil
Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1 cup Brown Rice, dry
4 servings Meat, Fish or Plant-Based Protein (optional)
1/2 cup Honey Hoisin Sauce (recipe follows)
2 tablespoons Canola Oil
3 cloves Garlic, minced
1/3 cup Low Sodium Soy Sauce
3 tablespoons Honey
2 tablespoons Tahini Butter
2 tablespoons Distilled White Vinegar
2 teaspoons Sriracha
Salt and Pepper

To Make

Preheat oven to 400 degrees.

Start cooking rice. Add rice and 2.25 cups water to a medium sauce pan. Add 1/2 tsp salt. Bring to boil. Reduce heat, cover with lid, and allow to simmer for 35-40 minutes.

Meanwhile, roast veggies. Cut Brussel sprouts and potatoes into large bite-size pieces. In a bowl, toss veggies with canola oil, 1 tsp salt, garlic powder, paprika, and pepper. Spread out evenly into baking sheet. Bake for 40-50 minutes.

Make the Hoisin sauce while rice and veggies cook. Add oil and minced garlic to a small-medium sauce pan over medium heat. When garlic begins to sizzle, cook for another minute or two. Add the remaining ingredients to the oil and garlic, whisk until smooth. Continue cooking for about 5 minutes, whisking occasionally. Remove from heat and season with salt and pepper. I didn’t add salt, just 1/4 tsp pepper. Set aside.

At this point, prepare your protein (optional). I used a 1.5 ounce serving of pan-fried tofu, adding about 80 calories.

When rice is finished, remove from heat and allow to sit, covered, until veggies are done. Divide rice, veggies and protein evenly into 4 portions. Top each serving with 2 tablespoons of sauce and garnish with sesame seeds.

Skiing Feb 2016

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