Quick Corn, Edamame, and Brussels Sprouts (Vegan, Gluten-Free)

Hello friends: I apologize for my somewhat prolonged absence. Some things in my life took top priority last month while other tasks needed to step down temporarily.

Concepts and buzzwords such as ‘farm-to-table’ and ‘shortest travel time’ are gaining good momentum this year. Awesome! But let’s be real here. It’s not always possible to obtain freshly-picked, in-season produce to meet our culinary and nutritional needs. Frozen or canned vegetables are better than no vegetables, as I’ve previously preached.

Here for you is a quick side dish/warm salad that uses frozen corn, edamame, and Brussels sprouts. I think it would make a nice bento component if you’re into that sort of thing.  For non-vegans, parmesan cheese would be great on top of this.

 

Quick Corn, Edamame, and Brussels Sprouts (Vegan, Gluten-Free)

Adapted from Martha Stewart

Serves: 3 (as a side)
Time: 15 minutes

  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 shallot, thinly sliced
  • 1 cup frozen Brussels sprouts
    (I used PC Baby Brussels Sprouts.)
  • 1 cup frozen edamame
  • 1 cup frozen corn
  • salt, to taste
  • freshly cracked black pepper, to taste

 

  1. In a large skillet over medium heat, sautée the shallots and garlic in olive oil until tender, about 2 minutes.
  1. Add the Brussels sprouts. Cook and stir for 2 minutes.

Sauteed shallots, garlic, brussels sprouts
I used puréed garlic from a jar instead of a minced clove, which explains the spattering.

  1. Turn the heat up to medium-high. Add the edamame and corn. Cook for 5 more minutes until all veggies are warmed through.

corn, edamame, brussels sprouts, sauteed.
Home stretch of a sprint recipe.

  1. Turn off the heat and remove the skillet. Add salt and pepper, to taste.
  1. Serve with the rest of your meal, or go bachelor mode and eat it by itself.
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4 thoughts on “Quick Corn, Edamame, and Brussels Sprouts (Vegan, Gluten-Free)

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