Roasted Brussels sprouts with spelt spaetzle

Name: Roasted Brussels sprouts with spelt spaetzle
Prep time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 200 g light spelt flour; 150 g wholemeal spelt flour; 4 tbsp pecan nuts; 800 g Brussels sprouts; 1 organic lemons; 3 tbsp olive oil; 2 tbsp balsamic vinegar; olive oil; 2 tsp salt; ¼ tsp turmeric; 2 tbsp rosemary; a little pepper

main dish Autumn

Total: 1 hr 20 min. | Active: 30 min.

vegan, lactose-free

1260 Likes

Brussels sprouts may not be one of the most popular vegetables, but I love them. I'm especially partial to them roasted, which is why I have suggested preparing them as such in this recipe. Because it's autumn, I'm serving them with vegan spaetzle, which is just as easy to prepare as regular spaetzle. This dish is perfect as a simple evening meal or as part of an autumn platter. I can imagine it going beautifully with roasted squash, mushroom ragout and cranberry sauce.

Recipe by:
Fanny Frey - fannythefoodie

Ingredients

for 4 person

Spaetzle dough
200 g	light spelt flour
150 g	wholemeal spelt flour
1 tsp	salt
¼ tsp	turmeric
3 ½ dl	water

Brussels sprouts
800 g	Brussels sprouts, halved
3 tbsp	olive oil
2 tbsp	balsamic vinegar
2 tbsp	rosemary, finely chopped
1 tsp	salt

To prepare the spaetzle
	salted water, boiling
	olive oil for frying
1	organic lemon use grated zest and 1 tbsp of juice
a little	pepper

To serve
4 tbsp	pecan nuts, coarsely chopped, toasted

How it's done

Spaetzle dough

Mix the flour, salt and turmeric in a bowl, create a well in the middle. Gradually pour the water into the well while stirring, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Brussels sprouts

Mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake:

Approx. 20 mins. in the centre of an oven preheated to 220°C.

To prepare the spaetzle

In batches, spread the dough onto a wet chopping board using a spatula. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon and keep warm. Prior to plating up, heat a dash of oil in a frying pan. Fry the spaetzle in batches, mix in the lemon zest, lemon juice and pepper.

To serve

Plate up the spaetzle, top with the Brussels sprouts, garnish with the pecan nuts.

Show complete recipe