Snack Sprouts Recipes

SNACK SPROUTS

Snack Sprouts image

Make and share this Snack Sprouts recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time P3DT10m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup lentils
2 tablespoons onion powder
1 teaspoon garlic powder
2 tablespoons tamari soy sauce
1 pinch cayenne pepper (optional)

Steps:

Soak 1/2 cup lentils 8 to 12 hours, drain.
Sprout 3-5 days.
Rinse 2 times daily, grow until the length of shoots equals the seed length.
Place sprouts in a bowl and mix in 2 tbs onion powder, 1 teaspoons garlic powder, 2 tbs tamari soy sauce and a pinch of cayenne pepper (if desired).
Spread out thinly on a baking tray, and bake at 250°F until brittle and crispy, which takes about 1 hour.
Alternatively, the snack sprouts can be dried in a food dehydrator.
When the sprouts have dried out, store in a container with a lid, which will keep them dry and crisp. Enjoy!

Nutrition Facts : Calories 258.4, Fat 0.8, SaturatedFat 0.1, Sodium 2699.8, Carbohydrate 46.8, Fiber 14, Sugar 4.5, Protein 19.6

SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS

Sunny's Copycat Sweet and Sour Brussels Sprouts image

This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.

Provided by Sunny Anderson

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup balsamic vinegar
1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan
2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt
1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries

Steps:

Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.

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