Fried Corn Harvest Loaf and Roasted Brussels Sprouts
|
Author: Mike Hipp Status: published license cc-by-sa tags: vegan, corn, vegetarian, dinner, supper, delicious, roasted, sprouts, harvest loaf, brussels sprouts, roasted brussels sprouts, vegan meatloaf, meatloaf, fried corn, wholefoods harvest loaf,
|
Share on TwitterOMG delicious.
Fried corn is easy. Heat up some vegetable oil in a large skillet to medium high and pour in a bag of frozen corn. Cover and cook undisturbed for 10 minutes. Stir and stir every 10 minutes until about 40% of the corn is nice and brown and has developed sugar.
Roasted Brussels Sprouts with Roasted Carrots. Cut sprouts in half and add to a large bowl. Pour in some baby carrots. Drizzle liberally with olive oil. A dash of salt and a dash of pepper. Drizzle with about 2 teaspoons real maple syrup. Stir well to combine and then pour onto a large baking sheet. Arrange sprouts so that there is space between. Throw in the oven and turn oven onto 400 an set timer to 40 minutes. It's okay that the oven is not preheated.
For Harvest loaf. This is a Wholefoods product. I put the whole loaf in a large piece of aluminum foil and then pour over than a can of tomato sauce and some barbque sauce. Make a pouch of the aluminum foil and bake with the brussels sprouts or at 400 for about 45 minutes is you're not making them with the sprouts.
