How much pumpkin is too much? Trick question... there is never enough. If you’re sick of your PSL but can’t quit this delicious pumpkin habit, try out a healthy use. Pumpkin gets a nice bite with the addition of apple cider vinegar and mustard.
Ingredients (Brussels sprouts):
12oz Brussels sprouts, bottom removed and halved
1 tbsp Chefs Life Cooking Oil
Salt
1 tbsp Chefs Life Cooking Oil
Salt
Ingredients (vinaigrette):
1/2 cup Chefs Life Blending Oil
1/4 cup pumpkin puree
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 sprig thyme
Water to thin
1/4 cup pumpkin puree
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 sprig thyme
Water to thin
Method:
In a skillet on medium heat, add in Cooking Oil. Once the skillet is hot but not smoking, add in the Brussels with a healthy sprinkle of salt. Let cook without moving for 6-8 minutes, or until one side is caramelized. Toss gently and let cook for another 3-4 minutes. Remove from heat and serve with vinaigrette.
Add all the vinaigrette ingredients into a jar with a sealable lid. Shake vigorously for 15-20 seconds. If the mixture feels too thick, add water to thin.