Dried and Gone to Brussels

By Chef Melanie Robinson

This recipe is one of our most popular dishes when fall hits! This is the true season of fall beauty with harvests of squash, carrots, parsnips, sweet potatoes, brussels sprouts, and all that kale. Unsure of what to do with all that Kale you grew? Well, beside putting it in everything, this recipe will be a hit in your fall recipe box!

We call it Dried and Gone to Brussels.

Ingredients 

1-pound of brussels sprouts wash, trimmed and cut in half.

1-pound sweet potatoes, peeled, washed, and cut into bite sized cubes.

1-pound parsnips, peeled and diced into bite sized cubes.

1 bunch of kale (your favorite variety) cleaned, trimmed from stem, and cut into bite sized pieces. 

½ cup toasted pumpkin seeds.

½ cup dried sweetened cranberries.

2 tart apples, such as granny smith, peeled, and bite size dice.

¼ cup Dijon mustard.

¾ cup grain Dijon mustard.

1 cup pure maple syrup.

½ cup crumbled goat cheese.

1 tsp salt.

1 tsp cinnamon.

½ tsp nutmeg.

1 whole pork tenderloin, silver skin removed. 

Olive oil ½ cup.

Method

  • First combine the Dijon mustard, grain Dijon mustard, salt, and maple syrup, mix until combined. Reserved half the mustard mixture in a separate container. 
  • Trim the pork tenderloin of silver skin. In a container or plastic bag, pour over ½ of the maple mixture over the pork tenderloin and marinate for approx. 45 minutes in the fridge while the other ingredients are prepared.
  • Wash the brussels sprouts, trim off ends, and cut in half, place on a large cooking sheet pan.
  • Peel the sweet potatoes and cut them into bite sized cubes, place on the cooking sheet with the sprouts.
  • Peel the parsnips and dice into bite sized cubes. Try to keep the sprouts, sweet potatoes & parsnips all the same size as you’re roasted together. 
  • Using your favourite variety of Kale, wash leaves and pull them away from the stem, compost the stems, spin in salad spinner, and cut into bite sized pieces, set aside. 
  • Put pumpkin seeds in a bowl and toss with 1 tbsp of olive oil and salt (and your favourite spice, we like Cajun). Using a frying pan, put the seeds in the pan over medium heat, and stir often to avoid burning and just slightly toast them, approximately 6-10 minutes.
  • Set oven to 375 degrees with the rack placed in the centre of the oven.
  • Warm another pan on the stove top with ¼ cup of oil, remove the pork from the fridge, heating pan to medium/high heat, sear the pork tenderloin on all sides. Once nicely browned, place oven-safe pan in the oven and cook to an internal temperature of 145/150 degrees. Pork a little pink in the centre is just perfect. NOTE if you do not like/use pork, chicken thighs are a great substitute.
  • Toss all the cut vegetables in the remaining olive oil, salt, and feel free to add your favourite spice to all the vegetables. We love using Zaatar, it’s a blend of sumac, thyme & sesame seeds. 
  • Roast all vegetables together until all are fork tender, when they are, add chopped Kale and cook for another 5 minutes.
  • When everything is ready to go, put the vegetables in a bowl or a plate, top with the toasted pumpkin seeds, dried cranberries, and crumbled goat cheese. Slice the pork and place on top, drizzling the remaining maple mustard mixture over the whole dish. 
  • Enjoy!