Roasted Brussels Sprouts + Zucchini Noodles

When it comes to yummy veggie recipes, I’m your girl. After posting this picture on Instagram, I’ve had a lot of people ask me for this Brussels sprouts and zucchini noodle recipe (AKA: zoodles). It’s seriously the easiest and yummiest recipe – oh and definitely super healthy.

Ever since I was a little kiddo, I’ve been the pickiest eater and my aversion to all things green didn’t help. I hated vegetables. I was way more into buttered bread and noodles – ya, definitely not fancy. But as I got older, my love for veggies increased and so did the type of recipes I made. 

Definitely give this recipe a try - it's amazing!



Roasted Brussels Sprouts

Brussels sprouts, cut in half

Olive oil

Salt + pepper

Preheat oven to 400 degrees Fahrenheit.

Wash and cut Brussels in half. Toss in olive oil and season with salt + pepper.

Bake for about 10 minutes on one side. Flip Brussels. Bake 10 minutes on the other side.

*Tip: If you want them super crispy like mine, bake about 14-15 minutes on each side.

 

Zucchini Noodles

Zucchini, spiralized

Spiralizer

1-2 Tbsp. Olive oil

Salt + pepper

Wash zucchini. Spiralize and sprinkle salt on the noodles.

Let sit for 10 minutes – this causes the noodles to ‘sweat’ out water. 

Wipe off excess water from noodles.

Heat skillet with olive oil. Toss noodles onto skillet.

Cook/warm noodles for about 3-4 minutes.

Throw ingredients in a bowl and top with Parmesano-reggiano. Oh and I added Frank's Hot Sauce because I top everything in hot sauce! ;)
 

Spaghetti Squash Pad Thai

When it comes to spaghetti squash, I'm your girl. No really, I am. For the past year-or-so, I've been a little on the obsessed side with spaghetti squash. I mean a vegetable that looks and tastes like pasta (with way less carbs & calories) is something you don't pass up. Ever.

As far as the recipes I usually do with spaghetti squash, I'm pretty basic. I usually brush the squash in olive oil, bake it, stir fry veggies and top it all with some Frank's Hot Sauce or I top it with spaghetti squash. Pretty basic if you ask me, but hey it works and it's delicious.

The other day I was somehow watching Martha Stewart YouTube videos (don't ask me how I got there) and watched a 13 minute Pad Thai recipe with tofu and rice noodles. No regrets. I wouldn't necessarily say I wasted 13 minutes because I was drooling by the end of it and wanted to recreate the recipe with a different alternative than tofu (not too into it) and rice noodles.

Cue: Spaghetti squash.

Need:

1 Spaghetti Squash
1/4 Cup Fresh Lime Juice
2 Tablespoons Soy Sauce
1 Tablespoon Chili Sauce (I used Sriracha)
1 Tablespoon Brown Sugar (I actually left this out because I forgot to buy it)
2 Tablespoons Olive Oil
2 Large Eggs, optional (I didn't add eggs to mine)
1 Carrot, peeled and chopped
2 Garlic Cloves, chopped
8 Scallions, chopped
Salt, to taste

Directions:

Spaghetti Squash

Preheat oven to 400 degrees. Cut spaghetti squash in half (lengthwise) and scoop out seeds.

Add to a baking pan with the inside facing up. Sprinkle olive oil and ground pepper over squash. Bake for 40-50 minutes or until a fork can easily go through the squash.

Take a fork and lengthwise run the fork through the squash until the squash is pasta-like.

Pad Thai Sauce

In a small bowl, mix soy sauce, lime juice, brown sugar and chili sauce. 

Over medium-heat, add olive oil to pan. Add scallions, carrots and garlic. Let cook through for about 4 minutes. 

Add sauce to pan. Let the sauce thicken. 

Scramble 2 eggs (optional - I didn't).

Add sauce over spaghetti squash and serve with chopped peanuts!

Add sauce over spaghetti squash and serve with chopped peanuts!

Things To Note: 

- I actually didn't have brown sugar at home so I didn't use it. It still tasted amazing, but I can imagine the brown sugar would make it taste even better.

- I also added asparagus to the mixture of veggies (because I love them). Also not on the ingredient list.