Friday, January 20, 2012

Almond Oil Roasted Sprouts and Squash

I recently invested in a bottle of almond oil in which the main recommendation of use was to make sugar cookies with it. I decided to try the savory route, mixing the sweeter oil with something bitter and delicious - b sprouts! I threw some delicata squash in the mix because, well, delicata plays well with others. The end result was a crispy, warming, nourishing vegetable dish. Hazelnut oil would also work magic. Any other alternative oils out there that people love? 

Almond Oil Roasted Sprouts and Squash

1 lb Brussel Sprouts
1 medium size Delicata squash
3 tablespoons almond oil
1/4 cup roasted almonds, crushed
3/4 teaspoon sea salt 

  • Preheat oven to 400 degrees.
  • Clean brussel sprouts, cutting off the ends and removing outer leaves. 
  • Wash delicata squash, half lengthwise and scoop out seeds, then slice into moon shapes.
  • Mix brussel sprouts and squash together with almond oil and salt. 
  • Pour out on sheet pan and roast for about 30 minutes.
  • Sprinkle with roasted almonds and more sea salt, if desired.


Helen said...

Mmm roasted Brussel sprouts are the bomb!

I think nut oils are a great alternative to olive oil when you want to experiment with new flavours. I add walnut oil to my spinach or arugula salad. I've never cooked with almond or hazelnut before but I plan to get some hazelnut soon to replace my walnut oil when it finishes. (fyi - I use cosmetic (not culinary) almond oil as a make up remover with great results!)

Another aromatic oil I like using is toasted sesame seed. I mainly use it in Asian dishes like stir fries or in dipping sauce for salad rolls.

Also, I hear that peanut oil is great for frying potatoes but I've been too wary of peanut oil even though I do eat peanut butter :)

tasteofbeirut said...

Great inspiration! Almond and sprouts is a perfect combo and a nice change from the usual olive oil.

Magda said...

I don't think I have ever tried almond oil. I have to look for it, sounds interesting!
Nice-looking salad Anna and I love its simplicity, even though I'm not a fan of Brussel sprouts :)

Banana Wonder said...

Helen - Indeed, love brussel sprouts. I used to hate them as a kid, but that's because my mom would just steam them. Oooh, I forgot about walnut oil. Cannot be forgotten! Toasted sesame is great... I like to put it in hummus. Roasting it on veggies might be fun. Yeaaah, I haven't gotten into the peanut oil raw raw. I saw a top chef on peanuts and they made peanut hummus and peanut pesto... very interesting! Hope you are staying warm there in Canada.

tasteofbeirut - Although I do swear my loyalty to olive oil, there are others out there that just pop.

Magda - I think people are either for or against brussel sprouts. I won't hold it agains you. :P

Let Me Eat Cake said...

so many great oils out there! i've recently been cooking with sesame oil and love it. would have never thought of almond oil for cookie but now i'm inspired to make some cookies then roast some brussel sprouts :)

Peter G | Souvlaki For The Soul said...

Who can say not to this? I would be going down the sesame oil route I think. Or how about chili oil for a nice kick?