Roasted Brussels Sprouts with Verjus-Pumpkin Seed Vinaigrette

Veganuary is no longer just a trend to start the year consciously and healthy, after almost a month of one well-laid table to another. There they are again, the good old resolutions for the new year. But that's not all, it's about paying attention and eating consciously. Not only referring to our own health, but to point out the resources available to us humans in limited form precisely. For more vegan nutrition in our lives, you do not need a month of gluttony. A balanced and responsible kind of the consumption can be integrated so easy into our lives. Oodles of vegan recipes and an ever-increasing selection of plant-based products are available to us at all times. So yes, I am also an advocate of the Veganuary, but why should the Veganuary be over after only one month?

Brussels sprouts are the kind of vegetable that you either love or don't like at all. However, in my opinion, that's because of the countless missteps in the preparation of Brussels sprouts. Many of you, including myself, are reluctant to remember the gray, mashy, overcooked Brussels sprouts from school or buffets kept hot for far too long. Yet preparing Brussels sprouts can be so simple and delicious. Believe me, I had to learn that too and today I am an absolute fan of Brussels sprouts and have already made one or the other convert to Brussels sprouts too.

If any of you haven't tried Verjus yet, you should definitely give it a go. Verjus, derived from the French for green juice, is made by squeezing unripe grapes. Basically, you can say, that Verjus can be used anywhere you would normally use vinegar or lemon juice. However, Verjus has a more pleasant and milder acidity and is therefore a staple in many French or even Turkish recipes. I used Verjus in my vegan Brussels sprouts recipe for a vinaigrette. For this, I crushed freshly roasted pumpkin seeds and mixed them with Verjus, as well as pumpkin seed oil to make an aromatic vinaigrette. The Verjus always breaks up the rich and nutty flavors on the plate, giving the roasted Brussels sprouts a wonderful twist.