Gonna be honest with you, Andrew. Nowadays I just hit "Like" before I watch any of your videos, because I know I'm gonna love it, and I'm never wrong about that. Thank you, as always. Hope you're having a beautiful autumn with lots of laughter and good vibes.
I really love this way you shoot your videos. And somehow you manage to incorporate humor into it when you’re just showing the ingredients and prep. Well done.
Call me crazy, but I’m starting to holiday meal plan already. With an extended family that’s not entirely plant based, I always want to test out dishes ahead of time. How do you go about planning?
Try several lists - the main menu list first! Think about the whole event - including The Bar; the Meal; and possibly leftovers for snacks, sandwiches if you watch movies or a sports game! Then break that down into Who Can Bring Items and Cook Here lists. Then check your kitchen/pantry/bar and create the Shopping List. As the date comes closer - bring out dishes, pans and set the table. Create a bar area with small bowls for snacks.
I’m starting with the carrot cake. I made two last year: one traditional (with eggs and cream cheese frosting) and one vegan (first time to try it). This year I’m only going to make the vegan one. It was fabulous and I made the cashew cream “cheese” for the frosting. No one could argue that it wasn’t delicious. And while I will make the traditional turkey, I will also have the Trader Joe’s vegan turkey-less roast alongside (which I learned about from you and Larissa). Other than that, the rest is veggies and bread and bubbly!
This is my first year doing a plant based vegan menu as well as a more traditional low carb menu for Thanksgiving so I’ve started researching recipe ideas to get a good overall plan set for shopping and creating. That I’m going to be the only American at the meal will make it even more interesting.
Hello, from across the river in western suburbs of Philadelphia! I just made your butternut squash chili, again; it's just so good! Now, I can't wait to try this recipe, since I love brussels sprouts. I'm eating them every week now that they are in season. You and your wife have the right idea about healthy and delicious plant based eating, and not wasting food. Especially in these difficult economic times when a lot of people are food compromised. My husband and I are in our 60's and I'm the only income for the household. While we are not a food compromised household, we're grateful and don't take anything for granted. Also, you can't go wrong believing in good. Keep this content coming, you're both doing a great job.
The completeness of the protein in brussels sprouts is actually lacklustre. In terms of the calorie to protein ratio they're alright in some respects but in mass to protein they're pretty bad. You can look up an amino acid list to see what is and what isn't a full protein. For instance Soy is something like 80-90% of a full protein (lacks some animo acids) while an egg is 100% of a full protein.
@@walkin6443 Yes, I am aware that many plant based proteins lack the full amino acid panel. However, Combining a serving of Brussels sprouts with a serving of whole grains, brown rice, or quinoa will make the protein complete.
I can't even lie I'm so hype Andrew did a solo channel, this content has been incredible. He definitely is the number one vegan cook on TH-cam in my opinion. What separates him is his creativity and personality. Keep killing it out here bro, and I'll keep taking notes until one day I finally do one of these meals lol.
My favorite brussel sprout recipe is one where you bake them with onion jam for about 40 minutes in the oven. I'm excited to try something new with them...thank you!
I made this tonight and it was FANTASTIC ! My husband even went back for a second serving! Thank you so much for providing such a great recipe. Sharing this video with my friends - Love your channel!
I made myself this recipe for lunch (with a few changes because i didnt have all the ingredients) and let me tell you it was delicious, im definitely going to make this again, thank you! ❤️
I love the fact you incorporate so much "personality" into your cooking videos - getting to know your perspective on seasonal and quality produce was very interesting and I must say, although I agree I am guilty of not eating seasonally much more often than I'd like to admit (gotta work on this!). Also, I've always loved Brussel sprouts in any form and roasted are just the best, there's no doubt about it!
I made the smoothie this morning for breakfast and WOW I am amazed! It tastes so absolutely amazing and the best way I can describe it is that it tastes like Fall😩 Definitely keeping it in rotation for breakfast! Thank you SO much for sharing your recipes Andrew!
Made dinner inspired by this recipe ✨. Noodles with edamame and the roasted garlic brusselsprouts next to it. The sause was lovely, added some laos and sereh too. Omg was so delicious! Tnx you for sharing.
You're the best 💚. Brussels sprouts are part of one of the Christmas dishes in our house. After seeing the recipe I think I will make it this christmas and accompany it with grilled tofu. Thanks for sharing your work with us. From Spain.
Wow! This is SOOOO tasty!! I used the shelled edamame instead... like you mentioned. I am not a fan of ginger or peanut butter, so I hardly used any sauce at first. Then I found, that the more sauce I added... the better it tasted! It also has a nice kick of spicy heat, which we love!! We will use this recipe regularly! It used all the ingredients that I usually have on hand! Thank you!!
OMG, I've never even thought about peanut sauce with brussel sprouts, but I love it with Vietnamese salad rolls! Thankfully I bought some great fresh brussel sprouts when I went grocery shopping, so I'm trying this recipe today!
I can’t believe that I just saw this video and I didn’t know who you are! I’m subscribed! Anyways my son and I are big Brussels sprouts fans and I wrote down everything for this recipe. I’m watching you’re French toast video on my TV. Your food is amazing and you’re a chill but funny guy 👍🏼🌱
Like nearly everyone I've ever met, I loathed Brussels sprouts because they were "disgusting and stinky." Then someone served them roasted. (And it made me so happy because a) they were delicious and 2) even in my loathing I considered them the cutest veg on the planet.)
Aah Boomer here my dear and I must say, I love watching you impart your "old soul" wisdom on the vegan community with each and every post❤️ You not only present wonderful, balanced and optimally nutritious recipes for the vegan community🌎 You also remind us of the very important basics, such as washing both our hands and the produce we'll be consuming, as you remind us to have fun with our food preparation, with your paw-print oven mitt ❤️ 💕 ❤️
I can now say that this recipe has been on my repeated go-to's list since 2022. That peanut sauce is so simple and yet it's the perfect balance of yummy flavours 🤤😍 Thank you Andrew @thedarddog
OMG!! I hated Brussel Sprouts many moons ago in my younger days...now I can buy the package of fresh ones at Trader Joe's and I can eat that entire package by myself now. I bake them in the oven, serve myself, then after when I'm cleaning the kitchen I keep eating "just one more"!!...there are never any left for the next day!! Re Edamame...are we supposed to shell them or eat the entire bean?...have never cooked them but have eaten them fresh so just asking. As usual your presentation is great and even relaxing!! This is not a combination that I would have ever thought of but it's a very interesting and healthy one!! Thank you for sharing your talent, personality and expertise with us and helping us think outside the box!!
OMG, i am so the same with "just one more" lol. Edamame should be shelled. I prefer to get them already shelled if available. The shell is normally season to give it flavor as you use you mouth/teeth to get through to the bean. Kinda of like seasoned sunflower seeds.
I usually make it 1way (honey garlic flavor) because I wasn’t sure any other way tasted good but I literally just made this. im not a big fan of peanut butter with food but this!! So good! . I’m enjoying this right now . I’m a pescatarian but I find myself eating less of shrimp & more of everything that you share! Thanks a lot for this recipe!
I fermented and pickled a slew of brussels sprouts for my winter "charcuterie" tray lunches. I love finger foods, and will try the peanut sauce with the trays. I make roasted and smoked tofu and tempeh strips for the "meat" element of them, and pickle everything in site! So fun. I even make the boards themselves by laminating scraps of rare regional hardwoods from the fabrication of hand-turned pepper and salt mills my buddy and I sell at our farmers' market. A quick lunch bumped up next level.
I used to be Vegan many years ago but it's been on my heart to be a Vegan again. This channel is amazing and the food looks awesome. I'm slowly swapping out veggie foods to Vegan. Peace n love to you all who read this.
Watching your cooking - like the first half of this video - calms my little neurodivergent brain so much. Wow. Everything, visually, is somehow the neurochemical experience of petting a dog while getting a neck massage. Epic. Also, I hype to watch more because this recipe looks INCREDIBLE and I’m going to definitely going to season and oil stuff in a bowl instead of on the baking tray next time I cook!
Thank you for offering soy free options. My son worked in a produce department of a large grocery store. He says to ALWAYS wash your produce thoroughly.
@@thenarddogcooks i toss my edamame shells into my stockpot scraps, and occasionally even blend them into certain soups like split pea. But the real fun (and grounding) is popping them out. The Thai peanut combination here is amazingly yum!
Hi Andrew, fantastic recipe with very nice flavors. However, I couldn't eat edamame whole because they were too woody. You're using what appears to be more tender edamame, the hull of which you can eat.
"Befouled hands" lol you're right, though, being diligent about your health, inside and out, is worth the effort, especially with a recipe as tasty as this.
Just found your channel and thank you so much for getting me excited about cooking! I've been in a proper rut with my eating and I think your recipes are exactly what I needed!
I have a past of hating brussel sprouts. I may try this. It looks good. If someone has a nut allergy sun nut butter or pumpkin seed butter should be good. Because, I make a similar sauce to this one minus the ginger (i didn't think if it) with a ton of sriracha instead of the chili (cuz I don't have it usually).
Texas Pete, that takes me back. Texas Pete was provided by our high school cafeteria to help students spice up school lunches. No side of fries was completely without it.
I just tried a new vegetable yesterday and it's the perfect edamame substitute. It's called drumsticks or moringa pods. they're pods that can be cooked in sauce and eaten by hand. I don't think they're genetically modified but I do think they're more delicious than edamame.
The main reason to eat vegetables in peak season is the environment : off-season vegetables are grown either far away (so with a important coast in term of transport, and sometimes from countries with even less environment-friendly agricultures), or in heated greenhouses consuming huge amounts of energy (they are even worse that transport over thousands of kilometers by boat)
I appreciate what you shared about finding a certain sense of gratitude and appreciation when you’re eating with your hands. I find that true for me as well. Additionally, to me the food taste different and I even feel as though my body assimilates it more easily. When I’m not being observed by other humans, I will eat whatever I can with my hands. In fact, once I was so relaxed with a group of humans, I was eating my salad with my fingers and didn’t realize until I noticed one looking (and smiling, rather than judging, which was a nice experience). 😊 I second your encouragement to eat what one can with their clean hands. 🙏🏼
hello sir, just subbed but long-ish time watcher here- those oven gloves! and for the longest time, i've said that if you're not roasting or sauteeing brussel sprouts, then you're not living your best life!
A request please.. if I may .. Would LOVE for seasonal meals playlist ..or videos. I would love to learn more about what seasonal vegetables and fruits I can cook with ..because they are available, or because they are more beneficial at that time of the year.
Love this channel! A humble request from the other side of the ocean: Electricity prices are going INSANE here in Europe, so most of us are trying to avoid using the oven. Any chance you could make a few oven-free inspired recipes for us over here? 🥺
Hmm...you've almost inspired me to give brussel sprouts another go. The rest of the ingredients are some of my favourite flavours and should make anything taste good, right? I haven't touched sprouts since I was a child but this recipe looks amazing. Maybe crispy, oven roasted sprouts are my thing after all? Unfortunately (or fortunately?) they are not in season in Vic, Australia at the moment so I have a good excuse to put this recipe on hold ha ha! (time to mentally build up to consuming a sprout). Sprouts or no sprouts, the subtle drama of the video had me on the edge of my seat 😄
@@thenarddogcooks I did it! I did it! I made the dish, I ate the sprouts (prepared to go blaaahhh!) and I LOVED THEM!! I can't believe I voluntarily ate brussel sprouts and enjoyed them. Roasting them in the oven is a game changer; couldn't taste that horrible flavour I have always associated with them, and the sauce is divine! Great recipe! Will definitely be doing this one again. Thank you for changing my mind (and small pat on the back for me being brave and confronting a childhood trauma 😂)
Gonna be honest with you, Andrew. Nowadays I just hit "Like" before I watch any of your videos, because I know I'm gonna love it, and I'm never wrong about that. Thank you, as always. Hope you're having a beautiful autumn with lots of laughter and good vibes.
I do the same thing 😁
Love it! I can always count on YOU and this community to keep my heart dancing with the unreal amounts of happiness and gratitude! Thank you ❤️
🙏🏾 thank you!!
I do the same. Great videos.
@@thenarddogcooks 😊🙏🏾
If you grow brussel sprouts in your garden, you can leave them on the stalks all winter, and pick them as needed; cool little veggie.
thanks for sharing, Gigi! I need to try!
I really love this way you shoot your videos. And somehow you manage to incorporate humor into it when you’re just showing the ingredients and prep. Well done.
Call me crazy, but I’m starting to holiday meal plan already. With an extended family that’s not entirely plant based, I always want to test out dishes ahead of time. How do you go about planning?
A list - bring out all the family recipes and start a list so I can shop the best prices when they hit the stores.
Try several lists - the main menu list first! Think about the whole event - including The Bar; the Meal; and possibly leftovers for snacks, sandwiches if you watch movies or a sports game! Then break that down into Who Can Bring Items and Cook Here lists. Then check your kitchen/pantry/bar and create the Shopping List. As the date comes closer - bring out dishes, pans and set the table. Create a bar area with small bowls for snacks.
I’m starting with the carrot cake. I made two last year: one traditional (with eggs and cream cheese frosting) and one vegan (first time to try it). This year I’m only going to make the vegan one. It was fabulous and I made the cashew cream “cheese” for the frosting. No one could argue that it wasn’t delicious. And while I will make the traditional turkey, I will also have the Trader Joe’s vegan turkey-less roast alongside (which I learned about from you and Larissa). Other than that, the rest is veggies and bread and bubbly!
I do a mushroom Brussel sprout stuffing that is amazing 😊
This is my first year doing a plant based vegan menu as well as a more traditional low carb menu for Thanksgiving so I’ve started researching recipe ideas to get a good overall plan set for shopping and creating. That I’m going to be the only American at the meal will make it even more interesting.
Hello, from across the river in western suburbs of Philadelphia! I just made your butternut squash chili, again; it's just so good! Now, I can't wait to try this recipe, since I love brussels sprouts. I'm eating them every week now that they are in season. You and your wife have the right idea about healthy and delicious plant based eating, and not wasting food. Especially in these difficult economic times when a lot of people are food compromised. My husband and I are in our 60's and I'm the only income for the household. While we are not a food compromised household, we're grateful and don't take anything for granted. Also, you can't go wrong believing in good. Keep this content coming, you're both doing a great job.
Thank you so much, Violet!! I really loved reading this. ❤️ I appreciate you!🙏🏾
Love the thoughtfulness of your recipe site, w/general substitutions, nutritional info & allergen replacements. I save your recipe almost every week.
we really try! thank you so much!!
I didn't realize Brussel sprouts are high in protein! This is a really lovely recipe. Thanks for sharing.
You are so welcome!
The completeness of the protein in brussels sprouts is actually lacklustre. In terms of the calorie to protein ratio they're alright in some respects but in mass to protein they're pretty bad. You can look up an amino acid list to see what is and what isn't a full protein. For instance Soy is something like 80-90% of a full protein (lacks some animo acids) while an egg is 100% of a full protein.
@@walkin6443 Yes, I am aware that many plant based proteins lack the full amino acid panel. However, Combining a serving of Brussels sprouts with a serving of whole grains, brown rice, or quinoa will make the protein complete.
The best recipe for Brussels sprouts I’ve seen!!! Gonna try this.
Not only do you have great recipes, but you give us knowledge and appreciation.
This gotta be the best channel out there for this, dude is chill as heck
I started eating brussel sprouts in my middle 40's..I am now 51 and LOVE LOVE LOVE them and will try this recipe.
Watching you cook these meals is healing for the soul
I can't even lie I'm so hype Andrew did a solo channel, this content has been incredible. He definitely is the number one vegan cook on TH-cam in my opinion. What separates him is his creativity and personality. Keep killing it out here bro, and I'll keep taking notes until one day I finally do one of these meals lol.
Bro this is FIRE I tried several substitutions and it really is a all round winner. Thanks Nard.
Appreciate all your hard work with these videos....Respect Brother!
My favorite brussel sprout recipe is one where you bake them with onion jam for about 40 minutes in the oven. I'm excited to try something new with them...thank you!
@ESmog EMF 5G Neutralized onion jam or bacon jam...both are so yummy!
I made this tonight and it was FANTASTIC ! My husband even went back for a second serving! Thank you so much for providing such a great recipe. Sharing this video with my friends - Love your channel!
I made myself this recipe for lunch (with a few changes because i didnt have all the ingredients) and let me tell you it was delicious, im definitely going to make this again, thank you! ❤️
One of your best yet! Having this for dinner toooonight! Thanx Nard Dog!
Those oven mitts made me laugh. You recipes are wonderful!!
I love the fact you incorporate so much "personality" into your cooking videos - getting to know your perspective on seasonal and quality produce was very interesting and I must say, although I agree I am guilty of not eating seasonally much more often than I'd like to admit (gotta work on this!). Also, I've always loved Brussel sprouts in any form and roasted are just the best, there's no doubt about it!
Im saving this to try out. Brussel sprouts are my kids favorite and it’ll be fun to add a little kick.
I made the smoothie this morning for breakfast and WOW I am amazed! It tastes so absolutely amazing and the best way I can describe it is that it tastes like Fall😩 Definitely keeping it in rotation for breakfast! Thank you SO much for sharing your recipes Andrew!
Made dinner inspired by this recipe ✨. Noodles with edamame and the roasted garlic brusselsprouts next to it. The sause was lovely, added some laos and sereh too. Omg was so delicious! Tnx you for sharing.
Love brussels sprouts! I roast them in the oven with a little olive oil, salt and pepper.
I'm so thankful for your recipes. My husband will finally eat plant based.
🙌🏾 that is so amazing!! thank you for sharing!
You're the best 💚. Brussels sprouts are part of one of the Christmas dishes in our house. After seeing the recipe I think I will make it this christmas and accompany it with grilled tofu. Thanks for sharing your work with us. From Spain.
🤗 thank you so much!!
Wow! This is SOOOO tasty!! I used the shelled edamame instead... like you mentioned. I am not a fan of ginger or peanut butter, so I hardly used any sauce at first. Then I found, that the more sauce I added... the better it tasted! It also has a nice kick of spicy heat, which we love!! We will use this recipe regularly! It used all the ingredients that I usually have on hand! Thank you!!
🙌🏾 thats so awesome! thanks for trying it out!
Lov your recipes love your sense of humour! 💜🙏 bon appetite
OMG, I've never even thought about peanut sauce with brussel sprouts, but I love it with Vietnamese salad rolls! Thankfully I bought some great fresh brussel sprouts when I went grocery shopping, so I'm trying this recipe today!
Ok. Love the oven mitts 🤣🤣
I got Brussels sprouts in my fridge, with a wish to try some new recipes. This video was on the top of my feed! Winner!
I can’t believe that I just saw this video and I didn’t know who you are! I’m subscribed! Anyways my son and I are big Brussels sprouts fans and I wrote down everything for this recipe. I’m watching you’re French toast video on my TV. Your food is amazing and you’re a chill but funny guy 👍🏼🌱
lol thank you Julie! i have a website where you can locate my recipes if you need/want more inspiration: makeitdairyfree.com
I am cheering him on as he mixes stuff together!
I tried this tonight. I’m halfway through eating it and had to stop to say YUM. So good, filling, and satisfying! Can’t wait to try more.
You make your videos perfect!. Finally a video that shows all the recipes and I can replicate at home to my little ones. Thank you! SUBSCRIBED!
Two of my fave veggies!!! I make that with Brussels and sweet potatoes often.
Like nearly everyone I've ever met, I loathed Brussels sprouts because they were "disgusting and stinky." Then someone served them roasted. (And it made me so happy because a) they were delicious and 2) even in my loathing I considered them the cutest veg on the planet.)
LOL that are super cute
Aah Boomer here my dear and I must say, I love watching you impart your "old soul" wisdom on the vegan community with each and every post❤️ You not only present wonderful, balanced and optimally nutritious recipes for the vegan community🌎 You also remind us of the very important basics, such as washing both our hands and the produce we'll be consuming, as you remind us to have fun with our food preparation, with your paw-print oven mitt ❤️ 💕 ❤️
I can now say that this recipe has been on my repeated go-to's list since 2022. That peanut sauce is so simple and yet it's the perfect balance of yummy flavours 🤤😍 Thank you Andrew @thedarddog
I like how you slid in the tray. Thank you. I agree with seasonal foods
OMG!! I hated Brussel Sprouts many moons ago in my younger days...now I can buy the package of fresh ones at Trader Joe's and I can eat that entire package by myself now. I bake them in the oven, serve myself, then after when I'm cleaning the kitchen I keep eating "just one more"!!...there are never any left for the next day!! Re Edamame...are we supposed to shell them or eat the entire bean?...have never cooked them but have eaten them fresh so just asking. As usual your presentation is great and even relaxing!! This is not a combination that I would have ever thought of but it's a very interesting and healthy one!! Thank you for sharing your talent, personality and expertise with us and helping us think outside the box!!
OMG, i am so the same with "just one more" lol. Edamame should be shelled. I prefer to get them already shelled if available. The shell is normally season to give it flavor as you use you mouth/teeth to get through to the bean. Kinda of like seasoned sunflower seeds.
How are you eating this dish since you left the shells on the edamame? Wouldn't it be easier to get de-shelled edamame?
I had no idea brussel sprouts had so much protein! and I totally agree with oiling veggies in a bowl and not in the pan
I usually make it 1way (honey garlic flavor) because I wasn’t sure any other way tasted good but I literally just made this. im not a big fan of peanut butter with food but this!! So good! . I’m enjoying this right now . I’m a pescatarian but I find myself eating less of shrimp & more of everything that you share! Thanks a lot for this recipe!
2nd video in and I'm HOOKED on this channel. Top 3 channels for cooking in my list.
I fermented and pickled a slew of brussels sprouts for my winter "charcuterie" tray lunches. I love finger foods, and will try the peanut sauce with the trays. I make roasted and smoked tofu and tempeh strips for the "meat" element of them, and pickle everything in site! So fun. I even make the boards themselves by laminating scraps of rare regional hardwoods from the fabrication of hand-turned pepper and salt mills my buddy and I sell at our farmers' market. A quick lunch bumped up next level.
so beautifully put together...well done Sir
Always such beautiful presentations and so much thought going into your videos😊
I used to be Vegan many years ago but it's been on my heart to be a Vegan again. This channel is amazing and the food looks awesome. I'm slowly swapping out veggie foods to Vegan. Peace n love to you all who read this.
No, no, I’m so grateful to have you! TY
🤗❤️
Watching your cooking - like the first half of this video - calms my little neurodivergent brain so much. Wow. Everything, visually, is somehow the neurochemical experience of petting a dog while getting a neck massage. Epic.
Also, I hype to watch more because this recipe looks INCREDIBLE and I’m going to definitely going to season and oil stuff in a bowl instead of on the baking tray next time I cook!
I love this innovative recipe. I used frozen Lima beans. It’s what I had on hand.
Lovely message at the end! Respect that which sustains you☯️👍
yes!🙌🏾
YUM!!!!! I love brussel sprouts!!!! Will try this recipe.Thank you sooooo much!!!
Best channel I found in a minute
Thank you for offering soy free options. My son worked in a produce department of a large grocery store. He says to ALWAYS wash your produce thoroughly.
your welcome, Michelle! and i so agree with your son!
This is awesome! Going to try it this weekend.
looks absolutely amazing! 🤯
this looks so good. love the bear claw oven mitts! question: you eat the entire edamame in its pod? I'm used to popping them out and eating it.
I read "pooping" 😭😭
good question: i dont, i pop them out
@@thenarddogcooks i toss my edamame shells into my stockpot scraps, and occasionally even blend them into certain soups like split pea. But the real fun (and grounding) is popping them out. The Thai peanut combination here is amazingly yum!
I don’t get the edamame in shells though mixed with the Brussels. Do you eat the shell?
Hi Andrew, fantastic recipe with very nice flavors. However, I couldn't eat edamame whole because they were too woody. You're using what appears to be more tender edamame, the hull of which you can eat.
This looks delish!!! can't wait to try this
"Befouled hands" lol you're right, though, being diligent about your health, inside and out, is worth the effort, especially with a recipe as tasty as this.
Just bought brussel sprouts now I know how I'm going to meal prep them.
Very nice I think I will try this with the sugar snap instead of the edamame sounds good 🧡☮️
Just found your channel and thank you so much for getting me excited about cooking! I've been in a proper rut with my eating and I think your recipes are exactly what I needed!
This looks so good! =D I wish I had seen this before I got groceries
Thank you, Barbara! Maybe for next week!
Excellente!! I'm doing this recipe right now!
I have a past of hating brussel sprouts. I may try this. It looks good.
If someone has a nut allergy sun nut butter or pumpkin seed butter should be good. Because, I make a similar sauce to this one minus the ginger (i didn't think if it) with a ton of sriracha instead of the chili (cuz I don't have it usually).
thanks for sharing!
Texas Pete, that takes me back. Texas Pete was provided by our high school cafeteria to help students spice up school lunches. No side of fries was completely without it.
Wow. So well done. Plus you had me at roasted brussel sprouts.
I love this perspective of cooking! very fire
You have my attention as soon as you poured them brussels out. 🤤
I just tried a new vegetable yesterday and it's the perfect edamame substitute. It's called drumsticks or moringa pods. they're pods that can be cooked in sauce and eaten by hand. I don't think they're genetically modified but I do think they're more delicious than edamame.
I haven't heard of it. I looked it up and now you're making me wanna try it! Thanks for sharing, Jeffrey!
Just made this! It’s amazing. This will be added to our weekly menu.
Omg thank you! First time viewing but I liked and subscribed!! I learned so much and I COOK!! Thanks!! ❤
Why would you use edamame in the shells?
You got me with the Brussel sprouts.
The main reason to eat vegetables in peak season is the environment : off-season vegetables are grown either far away (so with a important coast in term of transport, and sometimes from countries with even less environment-friendly agricultures), or in heated greenhouses consuming huge amounts of energy (they are even worse that transport over thousands of kilometers by boat)
I appreciate what you shared about finding a certain sense of gratitude and appreciation when you’re eating with your hands. I find that true for me as well. Additionally, to me the food taste different and I even feel as though my body assimilates it more easily. When I’m not being observed by other humans, I will eat whatever I can with my hands. In fact, once I was so relaxed with a group of humans, I was eating my salad with my fingers and didn’t realize until I noticed one looking (and smiling, rather than judging, which was a nice experience). 😊 I second your encouragement to eat what one can with their clean hands. 🙏🏼
looks delicious ! love your channel !!
Thanks!
Whoa!! This is awesome, Juan! Thank you so so much!!!
"Where you going?!" to the runaway apple had me cracking up lol
Definitely going to try this. 🖤💪🏾
I need to start watching your videos just before I go to the supermarket, not just after. Should bought some Brussels 🤦🏼♀️
You're my Sunday treat!! Thaaaank you!
This is great! Just made it
Looks heavenly. Thanks for sharing
I love the paw mitts 😍😍
hello sir, just subbed but long-ish time watcher here- those oven gloves! and for the longest time, i've said that if you're not roasting or sauteeing brussel sprouts, then you're not living your best life!
I just found you!
I love cooking, and the office.
The like and sub took less than 10 seconds. Looking forward to more videos from the Nard Dog!
Grateful for YOU ND Your recipes ROCK!
That looks insanely delicious!
A request please.. if I may ..
Would LOVE for seasonal meals playlist ..or videos. I would love to learn more about what seasonal vegetables and fruits I can cook with ..because they are available, or because they are more beneficial at that time of the year.
Interesting to say the least. Your very creative. I will give a try.
Cannot wait to try it.
Love this channel! A humble request from the other side of the ocean: Electricity prices are going INSANE here in Europe, so most of us are trying to avoid using the oven. Any chance you could make a few oven-free inspired recipes for us over here? 🥺
Hmm...you've almost inspired me to give brussel sprouts another go. The rest of the ingredients are some of my favourite flavours and should make anything taste good, right? I haven't touched sprouts since I was a child but this recipe looks amazing. Maybe crispy, oven roasted sprouts are my thing after all? Unfortunately (or fortunately?) they are not in season in Vic, Australia at the moment so I have a good excuse to put this recipe on hold ha ha! (time to mentally build up to consuming a sprout).
Sprouts or no sprouts, the subtle drama of the video had me on the edge of my seat 😄
LOL, you can do it!! I hated them when i was younger too. now i crush them. You gotta let me know it you try them again and if anything changed!😂
@@thenarddogcooks
I did it! I did it! I made the dish, I ate the sprouts (prepared to go blaaahhh!) and I LOVED THEM!! I can't believe I voluntarily ate brussel sprouts and enjoyed them. Roasting them in the oven is a game changer; couldn't taste that horrible flavour I have always associated with them, and the sauce is divine! Great recipe! Will definitely be doing this one again. Thank you for changing my mind (and small pat on the back for me being brave and confronting a childhood trauma 😂)
Great recipe and superb presented! Looks like a camera that is positioned at eye height which is focusing and practical