Guys. I feel so happy to be creating this recipe in collaboration with Three Farmers Camelina Oil. Their social media coordinator contacted me and asked if I’d like to work with their products and I was like “uuuuummm yes!!!”. I have actually used Three Farmers Camelina Oil for years now and I have watched their company grow from only having one product, to a whole line of deliciously flavoured oils and snacks to choose from.
If you’ve never tried it before, it tastes very similar to flax but is less pungent. It adds light, nutty and earthy tones to whatever you add it to, and is super versatile. In addition to using it to roast at high temperatures, it’s great for sautéing and grilling, and is perfect for marinades, salad dressings or dips/spreads.
How do you get oil from a seed anyways? Three Farmers Camelina Oil uses a chemical free way to extract the oil from the seed. Their method is expeller cold pressed, which keeps all the nutrients and flavour in the most natural state as possible and keeps the delicate nutrients undamaged. Check out their website to learn more of their processing method!
It’s really great to see a balanced fatty acid profile in this beautiful oil from the Canadian prairies. The balance of omega 3:6:9 is very important for absorption and utilization of these unsaturated fatty acids. Each tablespoon delivers 3g of omega 6s, and 4g of omega 3s!! High omega 3 in a high fat cooking oil is super uncommon so this makes me so happy to use as my daily cooking oil. Omegas are necessary for brain health, reducing inflammation, balancing hormones, lubricating the joints, and moisturizing the skin.
One of the things I love most about Camelina oil is the incredibly high smoke point. The smoke point of this oil is 475° which is craaaaazy high! It’s almost unbelievable only because that’s literally the highest smoke point I’ve ever heard of. Knowing the smoke points of the oils and fats you are cooking with is SO IMPORTANT for your health. Going above the smoke point is actually very damaging to your health, as it causes free radical damage to your cells. Rancid oil is a big no no to your health so if you don’t know the smoke points of the oils and fats that are currently in your pantry, I’m telling you to go look that shit up RIGHT NOW.
Okay so lets talk about the recipe a little bit..
I love brussels sprouts. I totally get it when people say they don’t like them. That’s probably because their mom or grandma overcooked them to the point of mush, didn’t flavour or season them at all, and then made a spot on their plate for these disgusting balls giving off the repulsive smell of sulphur. Am I right? or amirite?
I believe that you can make ANY vegetable taste good, so long as you prepare it properly! Add some life to your vegetables by adding some salt, fat, acid, and seasoning and BOOM you’ve got a delicious, flavourful and nutrient dense side dish. Make this recipe to serve as a side dish or add some sausage, chicken or tempeh to turn it into a healthy meal.
- Omit the goat cheese to make this dish both paleo and vegan
Roasted Brussels Sprouts & Butternut Squash
- January 6, 2019
- 1 hr
- Print this
- 4 C brussels sprouts, trimmed and halved
- 4 C butternut squash, medium diced
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh rosemary, minced
- 1/2 tbsp fresh sage, minced
- juice & zest from 1 lemon
- 1 tsp mineral salt
- 1/4 C Three Farmers Camelina Oil
- 1/3 C walnuts
- 1/3 C dried cranberries
- 1/4 C maple syrup
- salt and pepper to taste
- 1/4 soft goat cheese
- Step 1
- Preheat oven to 400°
- Step 2
- In a large baking dish, add brussels sprouts, squash, herbs, salt, lemon juice and zest. Coat with camelina oil by gently tossing with clean hands.
- Step 3
- Bake for 35-40 minutes, stirring twice to ensure even cooking.
- Step 4
- Once the vegetables are cooked, add in the walnuts, cranberries and maple syrup. Continue to bake for 10 more minutes.
- Step 5
- Remove from oven and finish with fresh cracked pepper and crumbed goat cheese before serving.