This is a side dish that Romina (my roommate) made to go along with her prosciutto-wrapped pesto chicken.
She took raw carrots and Brussels sprouts, and coated them with salt, cumin, and honey. (You can improvise with the amounts and just do them to taste. This recipe would also probably be good with just about any vegetable you could think of).
She then put them in a ziplock bag in the refrigerator overnight, so they would soak up the flavors.
The next day, she put them in a greased baking tray along with the proscuitto-wrapped chicken.
Once everything was arranged, she added a few slivers of butter here and there, to melt in the oven and spread over everything.
The idea, of course, was for all of the flavors to mingle ever so slightly– the cumin/honey from the veggies, and the pesto from the chicken.
She baked the whole thing for 25 minutes at 350 degrees, being sure to check the how well cooked everything was for the last 8 minutes or so.
It came out so delicious. Cumin and honey– what an interesting combination.
I do want to mention one thing, however. One of my goals for this blog is that everything on here will be safe for people with Irritable Bowel Syndrome and other digestive issues.
Quite frankly, I would not really call Brussels sprouts a great food for people with IBS. They are high in a kind of sugar called raffinose — the same sugar found in beans– which the body cannot digest on its own.
I will write more on this later, but for now check out section 2 of this article for more information.
One thing you can do, however, is to take a digestive enzyme before your first bite (such as Beano). This enzyme, which your body cannot produce on its own, helps to break down the raffinose so your digestive system has less trouble with it.
Apart from that, I think you could probably make this recipe with just about any vegetable, or even with carrots only.
Hope that’s helpful! Bon appetit!