Red pepper and onion strata with roasted Brussels sprouts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red pepper and onion strata with roasted Brussels sprouts

Mediterranean, Diabetes-Friendly, Family-Friendly, Soy-Free, Dairy-Free, Vegetarian

2 Servings, 530 Calories/Serving

35–50 Minutes

This vegetable-rich savory bread pudding nods to India with the additions of coconut milk, naan, and a warm spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound organic Brussels sprouts
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 whole grain naan
  • 6 ounces roasted red peppers
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh cilantro
  • 4 organic eggs
  • 1½ tablespoons diced mild green chiles
  • ½ cup coconut milk
  • Sun Basket strata spice blend (ground turmeric - coriander - cumin - garam masala)
Ingredient IQ
Garam masala is an Indian spice blend that varies widely from cook to cook. Meaning “hot,” garam refers to a combination of spices thought to have a warming effect on the body, including cardamom, cinnamon, black pepper, cumin, nutmeg, and/or cloves.

Nutrition per serving

Calories: 530, Protein: 25g (50% DV), Fiber: 16g (64% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 310mg (103% DV), Sodium: 560mg (23% DV), Carbohydrates: 64g (21% DV), Total Sugars: 13g, Added Sugars: 2g (4% DV).
Contains: Eggs, Tree Nuts (coconut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the Brussels sprouts

Heat the oven to 400°F.
  • Cut the Brussels sprouts in half lengthwise.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
On one end of a sheet pan, toss the Brussels sprouts and garlic with 1 tablespoon oil; season with salt and pepper and spread in an even layer.

2

Prep the strata

  • Cut or tear the naan into 1-inch pieces.
  • Scrape off any seeds from the roasted red peppers; cut the peppers into 1-inch-wide strips.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Coarsely chop the cilantro.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
  • Lightly grease a loaf pan with butter or oil.
To the bowl with the eggs, add the naan, roasted red peppers, onion, cilantro, green chiles, coconut milk, and strata spice blend; season with salt and pepper and stir to combine. Transfer to the prepared loaf pan and place on the other end of the sheet pan.

3

Cook the Brussels sprouts and strata

Bake the Brussels sprouts and strata, rotating the sheet pan halfway through, until the Brussels sprouts are lightly browned and tender and the strata is lightly browned and set, 20 to 25 minutes. [For 4 servings, transfer the Brussels sprouts to a plate and continue baking the strata for 10 to 15 min longer.]

Serve

Cut the strata into slices and transfer to individual plates. Serve the Brussels sprouts on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Toss the Brussels sprouts with oil and seasonings.
  • Tear the flatbreads.
  • Measure the onion.
  • Grease the loaf pan.