Forrest Kline of Hellogoodbye

Forrest Kline 
of Hellogoodbye

Recently we were lucky enough to get in touch with a great musician and super nice guy, Forrest Kline, lead singer of the Huntington Beach, California based band Hellogoodbye. 
They have a repertoire of great music, including my personal favorite "When We First Met", and Forrest is a VEGAN! 
We got to have a chat with the talented (and super down to earth) musician and he shared with us one of his favorite vegan recipes!
Here's what Forrest had to say about his recipe:
“We've been loving this dish since we first made it a few months ago! Normally made to serve two, but it scales really easily since you're just throwin' it all in the oven. I'll try do my best to get the measurements right, since we usually operate on the 'is this about how much you wanna eat?' method.”
We love this recipe, and it’s so spot on. Some days you just need to throw some stuff together and you just keep going until it seems like enough to satisfy your stomach! Alright, we’ve made you wait long enough:

Forrest Kline's 
Roasted Brown Mustard Brussel Sprouts 
On Arugula

Ingredients:
12 small brussel sprouts, halved (if they're bigger guys [golf ball or more] quarter 'em)
6 fingerling potatoes, quartered
1 parsnip, cut into 1/4 inch discs
Fresh rosemary (to taste), finely diced
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup spicy brown bustard
A couple handfuls of arugula lettuce

Instructions:
Pre heat the oven to 350. 
Mix the balsamic and mustard together in a bowl. 
Dice up all the veggies and toss it in a bowl with the olive oil and half the balsamic mustard mix (you'll re-toss with the rest at the end). 
Spread everything evenly on a cooking sheet and throw it in the oven for about 15 minutes or until the potatoes are soft and the brussels are browned. 
Toss everything with the rest of the balsamic mustard mix to taste and serve it on a bed of arugula.

BONUS: Candied walnuts add some crunch and sweetness.

Melt 1/4 cup sugar in a pot over low heat stirring constantly for a minute or two. When the sugar turns liquid and starts to brown a little, toss a handful of walnuts in it 'till coated and add them to your brussel sprouts pan about halfway through the cooking process.
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Delicious, healthy and vegan, what else can you ask for? Definitely try out this recipe, its perfect for a romantic night in for 2 or dinner with friends. We want to thank Forrest SO MUCH for sharing this awesome recipe with us and remember to check out Hellogoodbye! Their music is great, upbeat, and always puts you in a good mood...and their lead singer is a vegan!

website
http://hellogoodbye.net/

facebook
http://www.facebook.com/hellogoodbyeband

twitter
@itshellogoodbye