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Roasted Brussels Sprouts and Brown Butter Vinaigrette Recipe

Roasted Brussels Sprouts and Brown Butter Vinaigrette Recipe


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Ingredients

For the roasted Brussels sprouts:

  • 2 pounds Brussels sprouts
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • Kosher salt
  • Freshly cracked black pepper

For the brown butter vinaigrette:

  • 4 tablespoons salted butter
  • 1 1/2 teaspoon ginger, minced
  • 1 large clove garlic, peeled and minced
  • 2 teaspoons ground sumac
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt, plus extra
  • Freshly cracked black pepper

Directions

For the roasted Brussels sprouts:

Preheat oven to 425 degrees with a rack positioned in the upper third of the oven. Trim off the very tip of the stem of each Brussels sprout and remove any discolored or bruised outer leaves. Cut sprouts in half lengthwise. Drizzle melted butter and canola oil over prepared sprouts in a mixing bowl. Toss to coat evenly. Sprinkle sprouts liberally with kosher salt and freshly cracked black pepper. Toss again.

Arrange seasoned Brussels sprouts cut-side down onto a sheet pan. Roast sprouts at 425 degrees on upper rack for 30 to 45 minutes — shaking pan every 15 minutes to prevent burning — until cut sides of sprouts are well caramelized, top leaves are crispy and brown in places, and sprouts' centers are tender. Serve immediately.

For the brown butter vinaigrette:

Cook butter in a small saucepan over medium heat, stirring occasionally, for 3 to 6 minutes until milk solids foam up, subside, and butter turns a nutty brown.

Reduce heat to low and add ginger, garlic, and sumac to the pan. Whisk constantly and cook for about 30 seconds. While whisking constantly, drizzle in red wine vinegar, kosher salt, and a pinch of freshly cracked black pepper. Taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Serve immediately. Vinaigrette will not stay emulsified and will need to be whisked before each use.

Click here to see the Food Porn Q&A with Amanda Simpson story.

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Recipe Summary

  • 4 pounds brussels sprouts, halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 pound fresh or thawed frozen cranberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon finely grated fresh ginger
  • 1 1/2 teaspoons finely grated orange zest
  • 2 sticks (1/2 pound) unsalted butter
  • 1 large shallot, minced
  • 1 teaspoon chopped thyme

Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.

Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.

In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.


Roasted Brown Butter Maple Brussels Sprouts

This post may contain affiliate links. Please see disclosure policy here.

Brown Butter Maple Roasted Brussels Sprouts are a delicious way to eat your vegetables!

So does anyone else think it is strange that brussels sprouts is spelled brussels instead of brussel? I am always spelling it wrong! When I did a little research I discovered that they may have originated in Brussels, Belgium, thus the reason for both words with an S at the end. You learn something new every day!

I know brussels sprouts are usually low on the list of popular vegetables because they were low on my list, almost at the bottom until I actually tasted one cooked properly. I think the only way to cook brussels sprouts is to roast them. One of my favorite ways to enjoy roasted brussels sprouts is Teriyaki Glazed Brussels Sprouts and then Lemon Roasted Brussels Sprouts are amazing too.

The flavor combination of browned butter and maple syrup in today’s recipe is a perfect combination. The sweet and savory combination is definitely a winner.

I think roasting the brussels sprouts with a little olive oil on a baking sheet at high heat is the best and easiest way to cook them and you run the risk of overcooking them. Overcooking them can cause them to turn gray and the taste becomes rather strong so this may be one of the reasons they are so low on people’s list, but cooked right they are delicious!

After roasting them until they are just fork tender, remove them from the oven and coat with a brown butter/maple syrup combo and enjoy! I think roasted brussels sprouts are always best eaten right out of the oven. And they are an excellent sources of Vitamin C and K and also contain some B vitamins too!

For some other delicious ways to prepare brussels sprouts be sure and check out Southwestern Brussels Sprouts from Cookin Canuk, Brussels Sprouts Salad with Hazelnuts, Parmesan and Pomegranate Molasses Vinaigrette from A Beautiful Plate and Easy Brussels Sprouts Gratin from Kalyn’s Kitchen.


Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans.

If you are new around these parts, then take a moment to pick up your eyeballs because they probably popped out of your head when you saw the first picture and are currently rolling down the hall.

But the thing is… last year I decided to try brussels after my friend Kacy posted something about them being delicious. I was feeling brave. I was mid-chocolate hangover. I was bored. I was desperate.

Soooo… I pan-roasted them with some bacon and potatoes. And I LOVED THEM. And can we just take a moment to praise the person who created the word “pan-roasted?” It’s such a lovely name for lightly FRIED.

I don’t know what it is about my taste buds. I like some really weird stuff. I despise nearly all vegetables (and certainly ALL raw vegetables – no exceptions), but the ones I do like? Kale? Brussels sprouts?

I’m the strangest person ever. The best part was last winter when my mom looked at me like I had a third eye and screamed, “since when do you eat brussels sprouts. ” I mean, normal people don’t even like those vegetables. People who live for greenery don’t even like those vegetables. Just color me one big science project.

Another thing about my taste buds that I find odd is how I adore tangy and bitter foods like vinegar. I have such sweet teeth, but I could drink balsamic. I don’t really like salad dressings (well, okay… I don’t really like salads, duh) but I can eat one drenched in vinegar. There is just something about the tartness and the slight burn that I freak over. I know nothing about food science but for some reason I believe that my vinegar and sprouts love is related.

I also shredded brussels once too. That was cool. Sort of annoying. But cool.

Don’t excommunicate me yet though. The only way I can eat brussels sprouts is if they have married bacon fat or brown butter. I’m sure I could handle a few large glugs of olive oil, sea salt and maple syrup… but that’s yet to be determined.

And speaking of drinking things (like vinegar) and making brown butter (like everyday)… can I just drink that? Because I really think I could make a meal out of it and call it a day.


Garlic Butter Brussels Sprouts Ingredients

■ BRUSSELS SPROUTS: Fresh brussels sprouts work best. Can be pre bagged or freshly bagged.

■ GARLIC: Fresh garlic transforms sprouts with it’s robust flavor and aroma. I use garlic puree because I always have it on hand but freshly minced or zested garlic works, too.

■ BUTTER: The combination of butter and garlic tastes just as good as it sounds. Perfectly roasted sprouts with toasted butter and garlic is extraordinary and has an invigorating depth of flavor.

■ SEASONING: The basics. Salt, pepper, and oil. Vegetable and canola oil work best for this recipe. Both oils can handle the high baking temperature. The oil is essential to caramelize the sprouts. Without it, they’ll turn dry and shrivel.

■ PECANS: Both candied or toasted pecans add nice flavor and crunch. Adding sweet or savory nuts quickly elevates and turns an ordinary vegetable into a salad dish. Find candied nuts in the baking aisle.

■ CRANBERRIES: I like to add dried cranberries when I make this buttery brussels sprouts recipe for the holiday season and especially for Thanksgiving and Christmas. It adds a nice sweet flavor that blends well with the salty tangy cheese and salty bacon.

■ CHEESE: Crumbled feta cheese incorporates a rich, tangy, and salty flavor. Other cheeses I like include blue cheese and parmesan cheese.

How to Make Roasted Brussels Sprouts with Garlic Butter

  1. Cut stubs off the bottom of the sprouts.
  2. Cut the sprouts in half lengthwise.
  3. Spread parchment paper on baking sheets.
  4. Generously coat prepared sheets with oil.
  5. Toss brussels sprouts in oil, salt, and pepper.
  6. Place on sheet pan with centers facing down.
  7. Roast in 400°F oven for 15-18 minutes.
  8. Melt butter and combine with garlic.
  9. Toss sprouts in garlic butter.
  10. Broil on high 3-6 minutes or until tops are crispy.
  11. Allow sprouts to cool 5-10 minutes.
  12. Toss together with pecans, cheese, cranberries, and bacon.

Serving Roasted Brussels Sprouts

Sprouts are the perfect vegetable side dish to serve along with any dinner recipe you might eat with a vegetable or side dish. It’s a real treat to serve them with sweet cornbread and a hearty dinner recipe.

Holidays like Thanksgiving, Christmas, and Easter is a traditional time to serve a brussels sprouts recipe. In fact, the roasted vegetable is perfect with this Glazed Brown Sugar Ham recipe or this Oven-Baked Honey Ham recipe. When hosting Thanksgiving Day, be sure to make sprouts with this flavorful Roast Turkey with Herb Butter recipe or this Crock Pot Turkey Breast.

Serving buttery roasted brussels sprouts with other side dish recipes like this honey cornbread is a real treat. My Strawberry Shortcake Fluff Salad is a wonderful dessert salad to make for a potluck. Also a classic, serve them with homemade Baked Beans.

MAKING SPROUTS EXTRA CRISPY

How can I prevent the sprouts from sticking to the pan? Use oil, and lots of it. It’s best to use parchment paper, too. Simply lay down parchment paper then grease it well.


Recipe Summary

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 1 small red onion, chopped
  • 3 cloves garlic, coarsely chopped
  • 2 tablespoons butter

Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.

Heat olive oil in a large skillet over medium heat arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.

Mix red onion and garlic into Brussels sprouts cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.

Place butter in a cold saucepan place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts toss to coat.


Roasted Brussels Sprouts and Brown Butter Vinaigrette Recipe - Recipes

I almost choked when I found out that Thanksgiving is the week after next. How did this happen? I feel like I was just going on about tomatoes, sunshine, and grilling the other day – talk about life flying by.

After my shock had settled in, feelings of excitement, verging on giddiness crept in, because I LOVE the holidays. It’s almost a blessing that the months of September, October, and now, November are passing by in a flash. Now, I get to focus on stuffing, turkeys, casseroles, and pies. Hip-hip-hurray!

My first Thanksgiving dish might scare you a tiny bit since it has the word brussels sprouts in it and I know that some people have a serious aversion to the little guys. Why, I’m not sure. Maybe you were forced to eat them as a child, maybe your friends told you how horrible they are, and maybe just maybe you’ve never even tried them. Maybe I could change your mind.

I made a similar recipe to this one last year for Thanksgiving and it was a huge hit, so I decided to share it here. Halved brussels sprouts are coated with a little olive oil, salt, and pepper and roasted until bright green and a little charred on the outside. While perfectly delicious on their own, the drizzle of a little bit of browned butter really makes these extraordinary and creates a nutty and decadent dance on your taste buds. They’re then sprinkled with a touch of pomegranate seeds for some nice texture and a sweet and sour kick – delicious.

Cut off the very bottom of each sprout and cut each one in half. Quarter the guys that are on the bigger side.

Toss with a little bit of olive oil, salt, and pepper – bake at 375 degrees for 15 minutes

If you think you like veggies bathed in butter, just wait until you’ve tried veggies bathed in browned butter – infinitely better.

Melt butter in a small sauté pan over a medium heat. Swirl until the butter starts to brown. Once it becomes a deep golden brown remove from heat, set aside.

Once the veggies are out of the oven, arrange on plate or platter. Drizzle with browned butter and sprinkle with pomegranates. Almost too pretty to eat…almost.


Recipe For Roasted Brussel Sprouts In Oven / Roasted Brussels Sprouts Recipe Cookin With Mima

Recipe For Roasted Brussel Sprouts In Oven

Recipe For Roasted Brussel Sprouts In Oven / Roasted Brussels Sprouts Recipe Cookin With Mima. If you have some sprouts that are very large, cut them into quarters. Oven roasted brussels sprouts are an easy side dish for your favorite weeknight meal and done in just twenty minutes! Slice the stem off of the brussels sprouts and then halve them. Try ina garten's classic roasted brussels sprouts recipe from barefoot contessa on food network. Oven roasted brussels sprouts is an easy to prepare side dish with amazing nutty flavors and healthy nutrients. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. How do you roast brussel sprouts in the oven? This pan roasted brussel sprouts recipe will forever change the way you look at these little round. They are so good and i am betting even the brussels sprouts haters will end up.

1/2 tsp balsamic vinegar 1 and 1/2 tsp maple syrup in the video, i double the glaze since i am making the recipe twice (once in the oven and once on the stove top). Brussels sprouts are a convenient and healthy vegetable. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. 1 lb brussels sprouts, trimmed and halved salt and pepper 3 tbsp olive oil (or as needed) optional glaze: For this oven roasted brussels sprouts recipe, you will need 1 ½ pounds brussels sprouts. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Preheat oven to 425°f (220ºc). Slice the stem off of the brussels sprouts and then halve them. Oven roasted brussels sprouts are the best brussels sprouts. When cooked improperly, these little morsels can leave a bitter and sulfuric taste in your mouth, but when you roast them, we promise you'll be a lifelong fan.

Balsamic Maple Roasted Brussels Sprouts With Bacon Recipe Runner from reciperunner.com This oven roasted frozen brussels sprouts recipe is easy, with 5 minutes prep time. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. This pan roasted brussel sprouts recipe will forever change the way you look at these little round. Recipe adapted from my recipe for balsamic roasted brussels sprouts with cranberries & pecans. Grease proof paper is great for baked goods like cookies and brownies, but not needed for roasting. Oven roasted brussel sprouts are easy and ready in 20 minutes. Throw the sprouts on a baking sheet and go wild with seasoning. Preheat the oven to 375 degrees.

They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

If you're looking for an easy, foolproof method for cooking brussels sprouts you've come to the right place. Oven roasted brussels sprouts are an easy side dish for your favorite weeknight meal and done in just twenty minutes! Brussels sprouts are a convenient and healthy vegetable. Using tongs, arrange brussels cut side down on baking sheet. Oven roasted brussels sprouts is an easy to prepare side dish with amazing nutty flavors and healthy nutrients. Can roasted brussel sprouts be reheated? Crispy brussel sprouts roasted in the oven with lemon and garlic make a great side dish. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. *this oven roasted brussels sprouts recipe post may contain affiliate links. On a prepared baking sheet, combine brussels sprouts and remaining ingredients.

When cooked improperly, these little morsels can leave a bitter and sulfuric taste in your mouth, but when you roast them, we promise you'll be a lifelong fan. Try ina garten's classic roasted brussels sprouts recipe from barefoot contessa on food network. On a prepared baking sheet, combine brussels sprouts and remaining ingredients. How do you roast brussel sprouts in the oven? This is not your grandmother's brussels sprouts recipe and certainly not the sprouts i grew up with. Cut lime in half and extract juice. Tip for how to roast the best brussels sprouts. Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon. Roasted parmesan brussels sprouts are a healthy side dish that roast to perfection.

Garlic Parmesan Roasted Brussels Sprouts Jo Cooks from www.jocooks.com 1/2 tsp balsamic vinegar 1 and 1/2 tsp maple syrup in the video, i double the glaze since i am making the recipe twice (once in the oven and once on the stove top). Jan 27, 2014 @ 3:53 pm mst. Since then, i have shared with you a recipe for roasted brussels sprouts with bacon, as well as this recipe for garlic brown butter roasted brussels sprouts and carrots. At that point they should be tender and golden on the outsides. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! My favorite classic roasted brussels sprouts recipe! If you're looking for a swap for roasted cabbage recipes, these brussels sprouts have a more kid friendly bite sized crispy texture. Slice the stem off of the brussels sprouts and then halve them. 1 lb brussels sprouts, trimmed and halved salt and pepper 3 tbsp olive oil (or as needed) optional glaze: Many people have a negative association with them, since brussels sprouts can be bland when only boiled or steamed. Try this delicious oven roasted brussel sprouts recipe for the perfect side dish.

1 lb fresh brussels sprouts 1 sliced carrot 1 lime salt pepper handful of pine nuts olive oil.

Carefully remove baking sheet from oven. Oven roasted brussel sprouts are easy and ready in 20 minutes. Grease proof paper is great for baked goods like cookies and brownies, but not needed for roasting. If you're looking for a swap for roasted cabbage recipes, these brussels sprouts have a more kid friendly bite sized crispy texture. Hello, after searching a recipe for brussel sprouts, i took a chance to try yours because it sounded interesting with honey and balsamic vinegar. Arrange your oven racks in the lower and upper thirds of the oven. Begin by stemming and halving the brussels sprouts. When cooked improperly, these little morsels can leave a bitter and sulfuric taste in your mouth, but when you roast them, we promise you'll be a lifelong fan. How to make the perfect oven roasted brussels sprouts? How to double this recipe: If you have some sprouts that are very large, cut them into quarters. Honey balsamic roasted brussels sprouts. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Oven roasted brussels sprouts are an easy side dish for your favorite weeknight meal and done in just twenty minutes! 1 lb brussels sprouts, trimmed and halved salt and pepper 3 tbsp olive oil (or as needed) optional glaze:

Well, when baked correctly, they taste like mildly sweet, nutty, crispy, yet tender little orbs of deliciousness. Can roasted brussel sprouts be reheated? Here's the best way roast brussels sprouts in the oven and a few ways to insure that your brussels get as crispy as possible. Jan 27, 2014 @ 3:53 pm mst.

Baked Brussel Sprouts With Bacon Cooking Lsl from cookinglsl.com 1/2 tsp balsamic vinegar 1 and 1/2 tsp maple syrup in the video, i double the glaze since i am making the recipe twice (once in the oven and once on the stove top). If you're looking for an easy, foolproof method for cooking brussels sprouts you've come to the right place. Carefully remove baking sheet from oven. 1 lb brussels sprouts, trimmed and halved salt and pepper 3 tbsp olive oil (or as needed) optional glaze: We'll usually make a little more, just so we have more to snack on. Crispy brussel sprouts roasted in the oven with lemon and garlic make a great side dish. If you're looking for a swap for roasted cabbage recipes, these brussels sprouts have a more kid friendly bite sized crispy texture. How long to roast brussel sprouts: Fresh brussels sprouts roasted with olive oil, parmesan, and i usually just make a meal out of these oven roasted brussels sprouts. Wash and cut brussels sprouts in half. How to make the perfect oven roasted brussels sprouts? At that point they should be tender and golden on the outsides.

Hello, after searching a recipe for brussel sprouts, i took a chance to try yours because it sounded interesting with honey and balsamic vinegar.

1/2 tsp balsamic vinegar 1 and 1/2 tsp maple syrup in the video, i double the glaze since i am making the recipe twice (once in the oven and once on the stove top). The key to a perfect roasted vegetable is a hot oven. Begin by stemming and halving the brussels sprouts. How to double this recipe: We'll usually make a little more, just so we have more to snack on. Wash and cut brussels sprouts in half. When cooked improperly, these little morsels can leave a bitter and sulfuric taste in your mouth, but when you roast them, we promise you'll be a lifelong fan. Fresh brussels sprouts roasted with olive oil, parmesan, and i usually just make a meal out of these oven roasted brussels sprouts. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. 1 lb brussels sprouts, trimmed and halved salt and pepper 3 tbsp olive oil (or as needed) optional glaze: A tasty twist to the regular brussels sprouts.

How do you roast brussel sprouts in the oven?

At that point they should be tender and golden on the outsides.

Fresh brussels sprouts roasted with olive oil, parmesan, and i usually just make a meal out of these oven roasted brussels sprouts.

1 lb fresh brussels sprouts 1 sliced carrot 1 lime salt pepper handful of pine nuts olive oil.

If you have some sprouts that are very large, cut them into quarters.

Using tongs, arrange brussels cut side down on baking sheet.

Fresh brussels sprouts roasted with olive oil, parmesan, and i usually just make a meal out of these oven roasted brussels sprouts.

They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

Oven roasted brussels sprouts are an easy side dish for your favorite weeknight meal and done in just twenty minutes!

Honey balsamic roasted brussels sprouts.

Mostly, they were steamed, sometimes with melted cheddar cheese on top, sometimes with just a squeeze of lemon.

Recipe adapted from my recipe for balsamic roasted brussels sprouts with cranberries & pecans.

Honey balsamic roasted brussels sprouts.

Grease proof paper is great for baked goods like cookies and brownies, but not needed for roasting.

1 lb fresh brussels sprouts 1 sliced carrot 1 lime salt pepper handful of pine nuts olive oil.

Slice the stem off of the brussels sprouts and then halve them.

Try this delicious oven roasted brussel sprouts recipe for the perfect side dish.

Preheat the oven to 375 degrees.

This is not your grandmother's brussels sprouts recipe and certainly not the sprouts i grew up with.

They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!

Veggies have a much better chance of crisping up when placed directly on a.

How long to roast brussel sprouts:

Honey balsamic roasted brussels sprouts.

Can roasted brussel sprouts be reheated?

Veggies have a much better chance of crisping up when placed directly on a.

Coat evenly with olive oil, salt & pepper.

Soak brussels sprouts in warm water for about 10 minutes.

Begin by stemming and halving the brussels sprouts.

Oven roasted brussels sprouts is an easy to prepare side dish with amazing nutty flavors and healthy nutrients.


Roasted Brussels Sprouts with Mustard Vinaigrette

This side dish would be a great addition to a Thanksgiving meal and would be a fresh new way to serve Brussels sprouts!

Ingredients

  • 2 pounds Brussels Sprouts, Cleaned And Trimmed
  • ¼ cups Parmesan Cheese
  • 2 Tablespoons Mustard Seeds
  • _____
  • FOR THE MUSTARD VINAIGRETTE:
  • 1 whole Lemon, Zest And Juice
  • 1 Tablespoon Grainy Mustard
  • 1 whole Clove Garlic, Minced
  • Salt And Pepper, to taste
  • ¼ cups Olive Oil

Preparation

Preheat the oven to 450 degrees. Prepare a pot of salted boiling water. Prepare an ice bath.

Slice all of the Brussels sprouts in half. Working in two batches, add the Brussels sprouts to the boiling water and let them simmer for about 2 minutes. Pull the Brussels sprouts out with a strainer and plunge them into the ice water. Repeat with the remaining Brussels sprouts.

Drain the cooled sprouts in a colander and let sit.

Prepare a sheet pan with two sheets of tin foil. Spread the Brussels sprouts out over the tin foil. Blot dry with a cloth or paper towel.

Make the vinaigrette by adding all of the ingredients to a mason jar or tupperware. Shake to combine.

Drizzle the vinaigrette over the Brussels sprouts, and then toss them to coat. Sprinkle them with salt. Spread some good parmesan over the top of the Brussels Sprouts and add mustard seeds for flavor.

Roast the Brussels sprouts for about 8-10 minutes on the top rack of the oven, or until they are just cooked through and starting to brown. Take out and grate a little additional cheese over the top and adjust the flavor with salt if needed.



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