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i realize that spring time is the wrong season to be posting a recipe featuring brussel sprouts, but i tell you what, this to good not to post. i’ve been on the fence about this rather scary (or infamous, as hudson says) vegetable, but after having them at a restaurant prepared something like this, i’ve been hooked.
i seasoned these with a special seasoning that i bought off amazon ’cause that’s what i read they used at the restaurant where clint and i ate, but i’m sure you could use whatever type you like, or even just use salt and pepper. i purchased the balsamic vinegar at our local health food store, but i’m guessing you could substitute a good quality raspberry balsamic vinegar and have a similar result.
how’s your favorite way to prepare brussels?
- 1 pound baby brussels
- 1 shallot
- 2 Tablespoons olive oil
- Dessert Gold Seasoning to taste
- Black Current Balsamic Vinegar
- Craisins
- Pepitas (toasted pumpkin seeds)
- Crumbeled Feta
- Preheat oven to 475 degrees. While the oven is preheating, prepare your brussels, rinsing and slicing them in half. Roughly slice the shallet and gently toss it and the brussel sprouts with olive oil and seasoning. Place on a sheet pan, making sure the brussels aren't overly crowded; you want them to have room to move.
- Roast the brussels for 10 minutes. Stir, and roast 5-10 minutes more. Shake the pan to ensure that everything is getting evenly roasted until it's all nice and browned and crispy.
- Remove from oven. Place about ¾ of the brussels in a serving bowl; coarsely slice the remaining brussels and add these to the serving bowl as well. Drizzle generously with the vinegar. Top with craisins, pipits and feta.
- Serve warm
