Roasted Brussels Sprouts

The other weekend I spent Saturday with my mom visiting cute shops, odd art galleries, and one fantastic olive oil store.  We went to The Smiling Olive and were admittedly overwhelmed when we first walked in.  There are approximately 20-25 different flavors of infused olive oil to try, and just as many flavored balsamic vinegars.

Sensing our apprehension, the owner of the store came over and helped us tremendously.  She started pairing different flavors of oil and vinegar for us to try, like Tuscan Herb oil with Cara-Cara Orange white balsamic vinegar; and Persian Lime oil with Blackberry Ginger balsamic.  All her combinations were delicious, and I even got creative and made my own pairing. I was a fan of the Herbes de Provence oil and Sicilian Lemon white balsamic vinegar.  I left the store with a bottle of those two, and could have easily purchased many more! (the Mushroom and Sage oil was like Thanksgiving in a bottle)

The Smiling Olive

I made great use of the oil and vinegar this week when I used them to make a vinaigrette that I paired with some roasted brussels sprouts, carrots and red pepper.  The flavors worked so well together!

Roasted Brussels SproutsI was wandering around the produce section of the grocery store last week, and the brussels sprouts caught my eye.  I have had them before at restaurants, but have never actually made them myself; so into my cart they went!  I also picked up some tri-colored carrots and a red bell pepper, and decided to roast them all together.

Roasted Brussels SproutsRoasting vegetables gives a great boost to their flavors, and this versatile method of roasting can be used with a wide variety veggies (broccoli, cauliflower, potatoes, squash, etc.).  I cut the carrots and red pepper into one inch pieces, and sliced the brussels sprouts in half length wise.  The veggies were tossed in a couple tablespoons of olive oil, salt and pepper, and then roasted at 450F for 20-25 minutes.

While the vegetables roasted, I whisked up a vinaigrette with my new olive oil and vinegar.

Roasted Brussels Sprouts

These are the usual suspects for a vinaigrette – oil, vinegar, Dijon mustard and garlic.  Not pictured are the ever important salt and pepper.  I mixed equal amounts of oil and vinegar, a clove of garlic that I crushed with my garlic press, a teaspoon of Dijon mustard, and salt and pepper. Then I whisked it all together until it is emulsified and thickened.

I like the slight bite the raw garlic gives to the dish, and it mellows out nicely when it’s tossed with the warm roasted vegetables.

Roasted Brussels Sprouts

Look at all those gorgeous colors – the flavors in this dish are amazing!  If you think you don’t like brussels sprouts, or have never tried them, this dish is sure to make you a fan.

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Roasted Brussels Sprouts
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Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Roasted Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Ingredients
Roasted vegetables
  • 1 - 1.5 pounds brussels sprouts
  • 4 medium carrots peeled
  • 1 red bell pepper
  • 2-3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
Vinaigrette
  • 2 tbsp olive oil Herbes de Provence flavored
  • 2 tbsp white balsamic vinegar Sicilian Lemon flavored
  • 1 tsp Dijon mustard
  • 1 clove garlic minced/pressed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Servings: people
Units:
Instructions
  1. Heat oven to 450F.
  2. Slice carrots in half length-wise and cut both carrots and red pepper into 1-inch pieces.
  3. Cut brussels sprouts in half length-wise. Boil halved brussels sprouts in water for 1-2 minutes. Turn off heat for the burner, drain brussels sprouts and add back to the pot. Put pot back on the burner for 30 seconds to help dry off brussels sprouts.
  4. On a large sheet pan, combine carrots, red pepper and brussels sprouts. Drizzle with 2-3 tablespoons of extra virgin olive oil, salt and pepper. Bake for 20-25 minutes until vegetables are tender and browned.
  5. While vegetables are roasting, prepare the vinaigrette.
  6. Combine flavored oil and vinegar, Dijon mustard, garlic (I used a garlic press to mince the clove), salt and pepper.
  7. Whisk ingredients until emulsified and thickened.
  8. When vegetables are cooked, toss with vinaigrette and serve.
Recipe Notes

**Cardinal Rule** If you don't have access to flavored oil and vinegars, the vinaigrette can be made with equal parts extra virgin olive oil and lemon juice.  You can also add lemon zest to the finished dish to brighten the flavors.

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