I feel like Brussels sprouts are one of those veggies that people either love or hate so if you are a hater, you’re probably not going to be very happy with today’s post and maybe you should just click on this and enjoy yourself, ‘cause how could you not?!! But if love is what you feel for these mini-cabbages, then keep on reading, because this recipe is going to make you love these little guys even more! And hey, you can click on this too—there are no rules around here even though certain people have hinted that I can be a little bossy now and then!!
I’m feeling very Thanksgiving-ish guys, which is a teensy bit of a problem because it’s still September, but let’s pretend for a moment, because if it were actually Thanksgiving and I were hosting (which I am this year-yay!) I would be jumping for joy at finding a new and fairly easy way to serve this ultra-November veggie!
Guaranteed—people are going to be fighting over them!
It’s the sherry vinaigrette that does it. It’s got tons of flavor what with the shallots and honey and balsamic and of course, sherry vinegar (duh) in it. And it gets used not once, but twice. First, the sprouts take a little bath in it after you blanch them and then they spend a good half hour roasting in that deliciousness. When they’re done, you splash on some more. YUM!
Slightly tangy, slightly sweet, with just the right amount of charred caramelization. You can serve them hot or let them cool to room temperature and toss on some shaved Parmesan. Happy early Thanksgiving!
Roasted Brussels Sprouts with Sherry Vinaigrette
Makes about 4 servings
Prep Time for Vinaigrette: 5 minutes; Prep Time for Brussels sprouts: About 30 minutes
This makes a lot more vinaigrette than you need for the recipe—I like that because I can stick it in the fridge and use it for salad and other stuff—you could cut it in half if you like but I think you’ll be happy having some extra around.
For the vinaigrette
1 shallot, minced
2 tablespoons honey
3 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup canola oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Brussels Sprouts
1 ½ pounds Brussels sprouts, ends trimmed and cut in half lengthwise
Kosher salt and black pepper for seasoning
1 cup shaved Parmesan (optional)
1. To make the vinaigrette: place all the ingredients in a jar, seal well and shake to blend. If you don’t have a jar, you could also whisk all the ingredients together in a small bowl. Store covered in the fridge for up to 1 week.
2. To make the Brussels sprouts: preheat oven to 350º F. Bring a large pot of salted water to boil. Place the sprouts in the water and cook for about 2 minutes, letting them soften slightly. Drain in a colander and return to the empty pot. Toss with about ¼ cup of the vinaigrette.
3. Place the sprouts in large baking dish, spreading them into an even layer. Season with salt and pepper and roast for about 25-30 minutes, until the sprouts are slightly charred in the outside and fork tender, tossing them a bit a couple of times during the cooking process. Transfer to a bowl and either serve immediately, splashing on a bit more vinaigrette or let come to room temperature and add more of the vinaigrette and top with the shaved Parmesan, if using. I like these equally warm or at room temp.
Note: Recipe adapted from The Lemonade Cookbook by Alan Jackson and JoAnn Cianciulli.