I remember the first time I had brussels sprouts, it was at my friend Erica's house. We had them steamed with butter. I was hooked and came home that day telling my mom how much I loved them.
The recipe below is really simple to make, the Champagne Vinaigrette dresses them up a bit, great for Thanksgiving.
Gorgeous photos by Kristland Lee Photography: www.kristlandlee.com
Ingredients:
3-4 cups of brussels sprouts
3 cloves of garlic chopped
3 tablespoons of olive oil
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
2 tablespoons of water (optional)
4 tablespoons of Champagne Vinaigrette
Directions:
Preheat oven to 400 degrees. Cut the brussels sprouts so they are about the same size. Leave the small ones whole and cut large ones in half or quarters depending on how big they are. Add garlic, olive oil, salt, pepper, red pepper flakes. Mix to distribute seasonings. Lay sprouts in one later on baking sheet, add more oil if it seems dry, and water. Roast for 35 minutes, or until golden brown. Give a mix about 20 minutes into roasting. While sprouts are hot from the oven, add dressing. Serve hot or at room temperature.
Add ins - add any of these to change up the recipe:
Pomegranate seeds
Bacon/pancetta
Cranberries
The recipe below is really simple to make, the Champagne Vinaigrette dresses them up a bit, great for Thanksgiving.
Gorgeous photos by Kristland Lee Photography: www.kristlandlee.com
Ingredients:
3-4 cups of brussels sprouts
3 cloves of garlic chopped
3 tablespoons of olive oil
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
2 tablespoons of water (optional)
4 tablespoons of Champagne Vinaigrette
Directions:
Preheat oven to 400 degrees. Cut the brussels sprouts so they are about the same size. Leave the small ones whole and cut large ones in half or quarters depending on how big they are. Add garlic, olive oil, salt, pepper, red pepper flakes. Mix to distribute seasonings. Lay sprouts in one later on baking sheet, add more oil if it seems dry, and water. Roast for 35 minutes, or until golden brown. Give a mix about 20 minutes into roasting. While sprouts are hot from the oven, add dressing. Serve hot or at room temperature.
Add ins - add any of these to change up the recipe:
Pomegranate seeds
Bacon/pancetta
Cranberries
Chop up some garlic and add it to the brussels sprouts.
Drizzle olive oil, and sprinkle in salt, pepper, and red pepper flakes.
Mix together until sprouts are coated.
Pour onto foil lined baking sheet, and spread into one layer.
If they seem dry add more oil, I also add a few tablespoons of water. The water helps the sprouts to slightly steam which allows for a more tender sprout which I prefer. Put in oven and roast for 20 minutes. This would be a good time to make the vinaigrette.
After 20 minutes, pull them out and give them a mix, this will help all of them to brown nicely.
Once brussels are caramelized and tender pull out of oven and place into a bowl.
Spoon dressing over, sprouts.
Toss so they are evenly coated, serve and enjoy!