Sweet and Sour Roasted Brussels Sprouts
If you are looking for an unusual way to dress brussels sprouts as I was, this is a good recipe to try.
The Asian flavors went well with this winter staple.
The vinaigrette can be made ahead, which is a plus. Go lightly on the fresh rosemary. I overdid it. And the toasted pumpkin seeds seemed optional to me. I cut back the recipe to serve two.
Sweet and Sour Brussels Sprouts
(The Whelk of Westport, CT from Bon Appetit)
Serves 8 (for 2 is in parentheses)
2.5 pounds (3/4 pound)
4 T. (1T.) olive oil, divided
salt and pepper
1/4 cup ( 1 T.) red wine vinegar
3 T. (2 t.) sugar
1 T. (1/2 t.) fish sauce
1 T. (1/2 t.) white soy sauce or reduced sodium soy sauce
2 T. (1 t.) unsalted, roasted pumpkin seeds
1 t. (1/4 t.) finely chopped fresh rosemary
1 t. (1/4 t.) Aleppo pepper or 1/4 t. (pinch) crushed red pepper flakes
Add brussels sprouts and toss to coat; transfer to platter.
Vinaigrette may be made a day ahead. Cover and chill.