Wednesday, January 29, 2014

Sweet and Sour Roasted Brussels Sprouts

 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

Preheat oven to 400 degrees.  Toss Brussels sprouts and 2 t. olive oil on a rimmed baking sheet; season with salt and pepper.  Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes.

Whisk vinegar, sugar, fish sauce, soy sauce, and remaining olive oil together in a large bowl.  (I made it on the side and added it as you would a salad dressing, tossing it just before serving. )

Add brussels sprouts and toss to coat; transfer to platter.
Top with pumpkin seeds and rosemary; sprinkle with Aleppo pepper.  (I put the rosemary and hot pepper flakes in the vinaigrette which worked fine.)

Vinaigrette may be made a day ahead.  Cover and chill.


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