Friday, February 3, 2017

Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmesan by Tom

Roasted Brussels Sprouts Drizzled with Balsamic Vinegar, Sprinkled with Pine Nuts and Shaved Parmesan

On a recent trip to Toledo to visit my parents, we stopped for dinner at a restaurant called Revolution Grill.  The name highlights the fact that the menu changes frequently, or revolves, around whatever is freshly available that day.

But one dish per our waiter that does not change is their roasted Brussels sprouts appetizer.  He said people come just for that dish.  With a recommendation like that, we just had to try them.  They were really good!

The Brussels sprouts themselves were roasted and then a drizzle of good balsamic vinegar coated them.  Added to the dish were pine nuts and freshly shaved Parmesan cheese.  It was delicious.  But I detected a hint of hoisin sauce and some sweetness, although it was denied by our waiter.

So, of course, I had to try to make them at home.

The first time I made them, I just used balsamic vinegar.  It was good, but not quite as good as at the restaurant.  The second time I made them I added hoisin sauce to the balsamic vinegar.  Much, much better but still not quite right.

As they say three is a charm, and this time I got it.  I detected a little sweetness initially, so I added just a little tiny bit of maple syrup.  That did it!

So, I now offer you my roasted Brussels sprout recipe with balsamic vinegar, hoisin and maple syrup.

---Tom


Roasted Brussels Sprouts with Balsamic Vinegar Mixture, Pine Nuts and Shaved Parmesan
(from Revolution Grill in Toledo, Ohio)

Serves 4

4 tablespoons balsamic vinegar
1 tablespoon hoisin sauce
1/2 teaspoon pure maple syrup
Brussels sprouts, cleaned and cut in half
1 tablespoon pine nuts
shavings of Parmesan cheese

Preheat oven to 350 degrees.

On a baking sheet, lightly coat with olive oil.

Place the Brussels sprouts cut side down and squish around in the olive oil so that the cut side is coated.

Bake for about 40-45 minutes, or until the underside of the Brussels sprouts are slightly golden brown.

Meanwhile mix the balsamic vinegar, hoisin sauce and maple syrup in a bowl or cruet.  Be sure it is well mixed.

When the Brussels sprouts are finished, remove from the oven and put into a serving bowl.  Spoon or pour as much of the balsamic mixture as you like over the Brussels sprouts, enough liquid to insure the Brussels sprouts will get coated.  Mix thoroughly to coat the Brussels sprouts.  Now sprinkle the pine nuts and Parmesan cheese over the vegetables.

Serve immediately and enjoy.

---Tom


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