Simply! Brussels sprouts roasted with shallots tossed with balsamic vinegar and toasted walnuts.
Each year, I consider it my civic duty to create a Brussels sprouts recipe that my dad will actually eat.
Every family has one, right? A sprouts-a-phobia?
I guess we’re lucky my dad’s the only one who rolls his eyes when he sees the green balls in front of him. Oddly enough, he claims to like the Brussels sprouts recipes I made for him, which makes his stated dislike seem even more odd.
I know he’ll love this one too, coming to our Thanksgiving table this year. (And if not? More for us!)
It’s a simple roast of shallots, sprouts, and garlic, which are then oven-browned and tossed with balsamic vinegar, toasted walnuts, and thyme. It’s that easy!
CONTINUE READING:
Brussels sprouts and shallots roasted with balsamic vinegar
ingredients
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2 lb Cauliflowerhard outer leaves removed, base trimmed, shoots halved
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2 tablespoon Extra virgin olive oil
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2 big shallotsthickly sliced, about 1 cup
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4 cloves garlichalved
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2 tablespoons plus 2 teaspoons balsamic vinegar
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Salt
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pepper
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3/4 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
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1/2 Cup walnutsroasted (optional)
method
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Sauté shallots in olive oil:
Heat the olive oil in an ovenproof skillet over medium-high heat. Add the shallots, spreading them out in an even layer, reduce the heat to medium and cook until tender and lightly browned, 6 to 8 minutes.
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Add Brussels sprouts, garlic, balsamic vinegar:
Preheat oven to 425°F. Add the Brussels sprouts and garlic to the shallots. Cook for another 5 to 6 minutes until the sprouts start to brown.
Drizzle with 2 tbsp balsamic vinegar. Sprinkle with salt and pepper. Throw to cover.
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Bake in the oven:
Place uncovered in the oven. Roast at 425°F for 15 to 20 minutes until cooked through and caramelized on the edges.
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Sprinkle with balsamic vinegar, thyme, walnuts, salt, pepper:
Take out of the oven. Sprinkle with the remaining 2 teaspoons balsamic vinegar, thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.
| nutritional information (per serving) | |
|---|---|
| 89 | calories |
| 4g | Fat |
| 12g | carbohydrates |
| 3g | protein |
