I seasoned the vegetables with balsamic vinegar because I like a sour edge with any vegetable in the cabbage family and because balsamic vinegar gets sweet as it cooks, which was the perfect match for the sweet potatoes
In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. In a large bowl, toss together brusselssprouts, red onion, olive oil, salt, pepper and mustard seeds
Rinse the brusselssprouts and trim the bottoms. Toss the brusselssprouts and garlic cloves with the olive oil, salt & pepper until they are well coated
Combine brusselssprouts and olive oil in a large zip close bag and shake to coat. Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brusselssprouts are lightly browned
RoastedBrusselsSprouts pair with creamy blue cheese, dried cranberries and crunchy walnuts to create a savory side dish that is perfect for the holidays or a new way to get your family to eat their brusselssprouts
Tender, with crispy golden edges, and then covered in a thick, sweet balsamic glaze. This recipe contains the vegetable that kicks all other vegetables arses…brusselssprouts
Especially when that green is Brusselssprouts. olive oil to the sprouts and stir to combine. For my Dad's birthday dinner, I made my own interpretation of the Brusselssprouts side dish he had in the restaurant
Shredded brusselssprouts salad mixed with a lovely maple balsamic vinaigrette and topped with pan-seared salmon- crispy, crunchy and bursting with fresh sweet and savory flavors
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