That’s the case with these PanRoastedBrusselsSprouts and Leeks with Ginger. Dave and I love brusselssprouts and as I pan roast these both boys (our dogs Oliver and Kodi) look at me from the side of the kitchen in hopes of a treat
While BrusselsSprouts are cooking, heat a small saucepan over medium heat and add butter. According to my children, it simply isn't a holiday feast without BrusselsSprouts
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
Balsamic reduction sounds and looks super fancy pants, but really doesn’t take anything more than a sauce pot, measuring cup, balsamic vinegar and time
Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish
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
Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat. Combine brusselssprouts and olive oil in a large zip close bag and shake to coat
Return the mushrooms to the pan, add the brusselssprouts and cream. The carmelization on the roastedsprouts is what has made this the only method THE FOOD OF LOVE kitchen uses for this vegetable
We will also need a roasting pan large enough to fit all the potatoes in a single layer. These Crispy Italian Oven RoastedGarlic Potatoes will quickly become one of your favorite side dishes
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
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