Sorry for the prolonged absence from this particular corner of the internet. I’ve had some family stuff going on – which I’ll write about in detail here soon – and have been doing some serious wedding planning as well. So it’s all added up to me completely falling off of the blog train. But I’m back with a vengeance! And an absolutely fantastic roasted brussels sprouts recipe.
It’s no secret that I love brussels sprouts. What’s not to love?! They’re so uniquely delicious, and they’re healthy too! Honestly, the fiancee and I eat FAR too many of them in this quaint Savannah household already…and now with this recipe, I’m afraid our consumption will go absolutely through the roof. But I suppose worse things have happened. And yes, I’m aware that brussels sprouts are technically out of season now, dammit. I’m choosing to move boldly forward, and you should too.
So, without further ado! Here it is.
*1 lb brussels sprouts, halved
*4 medium garlic cloves, roasted
*2 tbsp balsamic vinegar
*1 tbsp toasted sesame oil
*1 tbsp fresh lemon juice
*4 large strawberries, mashed
*1 tsp garlic salt
*1 tsp fresh ground pepper
*1 tsp cumin
*1/2 tsp Sriracha
First off, pre-heat your oven to 425. Toss the garlic cloves into some tin foil with some olive oil, and throw them into the oven for 30 minutes.
While the garlic is roasting, go ahead and rinse your brussels sprouts and then halve them.
Now you’re ready to start making your glaze. In a small bowl, mix the oil, lemon juice, balsamic and all of the spices together.
Next, cut up 4 large strawberries into slices and toss into the bowl. Mash them up in the bowl with a strong whisk or a potato masher. But don’t be afraid to leave some chunks. Your taste buds will be happy later when they get a few bites of delicious roasted strawberry.
Finally, when your garlic is done roasting, take it out of the oven and toss all of it into the bowl. Stir vigorously into the glaze until the garlic is not longer visible.
Turn your oven down to 400. Lay your brussels sprout halves out onto a cookie sheet and then pour your glaze on top of it.
Now it’s time to get your hands dirty – toss the brussels sprouts and glaze together with your hands. Make sure the brussels are evenly covered with the glaze.
A little side note here. If you have the time, I’d recommend letting these suckers sit for 30 minutes before popping them in the oven. I didn’t actually do that this time, but I have a feeling this would allow the glaze to set in a little, making an already outstanding recipe that much more delicious.
Finally, you’re ready to roaste these puppies. Put them in at 400 and roast for 25 minutes. It’s perfectly okay, and actually totally awesome, if you have a bunch of brussels sprout leaves laying around on the cookie sheet. Those will get burned in the process and they’ll make for a totally tasty addition to the dish.
Take them out of the oven, let them cool for a few minutes, and then serve! The result is a perfectly sweet & savory combo that is sure to please any visitors you might have over. Or just enjoy the damn things yourself. You deserve it!
I’ll be back tomorrow for more. Until then, kiddos. Enjoy!