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Tangy Roasted Brussels Sprouts

Tangy Roasted Brussels Sprouts

Roasted Brussels Sprouts Recipe

As children we often look upon green vegetables with disgust, hoping that they roll off our plate and into the waiting mouth of the family dog. The dog then promptly spits it out and the evidence of our secret is found out by our parental figure. Our parents tried to cover them in cheese, smother them in hollandaise sauce or even hit them in casseroles, but we always found them.

Brussels sprouts were considered the most dreaded of all the green veggies. Our mothers did not understand the subtle sweetness that can come from roasting these tiny cabbages versus boiling them until bitter and soggy. Sliced in half and roasted in well-seasoned cast iron pan will result in an earthy, nutty and subtly sweet brussels sprout. Very different from the boiled mush we experienced as children. Brussels sprouts are a curious vegetable, grown in the ground on a stalk; the vegetable grows from the bottom of the stalk upward.

The addition of crisp and salty bacon adds to the nuttiness of the vegetable. Fresh garlic, dried shallots, a touch of honey and whole grain mustard add a complexity of sweet, salty and earthy flavors. The perfect umami flavor in a small roasted package. The final addition of red wine vinegar powder brings the whole dish together. What is red wine vinegar powder? Red wine vinegar is the red wine that has gone through a dehydration process to produce a powder that has all the benefits of a red wine and vinegar in a very convenient powder. The perfect addition to marinades dusted on french fries or sprinkled on vegetables or roasted meats.

Now that you are all grown up and know how to create the perfect roasted Brussels sprouts, go out grab some of those little cruciferous veggies and roast them until sweet and nutty!

Roasted Brussels Sprouts Recipe

Yields 4 servings

Roasted Brussels Sprouts Ingredients:

  • 1 1/2 pounds brussels sprouts, halved
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black peppercorns
  • 8 ounces slab bacon, cut into small pieces
  • 2 cloves garlic sliced
  • 2 dried shallots
  • 1 tablespoon red wine vinegar powder
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard

How To Make Roasted Brussels Sprouts:

Preheat oven to 400 degrees. Slice all the Brussels sprouts in half. Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper. Spread the Brussels sprouts cut side down in a large cast iron pan and roast, stirring once or twice during the cooking process, until tender and charred in spots, approximately 30 minutes. 

Add the bacon to a medium sauté pan and cook over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, the garlic, shallots and a pinch of salt. Cook until the bacon is crispy. Stir in the vinegar powder and honey mixture with the mustard whisk together. Add to the bacon and stir until the mixture becomes emulsified. Season with salt and crushed black peppercorns. 

Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.

Featured Ingredients

Black Peppercorns

Black Peppercorns

Shallots (Freeze Dried)

Shallots (Freeze Dried)

Vinegar Powder, Red Wine

Vinegar Powder, Red Wine

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