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!