Brussels sprouts, cauliflower, butternut squash….seasonal veggies that are on everyone’s favorite dinner lists these days. Roasting any veggie with a bit of olive oil will help them develop delicious caramelized natural sweetness, add a little balsamic vinegar, which will also caramelize a bit when cooked while maintaining fresh acidity, for a perfect, seasonal side dish.
Balsamic Roasted Brussels Sprouts
1 pound fresh Brussels sprouts, cut in half/very large ones cut into quarters
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Pinch red pepper flakes
Salt and pepper
Preheat oven to 375 degrees. Bring a large stock pot of water to a boil. Salt liberally and add the sprouts. Blanch for 4 minutes to soften the sprouts but still keep their bright green color. Whisk together the remaining ingredients with 1/2 teaspoon each salt and pepper in a medium bowl. Drain the spouts then add to the vinaigrette and toss to combine. Spread them onto a baking dish and roast for 30-45 minutes until soft. Serve hot from the oven.
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