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If you’re anything like me, the October and November issues of food magazines are dogeared with potential holiday recipes. And you’ve probably been scouring the internet for dishes to put on your Thanksgiving menu. It is just a little more than a month away.
One dish always on my table? Roasted Brussels sprouts. I love how the taste of the bitter, cabbage-looking vegetable softens with roasting, becoming crispy on the outside and tender on the inside. I found this one while trawling the recipe section of Mountain Town Olive Oil‘s website. It sounds like an interesting and different way to prepare Brussels sprouts that I’ll be giving it a try this year.
Ingredients
- 1 pound fresh Brussels sprouts, trimmed and halved
- 1 tablespoon Mountain Town Olive Oil wild mushroom and sage olive oil
- 1 teaspoon Mountain Town Olive Oil dark chocolate balsamic vinegar
- Salt and pepper to taste
Instructions
- Trim and halve the sprouts. Remove outer leaves.
- Drizzle olive oil in pan, coating the bottom. Turn on heat to medium and place Brussels sprouts on the flat side down in the oil. After sprouts have cooked for about 10 minutes, they should look nicely golden brown.
- Flip at this point and let cook on the rounded side for at least 5 minutes more until they brown on this side too. About a minute before you take the sprouts off the heat, drizzle the balsamic vinegar over them.
- The sprouts will soak up the delicious flavor and the heat will caramelize the vinegar slightly.
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