– Roasted Brussels Sprouts with Sherry Vinaigrette –
These Roasted Brussels Sprouts with Sherry Vinaigrette are truly incredible, loaded with so many flavors, easy to make and done in under 40 minutes. This is the ideal side dish for the fall and winter, plus it pairs perfectly with just about any protein. The secret to perfectly roasting brussels sprouts is making sure you face them all cut side down when you add them to the oven, after roasting for about 20 minutes you flip each one around and roast for an additional 10 minutes. This is the secret to getting that beautiful caramelization on each brussels sprout.
– Apollo Olive Oil –
To make this recipe I used Apollo´s ¨Mistral¨ Organic Extra Virgin Olive Oil. They sent me some samples all the way from beautiful Yuba County in northern California. Let me tell you, it truly is a sensational olive oil, loaded with so much depth in flavor, I fell in love with it on the first taste. You guys know I´m a sucker for Spanish olive oil, but this was impressive stuff. They also gave me a coupon code exclusively for you guys to get $10 off your order!! WOW. The coupon code is ¨spainonafork¨ and you can purchase directly from Apollo Olive Oil. Watch the video below on How to Make Roasted Brussels Sprouts with Sherry Vinaigrette or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make Roasted Brussels Sprouts with Sherry Vinaigrette
Roasted Brussels Sprouts with Sherry Vinaigrette
FOR THE BRUSSELS SPROUTS
- -1 fresh brussels sprouts 500g 17 oz or 5 cups
- -2 tbsp Apollo Mistral Extra Virgin Olive Oil
- -1/2 tsp sea salt
- -1/4 tsp freshly cracked black pepper
FOR THE SHERRY VINAIGRETTE
- -1 tbsp Apollo Mistral Organic extra virgin olive oil
- -1/2 tbsp sherry vinegar
- -1/2 tbsp agave syrup
- -1 tsp dijon mustard
- -sea salt
- -black pepper
Rinse 500 grams/17 ounces of fresh brussels sprouts under cold running water, shake off any excess water and pat dry with a dish cloth, cut each brussels sprout in half lengthwise, then cut off about a 1/4 inch from the bottom and remove any leaves that naturally fall off, add the cut brussels sprouts to a large bowl, along with 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of sea salt and a 1/4 teaspoon of freshly cracked black pepper, toss together until well combined
Add the seasoned brussels sprouts to a baking tray lined with foil paper, make sure each one is faced cut side down, add to a pre-heated oven bake/broil 210 C - 410 F
Meanwhile make the sherry vinaigrette, add a generous tablespoon of extra virgin olive oil to a bowl, also add 1/2 tablespoon of sherry vinegar, 1/2 tablespoon of agave syrup, 1 teaspoon of dijon mustard and lightly season with sea salt and freshly cracked black pepper, whisk together until well combined and set aside
After 20 minutes remove the brussels sprouts from the oven, flip each one around so the cut side is faced up, add back to the oven for 10 more minutes, then remove from the oven and add to a large bowl, drizzle the sherry vinaigrette over the brussels sprouts and toss together until well combined, add to a dish for serving, enjoy!
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