When I was younger I stayed as far away from Brussels sprouts as I possibly could. They freaked me out, they looked like little mini cabbages and for some reason mini vegetables were really not my thing. But recently I’ve been craving them. It started when Jim and I went out to dinner for his brother’s birthday at Latitude in West Springfield. They had Fried Brussels Sprouts with Sweet Chili Aioli and I could have eaten the whole appetizer myself, I didn’t because it wasn’t my birthday and in proper society that is just not considered polite. but if it was my birthday I would have eaten all of them. Then Jim and I had a date night at a farm to table restaurant in Hartford called Firebox and they had a fantastic Brussels Sprouts with garlic aioli, apple and malt vinegar appetizer.
Quotes from the Farmer
So growing our own brussel sprouts did not go too well this year. Got them in late, they didn’t grow much in the hot summer, and they bolted quickly. So long story short, no brussel sprouts from the garden. Good news, the farmers market has had them well into the early parts of the winter. They are a late season cool weather vegetable so they will stick around as a late season green. Keep these dishes in mind around the holiday season when you can still get some brussel sprouts from the farmers market.
So of course, when I began to crave them I looked up a recipe and found a ton. I smooshed several together and created one and it turned out great! This is a simple recipe, I’m definitely going to grow and add on to it. I would love to recreate some of those great aioli sauces I’ve had on them before.
Time: 30 Minutes
1 1/2 lbs brussels sprouts, halved
3 tbsp olive oil
1/2 tsp ground sea salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
Preheat oven to 425.
Line a baking sheet with aluminum foil.
In a large bowl, toss brussels sprouts with olive oil, kosher salt and pepper. Coat thoroughly.
Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in a bowl. Add balsamic vinegar and toss to coat evenly.
We had ours with salmon, it was the perfect side for it!