Meatless Monday - Brussels sprouts take the center stage
Brussel sprouts Ode to the Brussels sprout. These small green treasures have become the rage as the new vegetable. The latest treatments to roast or fry are much better options than the boiled version my mother served us when we were kids. ...
Ode to the Brussels sprout. These small green treasures have become the rage as the new vegetable. The latest treatments to roast or fry are much better options than the boiled version my mother served us when we were kids. In the late fall, our area Trader Joe’s offered them for sale on the stem, but this year’s crop was not very good due to the wet weather, so the crops were sparse. Many recipes start with a deep fry of the green orb, but I will start with an oven roast to save the calories and fat. I am big fan of my roasted vegetables as are many of my friends. These Brussels sprouts or any roasted vegetables are a welcomed side dish, the base for a favorite soup finished with homemade pesto or the perfect topping to a Spinach Salad hot out of the oven and thus slightly wilting the spinach.
Roasted Brussel Sprouts dressed with Burnt Honey Vinaigrette
– Offered as a favored side at Atlanta’s JCT’s Kitchen and Bar
About 1 pound of Brussels sprouts, ends trimmed and cut in half lengthwise
Instead of the frying treatment that JCT’s Kitchen in Atlanta prescribes, I will opt to roast these on the Convection Roast Setting at 395 degrees for about 35-40 minutes with a spray of olive oil and seasoned with garlic salt and pepper. When these are hot, you want to immediately dress them and serve.
- 1 cup honey
- ¼ cup lemon juice
- 2 tablespoons Sherry vinegar
- 1 tablespoon shallot, minced
- 2 teaspoons garlic, minced
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons whole grain mustard
- ¼ cup olive oil
- Salt and fresh ground pepper
- In a medium saucepan, heat the honey over medium heat and cook until the honey begins to caramelize and turn burn. Be careful not to burn.
- Add the lemon juice, vinegar, shallot and garlic and whisk to combine.
- Cook this all together for about 2 – 3 minutes and then transfer to a large bowl.
- In the bowl, whisk together both mustards along with the honey mixture.
- Finally, drizzle in the olive oil, whisking to emulsify the vinaigrette.
- Season to taste.
- This will yield about 1 ¾ cup of vinaigrette that can be stored in the fridge for use on a green salad, an apple or fruit based salad or winter grain dish.
NOTE: While I was roasting the Brussel sprouts, I also roasted some garlic and shallots to add to this depth of flavors. I also opted to use my food processor to finish this dressing for best emulsification and creamy texture. A Blendtec or Vitamix can work some magic here!
You will only need about 4 – 6 tablespoons of this dressing for your Brussel sprouts and I promise, you will want to keep the remains for another salad.