“Do the Brussel”- Roasted Brussel Sprouts with Crispy Shallots and Dijon Vinaigrette
Back from hiatus! Between starting a job at a brand new restaurant and heading home to Florida for a Thanksgiving Feast, I’ve had little time to delish my dish.
But, now that I am back in LA and settling into a new schedule, I’m ready to get back in my shoebox of a kitchen and start delivering food porn to your computer screen. We’ll start with the goodies that I made for Tofurky Day!
What You Need:
For the Sprouts:
1 Large Pkg. Brussel Sprouts (halved if large)
3 Large Shallots (thinly sliced)
Olive Oil
Salt/Pepper (to taste)
For the Dijon Dressing:
1 Tbsp. Dijon Mustard
1 Tbsp. Minced Shallots
1 Clove Garlic (minced)
3 Tbsp. Red Wine Vinegar
1/4 Cup Olive Oil
Salt/Pepper (to taste)
Heat oven to 450 degrees.
1. Lightly grease a sheet pan with olive oil. Spread the sliced shallots onto the pan, then drizzle the shallots with olive oil. Make sure the shallots are light coated. Season lightly with salt and pepper. Place the sheet pan into the heated oven and cook the shallots until they begin to crisp. They should turn brown and lightly charred. Remove from oven and set aside.
2. Wash and trim the ends of the brussel sprouts. In a bowl, toss the sprouts with olive oil, salt and pepper (just enough to lightly coated the sprouts.) Spread the seasoned sprouts onto another greased baking sheet. Place the pan in the heated oven and allow sprouts to roast. Every now and then, move the sprouts around so that they roast evenly.
3. While the sprouts are roasted, make the dressing. Combine all dressing ingredients to the bowl except for the oil, salt and pepper. Whisk the ingredients as you slowly pour in the oil in a steady stream to form the vinaigrette. Season to taste.
4. Once the sprouts are roasted, combine the shallots and sprouts in a bowl. Toss the veggies with the dressing and serve warm.
What were your favorite dishes at Thanksgiving?
1 year ago