Friday, November 29, 2013

Roasted Brussels Sprouts

I've tried a new stuffing recipe every year until this year when I hit the jack pot with the best stuffing we've ever had - all of us - including all 4 of my under 10 kiddos.

I have a go to turkey recipe, favorite mashed potato recipe, best roll recipe ever - always buy my pies bc I just can't bake! But as I said - I've been in search of a stuffing recipe until this year and am always wanting a lighter side to cut through all that heavy, starchy, delicious food. I've made several different things. This year I couldn't decide what to make for that "other side" so I let my husband decide. He decided on roasted brussels sprouts. 

I used my tried and true Ina Garten recipe and totally killed it. My kids were going back for seconds!! 

Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*1 cup Balsamic Vinegar
*1/2 c orange juice

Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I served them with a side of a Balsamic Vinegar Reduction to drizzle over them (if desired).

*Balsamic Vinegar Reduction
1 cup good balsamic vinegar (I love the Kirkland brand)
1/2 cup orange juice

Put both in a small saucepan and bring to a boil. Then simmer until reduced to about 1/2 the volume. Drizzle over Brussels Sprouts for a little kick.

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