I feel like the Queen of Brussels Sprouts every year when they are in season and I can buy them on the stalk. It’s my scepter of health. I am absolutely smitten with this Brassica Oleracea vegetable which is in the cabbage family. You didn’t know you were going the learn a new fact today and have a Latin lesson. Ok back to one of the best autumn treats ever. My favorite way to prepare brussels is to roast them and then toss them with a variety of things depending on what sounds yummy.
Last summer my kids and I were in Rochester Hills, Michigan visiting friends. (shout out to the Metzger’s) We went to a lovely restaurant in their downtown area with the kids for dinner. Rochester Bistro. rochesterbistro.com. I would give it a two thumbs up. The brussels sprouts dish Jenn and I ordered to share was delightful! Roasted brussels sprouts finished with balsamic vinegar, shaved parmigiano, and crushed hazelnuts. I dreamed of the them when we came home and of course made some for myself.
So good…. ok the story continues. Don’t worry, the recipe is on it’s way. I was just in Nashville Tennessee this past weekend at a women’s business conference with my friend Lindsey. Lindsey is a Health and Wellness Coach. What happens when you put a Personal Chef and a Health and Wellness Coach together. They find amazing places to eat. Fort Louise a quaint restaurant north of the city was indeed a treat. The roasted brussels sprouts with a Vietnamese fish sauce vinaigrette pushed all the buttons. I think my brain exploded when they came to the table! WOW. We were kinda hungry so I didn’t take a picture there, but this is my version of their dish.
Ok here’s the way to roast your brussels and a few fun vinaigrettes and concoctions to toss them with. Enjoy! Don’t forget Thanksgiving is two weeks away. Try one of these out and let me know what your guests think.
Roasted Brussels Sprouts
basic roasting method:
1-2 lb Brussels Sprouts, cut in half or quartered depending on size.
1 Tablespoon olive oil ( grapeseed oil works well here too)
Salt/ pepper to taste
Preheat oven to 400 degrees F. Toss sprouts with oil and arrange on a parchment lined sheet pan. Roast for 20- 25 minutes. Rotate the sprouts so all sided get browned. Toss with any of the following recipes. Serve immediately.
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp honey
Whisk all ingredients and toss roasted brussels sprouts with the vinaigrette, top with chopped hazelnuts and shaved parmigiano.
Fish Sauce Vinaigrette
1/4 cup rice wine vinegar
1 Tablespoon fish sauce
1/4 tsp honey
1/4 tsp red pepper flakes
juice of 1/2 a lime
1/4 cup neutral oil
Whisk all ingredients together and toss roasted brussels sprouts with the vinaigrette. Top with fresh cilantro and a squeeze of lime juice.
Foodie pictures from my weekend in Nashville, TN and links to the conference we attended and restaurants we enjoyed.