Roasted Brussel Sprouts with EVOO and Espresso Balsamic
Let's consider the humble Brussel Sprout!
This cruciferous, orb-like veggie was once a bit of a culinary pariah (especially in the minds of vegetable-averse children), but the "mini cabbage" is making a big comeback for very good reasons.
Brussels sprouts are an excellent source of pre-biotic fiber and contain plenty of wonderful vitamins & micronutrients. Yes, yes - they're healthy. But, are they delicious?
If prepared correctly, they sure are!
Hence why we're here today. We'd like to share Big Horn's updated take on a classic side dish that allows this nutritious, vibrant, little veggie to truly shine!
Ingredients:
- Fresh Brussels Sprouts
Frozen are o.k., too, but we'd recommend fresh for special events. The amount of Brussels sprouts depend on serving needs.
- Big Horn Olive Oil
You can get creative here! We offer a vast array of infused and fused olive oil options, and it's hard to go wrong with any of them. However, for this recipe, allow us to recommend a few "jumping-off points":
- Any of our Ultra Premium EVOOs
- Any of our Herb Infused / Fused Olive Oils
- If you're up for a little "kick", we highly recommend our Chipotle Infused Olive Oil. It will offer subtle heat, delicious flavor, and it pairs incredibly well with our next ingredient (Espresso Balsamic!).
- Big Horn's Espresso Dark Balsamic Vinegar
- Salt / Pepper (To taste)
Directions:
Step 1: Toss Brussels sprouts with your favorite Big Horn Olive Oil + salt and pepper. (We recommend using a large mixing bowl.)
Step 2: Roast in the oven at 400 degrees F for 30-35 minutes.
Step 3: Remove and toss lightly with a splash of our Espresso Balsamic Vinegar.
Step 4: Place under the broiler for 2 minutes until golden and crisp
