I made this recipe last week to go with my grandmothers beef stew. The taste of the brussels blew my mind, and I wanted to share the recipe with you! Enjoy!
- 1.5 pounds Brussels sprouts, trimmed and halved
- Olive Oil
- Freshly ground black pepper
- 2 cloves garlic, sliced
- 2 tablespoons sherry vinegar
- 2 tablespoons sesame oil
- 2 tablespoons hazelnut oil
Preheat oven to 450. On a baking pan, toss the Brussles sprouts with a generous amount of olive oil and season with salt and pepper. Roast for about 20 minutes, until the sprouts are golden brown and tender, tossing occasionally. Transfer to a large bowl and, while the sprouts are still hot, add the garlic, vinegar, and oils. Toss, sprinkle with more salt and pepper, and serve.
The recipe is from John Besh's book From The Heart, a cookbook I love and use often.