7 hours ago
Tuesday, November 1, 2016
If you haven't made Suzanne Goin's pickled raisins w/ shallots yet, what are you waiting for?
I have found so many uses for this little jar of goodness.
I love them on grilled cheese, and most of all, on roasted vegetables.
Remember I posted the cauliflower recipe using them.....well, now here is the Brussels sprouts pairing.
I will be making a big batch and serving this side dish for Thanksiving.
1 lb. Brussels sprouts, trimmed and cut in half
1 tbsp balsamic vinegar
1/3 cup of the pickled raisins w/ shallots (recipe here)
Lay out the sprouts on a baking sheet and drizzle w/ olive oil and kosher salt.
Roast in a 375F oven for 20 minutes, until browning on all sides.
As soon as you take out the tray, splash the sprouts w/ balsamic vinegar (just a little).
Spoon the pickled raisins into the vegetables and toss.
Serve warm or at room temperature.