Tuesday, November 1, 2016

Roasted Brussels Sprouts w/ Pickled Raisins


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.

Here's how:

1 lb. Brussels sprouts, trimmed and cut in half
olive oil
kosher salt
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.

Enjoy!

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