Tangy and salty, with a hint of sweetness, these caramelized and soft little brassicas are delectable! A great seasonal staple recipe, changing up the vinegar you use can take this dish through many iterations. Serves 3-4.
INGREDIENTS:
1lb Brussels Sprouts
2 Tbsp House Blend or Olio Santo EVOO
3 Tbsp Apple Cider Vinegar, divided
3/4 tsp Kosher salt
Maldon Sea Salt Flakes for finishing
Preheat oven to 375F. Slice the bottom off each spout and then slice each in half, top to bottom. Discard bottoms and any yellowed/damaged leaves, and transfer the rest, including loose green leaves to a large bowl. The extra leaves will crisp up into little Brussels chips!
Toss first with 2 Tbsp ACV and kosher salt, then add the olive oil and toss again to evenly coat. Transfer to a rimmed baking sheet and arrange so that all of the Brussels sprouts are cut side down - this will help them trap steam and soften inside, while also caramelizing.
Roast for 35-45 minutes. Remove when soft and starting to crisp. Before serving, drizzle with the remaining 1 Tbsp ACV and season to taste with Maldon sea salt flakes. This extra dose of fresh vinegar at the end gives these a nice zip!
VARIATIONS:
Get a more sweet, caramelized dish by subbing Fig Balsamic, White Balsamic, or Dark Balsamic Vinegar
For a mouth-watering plating, drizzle with a thicker and sweeter La Resdora aged balsamic or balsamic reduction just before serving.
