This dish is a staple for the holiday season at my house. You’ll see me bringing a platter of these brussels sprouts when Thanksgiving and Christmas roll around and unfortunately (and I guess, fortunately) they do not make it as much beloved leftovers. Although the Holidays have come and gone (trying not to think about it) this recipe can be made and enjoyed all year long. Use it as an accompaniment to a delish main course or hey just whip up a batch to eat on its own. No judgment. Eat your greens!
- 2lbs of Brussel sprouts
- 1 tsp of sea salt
- 1/2 tsp fresh ground pepper
- 1 clove of garlic minced
- 3 tbs of olive oil
- 1/2 tbs of balsamic vinegar
- 2 tsp red wine vinegar
- 1 tbs of fresh ginger grated
- 1/2 tbs of tamari
- 1 tbs of maple syrup
- 1/4 cup of crushed walnuts (optional)
- Preheat oven to 4oo F. Cut the ends off the Brussel sprouts and halve them. Generously coat them with olive oil, salt, pepper, garlic. Place in the oven for 20 minutes.
- Create marinade. In a bowl place more olive oil, freshly grate about tbs of ginger and mix in with olive oil. Add some balsamic vinegar, red wine vinegar, tamari, and maple syrup. Add some more sea salt and garlic to the marinade. Once sprouts are finished roasting coat them in the marinade and make sure they are well coated. Roast them for about 8- 10 minutes.
- Let cool cover with crushed walnuts (optional), and its ready to serve. Enjoy!