Nobody panic – but I think I might actually be on the way to publishing two recipes in one week. It’s a Christmas miracle (in August)! I’ve completely run out of fun stories or anecdotes – we’re officially been quarantining since March, and haven’t been anywhere or done anything interesting since…I’m going stir crazy!
But uh, I guess there is one kind of cool thing happening in our world right now…Todd and I are building a house! And it’s almost done! We bought the biggest lot in a brand new neighborhood and are building a ranch plan using a local builder. The house is amazing, but the best part is that we have THREE pantries. I cannot wait to start baking in my new kitchen!
But until then, let’s focus on whittling down my existing to-do list. Which includes this, and about 7 other recipes I’ve had sitting in the queue since before COVID-19 existed. This one is a fantastic side dish that will win over even the biggest Brussels sprouts haters. The recipe comes from Christine Gallery at the Kitchn. I haven’t changed any of the ingredients, but I have streamlined the instructions to make it a more-approachable side dish for any busy weeknight. I hope you enjoy it!
- 2 lbs Brussels sprouts
- ¼ c olive oil
- 1 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp whole-grain mustard
- 2 tsp soy sauce
- Preheat the oven to 400°F. Line two large baking sheets with aluminum foil.
- Trim the stems of the Brussels sprouts, and cut each one in half through the stem. Add to a large bowl with olive oil, salt and pepper. Toss to combine.
- Spread the Brussels sprouts evenly onto the baking sheets in one layer. Place into the oven and roast for 15 minutes. (No need to wash the bowl just yet, you’ll use it again!)
- Remove the baking sheets from the oven, and using a heat-proof spatula, toss the Brussel sprouts. Return to the oven to bake for another 12-15 minutes, until the outer leaves begin to crisp and brown.
- While the Brussels sprouts are roasting, make the dressing by combining the vinegar, honey, mustard and soy sauce in the same bowl the sprouts were in. Stir well to combine.
- When the Brussel sprouts are done, remove from the oven. Return them to the large bowl which now has the dressing in it, and toss to combine.
- Serve while hot, and enjoy!
First, wash and trim the Brussels sprouts, then slice in half lengthwise (through the stem). Add all the cut sprouts to a large bowl and toss with olive oil, salt, and pepper.
After tossing the sprouts with olive oil, salt, and pepper, spread them in one layer onto your large baking sheet
Spread the Brussels sprouts onto a large baking sheet and roast for 15 minutes. Remove from the oven and toss, then roast for another 12-15 minutes.
After about 30 minutes, the outer leaves of the sprouts will begin to crisp
While the sprouts are roasting, make the dressing. After the sprouts are done, transfer them back to the bowl with the dressing and toss to combine. Then serve and enjoy!
Make the dressing in the same large bowl you used for tossing the Brussels sprouts (it saves dishes!)
Serve and enjoy!
