Roasted Brussel Sprouts with Red Wine Vinaigrette

Rivky Kleiman Recipe By
  • Cooking and Prep: 45 m
  • Serves: 6
  • Contains:

Brussels sprouts recently made a comeback in the frozen vegetable section after being unavailable to the kosher consumer for quite some time. Roasting is the most common way to enjoy this healthy delicacy. Topped with vinaigrette...out of this world!!

Ingredients (14)

Brussel Sprouts

Red Wine Vinaigrette

Start Cooking

Roast the Sprouts

  1. Place brussel sprouts in a 9- x 13-inch (20- x 30-cm) baking pan. Add oils, garlic, salt, and pepper and stir well to coat. Roast at 400°F (200°C) for 25–30 minutes, stirring once halfway through.

Prepare the Vinaigrette

  1. Melt margarine (or heat oil) in a small saucepan over medium heat. Add shallots and sugar and caramelize for two to three minutes. Stir. Season lightly with salt and pepper. Add mustard, vinegar, and olive oil. Remove from heat, cool, and pour over the brussel sprouts when ready to serve.

Tip:

For a showstopping presentation, bake six puff pastry squares and top with the roasted brussel sprouts, as shown.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

Food and prep: Rachel Mintz

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