Roasted Brussel Sprouts with Red Wine Vinaigrette

 

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• 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!!

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Ingredients (14)

Brussel Sprouts

• 20 ounces (570 grams) frozen brussel sprouts

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 tablespoon Gefen Sesame Oil

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  Gefen Sesame Oil

• 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

Red Wine Vinaigrette

• 1/2 tablespoon margarine (use soy-free, if needed) or oil

• 3 shallots, sliced

• 2 teaspoons sugar

• kosher salt, to taste

• black pepper, to taste

• 1 teaspoon Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 2 tablespoons Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 1/4 cup extra-light olive oil

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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