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Recipe by Rivky Kleiman

Roasted Brussel Sprouts with Red Wine Vinaigrette

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Roasted Brussel Sprouts with Red Wine Vinaigrette
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame
45 Minutes
Diets
- Vegetarian - Gluten Free - Low Carb - Vegan - Pescatarian

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

Brussel Sprouts

  • 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

Directions

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.

Tips:

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

Recipe tags

brussels sprouts gluten free healthy eating healthy snack roasted vegetables vinaigrette
Roasted Brussel Sprouts with Red Wine Vinaigrette

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