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Charred Brussels Sprouts with Aged Balsamic Aioli

Brussel sprouts are not only a great source of fiber, they also have a rich, sweet flavor when roasted.
img-recipe-charred_brussels_sprouts.jpg

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Low Sodium , Mediterranean , Vegetarian

Allergens: Egg

Yield:

10 servings

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

10 servings

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 pounds (900 g) Brussels sprouts, small to medium sized, cut in half
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 Tablespoons Winter Spice Seasoning
  • 2 Tablespoons (30 ml) honey
  • 1 cup (240 ml) Aged Balsamic Aioli

Directions

  1. In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
  2. Heat a large skillet, preferably cast iron, over medium high heat.
  3. Add Brussels sprouts and cook charring on all sides for 12 – 15 minutes. (may have to do this in multiple batches).
  4. Remove from skillet and transfer into serving dish. Cover with plastic wrap.
  5. Leave wrapped for 8 – 10 minutes.
  6. Remove plastic wrap and garnish with Aged Balsamic Aioli and sea salt.

Ingredients

  • 2 pounds (900 g) Brussels sprouts, small to medium sized, cut in half
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 Tablespoons Winter Spice Seasoning
  • 2 Tablespoons (30 ml) honey
  • 1 cup (240 ml) Aged Balsamic Aioli

Directions

  1. In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
  2. Heat a large skillet, preferably cast iron, over medium high heat.
  3. Add Brussels sprouts and cook charring on all sides for 12 – 15 minutes. (may have to do this in multiple batches).
  4. Remove from skillet and transfer into serving dish. Cover with plastic wrap.
  5. Leave wrapped for 8 – 10 minutes.
  6. Remove plastic wrap and garnish with Aged Balsamic Aioli and sea salt.

Ingredients

  • 2 pound (900 g) brussels sprouts, small to medium sized, cut in half
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 Tablespoons Winter Spice Seasoning
  • 2 Tablespoons (30 ml) honey, optional
  • 1 cup (240 ml) Aged Balsamic Aioli

Directions

  1. In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
  2. Heat a large skillet, preferably cast iron, over medium high heat.  Add Brussels sprouts and cook charring on all sides for 12–15 minutes. (You may have to do this in multiple batches).
  3. Remove from skillet and transfer into serving dish. Cover with plastic wrap. Leave wrapped for 8 –10 minutes. Remove plastic wrap and garnish with Aged Balsamic Aioli and sea salt.

Chef's Notes

  • Brussels Sprouts are part of the cruciferous family of veggies, along with broccoli, cauliflower, collard greens, and kale.  They're called cruciferous (meaning cross-bearing in Latin) because their flowers all have a cross-like shape.  Vitamins K and C and fiber are the star nutrients in this vegetable. In fact, one serving of Brussels Sprouts has almost 100% of your daily needs for vitamin K, a nutrient important for normal blood clotting.