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.
Ingredients
- 900 g (2 pounds) Brussels sprouts, small to medium sized, cut in half
- 60 ml (¼ cup) extra virgin olive oil
- (2 Tablespoons) Winter Spice Seasoning
- 30 ml (2 Tablespoons) honey
- 240 ml (1 cup) Aged Balsamic Aioli
Directions
- In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
- Heat a large skillet, preferably cast iron, over medium high heat.
- Add Brussels sprouts and cook charring on all sides for 12 – 15 minutes. (may have to do this in multiple batches).
- 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.
Ingredients
- 900 g (2 pounds) Brussels sprouts, small to medium sized, cut in half
- 60 ml (¼ cup) extra virgin olive oil
- (2 Tablespoons) Winter Spice Seasoning
- 30 ml (2 Tablespoons) honey
- 240 ml (1 cup) Aged Balsamic Aioli
Directions
- In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
- Heat a large skillet, preferably cast iron, over medium high heat.
- Add Brussels sprouts and cook charring on all sides for 12 – 15 minutes. (may have to do this in multiple batches).
- 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.
Ingredients
- 900 g (2 pound) brussels sprouts, small to medium sized, cut in half
- 60 ml (¼ cup) extra virgin olive oil
- (2 Tablespoons) Winter Spice Seasoning
- 30 ml (2 Tablespoons) honey, optional
- 240 ml (1 cup) Aged Balsamic Aioli
Directions
- In a large bowl, toss sprouts with oil, honey and seasoning and coat well.
- 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).
- 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.
