Roasted Brussel Sprouts with Dressing
Roasted Brussel Sprouts with Dressing

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted brussel sprouts with dressing. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Transfer to a large rimmed baking sheet lined with aluminum foil. Follow these steps for Brussels sprouts with a roasted caramelized exterior and a soft interior. The complete Brussel sprout recipe is at the bottom of this post.

Roasted Brussel Sprouts with Dressing is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Roasted Brussel Sprouts with Dressing is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted brussel sprouts with dressing using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Brussel Sprouts with Dressing:
  1. Prepare 1 Brussel Sprouts
  2. Make ready 1 Olive Oil
  3. Take 3 garlic cloves
  4. Make ready Dipping Sauce/Dressing
  5. Make ready 1 tbsp mayonnaise
  6. Make ready 1 tbsp Mustard (I use brown)
  7. Take 1 tbsp soy sauce
  8. Take 1/2 tsp chili oil (or chili sauce)

If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Combine the cornmeal, flour, baking powder and salt in a bowl. Measure the buttermilk and milk into a measuring cup and add the egg.

Instructions to make Roasted Brussel Sprouts with Dressing:
  1. Preheat oven to 425°. If you are making something else at the same time, temp can be a bit up or down from this.
  2. Wash and cut brussel sprouts in half (unless sprouts are tiny, in which case, leave whole. Likewise, if giant, cut in fourths). Lay out on baking sheet.
  3. Mince or press garlic, sprinkle over sprouts.
  4. Pour olive oil over sprouts and mix up (I use my hands, but a spoon works too) until all Brussel sprouts and garlic are coated in oil.
  5. Bake for 10-20 minutes. Time depends on your sprouts and how cooked you like them. I like then with some crispy black leaves here and there. Check often and stir around with spoon until they look delicious.
  6. To make sauce: mix all ingredients and set aside.
  7. Serve with sauce on side or drizzled on top.

I love brussel sprouts roasted, and this adds a little more flavor. I added the honey and balsamic after roasting. If you add the honey and balsamic before roasting, you'll want to reduce your oven temp and keep an eye on them or else they'll burn. Kosher salt and freshly ground black pepper My roasted Brussels sprouts come with the addition of mushrooms and the dressing uses Balsamic vinegar and honey mix instead of vinocotto or vincotto, which is a thickened, sweet cooked wine, most similar to caramelised, sweet balsamic, I guess. If you do have access to vinocotto, by all means, use that instead of the vinegar and honey.

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