This is a very simple recipe using just two major ingredients and the rest you'll likely have in your pantry. It's the perfect post-work dinner side that can be thrown together when all you want to do is hunker down because it's so dreary out. Which is exactly what happened today and why I needed something warm and savory to come home to.
This combo turned out pretty delicious. I loved the nuttiness of the brussel sprouts paired with the subtle shallotts and small kick from the rosemary and balsamic. I think this could definitely be a contender for a Thanksgiving side. It would be the perfect easy dish to bank on while you put together your more complicated recipes.
Here's how it works.
What you need:
3 doz. brussel sprouts, halved (the ones still on the stalk are best, look for those that are smaller in size)
2 Shallots, sliced crosswise
1 Tb. rosemary
1 Tb. olive oil
Salt and pepper to taste
The plan:
Preheat oven to 350 degrees. Toss brussel sprouts and shallots in olive oil. Season with rosemary, salt and pepper. Roast for 20 minutes or until toasted brown.
A few tips:
Next time I make this, I think I'm going to add some bacon. I probably overuse bacon because I love it so much but I really feel like it could add some diversity in texture that would be nice. Also, if your sprouts shed a few leaves when you are chopping them in half, go ahead and throw them in the mix! They end up crisping up nicely giving the dish a little crunch. Just take out any that turn completely dark to avoid bitterness.
I'm curious readers- what would you pair this side with?
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