Sacramento Street

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on the menu: roast brussels sprouts

One of my favorite sides at Thanksgiving is brussels sprouts – they are heavenly. It’s the perfect side to the traditional turkey, mashed potatoes, stuffing and cranberry sauce. I usually roast them in the oven with a little olive oil and pepper but this recipe caught my eye so I’m going to give it a whirl.

300g (10oz) brussels sprouts
2 tablespoons fish sauce
1 tablespoon sherry vinegar or rice wine vinegar
1/2 teaspoon chilli flakes
small handful pinenuts, optional

1. Preheat oven to 400F. And get an oven-proof skillet or frying pan on a high heat.

2. Trim the bases of your sprouts and halve lengthwise.

3. Add a few tablespoons oil to the pan and add the sprouts. Cook for a few minutes or until they start to smell good.

4. Transfer to the oven and continue cooking for 10-15 minutes or until sprouts are tender and well caramelised on the side facing down.

5. Meanwhile, mix fish sauce, vinegar, chilli and 1 tablespoon water. Season to taste with a few pinches of sugar.

6. Toss hot brussels sprouts in the dressing and serve with pinenuts, if using.

Hope this recipe gives you some inspiration in the kitchen. Bon app├ętit everyone!

Recipe from Stone Soup

6 responses to on the menu: roast brussels sprouts

  • Little Blond Bird says:

    This looks delish and so easy! Brussels sprouts are underrated as a veggie!

  • Leslie says:

    That looks absolutely delicious!

  • Vanessa@decor happy says:

    Love brussel sprouts and look forward to the holidays when they usually make an appearance. Can't make them for my family as no one likes them but me!

  • Ridgely's Radar says:

    YUM! Looks fab!

  • Alicia says:

    Brussel sprouts are my favorite side on Thanksgiving! I'm always in charge of making them (can you believe it… me who doesn't really cook?!) ;)) Happy T-day girl!! xx

  • With Style and Grace says:

    Happy thanksgiving, love! So grateful to have you as my friend ~ cheers!

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