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Brussels sprouts recently made a comeback in the frozen vegetable section after being unavailable to the kosher consumer for quite some time. Roasting is the most common way to enjoy this healthy delicacy. Topped with vinaigrette…out of this world!!
20 ounces (570 grams) frozen brussel sprouts
2 tablespoons Bartenura Olive Oil
1 tablespoon Gefen Sesame Oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon margarine (use soy-free, if needed) or oil
3 shallots, sliced
2 teaspoons sugar
kosher salt, to taste
black pepper, to taste
1 teaspoon Haddar Dijon Mustard
2 tablespoons Kedem Red Wine Vinegar
1/4 cup extra-light olive oil
Place brussel sprouts in a 9- x 13-inch (20- x 30-cm) baking pan. Add oils, garlic, salt, and pepper and stir well to coat. Roast at 400°F (200°C) for 25–30 minutes, stirring once halfway through.
Melt margarine (or heat oil) in a small saucepan over medium heat. Add shallots and sugar and caramelize for two to three minutes. Stir. Season lightly with salt and pepper. Add mustard, vinegar, and olive oil. Remove from heat, cool, and pour over the brussel sprouts when ready to serve.
Photography: Hudi Greenberger Styling: Janine Kalesis Food and prep: Rachel Mintz
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