Roast the Sprouts
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.
Directions
Prepare the Vinaigrette
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.
Credits
Tips:
For a showstopping presentation, bake six puff pastry squares and top with the roasted brussel sprouts, as shown.
Description:
Photography: Hudi Greenberger
Styling: Janine Kalesis
Food and prep: Rachel Mintz
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